Italian Tortellini Pasta Salad ~ How to Make
Americans LOVE pasta salads. For many good reasons! They’re full of a variety of delicious flavors, easy to prepare, versatile with lots of options, and great for gatherings and parties. Plus, they’re perfect when it’s warm outside. But an Italian Tortellini Pasta Salad is a stand-out request!
Pasta salads are not an Italian creation, but rather they’re American creations known for having a creamy or mayonnaise-based dressing. But, Italians are increasingly enjoying pasta salads, just like Americans, during the warmer months of the year. Similar to us, pasta salads are also popular in Italy for picnics and informal meals.
Growing up in an Italian home, homemade tortellini was always a special treat for us at Christmas, Easter, and Thanksgiving. None of my friends in Iowa had ever heard of tortellini back in the 60s and 70s (and even into the 80s)!
But when it comes to using specific pasta shapes in pasta salad recipes, that’s where Italians draw the line of difference. Yes, tortellini has been a popular pasta shape in Italy for centuries. However, for mainstream American taste buds, tortellini was finally available in a pre-made option only within the last 25 years.
The line drawn in Italian cooking was this: Tortellini is a stuffed pasta. These little pasta dumplings originated from the Emilia-Romagna region of Italy where my family lives (in Modena). And just as it is served in Italy, my family in the States serves tortellini in the traditional broth-based soup. Serving tortellini ‘alla panna’ (in a cream sauce) is now equally enjoyed in the States. At any rate, tortellini is more associated with warm dishes in Italy, not cold (as in pasta salads).
Today, tortellini is appearing in cold pasta salads as classic Italian recipes continue to evolve. But before this, you’d be more likely to see other pasta shapes such as fusilli, penne, or farfalle included.
Please check out my latest ‘short’ YouTube video for this Tortellini Pasta Salad that will be helpful to you!
But as I ALWAYS say to you:
“Add, delete, or adjust whatever ingredient you prefer to make any recipe YOUR own personalized, unique, and delicious recipe.”
Why You’ll Love This Italian Tortellini Pasta Salad
- Seasonally fresh, delicious, and refreshing – Always prepared fresh, this colorful pasta salad is packed with delicious, seasonal flavors. Because it is chilled, it’s refreshing and perfect for warm summer weather.
- Extremely versatile and customizable – You can add any ingredient that you like to this salad. Swap in your favorite ingredients to make it your own.
- Easy and fast to prepare – Simply cook the tortellini, chop up your favorite ingredients (or buy pre-cut), and toss with your favorite Italian dressing. It takes less than 30 minutes to prepare. Chilling this salad for up to a few hours before serving is effortless.
- You can use store-bought, refrigerated, pre-made tortellini – You can find some fairly good tortellini already prepared to use, both fresh, refrigerated, or dried. I prefer to order the following hard-to-find (and better-tasting) brands online: Seviroli. I don’t recommend using homemade tortellini in a pasta salad . . . save the really good stuff for the traditional dishes it is truly meant for (ie: “in brodo” or “alla panna”)
- Very little cooking required – The tortellini are usually the only items that need to be cooked, which is really nice during warm weather. If using veggies that need to be blanched, it only takes a few more minutes of cooking time.
- Can be made ahead – You can prep it hours in advance, which gives you more time to relax before your get-together and spend more time with your guests.
- Easy to scale size up or down – It’s easy to add any ingredient to dial up the size. It can be doubled or tripled, or even cut in half.
Andiamo a cucina!
Let’s Get to The Kitchen and Gather Up The Ingredients for this Tortellini Pasta Salad
For any pasta salad, it’s best to select the freshest vegetables in season. This recipe has a good variety of seasonal ingredients. The result is simply beautiful with a rainbow of bright colors and “delicioso” flavor!
Remember how versatile this pasta salad is, so have fun with it by adding any of the following ingredients to suit your taste, or whatever sounds good to you!
