Italian Tortellini Pasta Salad

This Italian Tortellini Pasta Salad is a delicious side dish for a crowd and hearty enough to make for an easy dinner!  It’s loaded with tasty ingredients like cheese tortellini, Genoa salami, fresh mozzarella pearls, and veggies all tossed in a zesty homemade Italian dressing.  

It tastes even better the second day so it’s the perfect make-ahead dish for any picnic or potluck.

Who else is excited about warmer weather, grilling and picnic food!??

That would definitely be me!

Although I do enjoy some hearty comfort food like soups and casseroles, I love all the yumminess spring and summer have to offer… some burgers on the grill, corn salad, BBQ ribs, and of course some pasta salad – especially if there’s tortellini in it! 

And if I’m making it, there totally will be!

Here’s my latest pasta salad obsession… Italian Tortellini Pasta Salad!

Isn’t she extra – like all gorgeous, but also a ton of food. 

There are so many delicious ingredients in this Italian pasta salad it could actually be served as a meal.

There are lots of veggies, fresh mozzarella cheese pearls, Genoa salami, cheese tortellini, and a zesty Italian dressing that brings it all together… so good.

I love how those little cheesy pockets of pasta complement all the other flavors of the dish so nicely. 

But of course you can use any other pasta you’d like with this salad like rotini, farfalle, penne or ziti.  Honestly, almost anything could work so feel free to make it your own.

And make it ahead of time!  Yep – this is one of those recipes that actually gets better when it has time to sit.  Those pasta noodles act like little sponges that soak up all that dressing and infuse those tangy flavors throughout the whole dish.

I recommend making it the day before you want to eat it or at least 3-4 hours before you serve it.

This is an easy pasta salad to pull together but it will require prepping some ingredients.

Here’s how it all goes down…

Italian Tortellini Pasta Salad Recipe:

1. First add all the ingredients for the dressing in a small bowl or mason jar and mix well, then refrigerate.

2. Next, cook the pasta to al dente according to the package instructions (add in a few tablespoons of salt to the water for more flavor).  Drain the pasta and allow it to cool while you prep the other ingredients.
3. Slice and cut up your cucumber, slice your tomatoes in half, cube your salami, and drain your olives, pepperoncini, and artichoke hearts.  (Note: I purchase salami from the deli and have them cut it really thick, about a ½ inch.  That way I can easily cut it up into cubes.)

4. Then toss all the ingredients together and gently fold in the Italian dressing.

Allow it to sit for 3-4 hours before serving, or even better make it the day before and keep it in the refrigerator until it’s time to enjoy.  That way the pasta and veggies have time to soak up all the delicious flavor from the dressing.

This Italian Pasta Salad is so flavorful and hearty.  A delicious side dish for a crowd or yummy easy dinner for the family!

Yield: 10 Servings

Italian Tortellini Pasta Salad

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

For The Pasta Salad:

• 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

For The Italian Salad Dressing:

• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 3 tablespoons grated Parmesan
• 4 cloves minced garlic
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon salt and pepper

Instructions

For The Dressing:

1. Add all the ingredients for the dressing into a mason jar or small bowl and mix together well, then set aside.

For The Pasta Salad:

1. Cook the pasta to al dente according to the package instructions (add in a few tablespoons of salt to the water for more flavor).  While the pasta is cooking, start preparing the other ingredients. Drain the pasta once cooked, and allow it to cool while you finish prepping the other ingredients.
2. Add the cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, onions, mozzarella cheese, chopped parsley, and pasta to a large mixing bowl.
3. Then toss all the ingredients together and gently fold in the Italian dressing.
4. Allow it to sit for 3-4 hours before serving, or even better make it a day in advance and store in refrigerator until serving.  That way the pasta and veggies have time to soak up all the delicious flavor from the dressing.

Notes

I purchase salami from the deli and have them cut it really thick, about a ½
inch.  That way I can easily cut it up into cubes.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 514Total Fat 37gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 70mgSodium 1424mgCarbohydrates 24gNet Carbohydrates 21gFiber 3gSugar 3gProtein 21g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

More great salad recipes! 

• Chicken Bacon Ranch Pasta Salad
• Veggie Pasta Salad
• Mediterranean Chickpea salad
• Cobb Pasta Salad
• Jalapeño Cilantro Mexican Corn Salad

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