a platter of Italian tortellini pasta salad.

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At a recent family event (Mom’s 90th birthday party), I made this Italian Tortellini Pasta Salad for the first time and it was a hit!  It is one of those great salads that is actually a complete meal and is packed with all kinds of yummy finds in every bite.  Every forkful is a different flavor and texture making this not only delicious, but so much fun to eat.  It is also a salad that lasts for days in the refrigerator and something you can make on a Sunday and have for lunch all week long.  So good!  I’m a big fan of whipping up a salad on the weekend and then snacking on it all week.  You too?  Try my wheat berry vegetable salad with dried fruit and walnuts or my apricot chicken salad with dill for salads that you can have all week.

Italian Tortellini Pasta Salad Ingredients

  • Let’s talk about ingredients starting with the tortellini.  For this salad, I like fresh tortellini rather than the frozen variety.  You can buy fresh tortellini in the same section as your cheese, salsas and hummus at the grocery story.  Buitoni tortellini is a one of my go to brands and can be found everywhere.  Another favorite is Rana’s spinach and cheese tortellini.  Both brands have a spinach and white pasta mix that offers even more color to this already colorful salad.  Just use your favorites.
  • The rest of the ingredients can really be a mix of all your favorite things.  I use lots of fresh veggies:  cucumbers, bell peppers (a variety of colors) and different colored cherry tomatoes.  I like to add in some fresh herbs and you can use anything you have on hand from the fresh thyme I used here, to parsley, oregano or sage.  I’d just use a soft herb in this mix so you don’t have any woody pieces of stem (like rosemary) in the salad.
  • I love adding olives and use two types in this recipe; black olives and Kalamata olives.  You could certainly add green olives to the mix too.  I love the spicy pepperocini in this.  They add a ton of flavor and I can buy them already chopped at my grocery store.
  • When it comes to cheese, I’ve used cheese tortellini, mini mozzarella balls and shaved and grated Parmesan in this salad.  But you could also add other favorites like crumbled feta, or shredded cheddar or fontina too.
  • I wanted some spicy meat in this dish and went with turkey pepperoni but regular pepperoni, salami, or chopped prosciutto would also work.  You could easily add some cooked shrimp and/or shredded or chopped chicken to the salad too.

Ingredients Substitutions

As with all my recipes, substituting your favorite ingredients works really well.  This is Italian inspired, so I went with Italian ingredients and created a Tuscan tortellini salad vibe. But you could easily change up the ingredients and use your favorite add ins to make it your own. Because there is no mayonnaise in the salad, this would make an amazing summer tortellini salad, and would be great at BBQs, pool parties, and as a dish you bring when invited anywhere.  You might want to try using these substitutions:

  • Ravioli or plain pasta in lieu of the tortellini OR different flavors of tortellini.
  • Add other types of protein like shrimp, chick, lobster meat or crab meat too.
  • Add some crunch with seeds and nuts (Pine nuts would be great) or add croutons right before serving.
  • I’ve never met a cheese I didn’t like but feta, cheddar, Fontina and Swiss would all work in the salad.
  • When it comes to dressing, I made my own, but I won’t tell you if you grab a great bottled salad dressing in a pinch.  Who am I to judge?
ingredients for an Italian tortellini pasta salad.

To get started on the recipe, pull together all your ingredients.

  • Chop, dice, cut and shred any of the ingredients you’ll be using in the salad.  Measure out your ingredients and get them ready to be added to your antipasto tortellini salad.  Next, cook your tortellini in salted water for one minute shy of the package instructions.  Drain the pasta in a colander and then add to a large bowl.
cooked tortellini in a bowl.
  • In a large measuring cup, make your dressing. Add all the ingredients and whisk until everything is combined.  Alternatively, put all the ingredients in a mason jar, cover and shake vigorously until combined.  Pour half the dressing on the tortellini and gently fold into the warm pasta.  Let the pasta sit about 30 minutes to cool before adding in all the chopped and prepped ingredients.
a bowl of Italian tortellini pasta salad.
  • Stir all the pasta and added ingredients until combined.  Finish the salad by pouring on the rest of the dressing and gently folding the dressing and pasta salad together to combine.  Cover the salad and put in the refrigerator for about an hour to let all the flavors meld together.  You can let this sit for several hours until ready to serve.
  • When ready, toss everything again and taste.  Adjust seasoning if necessary.  Spoon onto a large platter and serve with big serving spoons.
a platter of Italian tortellini pasta salad.

How to Store Leftover Pasta Salad

Store your leftover Italian Tortellini Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the dressing during storage, so before serving leftovers, give the salad a good toss and refresh it with a splash of olive oil or additional Italian dressing if needed. If your dressing solidifies in the refrigerator, simply let the container sit at room temperature for a few minutes until it liquifies, then shake or stir to recombine before serving. For best results, wait to add fresh herbs like thyme and basil until just before serving to maintain their vibrant color and flavor.

