Bring a large pot of salted water to a boil. Add 1 pound of cheese tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Tip: Rinsing the tortellini with cold water stops the cooking process and cools them down for the salad. In a large bowl, combine the cooked tortellini, 1 cup halved cherry tomatoes, 1 cup mozzarella pieces, 1 cup diced salami, ½ cup sliced black olives, ¼ cup thinly sliced red onion, ¼ cup chopped fresh basil, and ¼ cup chopped fresh parsley. Tip: Mixing all ingredients in a large bowl ensures even distribution of flavors. Pour ½ cup Italian dressing over the salad and toss gently to coat all the ingredients. Season with salt and pepper to taste. Tip: Toss gently to keep the tortellini and other ingredients intact. Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Give it a quick toss before serving.
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title: “Tortellini Pasta Salad” ShowToc: true date: “2024-11-02” author: “Jennifer Lamarre”
Be sure to try my Italian Pasta Salad and Chickpea Salad recipes next!
Tortellini Pasta Salad
This Tortellini Pasta Salad has to be one of the most satisfying pasta salad recipes out there. It’s loaded with so much amazing flavor. (And since tortellini is stuffed with delicious filling, it’s so much more fun than other pasta varieties!) This recipe comes with my very own homemade Balsamic dressing, which is incredibly flavorful and takes this salad to the next level. This will definitely be the talk of the town when you bring it to your next get-together! I can’t wait for you to try it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook tortellini to al dente and drain. Toss with 1/2 cup dressing and let cool for 5-10 minutes, then combine with remaining salad ingredients. Add up to another 1/2 cup dressing. Cover and chill for at least 2-3 hours or overnight. Remove and drizzle with remaining dressing if desired. Toss and serve!
Make Ahead Method
Cook the tortellini and toss with 1/2 cup dressing. Let cool for 10 minutes, then combine with remaining ingredients. Toss with 1/4 cup more dressing. Refrigerate in an airtight container up to 1 day ahead of time. When ready to serve, toss with remaining dressing. Note: If your remaining dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
Storage
Store leftovers in an airtight container and refrigerate for up to 3 days.
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Pasta Strainer– I have this one and love it. Large Serving Bowl with Lid and Serving Tongs -A large bowl is needed as this makes a lot. Mini Food Processor– I use this to combine dressing ingredients, it emulsifies well and keeps the consistency of the dressing uniform. Silicone Spatula– To gently toss the salad ingredients together. Cutting Boards My Favorite Chef Knife
