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Tortellini Pasta Salad is a cold pasta salad made even better with cheesy tortellini pasta and a bottle of Italian salad dressing. Loaded with all your favorite Italian fixings like pepperoni, salami, mozzarella pearls, and tomatoes – this is the perfect side dish for any bbq or gathering.
For more delicious tortellini recipes be sure and make my Tortellini Casserole and Instant Pot Tomato Tortellini Soup.
Tortellini Pasta Salad Recipe
This tortellini salad recipe is loaded with fresh veggies, cheese tortellini, and covered in Italian salad dressing. It’s a quick, easy-to-make side dish that’s perfect for a summer bbq, potluck, picnic, or gathering.
I love this tortellini pasta salad because it is so hearty and practically a meal on it’s own! With two kinds of meat – pepperoni and salami – and tons of vegetables like tomatoes, bell peppers, and cucumbers combined with the pasta, it makes for a great side dish or a meal by itself.
Fresh Ingredients Needed
- Tortellini : You can use any type of tortellini you prefer – cheese tortellini, spinach tortellini, etc. I always stick with classic cheese-filled tortellini pasta when I make this salad recipe.
- Italian Salad Dressing : I love that this Italian pasta salad uses a bottle of Italian dressing! It makes prep so simple and I actually think bottled Italian salad dressing tastes so good – like it’s loaded with tons of flavor. I recommend using one you love. I prefer the creamier taste of the Olive Garden Italian dressing.
- Cucumber : A cucumber or an English cucumber will both work. English cucumbers have hardly any seeds and not as much moisture in them, so I prefer using an English cucumber. You can peel the skin off the cucumber or leave it on, whichever way you prefer.
- Red Onion
- Red Bell Pepper
- Yellow Bell Pepper
- Cherry Tomatoes : Grape tomatoes can also be used and are essentially the same thing.
- Mozzarella Pearls : These can usually be found in the deli area alongside the other specialty cheeses at the grocery store. They are fresh mozzarella balls and come in a package.
- Pepperoni : Dice the pepperoni into smaller pieces.
- Salami : Dice the salami into smaller pieces. You can use packaged salami, grab a pack from the deli, or go to the deli counter and have them slice some fresh. I prefer getting fresh sliced salami from the deli meat counter.
- Pepperoncini Peppers : You can leave these as is, or chop them into smaller pieces. I prefer chopping them before adding them into the salad. Pepperoncini peppers can have a kick to them, so if you’re more sensitive to spice/heat or strong flavors, then I suggest you omit them entirely from the salad.
How To Make Pasta Salad With Tortellini (Printable Recipe Card)
Cook the tortellini according to the package directions. Drain the pasta when it’s done, rinse it under cold water, and then let it sit in the colander to dry or use paper towels to pat it dry before adding it into the salad bowl.
In a large bowl, combine the cooked tortellini, Italian salad dressing, and the rest of the ingredients. Stir until everything is well combined.
Cover the bowl and refrigerate for 3-4 hours to allow the pasta salad to chill before serving.
How To Store Tortellini Pasta Salad
The tortellini salad should be stored, covered, in the refrigerator for up to 3-4 days. You can also transfer leftovers into an airtight container for storage. I normally just put the lid on the bowl and store it that way.
The longer the salad sits in the fridge, the more the tortellini will soak up all the dressing. Give it a good mix before eating, and you can also add in some additional Italian salad dressing to moisten back up the leftovers.
Serving Suggestions & Tips
- I recommend making this salad, refrigerating it for the 3-4 hours, and then serving it immediately. As the salad sits in the fridge, the pasta soaks up the dressing, which makes the salad drier. For the best texture and flavor with dressing, serve the same day it’s made. Leftovers are good, but you will need to moisten them back up with additional dressing, a drizzle of olive oil, or even a splash of red wine vinegar works.
- This tortellini salad makes a great side dish to grilled meats – like grilled chicken, grilled steak, hot dogs, and hamburgers.
- If the cucumber is really watery with lots of seeds, I suggest taking a spoon and cleaning out the center of the cucumber (after slicing it in half lengthwise) to remove the excess moisture and seeds. That way you don’t end up with lots of seeds in the salad.
Recipe FAQ’s
Do I Need To Rinse The Tortellini In Cold Water After Cooking?
I recommend rinsing the tortellini in cold water after cooking. Drain the tortellini in a colander and then run cold water over it. This particular pasta is so easy to overcook and fall apart, and rinsing it in cold water helps stop the cooking process. It also helps the pasta cool down quicker so it can be added to the other ingredients without being too warm.
Can I Add Other Vegetables To The Salad? Or Use Different Ones?
Yes! This pasta salad is very adaptable to what you prefer. Things like black olives, artichoke hearts, and chickpeas are all great additions. If you want more cheese you could also use feta in addition to the mozzarella balls, or parmesan cheese even. Just make sure you don’t go overboard and add too many veggies, or else it will throw off the ratio of pasta + veggies + dressing. You can also add some fresh herbs if wanted like fresh basil or garlic.
Should The Tortellini Be Al Dente Or Softer?
You can cook the pasta to your preference. Tortellini is a pasta that can easily be overcooked and start to fall apart. I would set the timer for the al dente time and then see it if it needs 30 seconds or 1 minute longer to cool.
Can I Add Crunch To The Dish?
If you want the salad to have a little crunch to it then try adding some croutons, chopped pecans, almonds, or toasted pine nuts.
Does The Salad Need Salt or Pepper?
You’ll see that the recipe does not call for any additional salt or black pepper. There are plenty of ‘saltier’ ingredients in this salad and personally, I don’t think it needs additional salt. However, if you find that it does, simply add some kosher salt (or your preferred salt of choice) and/or black pepper until it’s where you want it. I add salt to the boiling pasta water which helps salt and flavor the tortellini.
More Pasta Salad Recipes You’ll Love
- Easy Italian Pasta Salad
- Ranch Pasta Salad
- Greek Pasta Salad
- Coleslaw Pasta Salad
- Tri Color Pasta Salad
- Poppyseed Chicken Pasta Salad
- Deviled Egg Pasta Salad
Tortellini Pasta Salad
Ingredients
- 1 bag (36 oz) tortellini
- 1 bottle (15 oz) Italian salad dressing
- 1 small red onion finely diced
- 1 cucumber diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 pint cherry tomatoes halved
- 8 ounces mozzarella pearls
- 4 ounces pepperoni diced
- 4 ounces salami diced
- 1/2 cup pepperoncini peppers leave whole or dice
Instructions
- Cook the tortellini according to the package directions. Drain the pasta when it's done, rinse it under cold water, and then let it sit in the colander to cool down before adding it into the salad bowl. *I like to dab the tortellini with a paper towel to ensure there is no excess moisture on it before adding it into the bowl.1 bag (36 oz) tortellini
- In a large bowl, combine the cooked tortellini and Italian salad dressing.*The tortellini does not need to be completely cooled before adding it, but it should be closer to room temperature. You don't want to add steaming hot tortellini in with the other ingredients.1 bottle (15 oz) Italian salad dressing
- Add the rest of the ingredients. Stir until everything is well combined.1 small red onion, 1 cucumber, 1 red bell pepper, 1 yellow bell pepper, 1 pint cherry tomatoes, 8 ounces mozzarella pearls, 4 ounces pepperoni, 4 ounces salami, 1/2 cup pepperoncini peppers
- Cover the bowl and refrigerate for 3-4 hours to allow the pasta salad to chill before serving.
Notes
Nutrition
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