If you are looking for a refreshing, tasty, and crowd-pleasing dish to bring to your next gathering or to enjoy as a satisfying lunch, this Tortellini Pasta Salad Recipe is an absolute winner. Bursting with vibrant colors, rich cheeses, savory pepperoni, and a tangy Italian dressing, this salad combines simple ingredients into one spectacular medley of flavors and textures that everyone will love. Plus, it’s incredibly easy to make and can be prepared ahead, making it your go-to recipe for both casual meals and special occasions.
Ingredients You’ll Need
Gathering straightforward but flavorful ingredients is the secret to this dish’s success. Each one plays a vital role, adding layers of texture, zest, and freshness that make the salad sing.
- 1 & 1/2 pounds refrigerated tortellini: The tender pasta pockets provide a hearty base that soaks up all the delicious flavors.
- 5-7 ounces pepperoni slices (chopped): Adds a smoky, spicy kick that compliments the creamy cheeses perfectly.
- 8 ounces mozzarella (chopped into 1/2 inch pieces): Melts in your mouth with a mild creaminess that balances the other strong tastes.
- 4 ounces Parmesan (chopped into 1/2 inch pieces): Brings a salty, nutty crunch that elevates the whole salad.
- 1/2 cup green onions (chopped): Brightens the dish with a fresh, slightly sharp bite.
- 1 dry pint cherry tomatoes (halved): Juicy and sweet, these add refreshing bursts of color and flavor.
- 1 can medium black olives: Brings a subtle brininess that balances the richness of the cheeses and meats.
- 1 (6-oz) jar marinated artichoke hearts: Adds a tender, tangy Mediterranean flair.
- 1/2 cup deli-sliced pepperoncini’s: Offers a gentle heat and a vinegary brightness.
- 1/4 cup balsamic vinegar (white or regular): Essential for a rich, sweet-tart dressing that ties everything together.
- 1/3 cup + 1 tablespoon olive oil: Provides a silky mouthfeel and helps blend all the dressing flavors smoothly.
- 1 tablespoon Italian seasoning: A perfect herbal blend that enhances every bite.
- 2 cloves garlic (smashed): Adds a pungent depth to the dressing, bringing boldness and aroma.
- 1/2 teaspoon salt: Balances the flavors perfectly without overpowering.
- 1/4 teaspoon pepper: Adds a subtle spice kick for rounded seasoning.
How to Make Tortellini Pasta Salad Recipe
Step 1: Cook the Tortellini
Start by boiling the refrigerated tortellini according to the package instructions (just 2-3 minutes to keep them perfectly tender). Adding salt to the water is optional but recommended to infuse some seasoning directly into the pasta. Once cooked, drain well and immediately toss the warm pasta in a drizzle of olive oil to prevent sticking and keep things luscious.
Step 2: Add the Pepperoni
Chop the pepperoni slices into quarters for nice bite-sized pieces. Adding this now allows the pepperoni to soften slightly and release some of its signature flavor into the salad base.
Step 3: Mix in the Cheeses and Veggies
Next, add the chopped mozzarella and Parmesan, the green onions, halved cherry tomatoes, black olives, marinated artichoke hearts, and pepperoncini. This beautiful combination creates a rainbow of textures and tastes — from creamy and salty to tart and crunchy.
Step 4: Prepare the Dressing
For the dressing, blend together balsamic vinegar, olive oil, Italian seasoning, garlic cloves, salt, and pepper until smooth. You can use a regular blender, immersion blender, or whisk finely minced garlic with the other ingredients while slowly drizzling in olive oil to emulsify. This vibrant dressing is the magic that pulls the entire salad together with its delightful tang and herbaceous notes.
Step 5: Toss to Combine
Drizzle the dressing over the tortellini and all the ingredients. Toss everything gently but thoroughly so every piece gets coated with that tasty dressing.
Step 6: Chill for Best Flavor
You can serve this Tortellini Pasta Salad Recipe immediately, but letting it chill for a few hours in the refrigerator really lets the flavors marry beautifully. In fact, it’s a great make-ahead dish and can be refrigerated up to 24 hours before serving. Just be sure to toss again before plating.
How to Serve Tortellini Pasta Salad Recipe
Garnishes
Fresh basil leaves, a sprinkle of extra Parmesan, or even some cracked red pepper flakes make wonderful garnishes that boost both the visual appeal and flavor profile of this salad.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken, crusty garlic bread, or even a light soup. Its hearty yet fresh qualities allow it to complement a wide variety of meals.
