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

Description

This Tortellini Pasta Salad is a refreshing and versatile dish that’s perfect for summer get-togethers, potlucks, or quick lunches. Combining tender cheese-filled tortellini, crisp veggies, savory salami, and a zesty homemade Italian dressing, this salad is as delightful to eat as it is to prepare. Serve it chilled and watch it disappear in no time!

Ingredients

Units Scale

For the Italian Dressing

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

For the Pasta Salad

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

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Instructions

Prepare the Dressing
In a small mixing bowl, whisk together olive oil, distilled white vinegar, lemon juice, salt, dried basil, oregano, onion powder, garlic powder, granulated sugar, dried parsley, and black pepper. Set aside.
Cook the Tortellini
Bring a large pot of salted water to a boil over high heat. Add the cheese tortellini and cook it to al dente according to the package instructions. Once cooked, rinse with cold water and drain thoroughly.
Toss the Pasta with Dressing
Transfer the drained tortellini to a large mixing bowl. Pour half of the prepared dressing over the pasta. Gently stir the pasta to evenly coat it with the dressing.
Add Vegetables and Mix-ins
Dice the green bell pepper and zucchini, slice the tomatoes in half, and dice the red onion. Add these, along with the pepperoncinis, mozzarella pearls, sliced black olives, and cubed salami, to the bowl of tortellini.
Finish with Remaining Dressing
Drizzle the remaining dressing over the salad. Gently stir to combine all the ingredients. Cover the bowl securely with plastic wrap or a lid and refrigerate for at least 1 hour. Serve chilled.

Notes

Fresh, frozen, or dried tortellini can be used in this recipe. Follow the package instructions for the precise cooking time.
Experiment with different tortellini flavors (such as spinach or tomato) to complement the salad.
Add your favorite fresh herbs like parsley or fresh basil for an additional layer of flavor.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 810mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 12g
Cholesterol: 35mg