In Italy, tortellini is a sacred thing—usually floating in rich broth or coated in a silky sauce, never cold and definitely never in a salad. But here’s the plot twist: even Italians can’t resist this cold tortellini pasta salad once they try it. With cheese tortellini, mozzarella, salami, olives, and a bold balsamic dressing, it’s got all the Italian flavors they love—just served in a way they’d never admit to liking (but always go back for seconds).
Perfect for BBQs, potlucks, or when you just need an easy tortellini pasta salad that tastes like you actually put in effort. Just don’t tell your Italian friends how much they love it. Let them think they’re still judging it. 😉
Tortellini Pasta Salad
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Chef’s knife
- Mini food processor or jar with lid
- Silicone spatula
Ingredients
Salad
- 20 oz. refrigerated or frozen cheese tortellini
- 1 ½ cups mozzarella pearls or cubed fresh mozzarella
- 7 oz. sun-dried tomatoes drained, chopped, and patted dry
- 2 cups baby spinach
- 2 cups diced bell peppers use red and green for color
- 1 cup chopped salami or substitute pepperoni
- ½ cup finely diced red onion
- ¾ cup Kalamata olives pitted and halved
- ¼ cup grated Parmesan cheese
Balsamic Dressing
- ¾ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the Dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper in a mini food processor or a jar with a lid. Blend or shake well until fully mixed. Refrigerate until needed.¾ cup extra virgin olive oil, ⅓ cup balsamic vinegar, 3 tablespoons honey, 3 teaspoons Dijon mustard, 1 teaspoon garlic powder, ¾ teaspoon salt, ¼ teaspoon black pepper
- Cook the Tortellini: Boil the tortellini according to the package directions, making sure not to overcook. Drain well and transfer to a large mixing bowl.20 oz. refrigerated or frozen cheese tortellini
- Dress the Pasta: Pour ½ cup of the prepared dressing over the warm tortellini. Toss gently with a silicone spatula to coat, then let cool for about 10 minutes.
- Add the Good Stuff: Once the tortellini has cooled slightly, add the mozzarella, sun-dried tomatoes, spinach, bell peppers, salami, red onion, olives, and Parmesan cheese. Drizzle in ½ cup more dressing and toss everything together gently.1 ½ cups mozzarella pearls, 7 oz. sun-dried tomatoes, 2 cups baby spinach, 2 cups diced bell peppers, 1 cup chopped salami, ½ cup finely diced red onion, ¾ cup Kalamata olives, ¼ cup grated Parmesan cheese
- Chill and Serve: Cover the salad and refrigerate for at least 2–3 hours, or overnight for the best flavor. Before serving, toss again and drizzle with the reserved ¼ cup dressing (optional for extra flavor).
Tortellini Pasta Salad: Because You Deserve More Than a Sad, Soggy Side Dish”
Alright, you’re about to make the best tortellini pasta salad of your life (no pressure). But before you dive in, let me drop some hard-earned wisdom on you—because after making this roughly a hundred times, I’ve learned a thing or two about what works, what doesn’t, and what will have people chasing you down at the next potluck for the recipe.
Tips, Tricks, and Swaps to Make This Salad Even More Legendary
🔥 Don’t Overcook the Tortellini (Seriously, Don’t Do It!)
I know you think you’re following the package instructions, but trust me, tortellini goes from “perfectly chewy” to “mushy disaster” in seconds. Set a timer, taste-test early, and pull those little guys 30 seconds before they hit al dente. They’ll finish cooking as they cool.
🛑 Pat Those Sun-Dried Tomatoes Dry!
Yes, sun-dried tomatoes are delicious, but they also bring an unexpected oil slick if you don’t dry them off. Unless you’re aiming for a tortellini dressing soup, take a paper towel and blot away the excess before tossing them in.
💦 Salad, Not Soup – Dry Your Veggies
Nobody likes a watery pasta salad. After dicing up those bell peppers, onions, and anything else that holds onto moisture, let them chill out on a paper towel for a few minutes. Less water = more flavor stickage (that’s a technical term, trust me).
🧀 Mozzarella Pearls vs. Mozzarella Chunks
If you’re feeling fancy, mozzarella pearls are great. But if you don’t have them, just chop up a ball of fresh mozzarella into bite-sized pieces. It tastes the same, and your guests will be too busy shoveling it in their mouths to notice the difference.
👀 Salami vs. Pepperoni: The Showdown
Want a more sophisticated, slightly smoky vibe? Go with salami. Want a spicier, more pizza-night feel? Grab pepperoni. Feeling rebellious? Mix both and watch the world burn (or at least impress your friends).
🍋 No Balsamic Vinegar? Try This Instead.
Balsamic is amazing, but if you ran out (or don’t want to commit to a whole bottle), try using red wine vinegar + a squeeze of honey. It won’t be identical, but it’ll still bring that tangy-sweet balance you need.
💪 Spinach is Just a Suggestion
Baby spinach makes you feel like you’re eating a salad (spoiler: you’re mostly eating cheese and pasta), but if you’re out, swap it for arugula (peppery!) or kale (if you’re feeling aggressively healthy).
🫒 Kalamata Olives Are Bougie (But Worth It)
Regular black olives work in a pinch, but let’s be honest—Kalamata olives bring the drama. They add saltiness, depth, and that Mediterranean flair that makes you feel like you should be eating this on a balcony in Italy.
🕰 Make It the Day Before (If You Can Resist Eating It Immediately)
This salad gets better overnight. The flavors meld, the dressing soaks in, and everything just becomes chef’s kiss perfect. But if you must eat it right away, give it at least 2-3 hours in the fridge.
🥶 Dressing Solidified in the Fridge? Don’t Panic.
Olive oil sometimes gets weird and thick when cold. Just let it sit at room temp for 10-15 minutes and give it a good shake before drizzling it back onto the salad.
🚀 Level It Up With These Power Moves
- Add toasted pine nuts or almonds for a little crunch.
- Throw in some cherry tomatoes if you prefer fresh over sun-dried.
- Got fresh basil? Rip some up and toss it in for an extra punch of Italian flavor.
- Craving more protein? Grilled chicken or chickpeas turn this into a full-on meal.
Now go forth and make this the best pasta salad of your life. And when people ask for the recipe, feel free to act like you just threw it together—I won’t tell. 😉
