If you’re on the hunt for a vibrant, flavor-packed dish that’s as fun to make as it is to eat, this Italian Tortellini Pasta Salad Recipe will quickly become one of your go-to favorites. Bursting with colorful veggies, tender cheese tortellini, savory salami, and tangy olives all tossed in a zesty homemade Italian dressing, this salad is the perfect balance of fresh, indulgent, and satisfying. Whether you’re bringing it to a gathering or enjoying it as a bright weekday meal, the wonderful medley of textures and bold tastes are sure to brighten your table and your mood.
Ingredients You’ll Need
Gathering the ingredients for this pasta salad is a breeze, yet each element plays a crucial role in creating that signature blend of flavors and textures. From creamy mozzarella pearls to crunchy cucumbers, every ingredient adds a unique layer that makes this salad unforgettable.
- 12 ounces uncooked cheese tortellini: The star pasta that delivers a creamy cheese center with every bite.
- 1 English cucumber, sliced and quartered: Adds a refreshing crunch and cooling effect to balance the savory components.
- 1 pint cherry tomatoes, halved: Bursts of juicy sweetness and vibrant color.
- 14 ounce can of 5-7 count artichoke hearts, quartered: Offers a tender, slightly tangy detail that elevates the entire dish.
- 8 ounces fresh mozzarella cheese pearls: Creamy and mild, they melt beautifully amidst the other ingredients.
- 1 pound Genoa salami, cubed: Packs in that irresistible, savory and slightly spicy Italian flavor.
- ½ cup whole pitted kalamata olives: Provides an earthy, briny contrast that brightens the salad.
- ½ cup jarred sliced golden pepperoncini, drained: Brings a subtle tangy kick and pop of color.
- ½ cup red onion, chopped: Adds a sharp bite and crunch to cut through richer flavors.
- 1/3 cup fresh parsley, chopped: Freshness and a hint of herbal brightness.
- ½ cup extra-virgin olive oil: Creates a luscious base for the dressing with rich fruitiness.
- ½ cup red wine vinegar: Injects zingy acidity that ties all the salad components together.
- 3 tablespoons grated Parmesan: Adds nutty, savory depth to the dressing.
- 4 cloves minced garlic: For that punch of aromatic warmth everyone loves.
- 2 teaspoons onion powder: Complements the fresh onion with mellow, layered flavor.
- 1 tablespoon Italian seasoning: Classic herbs that give the salad its unmistakable Italian flair.
- 1 teaspoon salt and pepper: Seasoned perfectly to enhance every ingredient.
How to Make Italian Tortellini Pasta Salad Recipe
Step 1: Whip up the zesty dressing
The secret behind this Italian Tortellini Pasta Salad Recipe’s irresistible taste lies in the homemade dressing. Simply combine extra-virgin olive oil, red wine vinegar, Parmesan, minced garlic, onion powder, Italian seasoning, salt, and pepper in a mason jar or small bowl. Shake or whisk vigorously until emulsified. This dressing is the magic glue that marries the salad’s fresh and savory notes.
Step 2: Cook the tortellini perfectly
Bring a large pot of salted water to a boil and cook the tortellini until al dente, following package instructions. The slight bite in the pasta is key to maintaining satisfying texture so it doesn’t get mushy when refrigerated. Drain the pasta and rinse briefly with cold water to cool it down and stop cooking. Let it fully drain while you prep your fresh ingredients.
Step 3: Prepare and combine the crunchy fresh ingredients
While your tortellini cools, slice the English cucumber into half-inch rounds then quarter those slices for perfect bite-sized pieces. Halve the cherry tomatoes, quarter the artichoke hearts, cube the Genoa salami, chop the red onion and fresh parsley, and drain the golden pepperoncini. These fresh, colorful veggies and meat provide the delightful contrasts against the creamy cheese-filled pasta.
Step 4: Toss it all together
In a large mixing bowl, combine the cooled tortellini with the cucumber, tomatoes, salami, olives, pepperoncini, artichokes, red onion, mozzarella pearls, and parsley. Pour the dressing over the entire mixture. Gently toss everything together with a folding motion to evenly coat all the ingredients while keeping it light and airy, so those cheese tortellini don’t get squished.
Step 5: Let flavors meld
Patience is a virtue with this recipe! Allow the salad to rest for at least 3 to 4 hours in the refrigerator, though making it a day ahead delivers even better results. This resting period lets the tortellini and veggies soak up the dressing’s bold, herby flavors, transforming it from a simple salad to a symphony of Italian tastes that delight your palate.
How to Serve Italian Tortellini Pasta Salad Recipe
Garnishes
To give your pasta salad that extra pop, sprinkle some additional freshly grated Parmesan on top and maybe a scattering of chopped fresh basil or parsley right before serving. A sprinkle of red pepper flakes can add a subtle heat for those who like a little kick, too.
Side Dishes
This Italian Tortellini Pasta Salad Recipe pairs beautifully with grilled chicken or steak for a heartier meal. For lighter fare, serve alongside garlic bread or a crisp green salad dressed with lemon vinaigrette to keep the meal bright and balanced.
