Italian Tortellini Pasta Salad

There’s something about a big bowl of tortellini pasta salad that instantly brightens the table.

Picture plump, cheese-filled tortellini glistening with a tangy Italian dressing, dotted with juicy cherry tomatoes, crisp cucumbers, briny olives, and ribbons of salami.

It’s a cool, invigorating meal that comes together fast—perfect when you need something satisfying in under 30 minutes.

This dish is ideal for busy weeknights, potlucks, and family gatherings, and it’s especially kind to beginners and meal-preppers.

I still remember the first time it saved me: unexpected guests on a Sunday afternoon, nothing fancy in the fridge, and just enough pantry staples to toss together this colorful salad.

Ten minutes later, everyone was hovering over the bowl, going back for seconds.

It travels well, holds up beautifully in the fridge, and works for quick lunches or easy entertaining.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers big Italian flavor with minimal prep and simple ingredients
• Doubles as a hearty side dish or easy main-course lunch
• Stays delicious chilled, perfect for make-ahead meals and entertaining
• Easily customizable with extra veggies, different meats, or vegetarian swaps
• Kid-friendly cheesy tortellini that still feels impressively grown-up

Ingredients

• 20 oz cheese tortellini, frozen or refrigerated — cook to al dente so they stay bouncy
• 1 cup cherry tomatoes, halved — sweeter and less watery than standard tomatoes
• 1 cup cucumber, diced — English or Persian cucumbers stay crisper
• 1 cup bell pepper, diced, any color — mix colors for a prettier bowl
• 1/2 cup red onion, thinly sliced — soak in cold water if you want milder bite
• 1/2 cup black olives, sliced — use ripe olives packed in brine for best flavor
• 1/2 cup salami, diced — choose a firm, well‑marbled Italian salami
• 1 cup mini mozzarella balls — ciliegine or pearls work perfectly here
• 1/4 cup parmesan cheese, grated — grate fresh for better melt and flavor
• 1/3 cup extra-virgin olive oil — a fruity, good-quality oil really shines
• 3 tbsp red wine vinegar — adds bright acidity without being harsh
• 1 tsp Dijon mustard — helps emulsify and lightly sharpens the dressing
• 1 tsp dried oregano — rub between fingers to release aroma
• 1/2 tsp garlic powder — gives gentle garlic flavor without overpowering
• 1/2 tsp salt — adjust after chilling, cold foods need a bit more
• 1/4 tsp black pepper — freshly ground for best aroma
• 2 tbsp fresh parsley, chopped — adds freshness and color at the end
• 1 tbsp fresh basil, chopped — stir in just before serving to keep it bright

Step-by-Step Method

Boil the Tortellini

Bring a large pot of well-salted water to a rolling boil. Add the cheese tortellini and stir to prevent sticking.

Cook according to the package directions until al dente, about 5–7 minutes.

Avoid overcooking so they stay firm. When done, immediately drain the tortellini in a colander to stop the cooking.

Cool and Drain the Pasta

Rinse the drained tortellini briefly under cold running water to cool and stop further cooking. Toss gently with your hands to make certain all pieces are cooled.

Let them sit in the colander for a few minutes to drain thoroughly. Excess water will dilute the dressing, so make sure the pasta is well drained before proceeding.

Prep and Combine the Vegetables

Place the cooled tortellini in a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and sliced black olives.

Gently toss to distribute the vegetables evenly. This creates a colorful, crunchy base and makes sure every bite has a mix of textures and flavors.

Add the Meats and Cheeses

Fold in the diced salami, mini mozzarella balls, and grated parmesan cheese. Distribute them evenly throughout the bowl so each serving includes a good mix of protein and richness.

Use a gentle hand when stirring to avoid breaking the tortellini or crushing the softer ingredients like mozzarella.

Whisk the Italian Dressing

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Whisk briskly until the mixture looks slightly thickened and cohesive.

This emulsification helps the dressing cling to the pasta and vegetables, giving the salad consistent flavor in every bite.

Toss the Salad with Dressing

Pour the prepared dressing evenly over the tortellini mixture. Use a wooden spoon or spatula to gently toss everything together, scooping from the bottom of the bowl.

Make certain all ingredients are well coated without mashing the pasta. Take a quick taste and adjust seasoning lightly if needed before adding the fresh herbs.

Finish with Fresh Herbs

Sprinkle the chopped parsley and basil over the salad. Toss lightly just until the herbs are evenly distributed.

The fresh herbs brighten the flavors and add a fragrant finish. Avoid overmixing to keep the herbs vibrant and the tortellini intact. Check the seasoning one more time and adjust if necessary.

Chill and Serve the Salad

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld and the dressing soak into the pasta.

Just before serving, taste and adjust with extra salt, pepper, or a splash of vinegar if needed. Serve chilled or at cool room temperature.