- Tortellini – You can use any type of tortellini that you prefer (meat-filled, cheese-filled, or vegetable and cheese-filled) for this pasta salad recipe. Even though I prefer hand-made meat-stuffed tortellini, I would not use them in a pasta salad, but rather prefer to use store-bought ‘frozen’ or ‘fresh’ tortellini. Save your handmade tortellini to serve in the traditional manner (in chicken broth or a cream sauce). Use any brand you prefer. I typically use refrigerated fresh tortellini for the best flavor. It’s also in the dried pasta aisle in the grocery store. LINK !!!!!!!!!!
- Cherry Tomatoes – Use any sweet grape or cherry tomatoes that you prefer (San Marzano Cherry Tomatoes are the best), sliced in half for juicy bursts of flavor that complement the chewy, mild-flavored tortellini. You can also chop up a whole tomato if you prefer.
- Red Onion – For a nice, sweet yet sharp, savory crunchy bite! Roughly chop the onion because you want to be able to grab it with a fork in the salad. If you’re not a fan of onion, it’s okay to leave it out. If you like onions, but prefer a milder variety, then simply use sweeter shallots or green onions.
- Sun-Dried Tomatoes – Adds a superb zesty flavor to the pasta salad. I use the dried version to add another texture to the salad. If you use those that come in a jar of olive-oil, make sure you drain the oil very well.
- Roasted Red Peppers – Add a smoky, sweet flavor throughout the salad.
- Red and Yellow Bell Peppers – Not only beautiful, but simply a delicious component to any delicious salad. “Rough” chop these into larger chunks to be able to pierce into with a fork.
- Mozzarella Cheese Balls (Bocconcini) – One way to add a bit of cheese to a pasta salad, is to add these little bits of Italian cheese. However, I find them to be very bland and don’t contribute enough flavor to the overall dish. You may like that bland characteristic with all of the other flavors going on. Drain them well before adding. Cut in half if you prefer. Another great option, for more flavor, is to to add ‘marinated’ mozzarella balls in olive oil and herbs. If you can’t find the little balls or ‘pearls’ as they are called, then buy fresh mozzarella (not the rectangle packages) and cut it up into 1/4″ chunks.
- Cucumber – Use small, seedless English cucumbers for the best flavor. If you can’t find them, use regular cucumbers and remove the seeds with a fork.
- Salami – Ask your deli person to slice Genoa salami into 1’4″ thick slices. Then at home in your kitchen, cut the slices into 1/4″ cubes. Try to use only Genoa salami if you can. Vegetarians can omit this ingredient.
- Olives – Add an awesome salty accent! Definitely include green, pitted Italian “Castelvetrano” olives. I also recommend adding sliced, pitted black olives. Some people enjoy Greek kalamata olives, but my family doesn’t care for their strong, briny flavor. To save time, buy sliced black olives.
- Pepperoncini – These add incredible flavor and tang to the salad to balance everything out, don’t skip them!
- Artichoke hearts – To add another layer of incredible Mediterranean flavor. They aren’t for everyone (like my husband!), but they are a must in this pasta salad to my taste preferences.
- Fresh Basil – To brighten up the pasta salad, it’s essential to add fresh basil to finish the pasta before serving for an added layer of garden-fresh flavor and pop of color! It’s best to always tear the leaves into smaller pieces with your hands, but for presentation, it’s nice to“chiffonade” the basil.
- Italian Vinaigrette / Dressing – Drizzle with your favorite store-bought Italian vinaigrette or dressing or use your favorite homemade version made up of extra virgin olive oil, red wine vinegar, and Italian herbs and spices. Use balsamic vinegar for a stronger, but somewhat sweeter vinegar flavor.
- Freshly-Grated Parmigiano Reggiano Cheese – Generously sprinkled on the pasta salad to gently mix in, this adds such an amazing layer of flavor and I’d never prepare a pasta salad without it.
- Freshly-Cracked Black Pepper and Sea Salt – Always add these (in fresh cracked form) to give your pasta salad a wonderful final touch that compliment the ingredients and brings the dish together.
Optional substitutions and/or extras you might want to add:
- Feta Cheese or Pepper Jack – For zestier cheese flavors.
- Broccoli Florets *
- Asparagus *
- Green Beans *
- Peas
- Sugar-Snap Peas
- Yellow Squash
- Zucchini
- Baby Spinach
- Red Radicchio
- Toasted Pine Nuts (roast for 5 minutes at 350 F degrees)
- Sliced or Slivered Almonds
- Italian Parsley
- Dried Red Pepper Flakes
- Basil Pesto Dressing
Note: Vegetables marked with an * should be blanched.
