Tortellini Pasta Salad is a vibrant and hearty dish perfect for picnics, potlucks, or easy weeknight dinners. Cheese-filled tortellini are tossed with colorful veggies like cherry tomatoes, cucumbers, and bell peppers, then coated in a zesty Italian dressing. Often finished with fresh herbs, olives, and a sprinkle of Parmesan, this pasta salad is a delicious mix of textures and flavors that’s both satisfying and refreshing.
Tortellini Pasta Salad
Ingredients
- 20 ounces refrigerated or frozen cheese tortellini
- 2/3 cup plus 2 tbsp. olive oil, divided
- 1/3 cup white wine vinegar
- 1/4 cup sundried tomatoes in oil, finely chopped
- 1/4 cup finely grated parmesan cheese
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, cut into 1/2-inch pieces
- 1 cup sliced salami
- 1 cup sliced black olives
- 1 cup thinly sliced zucchini
- 1 cup thinly sliced yellow or green bell pepper
- 1/2 cup sliced pepperoncini peppers
- 1/4 medium red onion, thinly sliced
- cup chopped fresh basil
Instructions
- Cook the tortellini according to package directions. Drain, rinse with cold water. Return pasta to the pot and toss with two tablespoons oil. Set aside.
- In a large bowl, whisk together the remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, Parmesan, honey, salt and pepper until combined.
- Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the dressing in the large bowl; toss to combine. Cover and refrigerate at least one hour and up to 3 days.
- Just before serving, add the basil, and stir gently to recombine all the ingredients. Garnish with more parmesan, if you like.
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