Go Back Email Link
–+ servings
A large serving bowl of tortellini pasta salad.
Print Recipe
5 from 3 votes

Tortellini Pasta Salad

What really sets our tortellini pasta salad apart is our easy-to-make Italian dressing, but it's also packed with salami, fresh veggies, and those irresistible mini mozzarella cheese balls. Serve it as a main dish or a side that will have everyone coming back for seconds.
Prep Time20 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Salad
Cuisine: Italian
Keyword: Tortellini Pasta salad
Servings: 8 servings
Author: Caytlin McCleery

Ingredients

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

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
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil over high heat. While waiting for the water to boil, make your dressing.
  • In a small bowl, whisk together 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, and 1/4 teaspoon black pepper. Set aside.
  • Cook 20 ounces cheese tortellini in the boiling water to al dente, according to the package directions. Rinse with cold water and drain well.
  • Transfer drained pasta to a large mixing bowl or serving bowl and pour half of the dressing over the pasta. Use a large spoon to gently stir the pasta to coat it with the dressing.
  • Dice 1 medium green bell pepper and 1 medium zucchini. Halve 1/2 pint cherry or grape tomatoes. Add these to the bowl of tortellini along with 1/2 cup diced red onion, 1/4 cup sliced pepperoncinis, 8 ounces fresh mozzarella cheese pearls, 4 ounces sliced black olives, and 4 ounces cubed salami.
  • Pour the remaining dressing over the pasta and stir to combine. Cover the bowl tightly with plastic wrap or a lid and refrigerate 1 hour before serving. Serve cold.

Video

[yeetvid]

Notes

  • Fresh, frozen, or dried tortellini can be used in any color or flavor. Be sure to follow the package directions for exact cooking times.

Nutrition

Serving: 1serving | Calories: 551kcal | Carbohydrates: 36g | Protein: 20g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 48mg | Sodium: 1167mg | Potassium: 254mg | Fiber: 4g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 29mg | Calcium: 231mg | Iron: 3mg
QR Code