This tortellini pasta salad recipe is my fun riff on classic Italian pasta salad! Creamy, cheese-stuffed tortellini are the perfect base for a heartier pasta salad that can be a meal on its own or a side for your favorite grilled meats. This salad is pretty simple to make and comes together in less than an hour!
How to Store
Store leftover tortellini pasta salad in an airtight container in the refrigerator for up to 3 days. Enjoy chilled from the refrigerator for the best taste.
Serving Suggestions
I love the versatility of this Italian tortellini pasta salad. A large bowl makes a great filling meal, or I can serve small portions alongside different proteins to check off both my veggie and starch! My favorite dishes to serve it with are air fryer chicken thighs, pizza burgers, or caprese stuffed salmon!
How to Make Tortellini Pasta Salad Step by Step
Make the Dressing: Boil 17-20 ounces of cheese tortellini according to the package directions. Drain and let it cool in the refrigerator. Add ⅓ cup of olive oil, ½ cup of red wine vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of honey, 1 minced clove of garlic, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to a large salad bowl. Whisk to combine. Prep the Veggies: Add 16 ounces of halved grape tomatoes, 8 ounces of fresh mozzarella pearls, 1 cup of chopped salami, 1 chopped yellow bell pepper, ½ cup of sliced pepperoncini peppers, ¼ cup of finely chopped red onion, ¼ cup of chopped fresh parsley, and ¼ cup of chopped fresh basil to the bowl, and toss with the dressing. Toss the Salad: Once the tortellini is cool, add it to the salad and give the salad another toss to coat everything in the dressing.
