Name: Tortellini Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 20 oz refrigerated cheese tortellini; 1 pint cherry tomatoes, halved; 1 cucumber, peeled and chopped; 1⁄2 red onion, thinly sliced; 1 cup pitted kalamata olives, chopped; 1 cup fresh mozzarella balls; 1⁄2 cup chopped salami or pepperoni; 1⁄2 cup grated Parmesan cheese; 2 cups baby spinach or arugula; 1⁄4 cup chopped fresh basil; 1⁄2 cup extra virgin olive oil (for dressing); 1⁄4 cup red wine vinegar (for dressing); 1 tbsp Dijon mustard (for dressing); 1 tsp honey (for dressing); 1 clove garlic, minced (for dressing); 1⁄2 tsp dried oregano (for dressing); Salt and pepper to taste (for dressing)

Why You’ll Love This Recipe

I absolutely love how this tortellini pasta salad brings together the perfect mix of textures and flavors. The soft, cheesy tortellini pairs so well with the crisp vegetables and salty kalamata olives, and the homemade dressing ties it all together with a zesty punch. It’s a salad that’s hearty enough to serve as a main dish for light lunches but can easily be served as a side alongside grilled meats. I especially enjoy how versatile the recipe is – you can easily customize the ingredients based on what you have on hand or your preferences. It’s fresh, filling, and oh-so-delicious!

Ingredients

For the Salad:

20 oz refrigerated cheese tortellini

1 pint cherry tomatoes, halved

1 cucumber, peeled and chopped

1⁄2 red onion, thinly sliced

1 cup pitted kalamata olives, chopped

1 cup fresh mozzarella balls

1⁄2 cup chopped salami or pepperoni

1⁄2 cup grated Parmesan cheese

2 cups baby spinach or arugula

1⁄4 cup chopped fresh basil

For the Dressing:

1⁄2 cup extra virgin olive oil

1⁄4 cup red wine vinegar

1 tbsp Dijon mustard

1 tsp honey

1 clove garlic, minced

1⁄2 tsp dried oregano

Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the tortellini in a large pot of salted water according to the package directions until al dente. Drain and rinse under cold water. Transfer the tortellini to a large bowl.

While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper. Shake well until the dressing is emulsified.

Pour half of the dressing over the warm tortellini and toss gently to coat. Let it cool for about 10 minutes.

Add the halved cherry tomatoes, chopped cucumber, sliced red onion, kalamata olives, mozzarella balls, salami or pepperoni, grated Parmesan, baby spinach or arugula, and fresh basil to the bowl with the tortellini.

Pour the remaining dressing over the ingredients in the bowl and toss gently to combine everything evenly.

Cover the salad and refrigerate for at least 2 hours to let the flavors meld. Before serving, toss again, and taste for seasoning. Add more salt, pepper, or vinegar as needed.

Garnish with additional fresh basil and grated Parmesan if desired. Serve chilled or at room temperature.

Servings and Timing

Servings: 8 servings

Prep time: 15 minutes

Cooking time: 10 minutes

Refrigeration: 2 hours

Variations

For a vegetarian option, simply omit the salami or pepperoni and replace them with extra veggies, such as bell peppers or artichoke hearts.

If you prefer a gluten-free version, substitute the cheese tortellini with gluten-free pasta.

You can swap the kalamata olives with black olives or green olives for a different flavor profile.

For a more indulgent twist, add some crumbled feta cheese or bacon bits to the salad.

Storage/Reheating

Store the tortellini pasta salad in an airtight container in the refrigerator for up to 3 days. The salad can be eaten cold or at room temperature.

The flavors improve after it sits for a few hours or overnight, so it’s perfect for prepping ahead of time.

I wouldn’t recommend reheating this salad as it’s best enjoyed chilled or at room temperature. If you have leftovers, just give it a quick toss before serving.

FAQs

Can I use store-bought dressing for this pasta salad?

While I love making the dressing from scratch for extra freshness and flavor, store-bought Italian dressing works perfectly well if you’re in a pinch. I recommend choosing one with a tangy, balanced flavor.

Can I make this pasta salad ahead of time?

Yes! This salad is perfect for making ahead. In fact, the longer it sits in the fridge, the better the flavors meld together. Just make sure to toss it before serving.

Can I substitute the cheese tortellini with other types of pasta?

Definitely! While tortellini gives a rich and cheesy texture, you can use other types of pasta, like penne, fusilli, or farfalle. Just make sure to cook them al dente for the best texture.

How do I make this salad spicier?

If I want a bit of heat, I’ll add a pinch of red pepper flakes to the dressing or sprinkle some diced jalapeños into the salad. This adds a nice kick without overpowering the other flavors.

Can I freeze the tortellini pasta salad?

I wouldn’t recommend freezing this salad. The texture of the vegetables and pasta can change once frozen and thawed. It’s best enjoyed fresh or after being refrigerated for a few days.

Conclusion

This Tortellini Pasta Salad is the perfect balance of fresh ingredients, tangy dressing, and savory flavors. Whether served at a summer picnic, a family dinner, or as a simple lunch, it’s a recipe that will never disappoint. I love how easy it is to make and customize, and I’m sure it’ll be a hit at your next gathering. Try it out and enjoy the deliciousness!