Can I use dried tortellini instead of fresh?

Absolutely! Dried tortellini works perfectly in this recipe. Just be sure to follow the package cooking instructions, as dried pasta typically takes longer to cook than fresh or frozen varieties. The texture might be slightly firmer, which can actually hold up better in a pasta salad.

How far in advance can I make this pasta salad?

You can make this salad up to 24 hours in advance with all ingredients mixed together. For longer advance preparation (2-3 days), keep the dressing separate and toss just before serving. The vegetables will stay crisper this way, though the fully assembled salad does taste wonderful after the flavors have had time to meld.

Can I make this tortellini salad vegetarian?

Definitely! Simply omit the salami and consider adding some plant-based protein like chickpeas or white beans instead. You could also increase the amount of vegetables or add extras like marinated artichoke hearts or sundried tomatoes for more flavor complexity.

My pasta salad seems dry after being refrigerated. How can I fix this?

This is common as the pasta continues to absorb dressing while sitting. Simply whisk together a bit more olive oil, vinegar and lemon juice (in the same proportions as the original dressing) and drizzle it over the salad. Toss gently and let it sit for about 10 minutes before serving to allow the flavors to redistribute.

Tortellini Pasta Salad Recipe

Name: Tortellini Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2/3 cup olive oil; 2 tablespoons distilled white vinegar; 2 tablespoons lemon juice; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon granulated sugar; 1/2 teaspoon dried parsley; 1/4 teaspoon black pepper; 20 ounces cheese tortellini (fresh, frozen, or dried); 1 medium green bell pepper, seeded and diced; 1 medium zucchini, diced; 1/2 pint cherry or grape tomatoes, halved; 1/2 cup diced red onion (about 1/2 onion); 1/4 cup sliced pepperoncinis; 8 ounces fresh mozzarella cheese pearls (bocconcini or mozzarella pearls); 4 ounces sliced black olives; 4 ounces cubed salami

This vibrant Tortellini Pasta Salad is a game-changer for your meal rotation! Packed with cheese-filled pasta, crisp vegetables, savory salami, and a zesty homemade Italian dressing, it’s the perfect balance of flavors and textures. Ready in just 30 minutes of active prep time, this colorful dish is ideal for everything from weeknight dinners to potlucks and picnics. The best part? It actually tastes better after it sits, making it the ultimate make-ahead meal!

Why You’ll Love This Recipe

No-Fuss Preparation: Minimal cooking involved—just boil the tortellini and toss everything together!
Perfect for Gatherings: Makes a generous amount that feeds a crowd and looks stunning on any table.
Customizable: Easily adapt with whatever vegetables you have on hand or adjust to suit your taste preferences.
Make-Ahead Marvel: Actually improves with time as the flavors meld together in the refrigerator.
Complete Meal: With protein, vegetables, and pasta all in one bowl, it’s a satisfying standalone dish.

Ingredients You’ll Need

For the Italian Dressing:

Olive oil: The foundation of our dressing, providing richness and authentic Italian flavor.
White vinegar and lemon juice: These bring brightness and acidity to cut through the richness of the cheese and salami.
Dried herbs (basil, oregano, parsley): The classic Italian flavor profile that gives this dressing its signature taste.
Garlic and onion powder: For depth of flavor without the harshness of fresh garlic.
Sugar: Just a touch to balance the acidity and round out the dressing.
Salt and pepper: Essential seasoning elements that bring everything together.

For the Pasta Salad:

Cheese tortellini: The star of the show! These little stuffed pasta pillows provide pockets of cheesy goodness in every bite.
Bell pepper: Adds sweet crunch and beautiful color contrast.
Zucchini: Provides fresh texture and subtle flavor while adding nutritional value.
Cherry tomatoes: Bursts of juicy sweetness that brighten up the entire dish.
Red onion: Adds a pleasant bite and beautiful purple color.
Pepperoncinis: These bring a tangy, mildly spicy element that makes this salad special.
Fresh mozzarella pearls: Creamy little bites that complement the cheese-filled tortellini.
Black olives: Contribute a salty, briny flavor that’s classically Mediterranean.
Salami: Adds savory, meaty flavor and protein to make this salad more substantial.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up? Here are some delicious twists on this classic:

Mediterranean Version: Add artichoke hearts, feta cheese, and a handful of chickpeas for a Greek-inspired variation.
Vegetarian Option: Skip the salami and add more vegetables like mushrooms or roasted red peppers.
Pesto Lover’s Dream: Replace half the Italian dressing with prepared pesto for an herbaceous twist.
Spicy Kick: Add crushed red pepper flakes to the dressing or mix in some spicy salami instead of regular.
Seafood Delight: Add cooked shrimp or canned tuna for a seafood version that’s perfect for summer.

