Tortellini Pasta Salad Recipe

There’s something about a big bowl of tortellini pasta salad that just looks like a celebration.

Picture plump, cheese-filled tortellini glistening with a light, tangy dressing, dotted with bright cherry tomatoes, crisp cucumbers, briny olives, and ribbons of fresh basil.

It’s a revitalizing, colorful dish that eats like a meal, yet comes together fast—perfect for days when you need dinner on the table in under 30 minutes.

This recipe is ideal for busy weeknights, potlucks, and make-ahead lunches.

It’s especially friendly for beginners: minimal cooking, simple chopping, and a forgiving dressing that always tastes good.

I still remember throwing this together before an unexpected backyard gathering; it saved me from stress and turned into the one bowl everyone hovered over.

It shines at summer cookouts, office parties, or those “I need something easy but impressive” moments.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers big, zesty Italian flavor in every creamy, cheesy bite
• Comes together fast with simple prep and minimal cooking time
• Stays delicious in the fridge, perfect for make-ahead meals or parties
• Packs protein, veggies, and pasta for a hearty, satisfying side or main
• Easily customizable with extra veggies or swaps for different dietary needs

Ingredients

• 20 oz cheese tortellini, frozen or refrigerated — cook just to al dente so it holds up in salad
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes for best flavor
• 1 cup cucumber, diced — English or Persian cucumbers stay crisper
• 1/2 cup red onion, finely sliced — slice very thin for milder bite
• 1 cup bell pepper, diced, mixed colors — use red, yellow, and orange for color
• 1/2 cup black olives, sliced — use pitted olives for easier prep
• 1/2 cup salami, diced — choose a good-quality hard salami for rich flavor
• 1/2 cup mozzarella pearls, drained — pat dry so they don’t water down the dressing
• 1/4 cup parmesan cheese, grated — freshly grated melts into the dressing better
• 1/3 cup mayonnaise, full-fat — gives the salad its creamy texture
• 1/3 cup Italian dressing, bottled or homemade — zesty base for the creamy sauce
• 1 tbsp red wine vinegar — adds brightness and tang
• 1 tsp Dijon mustard — helps emulsify and deepen flavor
• 1/2 tsp garlic powder — blends smoothly into the dressing
• 1/2 tsp dried oregano — classic Italian herb note
• 1/4 tsp dried basil — reinforces the Italian dressing flavor
• 1/4 tsp black pepper, freshly ground — adjust to taste for gentle heat
• 1/4 tsp salt, or to taste — season lightly, then adjust after chilling
• 2 tbsp fresh parsley, chopped — stir in at the end for fresh color and flavor

Step-by-Step Method

Cook the Tortellini

Bring a large pot of well-salted water to a rapid boil. Add the tortellini and cook according to the package directions until just al dente. Avoid overcooking so they keep their shape.

Drain in a colander, then rinse briefly under cold water to stop the cooking. Let the pasta cool and drain thoroughly while you prepare the other ingredients.

Prep the Vegetables and Salami

Set up a cutting board and use a sharp chef’s knife. Halve the cherry tomatoes.

Dice the cucumber and bell pepper into small, bite-sized pieces. Finely slice the red onion so it blends well into the salad.

Dice the salami into small cubes. Keep everything roughly similar in size for even distribution.

Combine Pasta and Mix-Ins

Transfer the cooled, well-drained tortellini to a large mixing bowl. Add the cherry tomatoes, diced cucumber, red onion, bell pepper, sliced black olives, diced salami, and mozzarella pearls.

Toss gently with a wooden spoon just to combine. Make sure the tortellini aren’t hot, or they can soften too much and affect the salad’s texture.

Whisk the Creamy Italian Dressing

Use a small mixing bowl and a whisk. Combine mayonnaise, Italian dressing, red wine vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, black pepper, and salt.

Whisk until the mixture is completely smooth and emulsified. Taste and adjust seasoning if needed. The dressing should be creamy, tangy, and well-balanced before adding to the salad.

Toss Salad with Dressing

Pour the creamy Italian dressing evenly over the tortellini mixture. Use a wooden spoon to gently fold everything together, coating the pasta and vegetables without breaking the tortellini.