Find the complete recipe with measurements in the recipe card included FREE below.
How to Make Tortellini Pasta Salad
- Cook the Tortellini – Bring a tall pot of salted water to a rolling boil. It’s crucial to understand the difference in cooking time for freshly made and refrigerated tortellini versus the time required to cook dried, packaged tortellini. If you are new to cooking pasta, cook dried pasta according to the package instructions, minus about 1 minute. Those who are seasoned in preparing pasta should ignore the package instructions and cook the pasta until ‘al dente’ (a slight firmness when biting down between your front teeth). Fresh, refrigerated tortellini will be cooked enough in 2 minutes. NOTE: In pasta salads, the pasta itself can get soft and soggy, so it’s better to have the tortellini cooked on the ‘firmer’ side.
- Drain the Tortellini – Using a spider strainer or slotted spoon, gently lift the tortellini up and out of the water and into a colander to drain and rinse with cold water to stop the cooking. Drizzle a little bit of olive oil on the tortellini, gently toss to prevent sticking. Then set aside and allow to cool while you continue with the vegetables.
- If you plan to blanch any vegetables, simply reuse the pasta’s boiling water.
- Prepare the vegetables – See the complete instructions on the printable recipe card. The video is a very helpful visual resource.
slice cherry tomatoes in half
rough chop red onion
rough chop cucumber
rough chop red and yellow bell peppers
slice hot pepperoncini
slice green and black olives
finely grated fresh Parmigiana Reggiano cheese
chiffonade the fresh basil (slice into thin strips)
- Blanch vegetables that need it – Broccoli florets, asparagus, and green beans are better when blanched and slightly softened. Add the veggies to the hot pasta water and cook for 4 – 5 minutes, until they can be pierced with a fork. Fill a bowl with ice water. Strain the vegetables and, when ready, immediately place them in an ice-cold water bath to stop the cooking and allow them to cool. Remove with a slotted spoon or strainer and drain well.
- Prepare dressing/vinaigrette* – If making your own, you can do so at any time, preferably earlier while the tortellini is cooking. *Recipe below.
- Assemble the salad – In a large, flat serving platter bowl, add all the ingredients except the tortellini, Parmigiano-Reggiano cheese, basil, and dressing or vinaigrette. Next, add the cooled tortellini and very gently toss into the other ingredients. Then, pour the dressing/vinaigrette all over and once again, very gently toss the pasta salad until everything is nicely coated. Now add a generous amount of freshly-grated Parmigiano Reggiano. Garnish with the fresh basil. Add salt and pepper to your preferred levels.
- Chill the Pasta Salad – Refrigerate for at least 30 minutes to an hour before serving to allow the flavors to blend.
- Serve and Enjoy! – Give everything another gentle stir and make any adjustments that you like. I add more dressing and vinaigrette since it soaks into the salad.
*Prepare the dressing/vinaigrette – In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, minced fresh garlic, oregano, red pepper flakes, dried parsley, Dijon mustard, salt, and pepper until smooth, then set it aside.
What to Serve with Tortellini Pasta Salad
This tortellini pasta salad can be served as a main course for a luncheon, picnic, or light dinner on its own. As a side dish, it adds a colorful accent to any spread of food. The main entrees that it can be served alongside are endless. Here are a few favorite recipes that pair well with this tortellini pasta salad:
- Turkey Burger Sliders
- Italian Meatball Sandwiches
- Grilled Beef Burgers
- Grilled Italian Swordfish Skewers
- Grilled Stuffed Portobello Burgers
- Fresh Watermelon Salad
- Grilled Italian Corn on the Cob
Can I make Pasta Salad ahead of Time?
Yes, that’s another plus about this pasta salad. Although it’s best to serve promptly on the day that it’s made or the night before, tortellini pasta salad can be made one day in advance.
Another bonus of making this pasta salad ahead of time is that the flavors have time to blend, which ultimately enhances the overall flavor.