How to Make Tortellini Pasta Salad

Step 1: Prepare the Dressing

While waiting for your pasta water to boil, whisk together olive oil, vinegar, lemon juice, and all dried herbs and seasonings in a small bowl until well combined. The dressing should look emulsified and smell wonderfully aromatic.

Step 2: Cook the Tortellini

Bring a large pot of generously salted water to a boil. Add the tortellini and cook according to package directions until al dente—tender but still firm to the bite. Immediately rinse with cold water to stop the cooking process and drain thoroughly.

Step 3: Dress the Pasta

Transfer the drained tortellini to a large mixing or serving bowl. Pour half of your prepared dressing over the warm pasta and gently toss to coat. This allows the pasta to absorb some of the dressing while it cools.

Step 4: Add Remaining Ingredients

Add your diced bell pepper, zucchini, halved tomatoes, red onion, pepperoncinis, mozzarella pearls, black olives, and cubed salami to the bowl with the dressed tortellini.

Step 5: Final Toss

Pour the remaining dressing over everything and gently toss until all ingredients are evenly coated with dressing. Be careful not to break up the tortellini or mozzarella pearls.

Step 6: Chill

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least one hour before serving. This resting time allows all the flavors to meld together beautifully.

Pro Tips for Making the Recipe

Salt Your Pasta Water: It should taste like the sea! This is your only chance to season the pasta itself.
Don’t Overcook the Tortellini: Slightly undercooking is better than overcooking, as it will continue to soften slightly as it absorbs the dressing.
Even Dicing: Try to cut your vegetables into uniform sizes so every bite has a good balance of ingredients.
Quality Ingredients Matter: Since this is a simple dish, using good quality olive oil, fresh vegetables, and nice mozzarella makes a noticeable difference.
Dress While Warm: Adding half the dressing to the warm pasta allows it to absorb flavors better than if completely cooled.
Taste Before Serving: After chilling, taste and adjust seasoning if necessary. Cold foods often need a bit more salt or acid to make the flavors pop.

How to Serve

This versatile salad works beautifully in so many settings:

Main Dish:

Serve a generous portion alongside some crusty Italian bread for a complete and satisfying meal, perfect for hot summer evenings when you don’t want to cook.

Side Dish:

Pairs wonderfully with grilled meats, especially Italian sausages, chicken, or steak. The acidity in the dressing cuts through richer meats beautifully.

Picnic or Potluck Star:

Transport in a tightly sealed container with ice packs. This salad holds up well at room temperature for a couple of hours, making it ideal for outdoor gatherings.

Lunch Prep:

Portion into individual containers for ready-to-go lunches throughout the week. The flavors actually improve after a day or two in the refrigerator.

Make Ahead and Storage

Make Ahead

This salad is actually better when made ahead! For best results, prepare it up to 24 hours in advance, keeping the dressing separate if making more than a day ahead.

For optimal freshness when preparing more than a day ahead, add the tomatoes and fresh mozzarella just before serving.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3-4 days. The vegetables may soften slightly, but the flavor continues to develop beautifully.

Refreshing Leftovers

If the salad seems dry after storage, drizzle with a little extra olive oil and a squeeze of lemon juice, then toss gently to refresh.

FAQs

Can I use dried tortellini instead of fresh?

Absolutely! Dried tortellini works perfectly in this recipe. Just be sure to follow the package cooking instructions, as dried pasta typically takes longer to cook than fresh or frozen varieties. The texture might be slightly firmer, which can actually hold up better in a pasta salad.
How far in advance can I make this pasta salad?

You can make this salad up to 24 hours in advance with all ingredients mixed together. For longer advance preparation (2-3 days), keep the dressing separate and toss just before serving. The vegetables will stay crisper this way, though the fully assembled salad does taste wonderful after the flavors have had time to meld.
Can I make this tortellini salad vegetarian?

Definitely! Simply omit the salami and consider adding some plant-based protein like chickpeas or white beans instead. You could also increase the amount of vegetables or add extras like marinated artichoke hearts or sundried tomatoes for more flavor complexity.
My pasta salad seems dry after being refrigerated. How can I fix this?

This is common as the pasta continues to absorb dressing while sitting. Simply whisk together a bit more olive oil, vinegar and lemon juice (in the same proportions as the original dressing) and drizzle it over the salad. Toss gently and let it sit for about 10 minutes before serving to allow the flavors to redistribute.

Final Thoughts

This Tortellini Pasta Salad is truly a crowd-pleaser that brings together the best of Italian flavors in an easy, approachable package. The combination of cheese-filled pasta, crisp vegetables, and zesty homemade dressing creates something far greater than the sum of its parts. Whether you’re serving it at a family dinner, packing it for lunch, or bringing it to your next gathering, this colorful salad is bound to become a regular in your recipe rotation. Give it a try—your taste buds will thank you!