Creative Ways to Present
Looking to impress guests? Serve this salad in colorful individual glass bowls or hollowed-out bell peppers for a fun, festive presentation. For picnics or potlucks, layering it in a large clear trifle bowl lets everyone admire the vibrant layers before diving in.
Make Ahead and Storage
Storing Leftovers
Place leftover Italian Tortellini Pasta Salad Recipe in an airtight container and refrigerate. It will stay fresh and delicious for up to 3 days. Make sure to give it a gentle stir before serving again to redistribute the dressing.
Freezing
Due to the fresh vegetables and cheese, freezing this pasta salad is not recommended as it would affect the texture and flavor negatively. It’s best enjoyed fresh or refrigerated for a few days after preparation.
Reheating
This salad is designed to be served cold or at room temperature. If you prefer it a bit warmer, allow it to sit at room temperature for 15-20 minutes before serving, but avoid microwaving as it will alter the textures of the cheese tortellini and fresh vegetables.
FAQs
Can I use frozen tortellini for this Italian Tortellini Pasta Salad Recipe?
Yes! Frozen cheese tortellini works perfectly and often offers better texture than dried. Just cook it according to package instructions until al dente, then cool completely before mixing with other ingredients.
What can I substitute for Genoa salami?
If you want a milder or different protein, try substituting with sliced pepperoni, cooked pancetta, or even grilled chicken cubes. Each option brings its own delicious twist but keep the flavor balance in mind.
Is this salad suitable for meal prepping?
Absolutely! This Italian Tortellini Pasta Salad Recipe is ideal for meal prep since it tastes even better the next day once the flavors have melded. Just keep it sealed tight in the fridge and stir before serving.
Can I make it vegetarian?
Definitely! Simply omit the salami and add extras like roasted red peppers or marinated artichokes for protein and flavor boost. The cheese and veggies ensure it remains tasty and satisfying.
How long does it take to prepare this salad?
Overall, it takes about 30 minutes from start to finish, with most of that time dedicated to cooking and chopping. Allow additional resting time if you can for the dressing to fully infuse the pasta and vegetables.
Final Thoughts
This Italian Tortellini Pasta Salad Recipe is a delightful celebration of fresh ingredients balanced with hearty, savory flavors. It’s effortless to make, endlessly versatile, and perfect for any occasion where you want to shine with a dish that feels both comforting and vibrant. I can’t wait for you to try it and make it your own!
Print
Italian Tortellini Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Tortellini Pasta Salad is a vibrant and flavorful dish featuring cheese tortellini combined with fresh vegetables, Genoa salami, mozzarella pearls, and tangy artichoke hearts. Tossed in a zesty homemade Italian dressing, this salad is perfect for potlucks, picnics, or as a refreshing side dish. It can be prepared ahead of time to allow the flavors to meld beautifully.
Ingredients
Salad Ingredients
- 12 ounces uncooked cheese tortellini
- 1 English cucumber, sliced into ½-inch rounds, then quartered
- 1 pint cherry tomatoes, cut in half
- 14 ounce can of 5-7 count artichoke hearts, quartered
- 8 ounces fresh mozzarella cheese pearls
- 1 pound Genoa salami, cut into ½ inch cubes
- ½ cup whole pitted kalamata olives
- ½ cup jarred sliced golden pepperoncini, drained
- ½ cup red onion, chopped
- 1/3 cup fresh parsley, chopped
Dressing Ingredients
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 3 tablespoons grated Parmesan cheese
- 4 cloves garlic, minced
- 2 teaspoons onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt and freshly ground black pepper
Instructions
- Prepare the Dressing: Combine extra-virgin olive oil, red wine vinegar, grated Parmesan, minced garlic, onion powder, Italian seasoning, salt, and pepper in a mason jar or small bowl. Mix thoroughly until well blended, then set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil (adding a few tablespoons of salt enhances flavor). Cook the cheese tortellini according to package instructions until al dente. Drain and set aside to cool.
- Prepare Salad Ingredients: While the pasta cooks, slice and chop the cucumber, cherry tomatoes, artichoke hearts, salami, kalamata olives, pepperoncini, red onion, mozzarella pearls, and parsley.
- Combine Salad: In a large mixing bowl, add the cooled pasta, cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, red onion, mozzarella, and parsley.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients. Gently toss all components together, ensuring everything is evenly coated with the dressing.
- Chill and Marinate: Cover the salad and refrigerate for at least 3-4 hours or preferably overnight. This resting time allows the flavors to develop and the ingredients to absorb the dressing.
- Serve: Give the salad a gentle toss before serving chilled as a refreshing and flavorful side or main dish.
Notes
- For best flavor, make the salad a day in advance to allow ingredients to marinate in the dressing.
- You can substitute Genoa salami with pepperoni or omit for a vegetarian version if desired.
- Fresh herbs like basil can be added for extra aroma and flavor.
- Adjust salt and pepper according to taste, especially since salami and olives add saltiness.
- Serve chilled and store leftovers in an airtight container in the refrigerator for up to 3 days.
