This chewy, zesty Italian Tortellini Salad is made with cheese tortellini, mozzarella pearls, and salami, ready in 25 minutes. Tossing the warm pasta directly with the dressing allows it to absorb all the tangy flavor. I usually make a double batch because leftovers disappear immediately.
Why This Classic Works
Traditional pasta salads often turn out dry after sitting in the fridge. I quickly learned that adding the dressing while the tortellini is still slightly warm completely fixes this issue.
The pasta acts like a sponge, soaking up the vinaigrette before it cools. It means every single bite packs a punch of flavor instead of just sitting on the surface.
Italian Tortellini Salad Ingredients
- 1 lb (450g) cheese tortellini
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1 cup mozzarella pearls
- 1/2 cup salami, chopped
- 3/4 cup Italian dressing
- 2 tbsp fresh parsley, chopped
How To Make Italian Tortellini Salad
- Boil The Pasta: Cook the cheese tortellini according to the package directions in salted water until tender.
- Drain And Rinse: Drain the pasta and briefly run it under cool water to stop the cooking, but leave it slightly warm.
- Prep The Mix-ins: While the pasta cooks, slice the tomatoes, olives, onions, and salami into bite-sized pieces.
- Toss Together: Combine the warm tortellini, prepped vegetables, mozzarella, and salami in a large bowl.
- Dress And Chill: Pour the Italian dressing over the salad, toss well, and chill in the fridge for at least 1 hour before serving.
Recipe Tips
- Salt the pasta water: This adds base flavor to the tortellini itself before any dressing hits it.
- Do not overcook the pasta: Tortellini can easily become mushy and fall apart when tossed if boiled too long.
- Let it marinate: Giving the salad an hour in the fridge allows the flavors to meld properly.
What To Serve With Italian Tortellini Salad
This pairs well with grilled chicken breast or steak hot off the barbecue. You can also serve it alongside a simple garlic bread for a quick lunch spread.
How To Store
Keep leftovers in an airtight container in the fridge for up to 4 days. Before eating, stir well and add a splash of extra dressing if the pasta has soaked it all up.
FAQs
Can I use dried tortellini instead of fresh?
Yes, you can use dried tortellini. Just follow the package instructions, as they require a longer cooking time than fresh or frozen.
What dressing works best?
A zesty oil-based Italian dressing works best. Creamy dressings tend to thicken up too much in the fridge.
Can I make this ahead of time?
Yes, making it a day ahead is highly recommended. The flavors deepen overnight in the fridge.
Nutrition
- Calories: 350 kcal
- Total Fat: 22 g
- Saturated Fat: 7 g
- Cholesterol: 45 mg
- Sodium: 780 mg
- Total Carbohydrate: 26 g
- Protein: 14 g
Italian Tortellini Salad
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minutesChewy, zesty Italian Tortellini Salad loaded with salami, mozzarella pearls, and fresh tomatoes, ready in 25 minutes. Tossing the warm pasta with the dressing creates a deeply flavorful side dish ideal for summer barbecues.
Ingredients
1 lb (450g) cheese tortellini
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1 cup mozzarella pearls
1/2 cup salami, chopped
3/4 cup Italian dressing
2 tbsp fresh parsley, chopped
Directions
- 1. Boil The Pasta: Cook the cheese tortellini according to the package directions in salted water until tender.
- 2. Drain And Rinse: Drain the pasta and briefly run it under cool water to stop the cooking, but leave it slightly warm.
- 3. Prep The Mix-ins: While the pasta cooks, slice the tomatoes, olives, onions, and salami into bite-sized pieces.
- 4. Toss Together: Combine the warm tortellini, prepped vegetables, mozzarella, and salami in a large bowl.
- 5. Dress And Chill: Pour the Italian dressing over the salad, toss well, and chill in the fridge for at least 1 hour before serving.
