Recipe

Italian Tortellini Pasta Salad

Cheesy tortellini, crisp veggies, salami, mozzarella, and a bright Italian vinaigrette that soaks in and gets better over time.

By Matt Campbell

•

4.8

A large serving bowl filled with tortellini pasta salad with cherry tomatoes, mozzarella pearls, salami, cucumbers, and herbs on a bright kitchen counter

Jump to Recipe

If you have ever had a pasta salad that felt like a cold bowl of regret, this is your redemption arc. This tortellini pasta salad is the good kind of chaotic: cheesy pasta pillows, salty bites of salami, juicy tomatoes, crunchy cucumbers, and a bright Italian vinaigrette that makes everything taste like it showed up ready to contribute.

It is also one of my favorite “make it now, love it more later” meals. Toss it together, let it chill, then taste again before serving and watch the whole thing snap into focus.

All ingredients for tortellini pasta salad arranged on a clean kitchen counter, including refrigerated tortellini, cherry tomatoes, cucumbers, salami, mozzarella pearls, olives, red onion, and a jar of Italian seasoning

Why It Works

Big flavor with easy ingredients: Store-bought tortellini plus a homemade vinaigrette tastes like you tried harder than you did.
Great texture: Crisp veggies, tender pasta, and little salty pops from olives and salami.
Make-ahead magic: The dressing soaks in over time, so leftovers are not sad, they are upgraded.
Flexible: Swap the protein, change the veggies, or make it vegetarian without breaking the vibe.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days. Use your best judgment if any ingredients were close to their expiration date when you started.

Refresh before serving: Tortellini drinks dressing as it sits. Add the reserved dressing, or 1 to 2 teaspoons olive oil and a squeeze of lemon or a splash of red wine vinegar, then toss and taste for salt.

If it gets watery: Tomatoes and cucumbers can release liquid. Drain off excess or blot with a paper towel, then add a little more dressing.

Do not freeze: The tortellini and fresh veggies turn mushy and we are not doing that to ourselves.

Common Questions

Do I need refrigerated or frozen tortellini?

Either works. Refrigerated tortellini is fastest. Frozen is great too, just cook it according to the package and make sure it cools before you dress it.

How do I keep tortellini from sticking together?

After draining, toss the warm tortellini with a teaspoon of olive oil, then spread it on a sheet pan to cool. Once it is warm, not steaming, add the dressing.

Can I make it the night before?

Yes, and it is honestly better. For peak crunch, hold back the cucumbers (and even the tomatoes, if you want) and add them right before serving.

What protein swaps work?

Pepperoni, grilled chicken, canned chickpeas, or sliced turkey all work. For a vegetarian version, use chickpeas or white beans and skip the salami.

What if I only have bottled Italian dressing?

Use it. Start with about 1/2 cup, toss, and add more as needed. If it tastes flat, add a squeeze of lemon and a pinch of salt.

How long can it sit out at a potluck?

Because this has meat and cheese, stick to the usual rule: no more than 2 hours at room temp (or 1 hour if it is very hot out). After that, back in the fridge it goes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large mixing bowl
Small bowl or jar with lid (for dressing)
Chef’s knife and cutting board
Measuring cups and spoons
Sheet pan (recommended for cooling)

This is the pasta salad I make when I want something that feels like a party, even if the party is just me eating out of a mixing bowl while the dishwasher runs. Tortellini does the heavy lifting, because it is already filled, flavorful, and basically begging to be dressed up. I learned pretty fast that the difference between “fine” pasta salad and “wow” pasta salad is acid and salt. So I go bright with vinegar and lemon, then let the whole thing hang out in the fridge until it tastes like the ingredients actually met each other.

Italian Tortellini Pasta Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes (plus chilling time)

Servings 8

Ingredients

For the salad

20 ounces refrigerated cheese tortellini
1 1/2 cups cherry tomatoes, halved
1 cup cucumber, quarter-moon slices
1/2 cup red onion, thinly sliced
1 cup mozzarella pearls (or 8 ounces fresh mozzarella, cubed)
4 ounces salami, sliced into strips or quartered rounds
1/2 cup pitted kalamata olives, halved
1/2 cup roasted red peppers, drained and sliced
1/3 cup grated Parmesan
2 tablespoons chopped fresh basil or parsley

Chopped cucumbers, halved cherry tomatoes, sliced red onion, olives, and roasted red peppers prepared on a cutting board on a kitchen counter

For the Italian vinaigrette

1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for balance)
1 teaspoon Italian seasoning
1 small garlic clove, finely grated or minced
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Pinch of red pepper flakes (optional)

Instructions

Cook the tortellini. Bring a large pot of salted water to a boil. Cook tortellini according to the package until tender, usually 3 to 5 minutes. Drain.
Cool it down. Toss drained tortellini with 1 teaspoon olive oil (optional but helpful), then spread it on a sheet pan to cool for about 10 minutes. Sheet pan is best because it lets steam escape. If you only have a bowl, toss every couple of minutes so it cools evenly. You want warm, not steaming, so the dressing clings instead of turning greasy.
Make the vinaigrette. In a small bowl or jar, whisk or shake together olive oil, red wine vinegar, lemon juice, Dijon, honey (if using), Italian seasoning, garlic, salt, pepper, and red pepper flakes. This makes about 1/2 cup dressing.
Build the salad. In a large bowl, add cooled tortellini, cherry tomatoes, cucumber, red onion, mozzarella, salami, olives, roasted red peppers, Parmesan, and basil.
Toss with dressing. Pour about 3/4 of the dressing over the salad and toss well. Save the last bit for later (future you will be thrilled). Taste and adjust with more salt, pepper, or a splash of vinegar for extra zip.
Chill, then serve. For best flavor, cover and refrigerate for at least 30 minutes. Before serving, toss again and add the reserved dressing (or a small splash of olive oil and vinegar) if it seems dry.