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A bowl of tortellini pasta salad with a wooden spoon on the side.
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Tortellini Pasta Salad

My simple tortellini pasta salad is packed with fresh vegetables, salty cheese, and tender cooked pasta. The homemade red wine vinaigrette is the perfect finishing touch.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: tortellini pasta salad
Servings: 8 servings
Calories: 501kcal
Author: Kasey Schwartz

Equipment

  • 1 Large pot
  • 1 Large bowl

Ingredients

Dressing

  • ¾ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Salad

  • 20 ounces cheese tortellini
  • 2 cups cherry tomatoes, halved
  • ½ cup diced red onion
  • ½ cup diced red bell pepper
  • 1 cucumber, sliced
  • ½ cup sliced black olives
  • ½ cup grated parmesan cheese
  • 4 ounces fresh mozzarella cheese
  • 8 ounces salami, diced (optional)

Instructions

  • Start by making the salad dressing. In a large bowl, whisk all of the ingredients together. Set the bowl aside. 
    ¾ cup olive oil, ⅓ cup red wine vinegar, 1 teaspoon dried basil, ½ teaspoon dried parsley, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper
  • Bring a large pot of water to a boil and cook the tortellini according to the package directions. Dried tortellini will take longer to cook than refrigerated tortellini so be sure to check the box and see exactly how long to cook.
    20 ounces cheese tortellini
  • Drain the tortellini and rinse with cold water to chill it quickly. Pour the tortellini into the large bowl with the dressing. Toss the tortellini in the dressing, coating the pasta well.
  • Add the tomatoes, onion, red bell pepper, cucumber, olives, mozzarella pearls, parmesan and salami (if using) to the bowl and toss again.
    2 cups cherry tomatoes, halved, ½ cup diced red onion, ½ cup diced red bell pepper, 1 cucumber, sliced, ½ cup sliced black olives, ½ cup grated parmesan cheese, 4 ounces fresh mozzarella cheese, 8 ounces salami, diced (optional)
  • Loosely cover the bowl with plastic wrap and chill the salad in the fridge for at least one hour, allowing the flavors to meld. Enjoy cold!

Notes

  • Skip the salami if you would like a vegetarian tortellini salad
  • Use 1 cup shredded mozzarella cheese in place of the fresh pearls.

Nutrition

Serving: 1serving | Calories: 501kcal | Carbohydrates: 36g | Protein: 17g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 44mg | Sodium: 935mg | Potassium: 204mg | Fiber: 4g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 22mg | Calcium: 248mg | Iron: 3mg