Just cover it and keep it refrigerated until serving time. Allow it to ‘de-chill’ a bit before serving so that you can toss it better without breaking the tortellini. Once everything loosens a bit, gently toss and determine if you need to add more dressing. I always refresh this pasta salad by adding more dressing because the pasta tends to absorb it while the salad chills.
Finally, when you make this pasta salad ahead of time, don’t add the fresh basil, as it will darken and look unappealing. Wait to garnish the pasta salad with fresh basil the moment before serving.
If you make a homemade dressing/vinaigrette, you can save time by making it up to 4 days in advance. Like the salad, store and chill it in the fridge. Before serving, allow the dressing/vinaigrette to come to room temperature to liquefy the olive oil that may have gelled up from chilling.
Storage
Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
Don’t freeze this pasta salad.
Pro Tips
Salt the pasta water – Always add a tablespoon of salt (preferably fresh cracked sea salt) to enhance the flavor of the tortellini.
Do not overcook the tortellini – When in doubt, always ‘undercook’ the tortellini (and any pasta you choose to use) by 1 – 2 minutes less than the time given in the package instructions. By doing this, you decrease overcooking the pasta and ending up with pasta that’s too soft . . . which will become even more mushy in the salad. Yuck! Tortellini should be ‘al dente, ‘ which means that it has a slight firmness on your teeth when you bite down on pasta.
Prevent the tortellini from sticking – Add a little bit of olive oil to the cooked and drained tortellini to prevent the pasta from sticking.
Enhance the flavor of the pasta salad – Making the dish at least 2 hours in advance will ensure better flavor from all of the ingredients marinating in the dressing/vinaigrette.
Check the seasonings – Taste the pasta salad before serving to check if it needs more salt and/or pepper. Cold pasta dishes need more salt and pepper than when they’re served warm.
Print
Italian Tortellini Pasta Salad
Ingredients
12 oz. frozen, fresh, or dried cheese and spinach tortellini
1 pint/basket of cherry tomatoes, cut in half
1/2 red onion, roughly chopped
3 small seedless cucumbers, cut into 1/2” chunks
1/2 cup of mozzarella pearls, either whole or chopped
1/2 cup of drained pepperoncini, sliced or roughly chopped
1 cup black olives, sliced (some prefer Kalamata olives)
20 pitted green olives, preferably Italian Castelvetrano olives
1/2 cup of drained roasted red peppers, roughly chopped
1/2 cup of sun-dried tomatoes (use the dried version and not the jar of oil-based tomatoes)
1 8-oz. can (drained) artichoke hearts, sliced
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1/2 cup of Genoa salami, cut into 1/4” chunks
20 fresh basil leaves, sliced into slivers
Italian vinaigrette/dressing
generous handfuls of Parmigiano Reggiano cheese
Garnish: Fresh Basil Leaves
Optional: 1 tsp. dried red pepper flakes
Optional: 1/2 cup toasted pine nuts
Instructions
- Chop up all of the vegetable ingredients and add to a shallow, wide bowl/platter (see YouTube video for an example).
- Bring a tall pot of water to a boil. Add a tablespoon of sea salt (regular salt is fine).
- When boiling, add tortellini and cook until ‘al dente’ (this time will differ depending on whether the tortellini is frozen, dried, or fresh).
- Drain pasta and add to the vegetable salad bowl.
- Drizzle your favorite Italian viniaigrette or dressing to the salad.
- GENTLY toss the salad.
- Allow the salad to rest in the refrigerator for about 3 hours to allow the flavors to marry.
- Serve chilled, and enjoy!
Notes
Store up to 4 days in the refrigerator!
DID YOU MAKE THIS RECIPE?
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Ciao! My name is Roz Corieri Paige
I’m an Italian food enthusiast, wife, mother, Nonna, animal lover, gardener, and travel nut! I’ve been sharing recipes on my Italian food blog since 2008! I’m always cooking something new and delicious in my little Carolina kitchen, where I live on a beautiful country acreage. I invite you to join me in the kitchen for some cooking fun!
About Roz and La Bella Vita Cucina: https://www.italianbellavita.com/about/
Great looking salad Roz!
That screams SUMMER out loud! So colourful and appealing.