Easy Italian Tortellini Pasta Salad (Print)
Tortellini, crisp vegetables, salami, and mozzarella in a vibrant Italian vinaigrette—fresh, satisfying, and crowd-pleasing.
# What You'll Need:
→ Pasta Salad
01 -
20 oz refrigerated cheese tortellini
02 -
9 oz hard salami, cut into cubes
03 -
2 cups cherry tomatoes, halved
04 -
1 cup bell pepper, chopped (red, green, yellow, or orange)
05 -
6 oz can sliced black olives, drained
06 -
8 oz mozzarella pearls
07 -
⅓ cup fresh basil leaves, sliced thin
08 -
¼ cup red onion, sliced
09 -
¼ cup parmesan cheese, shredded or grated (optional)
→ Italian Vinaigrette
10 -
½ cup olive oil
11 -
½ cup red wine vinegar
12 -
1½ tablespoons Italian seasoning
13 -
3 garlic cloves, minced
14 -
1 teaspoon salt
15 -
1 teaspoon black pepper
# How to Make It:
01 -
Whisk olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper together. Store in the refrigerator while preparing the rest of the salad. Whisk again before using.
02 -
Cook tortellini according to the package directions. Drain and rinse under cool water. Set aside to cool completely.
03 -
Add cooled tortellini, salami, cherry tomatoes, bell pepper, black olives, mozzarella pearls, basil, and red onion to a large bowl. Pour the desired amount of vinaigrette over the ingredients.
04 -
Toss the salad until evenly coated. Cover and chill in the refrigerator for at least 30 minutes.
05 -
Toss the salad again before serving. Sprinkle shredded parmesan over individual bowls or mix it into the entire salad if desired. Serve immediately.
# Additional Notes:
01 -
Ingredient quantities can be adjusted based on personal preferences.