Print

Italian Tortellini Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant Italian pasta salad featuring cheese tortellini, fresh vegetables, and savory salami, perfect for gatherings and enjoying with loved ones.

Ingredients

Scale
  • 20 ounces of fresh or frozen cheese tortellini
  • 1 pint cherry tomatoes, halved
  • 1 cup sliced cucumbers
  • 1 cup black olives, sliced
  • 1 cup mozzarella balls or cubed mozzarella cheese
  • 1/2 cup sliced red onion
  • 1 cup Italian salami, diced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup Italian dressing (homemade or store-bought)
  • Salt and pepper to taste

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a boil and add the tortellini. Cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
  2. Prepare the salad mix: In a large salad bowl, combine the cooled tortellini, halved cherry tomatoes, sliced cucumbers, sliced black olives, mozzarella, red onion, and diced salami.
  3. Dress the salad: Drizzle the Italian dressing over the salad ingredients in the bowl.
  4. Toss to combine: Gently toss everything together until all ingredients are well coated in the dressing.
  5. Add cheese and basil: Add in the freshly grated Parmesan cheese and chopped basil. Toss again lightly to mix.
  6. Season to taste: Season with salt and pepper to taste, adjusting to your preference.
  7. Chill before serving: Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld together beautifully.
  8. Final touches: Before serving, give the salad a final toss. If the pasta has absorbed too much dressing, add a bit more to ensure everything is well-coated.
  9. Serve and enjoy: Serve chilled and dig in—experience the delightful flavors and textures of your Italian Tortellini Pasta Salad!

Notes

This salad can be made ahead of time and tastes even better after chilling. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Scroll to Top