Tuscan Tortellini Pasta Salad

There’s something about a big bowl of Tuscan Tortellini Pasta Salad that feels like sunshine on the table.

Picture plump cheese tortellini glistening with a light, tangy dressing, nestled among juicy cherry tomatoes, ribbons of spinach, briny olives, and flecks of Parmesan.

It’s a revitalizing, yet satisfying pasta salad that comes together in about 30 minutes—ideal for busy weeknights, easy lunches, or make-ahead meal prep.

This dish is perfect for families, beginners, and anyone who loves bold Mediterranean flavors without a lot of fuss.

I first leaned on it one hectic Sunday when friends decided to “drop by” around lunchtime; I raided the fridge, tossed everything together, and watched everyone go back for seconds like it had been planned for days.

Bring it to potlucks, serve it for effortless entertaining, or pack it for workday lunches. Ready to bring this Tuscan Tortellini Pasta Salad to life?

Why You’ll Love It

• Delivers bold, tangy Italian flavors in every bite
• Comes together quickly with simple, easy-to-find ingredients
• Serves a crowd, perfect for potlucks, picnics, and parties
• Stays delicious for days, making it ideal for meal prep
• Adapts easily to vegetarian, meat-lover, or veggie-packed variations

Ingredients

• 20 oz cheese tortellini, frozen or refrigerated — cook just to al dente so it stays firm
• 1 cup cherry tomatoes, halved — choose sweet, ripe tomatoes for best flavor
• 1 cup cucumber, diced — peel if skin is thick or waxy
• 1 cup roasted red peppers, sliced, drained — pat dry to avoid watering down the salad
• 1 cup marinated artichoke hearts, quartered, drained — use well-seasoned jarred artichokes
• 1/2 cup Kalamata olives, pitted, halved — choose briny, oil-cured for richer taste
• 1/2 cup black olives, pitted, sliced — canned ripe olives work fine here
• 1/2 cup red onion, thinly sliced — slice very thin to keep the bite gentle
• 3/4 cup mozzarella pearls, drained — use fresh, milky mozzarella balls
• 1/2 cup salami, diced — pick a firm, flavorful Italian salami
• 1/2 cup grated Parmesan cheese — grate fresh for best melt and flavor
• 1/4 cup fresh basil, chopped — add just before serving for bright aroma
• 1/3 cup extra-virgin olive oil — use a fruity, good-quality oil for the dressing
• 3 tbsp red wine vinegar — brings classic Italian-style tang
• 1 tbsp fresh lemon juice — brightens and balances the richness
• 2 tsp Dijon mustard — helps emulsify the dressing
• 2 cloves garlic, minced — mince very fine to distribute evenly
• 1 tsp dried oregano — classic Italian herb backbone
• 1/2 tsp dried basil — layers with the fresh basil in the salad
• 1/2 tsp kosher salt — season dressing, then adjust to taste later
• 1/4 tsp black pepper — freshly ground if possible
• 1/4 tsp red pepper flakes (optional) — add gentle heat without overpowering

Step-by-Step Method

Boil the Tortellini

Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package directions until just al dente.

Stir occasionally to prevent sticking. Avoid overcooking so the pasta stays firm in the salad.

Once cooked, immediately drain in a colander to stop further cooking from residual heat.

Cool the Tortellini

Rinse the drained tortellini briefly under cold running water. Cool just enough to stop the cooking without washing away all the starch.

Let excess water drain thoroughly. Transfer the cooled tortellini to a large mixing bowl. Spread it out slightly so it doesn’t steam and become mushy while you prepare the remaining ingredients.

Prep the Vegetables and Add-Ins

Slice cherry tomatoes in half and dice the cucumber. Drain and slice roasted red peppers, and quarter the marinated artichoke hearts.

Halve Kalamata olives and slice black olives. Thinly slice the red onion. Add all prepared vegetables, olives, mozzarella pearls, and diced salami to the bowl with the tortellini.

Make the Italian Dressing

In a small bowl, add extra-virgin olive oil, red wine vinegar, and fresh lemon juice. Whisk in Dijon mustard, minced garlic, dried oregano, dried basil, kosher salt, black pepper, and red pepper flakes if using.

Whisk vigorously until the mixture emulsifies and slightly thickens. Taste and adjust seasoning if needed before dressing the salad.

Dress and Toss the Salad

Pour the prepared dressing evenly over the tortellini and vegetable mixture. Using a wooden spoon or spatula, gently toss to coat every piece.

