Soft, pillowy cheese tortellini combined with crisp vegetables, savory salami, fresh mozzarella, and a bright, herby Italian vinaigrette. This Italian tortellini pasta salad is an easy make-ahead dish perfect for parties, potlucks, picnics, or a simple weeknight dinner.
As temperatures rise, pasta salad season is in full swing. This Italian tortellini pasta salad is a summer staple: tender cheese or spinach tortellini, chopped salami, juicy cherry tomatoes, crunchy bell pepper, sliced red onion, black olives, mozzarella pearls, shredded parmesan (optional), and plenty of fresh basil tossed in a zesty homemade Italian vinaigrette. Think of it as a tortellini antipasto salad that travels well and keeps its flavor when made ahead.
Ingredients For Italian Tortellini Pasta Salad
- Tortellini: Use refrigerated cheese or spinach tortellini (20 oz. bag) for the best texture and flavor.
- Salami: About 9 oz. hard salami, cut into cubes or larger bite-sized pieces.
- Tomatoes: 2 cups cherry or grape tomatoes, halved for quick prep and bright flavor.
- Bell pepper: 1 cup chopped bell pepper (any color). A mix of yellow and green adds visual appeal.
- Onion: 1/4 cup thinly sliced red onion for a milder, sweeter bite.
- Fresh mozzarella: 8 oz. mozzarella pearls make this salad easy and creamy without extra slicing.
- Parmesan: 1/4 cup shredded or grated parmesan, optional but adds savory depth.
- Black olives: One 6 oz. can sliced black olives, drained.
- Fresh basil: 1/3 cup thinly sliced fresh basil leaves for bright herbaceous flavor.
- Herby Italian vinaigrette: 1/2 cup olive oil, 1/2 cup red wine vinegar, 1 1/2 Tbsp Italian seasoning, 3 garlic cloves minced, 1 tsp salt, 1 tsp black pepper — a simple, flavorful dressing to coat the pasta and veggies.
How To Make Italian Tortellini Pasta Salad
- Prepare the tortellini. Cook tortellini according to package directions. Drain and rinse under cool water to stop cooking, then set aside to cool completely before assembling.
- Make the vinaigrette. Whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and pepper until combined. Taste and adjust seasoning; the dressing should be bold enough to flavor the pasta and raw vegetables.
- Prep the salad ingredients. Cube the salami, halve the cherry tomatoes, chop the bell pepper, thinly slice red onion, and tear or slice the basil leaves.
- Mix and chill. In a large bowl, combine cooled tortellini with salami, tomatoes, bell pepper, onions, olives, mozzarella pearls, and basil. Pour enough vinaigrette to coat everything (reserve extra if you plan to store leftovers) and toss gently until evenly dressed. Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve. Toss again before serving. Sprinkle shredded parmesan over individual bowls or mix it into the full salad if you prefer. Serve chilled or at cool room temperature.
FAQ
- How do I store leftovers? Place leftover pasta salad in an airtight container and refrigerate. If you saved extra dressing, toss the salad with a splash before serving again to avoid dryness; tortellini absorb dressing over time.
- How long will it keep? Properly refrigerated, the salad stays good for 4–5 days. Fresh basil may darken sooner—consider adding extra basil just before serving.
- Can I prep ahead? Yes. Cook the tortellini a day ahead and chop other ingredients 1–2 days in advance (keep basil separate). The vinaigrette can also be made ahead and refrigerated.
- Is 1 teaspoon of salt in the vinaigrette too much? The dressing should be assertive because it needs to flavor bland pasta and raw vegetables. If it tastes very salty on its own, that’s intentional—once tossed with the salad the seasoning balances out.
Why you’ll love this cold tortellini pasta salad
- Bright, bold flavors: Salty salami, creamy mozzarella, fresh basil, and a tangy vinaigrette bring contrast and balance.
- Colorful and crowd-pleasing: A mix of peppers, tomatoes, and basil makes this an attractive dish for gatherings and potlucks.
- Make-ahead friendly: Flavors improve after chilling, so it’s ideal for preparing the day before a party.
- Customizable: Add artichoke hearts, pepperoni, roasted vegetables, or swap cheeses to suit your taste.
Notes
The ingredient amounts are flexible. Adjust quantities to match your preferences—more salami for a meatier salad, extra vegetables for crunch, or additional basil for a fresher, herb-forward version. If serving a large group, double the recipe or serve alongside other sides to stretch portions.