Cold Italian Tortellini Pasta Salad With Mozzarella Recipe

This zesty, refreshing Cold Italian Tortellini Pasta Salad With Mozzarella is made with cheese-filled pasta, fresh pearl mozzarella, and crisp vegetables, ready in just 20 minutes. Tossing the chilled ingredients with a homemade vinaigrette allows the tangy dressing to coat the pasta pockets and marinate the veggies for a burst of flavor in every bite. I love bringing this vibrant crowd-pleaser to summer barbecues and potlucks.

Why This Classic Works

I used to make the mistake of dressing my pasta salads while the noodles were still warm, thinking they would absorb more flavor. Instead, the heat caused the cheese to melt slightly and the oil to separate, leaving the dish greasy. Letting the tortellini cool completely before assembling ensures the mozzarella pearls stay firm and the dressing clings perfectly to the pasta.

The combination of textures is what makes this version stand out. Using bite-sized mozzarella pearls instead of chopped blocks gives you a consistent, creamy texture that matches the size of the cherry tomatoes and tortellini. It creates a balanced forkful where no single ingredient overpowers the others.

Cold Italian Tortellini Pasta Salad With Mozzarella Ingredients

• 20 oz cheese tortellini (refrigerated or frozen)
• 8 oz fresh mozzarella pearls (bocconcini), drained
• 1 cup cherry tomatoes, halved
• 4 oz Genoa salami, chopped into small cubes
• 1/2 cup black olives, sliced
• 1/2 red onion, finely diced
• 1/2 cup roasted red peppers, chopped
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup Parmesan cheese, grated

For the Italian Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

How To Make Cold Italian Tortellini Pasta Salad With Mozzarella

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, usually 3 to 5 minutes. Do not overcook; they should be al dente.
2. Chill the Tortellini: Drain the pasta immediately and rinse under cold running water for about 30 seconds to stop the cooking process and cool the noodles down. Shake off excess water and transfer to a large mixing bowl.
3. Prepare the Mix-ins: While the pasta drains, halve the cherry tomatoes, dice the red onion, and chop the salami and roasted red peppers. Add these ingredients along with the mozzarella pearls, black olives, and fresh basil to the bowl with the tortellini.
4. Make the Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, pepper, and red pepper flakes until emulsified.
5. Combine and Serve: Pour the dressing over the pasta salad and toss gently until everything is evenly coated. Sprinkle with grated Parmesan cheese. Serve immediately or cover and refrigerate for 30 minutes to let the flavors meld.

Recipe Tips

• Rinse with cold water: Unlike hot pasta dishes where you want to keep the starch, pasta salad requires rinsing to stop the cooking and prevent the tortellini from sticking together as they cool.
• Size matters: Cut your salami and vegetables into pieces that are roughly the same size as the tortellini and mozzarella pearls. This ensures you get a little bit of everything in each bite.
• Dress generously: Pasta tends to soak up dressing as it sits in the fridge. If you make this ahead of time, save a little extra dressing to toss in right before serving to revive the moisture.

What To Serve With Cold Italian Tortellini Pasta Salad

This salad pairs beautifully with grilled meats like lemon-herb chicken thighs or garlic butter steak skewers. It also works well alongside crusty garlic bread or focaccia to round out the meal. For a lighter lunch, I often serve it with a simple green salad dressed with balsamic glaze.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more of the dressing over time, so you may need to add a splash of olive oil or vinegar before serving leftovers. Freezing is not recommended as the fresh mozzarella and vegetables will lose their texture.

FAQs

• Can I make this pasta salad ahead of time? Yes, it actually tastes better after sitting for an hour or two. If making it a day in advance, keep the basil separate and stir it in just before serving to keep it green and fresh.
• Can I use dried tortellini instead of fresh? You can use dried tortellini found in the pasta aisle, but they take longer to cook. Refrigerated tortellini is preferred for its fresher taste and quicker cooking time.
• Is store-bought dressing okay to use? Absolutely. If you are short on time, a high-quality bottle of Italian vinaigrette works perfectly. You will need about 3/4 cup of store-bought dressing for this recipe.

Nutrition

• Calories: 415 kcal
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 850mg
• Total Carbohydrate: 34g
• Protein: 16g

Try More Recipes:

• Creamy Tri Color Italian Pasta Salad With Rotini
• Copycat Kraft Zesty Italian Pasta Salad With Pepperoni
• Easy Creamy Italian Pasta Salad Recipe
  

Cold Italian Tortellini Pasta Salad With Mozzarella

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

Cold Italian Tortellini Pasta Salad With Mozzarella combines chewy cheese pasta, crisp veggies, and savory salami in just 20 minutes. Fresh mozzarella pearls and tangy Italian dressing make this an easy, crowd-pleasing side dish for summer potlucks.

Ingredients

• 20 oz cheese tortellini (refrigerated or frozen)

• 8 oz fresh mozzarella pearls (bocconcini), drained

• 1 cup cherry tomatoes, halved

• 4 oz Genoa salami, chopped into small cubes

• 1/2 cup black olives, sliced

• 1/2 red onion, finely diced

• 1/2 cup roasted red peppers, chopped

• 1/4 cup fresh basil, thinly sliced

• 1/4 cup Parmesan cheese, grated

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 clove garlic, minced

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• Pinch of red pepper flakes (optional)

Directions

• Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, usually 3 to 5 minutes. Do not overcook; they should be al dente.
• Drain the pasta immediately and rinse under cold running water for about 30 seconds to stop the cooking process and cool the noodles down. Shake off excess water and transfer to a large mixing bowl.
• While the pasta drains, halve the cherry tomatoes, dice the red onion, and chop the salami and roasted red peppers. Add these ingredients along with the mozzarella pearls, black olives, and fresh basil to the bowl with the tortellini.
• In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, pepper, and red pepper flakes until emulsified.
• Pour the dressing over the pasta salad and toss gently until everything is evenly coated. Sprinkle with grated Parmesan cheese. Serve immediately or cover and refrigerate for 30 minutes to let the flavors meld.