Italian Tortellini Pasta Salad

Italian Tortellini Pasta Salad

5 from 11 reviews

A colorful and tasty Italian Tortellini Pasta Salad with fresh tomatoes, herbs, mozzarella, and salami.  This recipe works as both a side salad and a main dish salad making it perfect for potlucks, picnics, and family reunions.  Prepare up to 24 hours in advance leaving you plenty of time to visit with friends and family.


  • 1 (16 ounce bag) cheese tortellini
  • 1 1/2 cups cups halved grape tomatoes
  • 1 small red pepper diced
  • 1/3 cup chopped red onion
  • 8 ounces mozzarella balls
  • 1/2 cup sliced pepperoncini
  • 8 ounces salami chopped
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh oregano
  • 1 cup Italian dressing


  1. Cook tortellini according to package directions and drain well. Add the tortellini, tomatoes, bell peppers, red onion, mozzarella balls, pepperoncini, salami, basil, parsley, and oregano.
  2. Drizzle with the dressing and toss gently to coat.  Refrigerate until ready to serve.


  • Do not overcook the tortellini pasta. For best results cook slightly al dente.
  • Fresh herbs are best.  If you must use dried herbs remember dried herbs are more concentrated so you only need one third the amount.
  • I use grape tomatoes but you can use any fresh sun-ripened tomatoes.
  • Use your favorite bottled Italian salad dressing.
  • Mozzarella balls are available in the fresh cheese case at most grocery stores.  You could also substitute cubes or even shredded mozzarella if that is all that is available.
  • Along with the bell peppers I like to add cherry peppers and pepperoncini.  Any kind of tasty fresh or jarred pepper will add oodles of flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: tortellini pasta, pasta salad. Italian pasta salad

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