Tortellini Pasta Salad is a cheerful and colorful dish that brings together cheesy tortellini, crunchy veggies, and a zesty dressing. It’s a fresh twist on pasta salad that’s a little heartier thanks to those little pillows of pasta filled with cheese or meat.
I love making this salad because it’s so easy to throw together and always a hit at gatherings. One of my favorite tricks is to add a handful of fresh basil or spinach for a burst of green, and I always toss in some cherry tomatoes for sweetness and color. It’s a salad that feels like a celebration in every bite!
It’s perfect for picnics, potlucks, or just a simple lunch at home. I like to serve it chilled and sometimes with a slice of crusty bread on the side. Whenever I bring this to a get-together, people keep asking for the recipe, which always makes me smile. It’s one of those dishes that’s easy, tasty, and reliably loved by everyone at the table.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini works best for a soft texture, but frozen is fine too. If you want a vegetarian option, look for cheese-only tortellini or use cooked pasta shells instead.
Salami: Adds a nice salty, meaty flavor. You can swap it for pepperoni, cooked chicken, or omit for a vegetarian version.
Feta Cheese: Provides a tangy, creamy bite. If you don’t have feta, goat cheese or parmesan shavings work well too.
Vegetables: Cherry tomatoes and cucumber keep the salad fresh and crunchy. Feel free to add bell peppers or olives for extra color and flavor.
Dressing: Olive oil and red wine vinegar give a simple, bright taste. You can mix in a bit of Dijon mustard or swap vinegar for lemon juice for a zesty twist.
How Can I Make Sure the Tortellini Doesn’t Get Mushy?
Cooking pasta perfectly is key here. Follow these tips:
- Boil tortellini just until al dente—usually a minute less than package suggests.
- Drain and rinse immediately with cold water to stop cooking and cool it down.
- Drain well before mixing to avoid watery salad.
This keeps the pasta firm and prevents it from soaking up too much dressing, so your salad stays fresh and tasty.
Equipment You’ll Need
- Large pot – I recommend a big enough pot to cook the tortellini easily without crowding, so it cooks evenly.
- Colander – makes draining the pasta quick and mess-free.
- Mixing bowls – use a large bowl for combining all the ingredients and tossing the salad, making cleanup easier.
- Whisk or fork – perfect for mixing the dressing smoothly without clumping.
- Measuring cups and spoons – help you add the right amount of dressing and seasonings for balanced flavors.
Flavor Variations & Add-Ins
- Replace salami with grilled chicken or ham for a different protein boost that stays tender and flavorful.
- Add chopped olives or roasted red peppers to introduce saltiness and smoky flavor.
- Mix in fresh basil or basil pesto instead of parsley for an herb punch.
- Use balsamic vinegar instead of red wine vinegar for a sweeter, richer dressing.
How to Make Tortellini Pasta Salad
Ingredients You’ll Need:
- 12 ounces cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, chopped
- 1/2 cup salami, thinly sliced and cut into strips
- 1 cup feta cheese, cubed
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus at least 30 minutes chilling time in the fridge. The chilling helps all the flavors blend nicely together. So in total, expect around 45 minutes to have a delicious, ready-to-eat pasta salad.
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by boiling a large pot of water. Add the tortellini and cook according to the package instructions until it is al dente (firm but not hard). When done, drain the tortellini and rinse it under cold water to cool it down quickly and stop the cooking.
2. Mix the Salad Ingredients:
In a big bowl, combine the cooled tortellini with the halved cherry tomatoes, diced cucumber, chopped red onion, sliced salami, and cubed feta cheese. Give it a gentle stir to mix everything evenly.
3. Prepare the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried Italian seasoning, salt, and pepper. Mix until the dressing is well combined.
4. Combine Dressing and Salad:
Pour the dressing over the tortellini mixture. Toss gently but thoroughly, so all the ingredients get coated with the tasty dressing.
5. Add Fresh Parsley and Chill:
Sprinkle the chopped fresh parsley on top and toss one last time. Cover the bowl and place it in the refrigerator for at least 30 minutes. This chill time lets the flavors marry and makes the salad even better.
6. Serve and Enjoy:
Take the salad out of the fridge, give it a quick stir, and serve it chilled or at room temperature. Enjoy your fresh and flavorful tortellini pasta salad!
Can I Use Frozen Tortellini?
Absolutely! Just be sure to fully thaw or cook frozen tortellini according to the package instructions. Rinse with cold water afterward to cool and prevent mushiness.
Can I Make This Pasta Salad Ahead of Time?
Yes! Prepare it a few hours or even a day in advance. Keep it covered in the fridge and toss gently before serving to refresh the flavors.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a quick toss before serving to redistribute the dressing.
Can I Substitute the Salami?
Definitely! You can swap salami with pepperoni, cooked chicken, or omit it for a vegetarian version. Just adjust seasoning if needed.