Italian Tortellini Pasta Salad

I’ve made a lot of pasta salads in my day—but this Italian Tortellini Pasta Salad? It’s the one that disappears first at every gathering. Packed with cheesy tortellini, zesty Italian flavors, crisp veggies, salami, and a tangy homemade dressing, it’s a flavor bomb in every bite. Cold, colorful, and bursting with textures, it’s the ultimate side dish that doubles as a satisfying meal all on its own!

Before we dive in, thank you so much for being here. Whether you’re prepping for a picnic, a potluck, or just jazzing up your lunch routine, I’m honored that you’re making space for this recipe in your kitchen. Want this recipe sent straight to your inbox so you can save it forever? Subscribe below and I’ll make sure it lands in your inbox with more crowd-pleasing favorites!

What Is Italian Tortellini Pasta Salad?

This isn’t your average pasta salad. We’re talking pillowy cheese-stuffed tortellini, tossed in a bold Italian vinaigrette with salami, cherry tomatoes, mozzarella balls, olives, red onion, and fresh herbs. It’s hearty and tangy with a Mediterranean flair, thanks to briny olives and zesty dressing.

Serve it cold and watch it vanish—it’s summer BBQ, lunchbox, and meal-prep heaven!

Why You’ll Love This Italian Tortellini Pasta Salad

• Ready in under 30 minutes
• Packed with protein, veggies, and carbs—aka a full meal!
• Customizable with your favorite mix-ins
• Tastes even better after chilling—perfect for make-ahead
• Crowd-pleaser at cookouts, baby showers, or weekday lunches

What Does It Taste Like?

Fresh, vibrant, savory, and tangy. The creamy tortellini soaks up the herby Italian dressing, while the mix of salami, mozzarella, and briny olives adds saltiness and depth. Cherry tomatoes and red onion bring crunch and brightness, while the herbs keep everything fresh. It’s bold and balanced—the kind of pasta salad people ask for the recipe after one bite!

Benefits of This Recipe

• Meal-prep friendly: Lasts for days in the fridge
• Perfect picnic dish: No mayo, so it travels well
• Endlessly adaptable: Vegetarian? Gluten-free? Easy swaps!
• One big batch feeds a crowd (or keeps you fed all week)

Ingredients for Italian Tortellini Pasta Salad

For the salad:

• 1 (20 oz) package refrigerated cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup black or Kalamata olives, sliced
• 1/2 small red onion, thinly sliced
• 1 cup diced salami or pepperoni
• 1 cup mini mozzarella balls (bocconcini), halved
• 1/4 cup chopped fresh parsley or basil
• Optional: 1/2 cup pepperoncini or roasted red peppers for extra zing

For the dressing:

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper, to taste
• Optional: pinch of red pepper flakes

Tools You’ll Need

• Large pot for boiling tortellini
• Strainer or colander
• Sharp knife and cutting board
• Large mixing bowl
• Whisk or small jar (for dressing)

Ingredient Additions & Substitutions

• Veggie-forward: Add diced cucumber, artichoke hearts, or grilled zucchini
• Make it vegetarian: Omit salami and bump up the cheese and veggies
• Dairy-free option: Skip the mozzarella or use a dairy-free alternative
• Gluten-free: Use gluten-free tortellini (available at specialty grocers)
• Add protein: Grilled chicken or chickpeas are delicious additions

How to Make Italian Tortellini Pasta Salad

This comes together in a few easy steps:

1. Cook the tortellini: Boil according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, oregano, garlic, salt, pepper, and red pepper flakes (if using).
3. Prep the mix-ins: While the tortellini cools, chop your veggies, slice the salami, and halve the mozzarella balls.
4. Toss it all together: In a large bowl, combine the cooled tortellini, all your mix-ins, and the dressing. Toss until everything is evenly coated.
5. Chill: Let it rest in the fridge for at least 30 minutes so the flavors meld together beautifully.
6. Taste and serve: Give it a final toss and taste before serving. Add extra dressing or salt if needed.

What to Serve with Italian Tortellini Pasta Salad

This dish is hearty enough to stand alone, but it pairs beautifully with:

• Grilled chicken, steak, or sausages
• Garlic bread or focaccia
• Caprese skewers or antipasto platters
• Lemon-herb grilled shrimp
• A crisp white wine or sparkling water with lemon

Tips for the Best Pasta Salad

• Don’t overcook the tortellini—it’ll fall apart when tossed.
• Rinse pasta with cold water to stop cooking and prevent sticking.
• Make ahead for best flavor—1–2 hours (or even overnight) is ideal.
• Keep extra dressing on hand—it soaks in as it chills.
• Add fresh herbs right before serving for the brightest flavor.

Storage Instructions

• Fridge: Store in an airtight container for up to 4–5 days.
• Do not freeze: The texture of the tortellini and fresh ingredients won’t hold up.

Pro tip: If storing for a few days, keep a bit of extra dressing on the side and mix in just before serving to freshen it up!

Frequently Asked Questions

Can I use frozen tortellini?

Yes! Just cook according to the package instructions and cool completely before using.

Can I make this vegetarian?

Absolutely. Just skip the salami and bulk it up with more veggies or an extra handful of mozzarella.

Is this served warm or cold?

It’s best served cold or room temperature, which makes it perfect for parties, picnics, or meal prep.

Can I prep it the day before?

Yes, and in fact—it tastes even better the next day as the flavors develop!

Conclusion

If you’ve been looking for the perfect make-ahead summer dish that’s equal parts easy, satisfying, and absolutely crave-worthy, this Italian Tortellini Pasta Salad is it. It’s bright, bold, cheesy, and completely irresistible—everything you want in a pasta salad, and then some.

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