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Tortellini Italian Pasta Salad Recipe

This cold Italian tortellini pasta salad with homemade Italian dressing is filled to the brim with chopped veggies, cheese, salami, and chewy tortellini pasta. It’s a perfect salad to bring to potlucks and picnics that can even be made the night before.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Italian
Servings: 12 people
Calories: 239kcal
Author: The Carefree Kitchen

Ingredients

  • 16 ounces tortellini pasta fresh or frozen
  • 1 cup cherry tomatoes cut in half
  • 1 medium English cucumber diced into 1/2" pieces
  • 2/3 cup small mozzarella balls
  • 1/4 cup artichoke hearts chopped
  • 1/2 medium red onion diced
  • 1/4 cup salami sliced
  • 1/2 cup pepperoncini minced
  • 2 tablespoons fresh parsley chopped

Homemade Italian Dressing

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon mayonnaise
  • 2 tablespoons Parmesan cheese grated
  • 1 tablespoon sugar
  • 1/2 tablespoon garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
US Customary - Metric

Instructions

  • Prepare the tortellini according to package directions, cooking until al dente. Run cold water over the cooked pasta to cool, then drain and transfer to a large mixing bowl.
  • Add the cherry tomatoes, cucumbers, mozzarella balls, artichoke hearts, red onion, salami, pepperoncini, and fresh parsley to the bowl with the cooked pasta.
  • In a separate bowl, whisk together the olive oil, red wine vinegar, mayonnaise, Parmesan cheese, sugar, minced garlic, oregano, parsley, basil, salt, pepper, and red pepper flakes.
  • Pour the dressing over the pasta and vegetables and mix until everything is evenly coated. Taste and season with additional salt and pepper as needed.
  • Refrigerate for at least 2 hours before serving. Enjoy!

Notes

Dress the salad generously because the pasta will soak up the dressing.
If you need extra salad dressing, add a couple of tablespoons of olive oil and half  tablespoon of lemon juice.  
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 239kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 451mg | Potassium: 100mg | Fiber: 2g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg