Cheese tortellini are one of life’s simple pleasures. If I could eat them every single day, I probably would. I created this tortellini pasta salad recipe to combine two of my favorite foods: cheese tortellini and pasta salad. I tossed cooked and cooled cheese tortellini in a tangy-sweet dressing with tomatoes, cheese, salami, peppers, onions, and herbs to create a next-level tasty Italian pasta salad! This is sure to become my new cookout staple!
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This tortellini pasta salad recipe is my fun riff on classic Italian pasta salad! Creamy, cheese-stuffed tortellini are the perfect base for a heartier pasta salad that can be a meal on its own or a side for your favorite grilled meats. This salad is pretty simple to make and comes together in less than an hour!
What’s in This Tortellini Pasta Salad Recipe?
- Tortellini: Cheese tortellini are the classic choice. Fresh or frozen both work. Just follow the directions on the package.
- Olive Oil: Adds flavor and richness to the dressing.
- Vinegar: Red wine vinegar adds a tart and acidic flavor to the dressing.
- Mustard: Dijon mustard adds tanginess and a touch of spice to the dressing.
- Honey: Adds natural sweetness to the dressing to balance out the acidity. Pure maple syrup also works well, but don’t use pancake syrup.
- Garlic: Minced fresh garlic creates a savory base of flavor for the dressing.
- Tomatoes: Add a pop of fresh and juicy flavor. I like grape or cherry tomatoes best.
- Cheese: Fresh mozzarella pearls add creaminess to the salad. If I have Parmesan on hand, I like to grate a little bit over individual servings, too!
- Salami: Adds saltiness and protein to the salad. Summer sausage is a great alternative.
- Bell Pepper: I like to use a yellow bell pepper for color and crunch, but any color will work.
- Pepperoncini: Adds a touch of spice and tang!
- Onion: Red onion adds a bit of bite to the salad.
- Herbs: Fresh parsley and basil add color and freshness to the salad.
Tips for Success
- Cook the tortellini to just below al dente to keep them from falling apart. I recommend rinsing the tortellini under cold water to quickly stop their cooking.
- Toss the tortellini with some oil or dressing immediately to keep them from sticking together.
- Drain the chopped veggies on paper towels to avoid a soggy salad.
- If the red onion is too strong, I like to soak the cut pieces in ice water for 10 minutes to mellow them out.
- This salad is a great make-ahead recipe, as the flavor develops as it sits. I recommend chilling the salad for at least 30 minutes prior to serving for the best flavor.
How to Store
Store leftover tortellini pasta salad in an airtight container in the refrigerator for up to 3 days. Enjoy chilled from the refrigerator for the best taste.
Serving Suggestions
I love the versatility of this Italian tortellini pasta salad. A large bowl makes a great filling meal, or I can serve small portions alongside different proteins to check off both my veggie and starch! My favorite dishes to serve it with are air fryer chicken thighs, pizza burgers, or caprese stuffed salmon!
Tortellini Pasta Salad Recipe
Ingredients
- 17-20 ounces cheese tortellini (1 large package)
- ⅓ cup olive oil
- ½ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 16 ounces grape tomatoes halved (2 pints)
- 8 ounces fresh mozzarella pearls (1 package)
- 1 cup chopped salami or summer sausage
- 1 yellow bell pepper chopped
- ½ cup sliced pepperoncini peppers
- ¼ cup red onion finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
Instructions
- Boil the tortellini according to the package directions. Drain and let it cool in the refrigerator.17-20 ounces cheese tortellini
- Add the olive oil, red wine vinegar, dijon mustard, honey, garlic, salt, and pepper to a large salad bowl. Whisk to combine.⅓ cup olive oil, ½ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 clove garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the tomatoes, mozzarella, sausage, bell pepper, pepperoncini, onion, and herbs to the bowl, and toss with the dressing.16 ounces grape tomatoes, 8 ounces fresh mozzarella pearls, 1 cup chopped salami, 1 yellow bell pepper, ½ cup sliced pepperoncini peppers, ¼ cup red onion, ¼ cup chopped fresh parsley, ¼ cup chopped fresh basil
- Once the tortellini is cool, add it to the salad and give the salad another toss to coat everything in the dressing.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Tortellini Pasta Salad Step by Step
Make the Dressing: Boil 17-20 ounces of cheese tortellini according to the package directions. Drain and let it cool in the refrigerator. Add ⅓ cup of olive oil, ½ cup of red wine vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of honey, 1 minced clove of garlic, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to a large salad bowl. Whisk to combine.
Prep the Veggies: Add 16 ounces of halved grape tomatoes, 8 ounces of fresh mozzarella pearls, 1 cup of chopped salami, 1 chopped yellow bell pepper, ½ cup of sliced pepperoncini peppers, ¼ cup of finely chopped red onion, ¼ cup of chopped fresh parsley, and ¼ cup of chopped fresh basil to the bowl, and toss with the dressing.
Toss the Salad: Once the tortellini is cool, add it to the salad and give the salad another toss to coat everything in the dressing.
