Italian Tortellini Pasta Salad
Italian Tortellini Pasta Salad is the most delicious side dish or super easy lunch or dinner, and can be tossed together in just 20 minutes with everyday ingredients. Tender tortellini, pepperoni, creamy mozzarella, and plenty of veggies all unite to make the most loved potluck contribution on the block.
Easy, Cheesy Tortellini Italian Pasta Salad
Is it even spring or summer if you’re not eating pasta salad? It’s the ultimate example of the breezy, throw-it-all-in-a-bowl-and-serve kind of cooking that we all need and want when it’s hot outside and there are so many nice things to do outside of the kitchen!
If the idea of a pasta salad with classic Italian flavor and a little extra oomph sounds like a winner for your crowd, this is the recipe you need.
Ingredients & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Tortellini. I prefer to use the fresh tortellini typically sold in the deli section of the grocery store, but dried tortellini works as well. Cheese tortellini, spinach-filled, anything that you like.
- Italian salad dressing. Homemade or a high-quality store-bought.
- Sliced pepperoni. Swap in salami for a milder taste, or omit entirely for a meatless pasta salad.
- Mozzarella. Fresh small mozzarella balls add so much creamy texture and are just generally delicious. This said, dried mozzarella or any other type can be cut into small pieces and tossed into a salad like this, no problem.
- One or two bell peppers. Any color, chopped into bite-sized pieces.
- Cherry or grape tomatoes.
- Grated Parmesan and fresh parsley. Beautiful pops of color, freshness, and texture for the finishing touch.
Extra mozzarella balls? This marinated mozzarella salad with tomato and avocado is a winner every time.
As you might expect, making this couldn’t be simpler. Boil water, cook pasta.
Pro Tip
Toss the drained tortellini with dressing, then let it cool for 5-10 minutes before mixing with the other ingredients. This lets the tortellini absorb maximal flavor from the dressing while ensuring the residual heat doesn’t inadvertently melt the cheese or cause the peppers to lose their appealing crunchy texture.
Chop and prep all the other ingredients, then mix it all together. Throw some Parmesan and parsley on top for bonus points. You’re done!
Homemade Italian Salad Dressing
Now, I know we’re going for simple and easy, but making your own Italian dressing at home really is one of those little steps that levels everything up. And it seriously takes 5 minutes, from items I’m willing to bet you already have in the pantry. Give the recipe a look and see if you can make it today!
Optional Add-Ins
This tortellini pasta salad is the perfect canvas for tossing in anything extra you have in the pantry. Consider this the perfect chance to go through your fridge and call all the bits and bobs into the game. A few ideas:
- Olives – green, black, Kalamata, you name it.
- Quartered artichoke hearts.
- Sliced cucumber.
- Pepperoncinis.
- Pine nuts or other nuts.
- Sun-dried tomatoes.
- Basil, rosemary, or other fresh herbs.
- Quartered zucchini or summer squash.
- Cooked shrimp or chicken for extra protein.
Serving Suggestions
I love to serve this for a simple summer lunch or dinner, with a few veggie sticks or fruit on the side. Or pair with chicken, burgers, or really anything off the grill for a picture perfect summer meal. It’s also essentially the most classic potluck contribution, and always a hit.
As for the temperature, I actually love this pasta salad at room temperature, but it’s also fantastic chilled.
Make Ahead & Storage Tips
A tortellini pasta salad is excellent served over a couple of days. If you’re intentionally making this in advance for a gathering, I would suggest you toss everything together, except use just 1/2 cup of dressing and leave off the Parmesan and fresh herbs. Add the remaining 1/4 cup dressing and sprinkle with Parmesan and herbs just prior to serving.
If you’re just enjoying leftovers over the course of the week, simply store everything together, tightly covered, in the refrigerator. It keeps well for 4-5 days, in my experience.
Related Recipes
Craving more easy pasta salad or tortellini recipes? We’ve got a lot!
- Caprese Pasta Salad with Prosciutto
- Pesto Pasta with Peas
- Tortellini with Mushrooms, Butter, and Parmesan
- Pasta Salad with Chickpeas and Roasted Red Peppers
- Chicken Pesto Pasta Salad
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Italian Tortellini Pasta Salad
Ingredients
- 18-20 ounces cheese tortellini
- 3/4 cup Italian dressing homemade or store-bought
- 1/2 cup pepperoni slices chopped into quarters
- 8 ounces small mozzarella balls
- 1-2 bell peppers any color
- 1 cup cherry or grape tomatoes
- 1-2 Tablespoons grated Parmesan
- 1 Tablespoon fresh parsley chopped
Instructions
- Boil a large pot of water and add a generous pinch of salt. Add tortellini and cook just to al dente, according to package directions. Drain, then toss with the dressing. Set aside to cool for 5-10 minutes.18-20 ounces cheese tortellini, 3/4 cup Italian dressing
- While pasta is cooling, chop the pepperoni and bell peppers, drain any liquid off of the mozzarella, and wash tomatoes, if needed.1/2 cup pepperoni slices, 8 ounces small mozzarella balls, 1-2 bell peppers, 1 cup cherry or grape tomatoes
- Stir pepperoni, mozzarella, peppers, and tomatoes into the tortellini. Sprinkle with Parmesan and parsley just prior to serving. Enjoy!1-2 Tablespoons grated Parmesan, 1 Tablespoon fresh parsley
Notes
- Dressing: Try making your own Italian dressing if you never have! You’ll be amazed how easy and delicious it is, and then you can keep the extra around for dressing up easy salads over the next couple weeks.
- Optional Additions: chopped pepperoncini peppers, quartered artichoke hearts, pine nuts, sun-dried tomatoes. Really just take a look at your fridge/pantry and go wild.
- Make Ahead: If you’re intentionally making this in advance for a gathering, toss everything together, except use just 1/2 cup of dressing and leave off the Parmesan and fresh herbs. Add the remaining 1/4 cup dressing and sprinkle with Parmesan and herbs just prior to serving.
- Storage: If you’re using leftovers over the course of the week, simply store everything together, tightly covered, in the refrigerator. It keeps well for 4-5 days.
Nutrition Estimate
This post was originally published in June 2019 and has been updated with an improved recipe, new photos, and more relevant information on storage and prep.