Ingredient Swaps

• Make it vegetarian by omitting the salami or swapping in chickpeas or white beans for extra protein.
• For a budget-friendly version, use cubed mozzarella or shredded cheese instead of mini mozzarella balls, and regular sliced olives instead of specialty varieties.
• Swap red wine vinegar with white wine or apple cider vinegar, and use any short pasta (like rotini or bowtie) if tortellini isn’t available.

You Must Know

• Doneness • If the tortellini feels mushy or bursts easily, shorten the cook time next batch by 1–2 minutes and taste a piece at the earliest package time; it should be tender with a slight chew and the seams still intact, not splitting.
• Avoid • If the salad seems watery after chilling, pat the cooled tortellini and chopped vegetables dry with paper towels before combining; extra surface moisture dilutes the dressing and mutes flavor once it’s been refrigerated 30+ minutes.
• Flavor Boost • For bigger flavor in the pasta, season the cooking water generously (about 1–1½ tablespoons salt per 4 quarts); the tortellini should taste lightly seasoned on its own so the 1/3 cup oil + 3 tablespoons vinegar can enhance rather than compensate.
• Troubleshoot • If the salad tastes flat or oily after chilling 30–60 minutes, add 1–2 teaspoons red wine vinegar and a pinch of salt, then toss and taste again; cold temperature dulls acidity and salt perception, so a small top‑up brightens everything.
• Scale • When doubling for a crowd, keep the pasta at 40 ounces but increase veggies, meat, and cheese by 1.5x and the dressing by only about 1.25x; this keeps the texture hearty without turning overly slick or heavy.

Serving Tips

• Serve chilled in a large shallow bowl so mix-ins and colors are clearly visible.
• Pair with grilled chicken, steak, or sausage for a complete summer meal.
• Offer alongside garlic bread and a simple green salad for an Italian-style spread.
• Spoon into small cups or ramekins for easy party or potluck portions.
• Garnish with extra fresh basil, parsley, and parmesan right before serving for brightness.

Storage & Make-Ahead

This tortellini pasta salad keeps in the fridge for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead so flavors meld.

Stir before serving and refresh with a splash of olive oil or vinegar.

This salad doesn’t freeze well; the pasta and veggies turn mushy.

Reheating

Reheat small portions gently in the microwave with a loose cover, adding a splash of water or broth.

For larger amounts, warm covered in a low oven or briefly on the stovetop.

Tortellini in Italian Celebrations

Long before it lands in our picnic bowls as pasta salad, tortellini plays a starring role in Italian celebrations, especially around Christmas and New Year’s.

I think of big tables dressed in white cloths, candles flickering, and bowls of brodo—clear, golden broth—steaming in the center.

Tortellini bob on the surface like tiny, plump jewels, each one pinched by hand earlier that morning.

When I serve tortellini this way, I’m not just feeding people; I’m echoing a ritual.

There’s the clink of spoons against porcelain, the rising cloud of steam carrying parmesan and nutmeg, the soft hush that falls when everyone takes that first, burning-hot bite.

It’s simple food, but it tastes like gathering, laughter, and home.

Final Thoughts

Whip up this Tortellini Pasta Salad for your next meal or gathering and enjoy how simple, colorful, and satisfying it is.

Don’t hesitate to tweak the add-ins and dressing to make it perfectly your own!

Frequently Asked Questions

Can I Make This Salad Gluten-Free, and What Tortellini Brand Do You Recommend?

Yes, you can—just swap in gluten‑free tortellini. I’d reach for Taste Republic or Udi’s; they hold their bite, soak up that tangy dressing, and still give you that tender, cheesy, comforting forkful.

How Can I Adjust the Recipe for Low-Sodium or Heart-Healthy Diets?

You can lighten the sodium by using no‑salt tortellini, skipping salami and olives, and choosing fresh mozzarella. I’d whisk oil, vinegar, garlic, and herbs, then taste with you, adding just a whisper of salt.

What Wine Pairs Best With Italian Tortellini Pasta Salad?

I’d pour a chilled Pinot Grigio or Vermentino; their citrusy, stony brightness lifts the creamy cheese and salty bites. As you sip, notice how each crisp, cool mouthful refreshes your palate between forkfuls.

Is This Salad Safe to Serve at Outdoor Picnics in Warm Weather?

Yes, it’s safe if you keep it chilled. I’d nestle the bowl in ice, serve small portions, and refrigerate leftovers within two hours, so every bite still tastes bright, creamy, and wonderfully cool.

Can I Use This Recipe for Meal Prep, and How Long Will It Stay Fresh?

You can absolutely meal prep this; I’d keep it chilled in an airtight container for 3–4 days. Each day, it tastes a bit deeper, the herbs sinking into tender pasta, salty bites, and cool, juicy vegetables.