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Tortellini Pasta Salad

This isn't just any pasta salad—it's a flavor-packed, cheese-stuffed, totally addictive dish that will outshine every other side at the cookout. With cheese-filled tortellini, zesty balsamic dressing, and Italian must-haves like salami, mozzarella, and olives, this salad is so good it might just steal the spotlight from the main course.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Appetizer
Cuisine Italian
Servings 10

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).