Italian Tortellini Pasta Salad Recipe

This vibrant Italian tortellini pasta salad brings together all the flavors of a classic antipasto platter in one delicious bowl. Perfect for family gatherings, potlucks, or as a quick weeknight dinner, this salad combines cheese-filled tortellini with fresh mozzarella, savory beef salami, and marinated vegetables in a tangy balsamic dressing. The addition of fresh basil and herbs makes it a truly authentic Italian experience that everyone will love.

Ingredients

• 1 pound cheese tortellini
• 8 ounces fresh mozzarella pearls, drained
• 6 ounces beef salami, cubed
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup artichoke hearts, quartered
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Cook the tortellini according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.

Step 2: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper to create the dressing.

Step 3: Add the fresh mozzarella pearls, cubed beef salami, cherry tomatoes, black olives, artichoke hearts, and red onion to the bowl with the cooled tortellini.

Step 4: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Step 5: Fold in the chopped fresh basil and parsley just before serving to maintain their vibrant color and flavor.

Step 6: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Expert Tips

For the best results, use high-quality cheese tortellini and fresh ingredients. The salad can be prepared up to a day in advance – just wait to add the fresh herbs until right before serving to keep them bright and flavorful. If you’re looking for more pasta inspiration, try our creamy deviled egg pasta salad for another crowd-pleasing option.

This tortellini salad pairs beautifully with other Italian-inspired dishes. Consider serving it alongside our garlic Parmesan roasted green beans for a complete meal that celebrates Mediterranean flavors.

FAQ

Can I make this salad ahead of time?
Yes, this salad actually tastes better when made ahead! Prepare everything except the fresh herbs, cover and refrigerate for up to 24 hours. Add the basil and parsley just before serving.

What can I substitute for beef salami?
You can use chicken sausage or turkey pepperoni as alternatives. For a vegetarian version, simply omit the meat and add more vegetables like roasted red peppers or marinated mushrooms.

How long does this pasta salad keep?
Stored in an airtight container in the refrigerator, this salad will stay fresh for 3-4 days. It’s perfect for meal prep or leftovers!

If you enjoy this type of fresh, vibrant salad, you might also love our fresh green bean feta salad which offers a similar Mediterranean flavor profile with crisp vegetables and tangy cheese.

Italian Tortellini Pasta Salad Recipe

This vibrant Italian tortellini pasta salad brings together all the flavors of a classic antipasto platter in one delicious bowl. Perfect for family gatherings, potlucks, or as a quick weeknight dinner, this salad combines cheese-filled tortellini with fresh mozzarella, savory beef salami, and marinated vegetables in a tangy balsamic dressing.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 pound cheese tortellini
• 8 ounces fresh mozzarella pearls, drained
• 6 ounces beef salami, cubed
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup artichoke hearts, quartered
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Method

 

Instructions

1. Cook the tortellini according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper to create the dressing.
3. Add the fresh mozzarella pearls, cubed beef salami, cherry tomatoes, black olives, artichoke hearts, and red onion to the bowl with the cooled tortellini.
4. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
5. Fold in the chopped fresh basil and parsley just before serving to maintain their vibrant color and flavor.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Notes

For best results, use high-quality cheese tortellini and fresh ingredients. The salad can be prepared up to a day in advance – just wait to add the fresh herbs until right before serving to keep them bright and flavorful.