This Easy Italian Tortellini Pasta Salad is a quick, flavorful dish that’s perfect for picnics, potlucks, or a light dinner. Made with cheese tortellini, fresh vegetables, and a zesty Italian dressing, it’s a delicious way to enjoy bold Mediterranean flavors in every bite.
Why You’ll Love This Recipe
I love how this recipe combines the heartiness of pasta with the freshness of crisp vegetables. It takes less than 30 minutes to prepare, and it’s incredibly versatile — perfect as a side dish or a main course. Plus, it’s a great make-ahead meal since the flavors get even better after a little time in the fridge.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 oz cheese tortellini (fresh or refrigerated)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1 cup bell peppers (any color), chopped
1/2 cup black olives, sliced
1/2 cup salami, diced (optional)
1/2 cup mozzarella pearls or cubed mozzarella
1/3 cup grated Parmesan cheese
3/4 cup Italian dressing (store-bought or homemade)
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
directions
I cook the tortellini according to the package instructions, then drain and rinse it under cold water to stop the cooking.
In a large mixing bowl, I combine the cherry tomatoes, cucumber, red onion, bell peppers, olives, salami, mozzarella, and Parmesan cheese.
I add the cooled tortellini to the bowl with the vegetables and meat.
I pour the Italian dressing over everything and toss gently to coat all the ingredients evenly.
I season with salt and black pepper to taste, then sprinkle the fresh parsley on top.
I refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
Servings and timing
This recipe makes about 6 servings. It takes around 10 minutes to prep and 10 minutes to cook, with an optional 30-minute chill time for best flavor.
Variations
I swap in spinach tortellini for a color boost.
I sometimes use artichoke hearts or sun-dried tomatoes for a tangy twist.
For a vegetarian version, I skip the salami.
I’ve also tried it with grilled chicken for extra protein.
A drizzle of balsamic glaze right before serving adds a nice sweet-tart contrast.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a cold pasta salad, I don’t reheat it — I just give it a stir and maybe add a splash more dressing if it seems a little dry.
FAQs
How do I keep the pasta from sticking together?
I rinse the tortellini under cold water after boiling. That stops the cooking process and prevents clumping.
Can I make this pasta salad ahead of time?
Yes, I actually prefer making it a few hours in advance. The flavors blend together better after sitting in the fridge.
What kind of tortellini works best?
I use refrigerated cheese tortellini, but frozen or even dry versions work too — just cook according to package directions.
Can I use a different dressing?
Absolutely. I like to switch it up with balsamic vinaigrette or a lemon-herb dressing when I want something different.
What if I don’t eat dairy?
I skip the mozzarella and Parmesan and use dairy-free tortellini if I need to make it dairy-free.
Conclusion
This Easy Italian Tortellini Pasta Salad is a colorful, crowd-pleasing dish that comes together with minimal effort. I love how adaptable it is and how well it keeps in the fridge, making it a great go-to for meal prep, gatherings, or a quick weeknight dinner.
This Easy Italian Tortellini Pasta Salad is a colorful, flavorful dish combining cheese tortellini, crisp vegetables, and zesty Italian dressing. Perfect for potlucks, picnics, or a light meal, it comes together quickly and is easy to customize.
Ingredients
20 oz cheese tortellini (fresh or refrigerated)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1 cup bell peppers (any color), chopped
1/2 cup black olives, sliced
1/2 cup salami, diced (optional)
1/2 cup mozzarella pearls or cubed mozzarella
1/3 cup grated Parmesan cheese
3/4 cup Italian dressing (store-bought or homemade)
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Cook the tortellini according to the package instructions, then drain and rinse under cold water to stop the cooking.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell peppers, olives, salami, mozzarella, and Parmesan cheese.
Add the cooled tortellini to the bowl with the vegetables and meat.
Pour the Italian dressing over everything and toss gently to coat all ingredients evenly.
Season with salt and black pepper to taste, then sprinkle fresh parsley on top.
Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Chilling the salad enhances the flavor and texture.
Feel free to swap in different proteins or veggies.
Add a splash of dressing before serving if it seems dry after chilling.
