Recipe Overview
Why you’ll love it: This colorful tortellini pasta salad with pepperoni, vegetables, and Italian dressing is very easy to make. You can prep it ahead, too.
How long it takes: 30 minutes
Equipment you’ll need: pasta pan, colander, large bowl, sharp knife
Servings: 10
I’m coming at you with another pasta salad recipe because it looks as though warm weather is finally going to stick around for awhile! With lots of picnics and BBQs coming up, this tortellini pasta salad is absolutely perfect for any cookout.
We finally have outdoor furniture and a nice big deck, so entertaining should be a breeze. With a bounce house set up for the kids’ enjoyment, the adults will appreciate a summer cocktail (maybe a refreshing Aperol spritz or sparkling pink lemonade!) and this perfect-for-summer pasta salad.
So fire up the barbecue and let’s get summer rolling!
About this tortellini pasta salad
This salad is a crowd pleaser! A tortellini pasta salad is always a popular choice with classic pasta salad ingredients like green peppers, olives, onions, pepperoni and flavorful chunks of cheese. I can never get enough vegetables so I also throw in cucumber and tomatoes.
The homemade dressing is so tasty. You’ll love the easy vinaigrette made with olive oil, red wine vinegar, and a few pantry seasonings. Of course, if you prefer, you can use your favorite purchased dressing, too. The salad is embellished with tons of fresh parsley!
It can be made ahead. Pasta salads are ideal for entertaining because they actually taste better if they spend an hour or two in the fridge so you can make them ahead. They fare better in warm weather than a salad with a creamy dressing, and most people really enjoy them. It’s a win-win-win!
Ingredient Notes
- Tortellini: Choose your favorite brand of tortellini, stuffed with either spinach or cheese. Dried tortellini can be found in boxes with other dry pasta; refrigerated tortellini with the fresh pastas; and frozen tortellini in the freezer section. Choose the one you’re most comfortable with. I usually get dried tortellini because it has a long shelf life. Gluten-free tortellini is available, too.
- Green Bell Pepper, Grape Tomatoes, Cucumber, Red Onion: Lots of veggies go into this salad. They are crisp, flavorful, and add lots of nutritional value. It’s easy to replace them with something else if you’re not fond of one or the other.
- Mozzarella Cheese: Look for a block of cheese that you can cut into small cubes. Other good choices are smoked provolone or fresh mozzarella.
- Pepperoni: There are a couple of choices. If you buy sliced pepperoni, cut it into quarters before you add it to the salad. Mini pepperoni slices are fun, too, and you won’t have to cut them. Salami is a flavorful choice, too. If you’re making a vegetarian salad, simply omit the pepperoni.
- Black Olives: A small can of sliced black olives is a really easy way to add drama to the salad. Another good choice is kalamata olives. If you’re not an olive fan, feel free to just leave them out.
- Fresh Parsley: Italian flat leaf parsley has the most flavor but curly parsley is fine, too. Parsley gives the salad great color and also is really nutritious (Healthline).
- Vinaigrette Ingredients: olive oil, red wine vinegar, dried oregano, garlic powder, red pepper flakes, salt and pepper. You probably have everything you need in your pantry to make this oil and vinegar dressing.
How To Make Tortellini Pasta Salad
Cook the tortellini. Bring a large pot of water to a boil and cook the tortellini according to the package directions. Drain the pasta, rinse it well with cold water, and drain thoroughly.
Why Rinse Pasta?
Rinsing the pasta stops the cooking process so it doesn’t become mushy. It also removes any starchy liquid that may be clinging to the pasta which would make your salad gummy. It also cools the pasta down so you can proceed with making the salad.Prep the veggies. While the pasta is cooking, prep the vegetables. Wash them thoroughly first. If you use a tender skinned greenhouse cucumber, there’s no need to peel it. If you have a regular cucumber with waxy skin, you’ll want to peel it before cutting the cucumber into small chunks.
If you’re using grape or cherry tomatoes, slice them in half. They absorb the dressing better if they are cut and are easier to fork.
The red onion can be diced, or sliced into thin quarter moon slices. If you’re worried that the onion flavor may be too strong, soak the cut onion in ice water for 10 minutes or so. Soaking cuts the bite of onions so they aren’t too dominant. The ice water keeps the onions crisp. Drain the onions well and pat them dry before adding them to the salad.
Rinse the parsley well and remove the leaves from the large stems. Little stems are okay but the large stems can be bitter. Chop it finely.
Combine salad ingredients. By now, you should have a pretty big bowl of chopped veggies. Add the cooled pasta to the bowl, along with the cubed cheese and pepperoni. Don’t forget the olives!
Make the dressing. In a small bowl or a jar with tight fitting lid, combine the vinaigrette ingredients. If you’re using a bowl, a small whisk works well to emulsify the dressing. If you have a jar, just give it a good shake to mix the dressing.
Combine the dressing with the salad. Add the dressing to the salad and stir it well so that the vinaigrette coats the pasta and vegetables. If you’re not serving the salad right away, cover the bowl and refrigerate it until you’re ready. It actually tastes a bit better if it marinates for an hour or so.
