This Tortellini Pasta Salad is the picnic-perfect dish you’ll crave all season long! Loaded with cheese-stuffed tortellini, crisp veggies, savory salami, and tossed in zippy pesto and pepperoncini brine, it’s vibrant, crave-worthy, and deliciously simple to throw together. Trust me—this is the crowd-pleasing salad you’ll want at every summer gathering!
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite brings herby pesto, tangy pepperoncini, creamy mozzarella, and savory salami together for a symphony of taste.
- Perfect for Parties: This Tortellini Pasta Salad feeds a crowd, travels beautifully, and actually gets better as it chills in your fridge.
- Quick and Easy: The whole recipe comes together in about 20 minutes—just boil, toss, and you’re done!
- Vibrant and Versatile: Mix in your favorite ingredients or swap for what you have on hand—this salad is endlessly customizable.
Ingredients You’ll Need
Each ingredient in this Tortellini Pasta Salad brings something special—whether it’s a bold punch of flavor, a creamy bite, or a pop of color. This is a straight-forward recipe with standout elements you’ll want to savor in every forkful.
- Cheese Tortellini (20 ounces): These pillowy pasta pockets are the heart of the salad and soak up all that zesty dressing.
- Basil Pesto (1 cup): The ultimate shortcut to major flavor—pesto brings bright, herby, and nutty notes that coat every bite.
- Pepperoncini Brine (1/4 cup): The secret ingredient! It delivers tang and a touch of heat, and ensures the salad’s not too heavy.
- Artichoke Hearts (14-ounce can, quartered): These tender morsels add subtle earthiness and texture.
- Fresh Mozzarella Cheese (8 ounces): Mozzarella pearls or torn bites offer rich creaminess and contrast beautifully with the veggies and salami.
- Sliced Salami (4 ounces): For a hit of savory, meaty goodness—slice it into thin strips for the perfect amount in each bite.
- Cherry or Grape Tomatoes (2 cups, halved): Ruby bursts of juicy freshness to brighten up the whole salad.
- Pepperoncini Peppers (1/2 cup, sliced): Bright, tangy, and a little spunky—they add color, crunch, and a gentle kick.
- Small Red Onion (1, diced): Brings a bit of crunch and mild sharpness—dice small so it blends with every forkful.
- Pitted Kalamata or Black Olives (1/2 cup, optional): A briny, rich note that plays perfectly with the Italian flavors. Totally optional, but oh-so-good.
- Kosher Salt & Freshly Ground Black Pepper: Essential seasoning to taste—don’t skip the final adjustment!
- Fresh Parsley (1/4 cup, chopped, optional): For a pop of fresh green and a subtle herbal finish.
Variations
This Tortellini Pasta Salad is endlessly flexible, so let your cravings and pantry staples guide you! These ideas will help you make it your own, whether you’re feeding vegetarians, gluten-free friends, or just having fun with flavor swaps.
- Veggie Supreme: Omit the salami and add extra veggies like roasted bell pepper, zucchini ribbons, or blanched asparagus for a totally vegetarian version.
- Protein Boost: Stir in cubes of grilled chicken or chickpeas for even more heartiness if you’d like.
- Different Dressing: Try swapping the pesto for a zesty Italian vinaigrette or homemade lemon-herb dressing for a lighter twist.
- Spicy Kick: Add chopped Calabrian chiles or a sprinkle of crushed red pepper flakes if you want more heat.
- Gluten-Free Adaptation: Use gluten-free tortellini if available, and check labels on your pesto and salami if avoiding gluten is essential.
How to Make Tortellini Pasta Salad
Step 1: Cook and Cool the Tortellini
Bring a large pot of salted water to a lively boil, then add the cheese tortellini. Cook just until al dente (follow the package timing), so every piece holds its shape and bite. Drain immediately and rinse the pasta under cold water—this stops the cooking and cools it down fast, ready for all those delicious mix-ins.
Step 2: Prepare the Dressing
While the tortellini drains, grab a large mixing bowl and stir together the basil pesto and pepperoncini brine until smooth and vibrant. The brine lightens the pesto and infuses the whole salad with a zippy punch you’ll love.
Step 3: Add the Veggies, Cheese, and Salami
Drop the cooled tortellini into the bowl with the dressing. Add the drained artichoke hearts, mozzarella pearls (or torn fresh mozzarella), strips of salami, halved cherry tomatoes, sliced pepperoncini, diced red onion, and olives if you’re using them. Toss everything gently to coat—this is where the melody of flavors starts!
Step 4: Taste, Season, and Garnish
Taste your salad and add kosher salt and pepper as needed—remember, the pesto and meats bring their own seasoning, so add gradually. Finish with a sprinkle of fresh chopped parsley for bright color and freshness. Serve immediately, or chill to let the flavors mingle even more.
Pro Tips for Making Tortellini Pasta Salad
- Pasta Perfection: Don’t overcook the tortellini—al dente is key so your salad stays toothsome, not mushy, even after chilling.
