Tortellini Pasta Salad
This Tortellini Pasta Salad has cheese-filled tortellini with homemade balsamic dressing and Italian favorites like salami, mozzarella, spinach, bell peppers, olives, and more!
Servings: 10 people
Calories: 551kcal
Ingredients
Salad
- 20 oz. tortellini frozen or refrigerated. See notes.
- 8 oz. mozzarella pearls about 1 ½ cups
- 7 oz. Sundried tomatoes drained, chopped, & patted dry.
- 2 cups baby Spinach
- 2 cups diced bell pepper I use red and green
- 1 cup chopped salami can sub pepperoni
- ½ cup finely diced red onion
- ¾ cup Kalamata Olives
- ¼ cup Parmesan cheese grated
Balsamic Dressing- or up to 1 ¼ cups bottled dressing of choice
- ¾ cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Boil tortellini according to package instructions, do not overcook. Drain and transfer to a large bowl.
- Add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. Let cool for 10 minutes, then add the remaining salad ingredients along with up to ½ cup more dressing. Gently toss to combine.
- Refrigerate for 2-3 hours. If desired, drizzle with remaining dressing prior to serving. (See notes if making 1 day ahead.)
Notes
Pro Tips
Make Ahead Method
Storage
The nutritional information provided is an estimate and is per serving. There are 10 servings in this recipe.
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- Tortellini: I use Rana refrigerated Tortellini with this recipe. There are several varieties which pair well here, including cheese-filled, spinach and cheese, and chicken mozzarella.
- Dressing: My homemade balsamic dressing is just perfect in this salad, the flavors blend really well. Italian dressing can be used instead if preferred, or a store-bought version of your choice.
- There is 1 + 1/4 cups dressing in this recipe, which seems like a lot, but the tortellini absorbs a surprising amount, especially as it continues to sit. Add it in increments until desired consistency is obtained.
- Veggies: I place the diced veggies on paper towels to remove excess moisture. (To avoid a watery salad.)
- Tomatoes: Sun dried tomatoes are used to complement the Tuscan theme in this recipe, but sliced cherry tomatoes may also be used.
- Pepperoni makes a great addition to this salad as well!
- Be sure to try my Orzo Salad, Greek Pasta Salad, Chicken Caesar Pasta Salad, and my other Pasta Salad Recipes!
- 📘 Find this recipe on page 67 of my 2nd cookbook, Let’s Eat!
Make Ahead Method
- Cook the tortellini and toss with 1/2 cup dressing.
- Let cool for 10 minutes, then combine with remaining ingredients. Toss with 1/4 cup more dressing. Refrigerate in an airtight container up to 1 day ahead of time.
- When ready to serve, toss with remaining dressing.
- Note: If your remaining dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
Storage
- Store leftovers in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 10 servings in this recipe.
Nutrition
Calories: 551kcal | Carbohydrates: 47g | Protein: 21g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 51mg | Sodium: 1066mg | Potassium: 877mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1885IU | Vitamin C: 48mg | Calcium: 260mg | Iron: 4mg