Scoop from the bottom of the bowl to avoid breaking the pasta. Assure all ingredients are well distributed and glistening with dressing for balanced flavor in each bite.

Finish with Cheese and Herbs

Sprinkle grated Parmesan cheese over the dressed salad. Add chopped fresh basil on top.

Toss lightly one more time to incorporate the cheese and herbs without bruising the basil. Check that the salad looks evenly mixed, with colorful vegetables, pasta, and meats well combined throughout the bowl.

Chill and Adjust Before Serving

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, uncover and give the salad a gentle stir. Taste and adjust with extra salt, pepper, or a splash of vinegar if needed. Serve chilled or at cool room temperature.

Ingredient Swaps

• Use any short pasta (rotini, penne, farfalle) if tortellini is unavailable, and swap mozzarella pearls for diced block mozzarella or feta.
• Make it vegetarian by omitting salami or replacing it with chickpeas; make it cheaper by using regular olives only and skipping artichokes.
• For dietary needs: use gluten-free pasta, lactose-free cheese or omit cheese, and adjust cured meats or olives based on sodium needs.

You Must Know

– Swap – To lighten it up or make it vegetarian, use 1/2–3/4 cup chickpeas or white beans in place of the 1/2 cup salami, and bump the olives by an extra 2 tablespoons. The beans add protein and creaminess, while extra olives keep the savory, briny depth.

Serving Tips

• Serve in a large shallow platter, garnished with extra basil and Parmesan shavings.
• Pair with crusty Italian bread and a simple green salad for a complete meal.
• Offer alongside grilled chicken, steak, or seafood at summer cookouts or potlucks.
• Portion into small cups or jars for easy, portable picnic or party servings.
• Serve slightly chilled, not ice-cold, to let the flavors fully shine.

Storage & Make-Ahead

Tuscan Tortellini Pasta Salad keeps well in the fridge for up to 3 days in an airtight container.

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

If prepping early, reserve some dressing to add before serving.

This salad doesn’t freeze well; the pasta and vegetables become mushy.

Reheating

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

Or briefly warm in a covered oven-safe dish or skillet, adding a splash of broth or water.

Tortellini in Italian Celebrations

Even when I’m tucking into a chilled bowl of leftover tortellini salad, I can’t help but think of how this humble pasta sits at the heart of Italian celebrations.

In Italy, tortellini isn’t just food; it’s a ritual that perfumes the whole house, from simmering broth to freshly grated Parmesan melting into steam.

When I picture a festive table, I imagine:

1. Golden tortellini bobbing in rich broth on Christmas Eve, candles flickering against foggy windows.
2. Big bowls of tortellini dressed with olive oil and basil at summer name-day parties in the garden.
3. Wedding feasts where tortellini arrives course after course, surrounded by clinking glasses and low, happy chatter.

With every bite, you’re tasting tradition and togetherness.

Final Thoughts

Give this Tuscan 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 or dressing to match your taste—this recipe is meant to be played with.

Frequently Asked Questions

Can I Make This Pasta Salad Dairy-Free Without Sacrificing Creaminess?

You can. I’d swap cheese tortellini for plain pasta, then stir in a silky blend of olive oil, lemon, Dijon, and a spoonful of hummus or tahini—lush, tangy, and surprisingly creamy against cool vegetables.

Which Store-Bought Tortellini Brands Work Best for This Recipe?

I reach first for Rana, then Buitoni or Trader Joe’s cheese tortellini; they stay plump, tender, and richly filled, so every bite you take feels like a warm, cheesy pocket in a sunlit Italian kitchen.

How Can I Adapt This Salad for Gluten-Free Guests?

I’d simply swap in your favorite gluten-free tortellini, double-check salami, mustard, and vinegar labels, then toss everything gently. The salad still glistens with olive oil, herbs, and briny vegetables, comforting and safe for everyone.

Is This Tuscan Tortellini Salad Safe to Bring to a Picnic?

Yes, it’s picnic-safe if you keep it chilled. I’d pack it in an insulated cooler with plenty of ice, nestle the cold bowl inside, and serve within two hours under dappled shade.

What Wine Pairs Best With Tuscan Tortellini Pasta Salad?

I’d pour a chilled Pinot Grigio or Vermentino for you; their citrusy crispness cuts the creamy cheese, brightens the tomatoes and herbs, and makes the whole bowl taste like an evening on a sun‑washed terrace.