Tortellini Pasta Salad is a fun and tasty dish that brings together cheesy tortellini, fresh veggies, and a zesty dressing. The pasta’s soft, pillowy texture pairs perfectly with crisp cucumbers, cherry tomatoes, and a sprinkle of herbs for a burst of color and flavor in every bite.
I love making this salad for picnics and potlucks because it’s easy to toss together and stays delicious even after sitting out for a while. I usually add a handful of olives or some pepperoni slices to give it a little extra kick, and it always gets smiles from everyone around the table.
The best way I’ve found to enjoy this salad is chilled, right out of the fridge on a warm day. It feels light and refreshing but still filling enough for a quick lunch or a side dish with dinner. Plus, it’s one of those recipes you can tweak however you like, which makes it really fun to make again and again.
Key Ingredients & Substitutions for Tortellini Pasta Salad
Cheese Tortellini: Fresh or refrigerated tortellini works best for a tender bite. If you can’t find cheese-filled, mushroom or spinach tortellini are great alternatives.
Cherry Tomatoes: These add juiciness and color. If not available, grape tomatoes or diced regular tomatoes can be used.
Cucumbers: They bring a cool crunch. English cucumber is ideal but any variety will work—just peel if needed to avoid bitterness.
Salami: Adds a savory punch. You can swap for pepperoni, ham, or omit for a vegetarian version.
Italian Dressing: The dressing ties everything together. Use a good store-bought brand or try the homemade version below for a fresher taste with herbs and Dijon mustard.
How Can I Toss Tortellini Salad Without Breaking the Pasta?
Tortellini is tender, so tossing gently is key. Here’s how to keep each piece intact:
- Use a large bowl to give ingredients space.
- Pour dressing evenly over the salad to coat without pooling.
- Use two large spoons or salad tongs to gently lift and turn the salad from the bottom.
- Avoid vigorous stirring; slow, careful folding keeps tortellini whole and evenly coated.
Equipment You’ll Need
- Large pot – for boiling the tortellini until just right and draining it easily.
- Colander – to rinse the tortellini under cold water and stop the cooking process.
- Large mixing bowl – perfect for combining all ingredients without spilling.
- Whisk or fork – to mix the homemade dressing thoroughly until smooth.
- Serving spoon or salad tongs – helps toss everything gently without breaking the tortellini.
Flavor Variations & Add-Ins
- Replace salami with cooked chicken or turkey slices for extra protein.
- Use feta or mozzarella instead of Parmesan for a different cheesy flavor.
- Stir in roasted red peppers or artichoke hearts for added color and flavor.
- Add a pinch of red pepper flakes or fresh oregano to spice it up or boost the herb flavor.
How to Make Tortellini Pasta Salad
Ingredients You’ll Need:
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives (Kalamata or black olives), pitted
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup salami, sliced into small pieces
- 1/4 cup fresh basil leaves, whole or chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian dressing (or homemade dressing below)
For homemade Italian dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Time Needed
This tortellini pasta salad takes about 15 minutes to prepare plus 30 minutes chilling time to let flavors blend nicely. So plan for around 45 minutes total before enjoying!
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Boil the tortellini following the package instructions until it’s tender but still firm (al dente). Drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking. Set it aside to drain completely.
2. Mix the Salad Ingredients:
In a big bowl, toss together the cooled tortellini, halved cherry tomatoes, diced cucumber, thinly sliced red onion, pitted black olives, chopped sun-dried tomatoes, and small salami pieces.
3. Prepare the Dressing (if making homemade):
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, salt, and pepper until smooth and well combined.
4. Combine & Toss:
Pour the Italian dressing over the salad ingredients. Gently toss everything to combine well and coat all the pieces evenly without breaking the tortellini.
5. Add Fresh Basil and Cheese:
Stir in the fresh basil leaves and sprinkle grated Parmesan cheese over the salad. Toss lightly once more to mix.
6. Final Seasoning and Chill:
Taste the salad and add more salt or pepper if needed. Cover and refrigerate for at least 30 minutes so all the flavors can come together before serving.
Serve your delicious tortellini pasta salad chilled or at room temperature, and enjoy!
Can I Use Frozen Tortellini for This Salad?
Yes! Just make sure to cook the frozen tortellini according to package instructions and cool it completely before mixing with the other ingredients. Thawing beforehand isn’t necessary but helps with even cooking.
How Long Can I Store Tortellini Pasta Salad?
You can keep leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again, as the dressing may settle.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or even a day in advance. Just wait to add the fresh basil and Parmesan cheese until just before serving to keep them tasting fresh.
What Can I Substitute for Salami?
If you prefer, swap salami with cooked chicken, turkey, or even omit it completely for a vegetarian version. You can also use other cured meats like pepperoni or ham.