Name: Italian Tortellini Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb refrigerated cheese tortellini or dried (cooked); 1 cup cherry tomatoes (halved); 1 cup cucumber (diced); 1/2 cup red bell pepper (diced); 1/4 cup red onion (finely chopped); 1/2 cup black olives (sliced); 1/2 cup pepperoncini or banana peppers (sliced (optional)); 1/2 to 3/4 cup cubed mozzarella or mini fresh mozzarella balls; 2 to 3 tablespoons fresh basil or parsley (chopped); 1/3 cup olive oil; 3 tablespoons red wine vinegar; 1 to 2 teaspoons Dijon mustard (optional); 1 clove garlic (minced); 1 teaspoon dried Italian seasoning or oregano and basil; 1/2 teaspoon sugar or honey; Salt and freshly ground black pepper (to taste)

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Experience a vibrant burst of Italian flavors with this Italian Tortellini Pasta Salad. Combining cheesy tortellini with crisp vegetables like cherry tomatoes, cucumber, and red bell peppers, it’s a dish that sings with freshness and texture.

This salad is enhanced by a tangy Italian-herb dressing and a generous sprinkle of fresh basil or parsley, making it an ideal choice for picnics, potlucks, or a light lunch side.

Why You’ll Love This Recipe

Cheesy tortellini delivers a tender, comforting bite.
The crisp vegetables and olives create a refreshing contrast.
The homemade Italian dressing is bright, balanced, and easy to prepare.
Perfect for make-ahead meals and versatile for various occasions.

Ingredients

Cheese Tortellini (450–500 g): Tender, refrigerated or dried cheese-filled pasta, cooked until al dente, forms the hearty base.
Cherry Tomatoes (1 cup, halved): Juicy, sweet bursts of flavor that add vibrant color and freshness.
Cucumber (1 cup, diced): Crisp, hydrating vegetable offering a cool crunch to balance flavors.
Red Bell Pepper (1/2 cup, diced): Sweet and slightly tangy with a bright red hue for appeal.
Red Onion (1/4 cup, finely chopped): Adds a mild sharpness and subtle depth to the salad.
Black Olives (1/2 cup, sliced): Salty and rich, these olives bring a Mediterranean twist.
Pepperoncini or Banana Peppers (1/2 cup, sliced, optional): Adds a gentle tangy heat and vibrant color if you prefer a spice kick.
Mozzarella (1/2–3/4 cup, cubed or mini balls): Creamy and mild cheese that enhances the salad’s richness.
Fresh Basil or Parsley (2–3 tablespoons, chopped): Herbs to brighten and add pleasant aromatic notes.
Olive Oil (1/3 cup): Rich and fruity base for the dressing to coat ingredients evenly.
Red Wine Vinegar (3 tablespoons): Adds acidity that brightens the overall flavor profile.
Dijon Mustard (1–2 teaspoons, optional): Emulsifies the dressing with a subtle tang and depth.
Garlic (1 clove, minced): Infuses a savory punch that complements the Italian herbs.
Dried Italian Seasoning (1 teaspoon): A mix of oregano and basil to season the dressing beautifully.
Sugar or Honey (1/2 teaspoon): Balances the vinegar’s acidity with a touch of natural sweetness.
Salt and Freshly Ground Black Pepper: To taste, enhancing and rounding out all flavors.

Instructions

Cook the Tortellini: Bring a large pot of salted water to a full boil. Adding salt seasons the pasta from within, enhancing its flavor. Cook the tortellini according to package directions until al dente, ensuring the pasta remains tender but with a slight bite. Drain the cooked tortellini and rinse under cold water immediately to halt the cooking process and prevent sticking. Set aside to cool completely.
Prepare the Vegetables and Cheese: While the tortellini cools, prep all fresh ingredients. Halve cherry tomatoes for juicy pops of sweetness, dice cucumbers and bell peppers for crunchy texture, finely chop red onion to provide mild pungency, and slice black olives and pepperoncini for savory and tangy notes. Combine the cooled tortellini with these veggies and mozzarella in a large bowl to build layers of flavor and color.
Make the Italian Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard if using, minced garlic, dried Italian seasoning, sugar or honey, salt, and freshly ground black pepper. This creates a well-balanced dressing that emulsifies to coat the salad evenly. The mustard helps blend the oil and vinegar smoothly while garlic and herbs add classic Italian aromas.
Toss the Salad: Pour the prepared dressing over the tortellini and vegetable mixture. Using gentle motions, toss the salad until every piece is lightly coated with the flavorful dressing. This ensures uniform taste and a delightful mouthfeel in every bite. Once mixed, cover and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
Serve and Garnish: Before serving, give the salad a final gentle toss to redistribute any settled dressing. Garnish with freshly chopped basil or parsley for a fresh, herbal finish that brightens the dish visually and flavor-wise. Serve chilled or at room temperature for the best experience.

You Must Know

Using fresh refrigerated tortellini gives a tender texture, but dried tortellini also works well when cooled thoroughly.
Feel free to customize veggies with zucchini, artichokes, or roasted peppers to suit personal taste and seasonal availability.
This salad can be made several hours ahead; flavors improve with resting but keep refrigerated.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing as fresh vegetables and pasta can lose texture. Give the salad a gentle toss before serving again.

Serving Suggestions

Pair this pasta salad with crusty Italian bread, grilled chicken, or antipasto skewers for a satisfying meal. It also works beautifully as a colorful side at summer barbecues and potlucks.

Professional Tips

Rinse tortellini after cooking to cool and prevent clumping without washing away flavor.
Adjust dressing acidity by varying vinegar and sweetness to balance your palate.
Use fresh herbs for garnish to add aromatic freshness right before serving.

FAQs

Can I use dried tortellini for this salad?: Yes, dried tortellini works well. Just be sure to cook it al dente and rinse under cold water to cool and prevent sticking.
How long can I store this pasta salad?: Store in an airtight container in the refrigerator for up to 2 days for best freshness and safety.
Can I add protein to make it a main dish?: Absolutely! Grilled chicken, shrimp, or Italian sausages complement the flavors nicely and add protein.
Is this salad suitable for meal prep?: Yes, it tastes great after chilling for a few hours. Prepare ahead for easy lunches or gatherings.
What cheese alternatives can I use?: Feta, provolone pearls, or fresh burrata are excellent alternatives for creaminess and flavor variety.
Can I make this vegan?: Use dairy-free tortellini and skip the cheese, or substitute with plant-based cheese options. Ensure dressing ingredients are vegan-friendly.