Sprinkle in the grated parmesan cheese and chopped fresh parsley. Toss again lightly so the cheese and herbs are evenly distributed throughout the salad.

Chill and Serve

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 thicken slightly.

Before serving, give the salad a good stir and taste. Adjust with extra salt, pepper, or a splash of dressing if needed, then serve chilled.

Ingredient Swaps

• Make it vegetarian by omitting the salami or swapping in chickpeas, marinated artichokes, or extra veggies.
• For a lighter dressing, use Greek yogurt in place of some or all of the mayonnaise, or choose a light Italian dressing.
• Use whole‑wheat or gluten-free tortellini if available to meet dietary needs.
• Swap mozzarella pearls for cubed provolone, cheddar, or any mild semi-hard cheese, and use green olives or sliced pepperoncini instead of black olives if that’s what you have.

You Must Know

– Scale – For a crowd, doubling works well, but only increase the mayonnaise and Italian dressing by about 1.5x at first (not 2x).

Creamy dressings intensify as they sit; you can always add the remaining 0.5x (2–3 tablespoons at a time) after chilling if the salad seems dry.

Serving Tips

• Serve chilled in a large white bowl, garnished with extra parsley and parmesan.
• Pair with grilled chicken, steak, or shrimp for a complete summer meal.
• Offer alongside garlic bread or focaccia to soak up extra dressing.
• Portion into small cups or ramekins for easy party or potluck serving.
• Serve on a bed of mixed greens for a lighter, more colorful presentation.

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 without the pasta softening too much.

Stir before serving and, if needed, refresh with a spoonful of extra dressing.

This dish doesn’t freeze well.

Reheating

For a warm variation, gently reheat small portions in the microwave at 50% power.

Or briefly warm in a covered oven-safe dish or skillet, adding extra dressing if it dries.

Tortellini in Italian Celebrations

Although we often toss tortellini into casual weeknight salads, in Italy these little “navels” of pasta are woven into some of the country’s most heartfelt celebrations.

I always picture a long table dressed in white linen, glasses catching candlelight, and a steaming bowl of tortellini arriving like a guest of honor.

At Christmas in Emilia-Romagna, families gather around rich tortellini in brodo, the golden broth perfuming the air.

Nonna’s hands shape each piece by memory, and everyone waits for that first spoonful, hot and savory.

Weddings, baptisms, and feast days often feature tortellini too, layered with silky sauces, scattered with parmesan, and served on heirloom plates—a small, tender symbol of comfort, prosperity, and shared joy.

Final Thoughts

Give this tortellini pasta salad a try and see how quickly it becomes a go-to favorite for potlucks, picnics, or easy dinners.

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

Frequently Asked Questions

Can I Make This Tortellini Salad Dairy-Free Without Losing Creaminess?

Yes, you can. I’d swap in dairy-free tortellini, vegan mayo, and a creamy oat- or cashew-based Italian dressing. You’ll still feel that silky coating, taste bright herbs, and hear those juicy veggies crunch.

How Do I Safely Serve This Salad at an Outdoor Picnic?

You can keep it safe by nesting the bowl in ice, shading it, and serving small chilled batches. I’d stash extra in a cooler, refresh often, and toss leftovers sitting out over two hours.

What Wine Pairs Best With Creamy Italian Tortellini Pasta Salad?

I’d pour a chilled Pinot Grigio or Sauvignon Blanc; their bright citrus cuts the cream. Imagine crisp lemon, green apple, and herbs brushing against the rich tortellini, keeping each bite lively, cool, and wonderfully balanced.

Is This Salad Suitable for Kids With Common Food Allergies?

It’s likely not suitable as‑is, since it glows with dairy, wheat-filled pasta, salami, eggy mayo, and possibly soy. I’d ask you about your child’s specific allergies, then happily help you sketch a safer version.

How Can I Turn This Side Salad Into a Complete Main-Course Meal?

You can turn it into a meal by folding in grilled chicken or chickpeas, extra veggies, and leafy greens; I’d serve it slightly chilled, piled high in a bowl, with warm crusty bread alongside.