Frequently Asked Questions About Italian Tortellini Pasta Salad

Yes! This pasta salad actually tastes better when made ahead as it allows the flavors to meld together. You can prepare it up to 3 days in advance. Store it covered in the refrigerator and give it a good toss before serving to redistribute the dressing.
Fresh refrigerated cheese tortellini works wonderfully, but you can use any variety including spinach tortellini or even meat-filled tortellini like sausage. Dried tortellini from the pasta aisle also works well and may hold up better over time.
Yes, rinse the cooked tortellini with cold water to stop the cooking process and cool it down quickly. This prevents the pasta from becoming mushy and helps it maintain the perfect texture for pasta salad.
Reserve some extra dressing when making the salad, as pasta tends to absorb dressing over time. Before serving leftovers, add a splash of olive oil, extra Italian dressing, or even a bit of the liquid from jarred ingredients like pepperoncini to refresh the salad.
Absolutely! Italian pasta salad is very versatile. You can swap cherry tomatoes for sun-dried tomatoes, use different types of cheese, add or remove vegetables like bell peppers or red onion, or include proteins like salami or pepperoni to suit your taste preferences. See my recommended substitutions above.
A classic Italian vinaigrette made with olive oil, red wine vinegar, Italian seasoning, and garlic works perfectly. You can also use store-bought Italian dressing for convenience. The key is to use enough dressing to coat everything well, as the pasta will absorb some over time.
Cook tortellini according to package directions, usually 7-10 minutes for fresh and 10-12 minutes for dried. The pasta should be tender but still have a slight bite (al dente) since it will continue to soften slightly as it sits in the dressing. I tend to cook mine about one minute less than listed on the package so I know it is slightly firm and will hold up in the salad. Works for me every time.
While it’s possible to freeze pasta salad, it’s not recommended as the texture and flavor will change significantly upon thawing. The vegetables may become mushy and the dressing may separate. It’s best to keep this salad refrigerated and consume within 3-4 days.
Classic choices include cherry tomatoes, bell peppers, red onion, cucumber, and black or kalamata olives. Choose vegetables that hold up well and won’t release too much moisture. Avoid delicate greens that may wilt quickly.
Pasta salad needs generous seasoning since pasta absorbs flavors. Make sure to season the cooking water for the tortellini with salt, (use a lot more salt then you think you need…the water should be very salty – like the sea!) use enough dressing, and don’t forget to add salt and pepper to taste. Adding briny elements like olives, pepperoncini, or capers can also boost the overall flavor profile.

If you enjoyed this recipe, please leave a comment and rating below.  Did you add anything special to your salad?  How did you  make it your own?  I’d love to hear.  If you are looking for other fun salads to serve at your next party, check out some of these:

Watermelon, Peach & Feta Salad

Creamy Cucumber and Apple Salad

Blackberry Chicken Salad for Two

Village Greek Salad

Grape, Pear, and Pecan Salad

a platter of Italian tortellini pasta salad.

Italian Tortellini Salad

This flavorful Italian tortellini pasta salad recipe comes together quickly and only gets better as it sits.
5 from 2 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Course Salad
Cuisine General
Servings 8 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

Salad

  • 1 20 oz bag refrigerated cheese tortellini
  • 1 cucumber peeled, sliced and quartered
  • 1 pint mixed yellow, red and orange cherry or heirloom tomatoes halved 
  • 1 Can black olives drained and halved 
  • 1 Cup Kalamata olives, pitted 
  • 1 orange, red or yellow bell pepper chopped 
  • 3 tbsp pepperocini, chopped 
  • 1 Cup fresh mini-mozzarella balls
  • ½ Cup shaved Parmesan cheese
  • 8 oz sliced turkey pepperoni, sliced in quarters
  • 1 Tbsp Fresh thyme, chopped

Dressing

  • 1/3 cup olive oil 
  • 1/4 cup  red wine vinega
  • 2 tablespoons fresh lemon juice
  • 1/4 cup  grated Parmesan cheese 
  • 1 cup  grated Parmesan cheese 
  • 1 tsp  garlic powder 
  • 1 tsp onion powder 
  • 3/4 teaspoon kosher salt 
  • 1/2 tsp dried oregano 
  • ½ Tsp. Freshly ground black pepper
  • 1 teaspoon  monk fruit sugar substitute (Lakanto is a good brand)  

Instructions
 

  • Make your salad dressing.  In a large measuring cup, or in a mason jar with a lid, add all the ingredients.  Either whisk to completely incorporate all the ingredients in the measuring cup OR put the lid on the mason jar and shake vigorously.
  • Cook the tortellini about one minute less that the package recommends.  Cook in salted water.  Drain and add to a large bowl. Add half the dressing to the warm tortellini and toss to coat.  Put to the side while you prep all your vegetables and pepperoni. 
  • Cut your veggies, olives and pepperoni.  Add everything to the bowl with the tortellini and toss to combine.  Add in the mozzarella balls, Parmesan cheese and chopped thyme.  Mix again. 
  • Place in the refrigerator for at least an hour to chill and let the flavors combine.  Add the rest of the dressing right before serving, tossing everything again to combine.  Taste.  Adjust seasoning if needed.  Enjoy. 
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