Italian Tortellini Salad

A colorful and tasty Italian Tortellini Pasta Salad with cheesy tortellini, fresh tomatoes, herbs, mozzarella, and salami. This recipe works as both the perfect side dish and a light main dish salad making it ideal for potlucks, picnics, backyard barbecues, and family reunions.

Course pasta salad

Cuisine Italian

Keyword Italian pasta salad, pasta salad, tortellini pasta

Prep Time 15

Cook Time 10

Servings servings

Calories 314kcal

Author Beth Pierce

Ingredients

1 16 ounce bag cheese tortellini
1 1/2 cups cups halved grape tomatoes or cherry 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 leaves
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh oregano
1 cup Italian dressing
kosher salt
fresh ground black pepper

Instructions

Cook tortellini according to package directions. Drain in a colander and rinse with cold water. Add the tortellini, tomatoes, bell peppers, red onion, mozzarella balls, pepperoncini, salami, basil, parsley, and oregano.
Drizzle with the dressing and toss gently to coat. Season with salt and pepper to taste. Refrigerate until ready to serve.

Notes

Do not overcook the tortellini pasta. For best results, cook slightly al dente.
Fresh herbs are best. If you must use dried herbs, remember that dried herbs are more concentrated. So you only need one-third of the amount.
I use grape tomatoes, but you can use any fresh sun-ripened tomatoes.
Use your favorite bottled Italian salad dressing or whip up some homemade dressing.
Mozzarella balls are available in the fresh cheese case at most grocery stores. You can 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 tasty fresh or jarred pepper will add oodles of flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition