This easy tortellini salad is packed with fresh veggies, creamy mozzarella, and savory salami, all tossed in a zesty Italian dressing. It’s the perfect make-ahead dish for potlucks, picnics, or summer barbecues!
Recipe Science
- Simmering tortellini instead of boiling vigorously prevents the delicate pasta from bursting and ensures a tender, chewy bite.
- Rinsing the pasta with cold water halts cooking and preserves the shape when tossing with the dressing and mix-ins.
- You should wait to dress the salad until just before serving to prevent the pasta from absorbing too much liquid and drying out.
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Why It Works
Tortellini salad is the perfect make-ahead dish for outdoor picnics or quick weeknight meals. The cooked tortellini acts as the hearty base, and rinsing it with cold water halts the cooking process to preserve its tender-chewy texture. I like to toss it with my homemade Italian dressing for a tangy herbaceous sauce. I also use it for my Italian pasta salad recipe.
The marinated artichokes, creamy mozzarella, olives, and salami balance the briny, savory notes. Vegetables like bell peppers and cucumbers add freshness and crunch. This recipe is also highly customizable—feel free to swap proteins, veggies, or dressings based on what’s in season or already in your fridge. This recipe is ideal when you want a no-fuss, satisfying dish that can be made in advance and served chilled or at room temperature.
Ingredients You’ll Need
- Pasta: I used cheese tortellini, but you can use vegetable, meat, or seafood-filled pasta. For the tortellini pasta salad, you’ll need a 20-ounce package.
- Dressing: I highly recommend making my homemade Italian dressing. It’s made with pantry staples like extra-virgin olive oil, red wine vinegar, honey, mustard, garlic, a hint of mayonnaise, and Italian seasoning. If you’re short on time, you can use store-bought dressing.
- Artichokes: I add marinated artichoke hearts that have been quartered for flavorful bite-sized pieces.
- Olives: Sliced black or kalamata olives add a briny flavor to the salad.
- Vegetables: A combination of juicy baby tomatoes, crisp cucumbers, red bell peppers, green bell peppers, and diced onion and contrast in textures.
- Meat: Pieces of sliced Italian dried salami add extra protein for a heartier serving.
- Cheese: Purchase fresh mozzarella balls that are cherry size, also called ciliegine. It adds a chewy texture to complement th tortellini.
- Herbs: Chopped parsley and sliced fresh basil add freshness to the salad.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Pasta Swaps: Try other types of pasta with filling like ravioli, or use short-cut pasta like fusilli, penne, farfalle, or potato gnocchi.
- Add Extra Protein: Instead of salami, try spicy pepperoni, calabrese, or pieces of prosciutto. You can also add shredded chicken or garlic butter shrimp.
- Dressing Options: The red wine vinegar can be swapped with balsamic vinegar, apple cider vinegar, or white wine vinegar. The pasta is delicious with basil pesto!
- More Mix-ins: Add sliced pepperoncini, sun dried tomatoes, roasted bell peppers, or grilled zucchini or corn.
- Cheese Substitutes: Add grated parmesan, pecorino romano, grana padano, or feta cheese for a Greek twist.
- Add Leafy Greens: Add more fiber with arugula, romaine, or baby spinach.
How to Make Tortellini Salad
Step 1: Cook the Tortellini
Cooking the tortellini in boiling water ensures even heat distribution, which quickly gelatinizes the pasta’s starches for a tender yet chewy bite. For extra seasoning, you can add some kosher salt to the water.
Tips for Perfect Execution: Reducing the heat to a gentle simmer after adding the tortellini prevents the delicate stuffed pasta from bursting or falling apart, helping maintain its shape and texture in the salad.
Step 2: Drain and Cool
Rinsing the tortellini with cold water quickly stops the cooking process, preventing over-softening, and helps the pasta hold its shape. Shaking off excess moisture ensures the dressing clings better to the surface, rather than being diluted by residual water.
Step 3: Add the Mix-ins
Adding the mix-ins after the tortellini has cooled helps preserve the crisp texture of the vegetables and prevents the cheese from softening too much. Combining ingredients with a variety of textures, flavors, and moisture levels creates a balanced salad that stays vibrant and satisfying with each bite.
Pro Tip: Don’t get rid of the marinated artichoke heart juice! It contains vinegar, spices, garlic, and onion. Toss the pasta with some of the liquid before dressing for extra flavor!
Step 4: Add the Dressing
Tossing the tortellini with the Italian dressing helps evenly distribute flavor and lightly coat each ingredient for a cohesive bite.
Starting with half the dressing prevents over saturation, allowing you to adjust based on taste and how much the pasta absorbs over time.
Step 5: To Serve
Garnish with fresh herbs like basil and parsley right before serving adds color and aroma. I also like adding oregano or tarragon. If you’re not serving this immediately, it’s best to wait to add the dressing so it doesn’t get fully absorbed by the pasta, which can leave the dish dry and under-seasoned later.
Frequently Asked Questions
You can assemble the tortellini salad up to 1 day in advance, but wait to add the dressing until just before serving for the best texture. Leftovers can be stored in the refrigerator for up to 3 days and still taste delicious.
You can serve tortellini salad chilled or at room temperature—both work great! Just make sure it doesn’t sit out at room temperature for more than 2 hours to keep it safe and fresh.
Don’t overcook the pasta—especially tortellini—as it can turn mushy and fall apart. Rinse it with cold water right after cooking to stop the cooking process and remove excess starch that can make the salad gummy. Be sure to drain it well, since extra moisture can water down the dressing. If you’re prepping ahead, wait to add the dressing so the pasta doesn’t soak it all up and turn dry. And before serving, always taste and adjust the seasoning with a little salt, black pepper, or a splash of acid like lemon juice to brighten the flavors.
Serve This With
If you tried this Tortellini Salad, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Tortellini Salad
Ingredients
- 20 ounces tortellini
- 14 ounces marinated artichoke hearts, quartered
- 8 ounces mozzarella cheese balls, halved
- 4 ounces salami, ¼" slices
- 1 cup baby tomatoes, halved
- 1 cup bell pepper, red and green, ½" dice
- 1 cup English cucumber, ⅛" thick slices
- ½ cup red onion, ½" dice
- ½ cup sliced black olives, or kalamata
- 1 tablespoon chopped parsley
- 1 tablespoon sliced basil
- 1 cup Italian dressing
Instructions
- Cook the Tortellini – In a large pot, bring 3 quarts of water to a boil. Add the pasta and reduce the heat to a simmer. Cook until tender, about 5 minutes, or according to manufacturers directions.
- Drain and Cool – Drain into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add tortellini to a large bowl.
- Add the Mix-ins – To the bowl with the tortellini, add the artichoke hearts, mozzarella cheese, salami, tomatoes, bell peppers, cucumbers, red onion, black olives, parsley, and basil.
- Add the Dressing – Drizzle ½ cup of the dressing over the salad, then toss to combine. Add more as desired, or serve on the side.
- To Serve – Garnish with more herbs if desired. Serve immediately or cover and refrigerate.
Notes
- Recipe Yield: About 15 cups of pasta
- Serving Size: 1 cup
- Make Ahead: Assemble the salad 1 day in advance, wait to toss with the dressing until serving.
- Storing: Refrigerate in an airtight container for up to 3 days. Add more dressing to enhance the taste.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Bill Wood says
Thank you for the tortellini recipe Jessica! It will go most excellent at the Moose Lodge gatherings (it’s my turn) for tortellini.
Jessica Gavin says
You’re welcome! I can’t wait to hear what you think!