If you’re looking for a picnic-perfect dish that bursts with color, texture, and flavor, the Italian Tortellini Pasta Salad is about to steal your heart (and your taste buds!). Imagine tender cheese-filled tortellini mingling with fresh vegetables, briny olives, creamy mozzarella, herby basil, zesty pepperoni, and a lively splash of Italian dressing. It’s a breeze to put together, beautiful to look at, and so satisfying everyone will be asking for seconds—making it the go-to recipe for summer gatherings, potlucks, meal prep, or easy weeknight dinners!
Ingredients You’ll Need
Every ingredient in this pasta salad has a role to play. From the chewy tortellini to the crisp veggies and tangy Italian dressing, each element adds its own little burst of delight. Here’s what you’ll need to make your Italian Tortellini Pasta Salad shine bright and taste incredible.
- Refrigerated Cheese Tortellini (20 oz): The star of the dish—rich, soft pasta pillows that cook up in minutes and carry every flavor you toss with them.
- Cherry Tomatoes (1 cup, halved): Adds heaping spoonfuls of juicy sweetness and a pop of color.
- Cucumber (1 cup, diced): Crisp and cool, cucumber gives the salad a refreshing crunch.
- Sliced Black Olives (3/4 cup): Brings a little briny, salty attitude that balances the rich pasta and cheese.
- Mozzarella Balls or Cubes (3/4 cup): Velvety, creamy, and oh-so-satisfying—mini mozzarella pearls or cubes work equally well.
- Pepperoni Slices (1/2 cup, halved): For a craveable, zesty bite—use turkey or regular, or leave out for a vegetarian version.
- Red Onion (1/4 cup, thinly sliced): A little sharpness goes a long way; slice thin so every forkful gets a hint.
- Fresh Basil (1/4 cup, chopped): Fragrant, green, and essential for that burst of authentic Italian flavor.
- Italian Dressing (1/2 cup): Choose your favorite store-bought or whip up a homemade version for a personalized touch.
- Salt and Pepper: To bring all the flavors into perfect harmony—taste as you go!
- Optional – Grated Parmesan: Adds an extra savory finish if you love a classic cheesy garnish.
How to Make Italian Tortellini Pasta Salad
Step 1: Boil the Tortellini
Start by bringing a large pot of salted water to a rolling boil. Add your cheese tortellini and cook according to the package directions—usually just a few minutes for perfect al dente texture. Once tender but still firm, drain and immediately rinse under cold water. This cools down the pasta, stops the cooking, and sets the stage for a refreshing salad.
Step 2: Chop and Prep Vegetables
While your tortellini cools, get those veggies prepped! Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop up that fresh basil. These simple prep steps not only add flavor and crunch but make the salad look vibrant and inviting.
Step 3: Assemble the Salad
Grab a large mixing bowl and add the cooled tortellini. Toss in the cherry tomatoes, cucumber, sliced black olives, mozzarella balls or cubes, halved pepperoni slices, red onion, and chopped basil. The beauty of Italian Tortellini Pasta Salad is all in these colorful layers and their irresistible mix of flavors.
Step 4: Add Dressing & Toss
Drizzle the Italian dressing evenly over everything in the bowl. With a gentle hand (so you don’t break up the tortellini), toss everything together until every bite is impossibly well-coated. Now is the moment to sprinkle in salt and pepper to your personal taste—don’t be shy, seasoning is key!
Step 5: Chill and Serve
The hardest part? Waiting! Cover your bowl and chill the Italian Tortellini Pasta Salad in the refrigerator for at least 30 minutes to let those flavors mingle. When it’s time to eat, give it one last toss and, if you fancy, top it off with a generous shower of grated Parmesan. Serve it cool for maximum refreshment and applause.
How to Serve Italian Tortellini Pasta Salad
Garnishes
Garnishing takes your salad from everyday to extraordinary! A shower of freshly grated Parmesan, a few torn basil leaves on top, or a light drizzle of extra dressing makes the whole dish look (and taste) like something straight from a trattoria. Try a grind of black pepper or a sprinkle of crushed red pepper flakes for a subtle kick.
Side Dishes
This salad pairs perfectly with freshly baked focaccia, garlic breadsticks, or a platter of roasted vegetables. It also loves cozying up to grilled chicken, steak, or salmon for a full meal that’s as colorful as it is satisfying. For lighter vibes, serve alongside a simple green salad with a lemony vinaigrette.
Creative Ways to Present
Amp up the fun by serving Italian Tortellini Pasta Salad in mason jars for individual picnic portions, or pile it high on a vibrant platter family-style. It’s gorgeous in a big glass bowl for brunch buffets or packed into bento boxes for ready-to-eat lunches. Add tiny mozzarella skewers or edible flowers if you’re feeling extra festive!
Make Ahead and Storage
Storing Leftovers
Any leftover Italian Tortellini Pasta Salad keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container and give it a gentle stir before serving again, as the pasta will absorb some dressing over time.
Freezing
I don’t recommend freezing this salad—unfortunately, cooked tortellini and fresh veggies don’t love the freeze-thaw cycle and can lose their texture. For best results, enjoy this dish fresh or refrigerated within a few days.
Reheating
This is a dish best served cold or at room temperature, so reheating isn’t needed. If you’d like to take the chill off straight from the fridge, let it sit at room temperature for about 10-15 minutes, then toss and serve.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just fine—just increase the boiling time according to package instructions and make sure it cools completely before mixing with the other salad ingredients.
How can I make this salad vegetarian?
To make your Italian Tortellini Pasta Salad vegetarian, simply leave out the pepperoni. Try swapping it for marinated artichoke hearts, roasted red peppers, or even more olives for extra flavor.
What kind of Italian dressing is best?
Both store-bought and homemade work! For a classic flavor, choose a good-quality zesty Italian dressing. If you have time, homemade dressing gives you more control over the taste—try olive oil, red wine vinegar, garlic, and Italian herbs for a fresh touch.
How far in advance can I prep the salad?
You can make the salad up to one day ahead! Just store it in the fridge and refresh with a little extra dressing before serving if needed. The flavors only get better as they mingle.
Can I customize the add-ins?
Of course! Italian Tortellini Pasta Salad is super flexible—add roasted veggies, switch up the cheese, toss in sun-dried tomatoes, or try salami instead of pepperoni. Make it your own, and have fun with it!
Final Thoughts
I hope you’re as excited as I am to share this Italian Tortellini Pasta Salad with the people you love. Every forkful is a mini celebration of fresh, bold Italian flavors—so grab your ingredients, get tossing, and let this dish become a new favorite in your kitchen!
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Italian Tortellini Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A refreshing and flavorful Italian Tortellini Pasta Salad that is perfect for picnics, potlucks, or a light summer meal. Packed with cheesy tortellini, fresh veggies, and savory Italian flavors, this salad is sure to be a crowd-pleaser.
Ingredients
Tortellini Salad:
- 20 oz refrigerated cheese tortellini
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 3/4 cup sliced black olives
- 3/4 cup mozzarella balls or cubes
- 1/2 cup pepperoni slices (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped fresh basil
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
- Optional: grated Parmesan for garnish
Instructions
- Cook the Tortellini: Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- Prepare the Salad: In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, olives, mozzarella, pepperoni, red onion, and basil.
- Add Dressing: Pour the Italian dressing over the salad and toss to coat evenly. Season with salt and pepper to taste.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving. Garnish with grated Parmesan if desired.
Notes
- For a vegetarian version, omit the pepperoni and add marinated artichokes or roasted red peppers.
- You can prep this up to 1 day ahead and refresh with a little extra dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is boiled)
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