Creative Ways to Present
Consider serving the salad in individual mason jars or colorful bowls for a picnic or potluck. Another fun idea is layering it in clear trifle bowls for a stunning presentation that showcases every vibrant ingredient.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The salad keeps well for 3-4 days, and the flavors often deepen and become even more delicious overnight.
Freezing
Freezing is not recommended for this salad because the fresh vegetables and cheeses can lose their texture and the dressing may separate upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer, you can let it sit out for 15 minutes before eating, but avoid reheating it to preserve the fresh flavors and textures.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works just as well. Just be sure to follow the cooking instructions on the package for best results and drain promptly.
Is this salad suitable for vegetarians?
The original recipe includes pepperoni, which is not vegetarian. However, you can easily omit the meat or substitute it with vegetarian-friendly alternatives for a meat-free version.
How long can I make this salad in advance?
You can prepare this Tortellini Pasta Salad Recipe up to 24 hours ahead. Refrigerate it and give it a good toss just before serving to freshen up the flavors.
Can I add other vegetables to the salad?
Absolutely! Feel free to add bell peppers, cucumbers, or even roasted red peppers to add your own twist and extra crunch.
What kind of dressing can I use instead of balsamic vinaigrette?
If you want a different flavor profile, a lemon-based vinaigrette or a creamy Italian dressing would also complement the ingredients beautifully.
Final Thoughts
This Tortellini Pasta Salad Recipe is one of those fantastic dishes that feel like a celebration in every bite. It’s simple, flexible, and packed with delightful flavors and textures that brighten up any table. Whether you’re making it for a family meal, a picnic, or a party, it’s sure to become a favorite that you’ll be excited to share and make again and again.
Print
Tortellini Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 10 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Description
A vibrant and hearty Tortellini Pasta Salad perfect for gatherings and meal prep. This no-cook salad combines refrigerated tortellini with pepperoni, mozzarella, Parmesan, fresh vegetables, and a tangy homemade balsamic dressing for a deliciously satisfying dish that can be served immediately or chilled for enhanced flavors.
Ingredients
Pasta and Meats
- 1 & 1/2 pounds refrigerated tortellini
- 5–7 ounces pepperoni slices, chopped
Cheeses
- 8 ounces mozzarella, chopped into 1/2 inch pieces
- 4 ounces Parmesan, chopped into 1/2 inch pieces
Vegetables and Add-ins
- 1/2 cup green onions, chopped
- 1 dry pint cherry tomatoes, halved
- 1 can medium black olives, drained
- 1 (6-oz) jar marinated artichoke hearts, drained and chopped
- 1/2 cup deli-sliced pepperoncini, drained
Dressing
- 1/4 cup balsamic vinegar (white or regular)
- 1/3 cup + 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic, smashed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the Tortellini: Cook the refrigerated tortellini according to package instructions, usually 2-3 minutes in boiling salted water. Drain the tortellini and place into a large bowl. Drizzle with a bit of olive oil to prevent sticking.
- Add Pepperoni: Chop the pepperoni slices into quarters and add them to the bowl with the tortellini.
- Combine Cheeses and Vegetables: Add the chopped mozzarella, Parmesan, green onions, halved cherry tomatoes, black olives, marinated artichoke hearts, and pepperoncini slices into the bowl with the tortellini and pepperoni.
- Prepare the Dressing: In a blender or using an immersion blender, combine balsamic vinegar, olive oil, Italian seasoning, smashed garlic cloves, salt, and pepper. Blend until smooth. Alternatively, finely mince garlic and whisk it together with balsamic vinegar and Italian seasoning, then slowly drizzle in olive oil to emulsify the dressing.
- Toss the Salad: Drizzle the prepared dressing over the salad ingredients and toss gently to combine all flavors evenly.
- Chill and Serve: You can serve this salad immediately, but it tastes better if refrigerated for a few hours to let the flavors meld. It can be made up to 24 hours ahead. Toss again before serving for best taste.
Notes
- Use refrigerated tortellini for best texture and ease.
- Adjust pepperoni quantity to your preference, or substitute with other cured meats.
- The dressing can be emulsified by whisking if a blender is not available.
- Refrigerate for at least 2 hours for optimal flavor absorption.
- Keep the salad covered in the refrigerator to maintain freshness.
- This salad is great for potlucks, picnics, or quick weeknight meals.