- Brighten with Brine: The pepperoncini brine isn’t just for tang—it keeps the pesto dressing vibrant and prevents the salad from feeling heavy.
- Flavor Meld: If you have the time, chill the salad for an hour after mixing to let all the flavors marry. It only gets better as it sits!
- Last-Minute Toss: Save a little extra dressing (or a squeeze of lemon and splash of olive oil) to freshen up the salad right before serving if you made it ahead.
How to Serve Tortellini Pasta Salad
Garnishes
The finishing touch makes all the difference! Sprinkle your Tortellini Pasta Salad with extra chopped parsley or fresh basil, a dusting of grated Parmesan, or a few more sliced pepperoncini for extra color and zing. For a touch of crunch, toasted pine nuts or crushed croutons are delightful too.
Side Dishes
Tortellini Pasta Salad is hearty enough to stand alone but pairs beautifully alongside grilled chicken, fish, or skewered shrimp for a breezy meal. For a lighter spread, add a green salad or simple fruit salad, and you have the makings of a perfect picnic or potluck plate.
Creative Ways to Present
For a show-stopping presentation, serve this salad piled high in a large, shallow bowl, or arrange it on a platter so every colorful ingredient shines. You can also spoon it into small cups or jars for grab-and-go servings at parties or picnics—it’s always a hit wherever it goes!
Make Ahead and Storage
Storing Leftovers
Store any leftover Tortellini Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days—just give it a gentle toss and a quick taste for seasoning before serving again, as flavors tend to mellow over time.
Freezing
This salad is best enjoyed fresh or from the fridge, as freezing can affect both the pasta texture and dairy ingredients. If you have extra tortellini (cooked or uncooked), freeze it separately and assemble fresh salad when ready.
Reheating
No need to reheat—Tortellini Pasta Salad is meant to be enjoyed cold or at room temperature! If you prefer, let it sit out for 15-20 minutes before serving to take off the chill and let the flavors shine.
FAQs
-
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just as well—just be sure to boil until al dente and rinse with cold water afterward. The salad will be just as delicious and satisfying.
-
Is this Tortellini Pasta Salad vegetarian?
It can be! Just skip the salami or substitute with your favorite vegetarian protein. All the other components are completely meat-free and full of flavor.
-
Can I make this salad ahead of time?
Yes, in fact, Tortellini Pasta Salad actually tastes better after a little rest! Prepare and toss with half the dressing, then add the rest just before serving for the freshest texture and flavor.
-
What other dressings can I use instead of pesto?
If pesto isn’t your thing, try a zesty Italian vinaigrette, homemade basil vinaigrette, or a bright lemony dressing. All work wonders with the hearty pasta and crisp vegetables.
Final Thoughts
If you want a side that steals the show or a meal that’s as joyful as it is satisfying, Tortellini Pasta Salad is your answer. I hope you’ll give this recipe a try and make it your own—don’t be surprised if it quickly becomes your favorite too. Enjoy every vibrant, flavor-packed bite!
Print
Tortellini Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: about 10 cups 1x
- Category: No-Cook
- Method: Stovetop
Description
This Tortellini Pasta Salad is a delightful combination of cheese tortellini, fresh mozzarella, salami, and a variety of Mediterranean flavors, all tossed in a basil pesto dressing. It’s a perfect dish for a summer picnic or a light dinner.
Ingredients
Cheese Tortellini:
- 20 ounces refrigerated or frozen cheese tortellini
Pesto Dressing:
- 1 cup basil pesto
- 1/4 cup jarred pepperoncini brine
Salad:
- 1 (14-ounce) can quartered artichoke hearts, drained
- 8 ounces fresh mozzarella cheese pearls or fresh mozzarella cheese torn into bite-size pieces
- 4 ounces sliced salami, halved and then cut crosswise into 1/4-inch-wide strips
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup jarred pepperoncini peppers, thinly sliced
- 1 small red onion, small diced
- 1/2 cup pitted Kalamata or black olives, sliced or halved (optional)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh parsley leaves (optional)
Instructions
- Cook Tortellini: Boil the cheese tortellini in salted water until al dente. Drain and rinse under cold water.
- Prepare Dressing: Mix basil pesto and pepperoncini brine in a large bowl.
- Combine Ingredients: Add tortellini, artichoke hearts, mozzarella, salami, tomatoes, pepperoncini peppers, red onion, and olives to the bowl. Season with salt and pepper.
- Garnish and Serve: Optionally garnish with parsley. Taste and adjust seasoning if needed.
Notes
- This salad can be made a day ahead and refrigerated.
- Leftovers should be refrigerated and seasoned before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 418
- Sugar: 2.4g
- Sodium: 1096.3mg
- Fat: 22.8g
- Saturated Fat: 8.2g
- Carbohydrates: 36.8g
- Fiber: 4.6g
- Protein: 18.2g
