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!

Prep Time20

Cook Time5

Chill Time2

Total Time25

Course: Pasta, Side Dish

Cuisine: American, Italian

Servings: people

Calories: 551kcal

Author: Stephanie

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

US Customary - Metric

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 medium 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 transfer to a large bowl.
Add 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

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 compliment 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 Greek Pasta Salad, Chicken Caesar Pasta Salad, and my other Pasta Salad Recipes!

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