This Italian inspired tortellini salad recipe is a full meal deal!
Tortellini, salami, cheese, and veggies are tossed in Italian dressing for a hearty pasta salad. Serve it as a side dish or main dish all year long.
- Bright and beautiful, this recipe is jam-packed with flavor.
- This tortellini salad is great as a side dish but hearty enough to serve as a main dish, too.
- It’s great for parties or lunches since it’s easy to prep ahead.
Ingredients for Tortellini Salad
- Tortellini: Cheese or spinach tortellini is great in this recipe. Tricolor tortellini adds a pretty punch of color.
- Veggies: Vegetables including onions, red and green bell pepper, and cherry tomatoes add both color and lots of flavor.
- Bold Flavors: We love salami but you can use pastrami, prosciutto, ham, or pepperoni.
- Cheese: Since I use cheese-filled tortellini, I only add a sprinkle of parmesan for flavor. If using spinach tortellini, you can add chopped mozzarella.
- Dressing: Keep it quick with pre-made Italian dressing or make your own homemade Italian dressing.
Variations for Tortellini Salad
One of the best things about tortellini salad is the ingredients can be mixed and matched for whatever you have on hand!
- Artichokes, sun-dried tomatoes, and olives great additions.
- Up the protein with leftover shredded chicken or even grilled shrimp.
How to Make Italian Tortellini Salad
- Cook & drain tortellini. Rinse with cold water to stop the cooking.
- Combine with remaining ingredients according to the recipe below.
- Cover & chill before serving.
As with most pasta salad recipes, the pasta will soak up some of the dressing as it sits. Cook the pasta until just firm and dress it very generously.
Leftovers
Italian tortellini salad will last up to 5 days in the refrigerator in a covered container. Simply stir and serve!
More Summer Salads
Did you make this Italian Tortellini Salad? Be sure to leave a rating and a comment below!
Italian Tortellini Salad
Bright, flavorful, & full of fresh veggies, this Italian Tortellini Salad is the perfect dish for a potluck or backyard BBQ!
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Cook the tortellini in a large pot salted water al dente according to package directions.
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Once cooked, drain well and rinse under cold water to cool and stop from cooking.
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In a large bowl, combine cooled tortellini, tomatoes, salami, onion, bell pepper, Parmesan, and parsley. Add the dressing and toss well to mix.
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Refrigerate for at least 1 hour before serving. If desired, garnish with additional Parmesan cheese before serving.
- 1 cup marinated artichoke hearts, drained
- 1/2 cup pitted olives
- 1/2 cup sundried tomatoes
Any color bell pepper will work in this recipe. If the onion is really strong, soak it in cold water while you prepare the other ingredients.
Do not overcook pasta. To save time, start the pasta and chop the other ingredients while the pasta is cooking.
The pasta will soak up dressing as it chills, be sure to dress generously.
Store in an airtight container in the fridge for up to 5 days.
Calories: 304 | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 800mg | Potassium: 145mg | Fiber: 3g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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