Italian Tortellini Pasta Salad

This tender, chewy Italian Tortellini Pasta Salad is made with cheese-filled pasta, cured salami, fresh veggies, and ready in just 20 minutes. The zesty dressing seeps into the warm tortellini folds while the mozzarella pearls add creamy bursts to every bite. I always bring this to summer BBQs because it disappears faster than the burgers.

Why This Classic Works

I used to make pasta salad that tasted bland because I rinsed the tortellini until it was ice cold before dressing it. I learned that tossing the pasta with half the dressing while it’s still warm allows the noodles to actually absorb the tangy Italian flavors.

This simple timing tweak transforms the dish from a greasy bowl of ingredients into a cohesive salad where every bite is seasoned perfectly. It also prevents the pasta from drying out if you make it a day in advance.

Italian Tortellini Pasta Salad Ingredients

• 20 oz refrigerated cheese tortellini
• 1 cup Italian dressing (store-bought or homemade)
• 8 oz fresh mozzarella pearls, drained
• 6 oz Genoa salami, cubed or sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup roasted red peppers, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

How To Make Italian Tortellini Pasta Salad

1. Cook Pasta: Boil the tortellini in a large pot of salted water for 3-4 minutes (or per package instructions) until tender but still firm.
2. Initial Dress: Drain the pasta and rinse briefly with cool water to stop the cooking, then immediately toss with 1/2 cup of the Italian dressing in a large bowl.
3. Chop Mix-ins: While the pasta cools, slice the tomatoes, olives, salami, and red onion into uniform bite-sized pieces.
4. Assemble Salad: Add the chopped vegetables, salami, mozzarella pearls, and roasted red peppers to the bowl with the tortellini.
5. Finish: Pour the remaining dressing over the salad, sprinkle with parmesan and parsley, and toss gently to coat everything evenly.

Recipe Tips

• Watch the clock: Tortellini cooks much faster than dried pasta, often in just 3 minutes, so stay by the stove to prevent mushy noodles.
• Cut for spoons: Chop your salami and veggies to be roughly the same size as the tortellini so you get a perfect mix of ingredients in every spoonful.
• Chill out: Let the salad rest in the fridge for at least 30 minutes before serving to allow the flavors to meld together.

What To Serve With Italian Tortellini Pasta Salad

This hearty salad is the perfect side for grilled meats like garlic herb chicken breasts or juicy steak skewers. It also pairs wonderfully with crusty artisan bread or focaccia to soak up the extra zesty dressing at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more dressing as it sits, so stir in a splash of olive oil or extra dressing before serving again.

FAQs

Can I make this the day before?
Yes, this salad actually tastes better after marinating overnight. Just reserve a little dressing to add right before serving to freshen it up.

What if I can’t find mozzarella pearls?
You can buy a fresh ball of mozzarella and cut it into small 1/2 inch cubes. Regular block mozzarella works too, but fresh mozzarella has a superior milky texture.

Can I use frozen tortellini?
Absolutely, frozen tortellini works great but will take a few minutes longer to cook than refrigerated ones. Just test a piece for doneness before draining.

Nutrition

• Calories: 440
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 850mg
• Total Carbohydrate: 42g
• Protein: 16g

Try More Recipes:

• Easy Creamy Italian Pasta Salad Recipe
• Italian Sub Salad Recipe
• Italian Grinder Salad

Italian Tortellini Pasta Salad

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

Italian Tortellini Pasta Salad combines tender cheese-filled pasta, crisp veggies, and savory salami in just 20 minutes. Soft mozzarella pearls and zesty dressing make this the ultimate make-ahead side for potlucks.

Ingredients

• 20 oz refrigerated cheese tortellini

• 1 cup Italian dressing (store-bought or homemade)

• 8 oz fresh mozzarella pearls, drained

• 6 oz Genoa salami, cubed or sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup black olives, sliced

• 1/2 cup roasted red peppers, chopped

• 1/4 cup red onion, finely diced

• 1/4 cup fresh parsley, chopped

• 1/4 cup grated Parmesan cheese

Directions

• Cook Pasta: Boil the tortellini in a large pot of salted water for 3-4 minutes (or per package instructions) until tender but still firm.
• Initial Dress: Drain the pasta and rinse briefly with cool water to stop the cooking, then immediately toss with 1/2 cup of the Italian dressing in a large bowl.
• Chop Mix-ins: While the pasta cools, slice the tomatoes, olives, salami, and red onion into uniform bite-sized pieces.
• Assemble Salad: Add the chopped vegetables, salami, mozzarella pearls, and roasted red peppers to the bowl with the tortellini.
• Finish: Pour the remaining dressing over the salad, sprinkle with parmesan and parsley, and toss gently to coat everything evenly.