Last summer at a family potluck, I watched this Tortellini Pasta Salad disappear faster than any dish on the table. Colorful, packed with flavor, and satisfying enough to be a meal on its own, it became an instant crowd favorite. My aunt kept asking for the recipe, convinced I’d spent hours in the kitchen — but the truth is, this salad comes together in about 20 minutes of actual hands-on time.
What I love most about this recipe is how it transforms simple ingredients into something special. The cheese-filled tortellini provides heartiness, while the salami, fresh vegetables, and tangy Italian dressing create layers of flavor and texture in every bite. It’s become my secret weapon for potlucks, picnics, and those busy weeknights when I need something that feels homemade without all the fuss. Whether you’re feeding a crowd or meal-prepping for the week, this salad delivers. Let’s dive in!
Why You’ll Love This Recipe
- Comes together quickly — mostly assembly with minimal cooking required
- Perfect make-ahead dish — actually tastes better after chilling overnight
- Feeds a crowd — great for potlucks, parties, or meal prep for the week
- Customizable ingredients — easy to swap proteins, veggies, or add-ins based on preferences
- Hearty and satisfying — substantial enough to serve as a main dish, not just a side
Ingredients You’ll Need
- 24 ounces frozen cheese tortellini (1½ packages, 16 oz each) — the star of the show; cheese-filled pasta that’s hearty and delicious
- 1 cup chopped salami — I use thick-sliced deli hard salami for robust, savory flavor
- 1 cup cherry tomatoes, halved — adds fresh brightness and juicy bursts
- ½ cucumber, sliced and quartered — provides cool crunch
- ½ cup sliced black olives — salty, briny contrast to the creamy elements
- ½ cup mozzarella cheese pearls or diced fresh mozzarella — creamy pockets of mild cheese throughout
- ½ cup thinly sliced red onion — sharp bite that mellows after marinating in the dressing
- ¼ cup diced red pepper — sweet crunch and vibrant color
- ¼ cup diced green pepper — adds another layer of fresh pepper flavor
- ¼ cup chopped fresh sweet basil leaves — aromatic and essential for that Italian flair
- ½ teaspoon kosher salt — enhances all the flavors
- ½ teaspoon fresh cracked black pepper — adds subtle heat and complexity
- ¼ cup fresh grated parmesan cheese — nutty, salty finish that ties everything together
- ½ cup zesty Italian salad dressing — the tangy base that brings it all together
- 2 tablespoons pesto sauce — adds herbaceous depth and richness to the dressing
Ingredient tip: Using frozen tortellini instead of refrigerated saves money and works perfectly here. Don’t bother with fresh unless you already have it on hand.
Step-by-Step Instructions
- Cook the tortellini. Prepare the cheese tortellini according to package directions until al dente (usually 3-5 minutes for frozen). Drain and immediately rinse under cold water to stop cooking and cool them down.
- Combine the base ingredients. In a large mixing bowl, add the cooled tortellini along with the chopped salami, halved cherry tomatoes, cucumber pieces, black olives, mozzarella pearls, sliced red onion, diced red and green peppers, fresh basil, salt, and pepper.
- Add the parmesan. Sprinkle the freshly grated parmesan cheese over all the salad ingredients for even distribution.
- Dress the salad. Drizzle the Italian dressing and pesto sauce over everything in the bowl.
- Toss gently. Using a large spoon or salad tongs, gently toss all ingredients until everything is evenly coated with the dressing. Be careful not to break the tortellini.
- Chill to meld flavors. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, though overnight is even better for maximum flavor.
- Final toss and serve. Before serving, give the salad one more gentle toss to redistribute the dressing. Serve chilled, garnished with extra fresh basil leaves if desired.
Serving Suggestions
- Summer potluck star — serve in a large bowl at cookouts and watch it disappear
- Main dish lunch — pair with crusty bread and white wine for an easy Mediterranean-style meal
- Picnic perfect — pack in a cooler for beach days or park picnics (stays fresh for hours)
- Meal prep hero — divide into individual containers for grab-and-go lunches all week
Make It Yours (Variations)
- Vegetarian version — skip the salami and add marinated artichoke hearts, sun-dried tomatoes, or roasted red peppers
- Chicken option — swap salami for grilled chicken breast or rotisserie chicken for a lighter protein
- Greek twist — use feta instead of mozzarella, add kalamata olives, and swap pesto for tzatziki mixed into Greek dressing
- Extra veggies — toss in blanched broccoli florets, diced zucchini, or snap peas for more vegetables
- Spicy kick — add sliced pepperoncini or a pinch of red pepper flakes to the dressing
Selena trump’s Tips for Success
- Don’t overcook the tortellini — they’ll continue to soften slightly as they sit in the dressing, so aim for just al dente when cooking
- Pat veggies dry — after washing your tomatoes and cucumber, dry them well so excess water doesn’t dilute the dressing
- Slice onions thin — thick onion pieces can be overpowering; paper-thin slices mellow beautifully in the dressing
- Make it the night before — this is one of those rare salads that actually improves with time. The flavors meld and deepen overnight.
- Common mistake — adding too much dressing at once. Start with the amount listed, toss, then add more only if needed. You can always add more but can’t take it away.
Storage and Make-Ahead Tips
In the refrigerator: Store in an airtight container for up to 4 days. The salad stays fresh and flavorful, though you may need to add a splash more dressing before serving as the pasta absorbs it over time.
Not freezer-friendly: The fresh vegetables and cheese don’t freeze well, so this salad is best kept refrigerated.
Make-ahead strategy: This salad is actually better when made 4-24 hours in advance. The tortellini absorbs the dressing flavors, and everything melds together beautifully.
Serving tip: If making more than a day ahead, consider adding the fresh basil and tomatoes right before serving to keep them at peak freshness.
Frequently Asked Questions
Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini works great — just adjust cooking time according to package directions (usually 2-3 minutes). Fresh tortellini tends to be more delicate, so handle gently when tossing.
What if I can’t find mozzarella pearls?
Just buy a ball of fresh mozzarella and dice it into small cubes. You can also use regular shredded mozzarella in a pinch, though the texture won’t be as nice.
Can I make this dairy-free?
Skip the cheeses and use a dairy-free pesto and Italian dressing. You’ll lose some creaminess, but the salad will still be flavorful and delicious.
How do I keep the basil from turning brown?
Add the basil right before serving, or store it separately and toss it in at the last minute. Basil oxidizes quickly when cut and mixed with acidic dressing.
Is this salad served cold or room temperature?
It’s best served chilled, but it’s also fine at cool room temperature for short periods during serving (like at a buffet). Just don’t let it sit out longer than 2 hours for food safety.
Can I use a different pasta shape?
Sure! Cheese ravioli, small shells, or rotini would all work. Just keep in mind that part of this salad’s charm is the fun, plump tortellini shape.
Final Word
This Tortellini Pasta Salad proves that impressive doesn’t have to mean complicated. With its vibrant colors, bold flavors, and satisfying bite, it’s become one of my most-requested recipes — and now I understand why. It’s the kind of dish that makes people think you’ve been cooking all day, when really you’ve just been smart about combining great ingredients.
Make a big batch this weekend and thank me later when you have easy lunches or a last-minute party contribution ready to go. I’d love to see your version — tag me with your favorite add-ins!