More Tortellini Recipes
Love tortellini? Try one of these recipes: slow cooker tomato basil soup with tortellini, chicken tortellini soup with kale and pesto, or tortellini with creamy sun-dried tomato sauce and spinach
Easy Recipe Variations
- If you don’t like one of the ingredients, leave it out! There is a lot going on in this salad (in a good way) so the omission of one ingredient won’t make a huge difference. I mean, don’t leave the tortellini out, that’s a given, right?
- Vegetarian: Leave out the pepperoni. Gluten-free: There are several brands of gluten-free tortellini now available.
- Make it spicier. Increase the heat level by adding more red pepper flakes to taste.
- Substitute a different kind of cheese. Have a little fun with cheese choices! I chose mozzarella (it was fitting for the Italian vibe of this pasta salad and it’s what I had) but smoked provolone or fresh mozzarella are delicious, too.
- Not a fan of tortellini? Try this summer pasta salad recipe. It’s somewhat similar to this tortellini salad but it’s made with bowtie pasta instead. If you’d prefer to make a salad without pasta, this antipasto-style chopped salad may be just what you’re looking for.
Refrigerate: This pasta salad keeps well. That’s one thing I really love about pasta salads. As long as it is refrigerated promptly, it will keep for four days in the fridge in a tightly covered container. It’s wonderful for an easy lunch or in lunchboxes.
However, if you’ve brought the salad to a picnic and it’s been in the sun for a couple of hours, it should probably be discarded.
This salad actually improves a bit if it spends an hour or so in the fridge. It gives it time to marinate a bit.
However, if you’re making this salad well in advance, the pasta may soak up some of the vinaigrette and make the salad seem a little dry. There are two ways to fix this little problem. You can either add half of the dressing and stir in the second half right before serving OR make a little extra dressing right before serving and give the salad an additional shower of vinaigrette love.
Another way to make this salad ahead is to prep the components and store them separately. The pasta can be cooked and refrigerated a day ahead. Chop the veggies and stir up the vinaigrette and store them in containers. It won’t take any time at all to stir everything together!
Happy BBQing, friends! You are going to love this salad. I can’t wait to make it again.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #69. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Pasta Salad Recipes
Tortellini Pasta Salad
Ingredients
For Salad:
- 10 ounces spinach or cheese tortellini (dried, refrigerated, or frozen)
- 1 cup diced green bell pepper (about 1 large bell pepper)
- 1 cup cup halved or quartered grape tomatoes
- 1 cup diced cucumber
- ½ cup diced red onions (see note)
- 1 cup cubed mozzarella cheese (about 6 ounces)
- 4 ounces sliced pepperoni, cut into quarters
- 1 can (3.8 oz.) sliced black olives, drained
- ½ cup minced fresh parsley
For Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- salt and pepper, to taste
- optional: 1 teaspoon sugar or agave nectar
Instructions
- Cook tortellini according to package directions. Drain and immediately rinse with cold water; drain again.10 ounces spinach or cheese tortellini
- In a large bowl, combine cooked and cooled tortellini with bell pepper, grape tomatoes, cucumber, red onions, mozzarella, pepperoni, olives, and parsley.1 cup diced green bell pepper, 1 cup cup halved or quartered grape tomatoes, 1 cup diced cucumber, ½ cup diced red onions, 1 cup cubed mozzarella cheese, 4 ounces sliced pepperoni, cut into quarters, 1 can (3.8 oz.) sliced black olives, drained, ½ cup minced fresh parsley
- In a small bowl, measuring cup or jar with a tight-fitting lid, whisk together dressing ingredients: olive oil, red wine vinegar, oregano, garlic powder, red pepper flakes. Taste and season with salt and pepper as needed. Add a bit of sugar or agave to dressing to sweeten it if you prefer it less tangy.¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, optional: 1 teaspoon sugar or agave nectar
- Add dressing to salad; stir well to combine, until all ingredients are coated with dressing.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- Take the bite out of onions: I soak onions (after they’re chopped or sliced) in ice water for about 10 minutes before adding them to the salad. It’s optional, but it takes the strength of them down a notch and prevents them from being overwhelming. Be sure to drain and pat them dry before adding them to the salad.
- Nutrition note: Nutrition information is calculated with cheese tortellini. I would guess that spinach tortellini have nearly the same nutritional value.
- Vegetarian: Simply omit the pepperoni. If you want, a can of garbanzo beans or cannellini beans can be added.
- Substitution ideas: Fresh mozzarella or smoked provolone cheese instead of mozzarella; salami instead of pepperoni; bottled Italian dressing instead of homemade; kalamata olives for black olives; red or orange bell pepper instead of green.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Excellent recipe! Great taste and visually appealing.
So glad you enjoyed it! Thank you for taking the time to leave a reivew!
Made this for a huge group when we were camping and it was a hit! Everyone was asking for the recipe. I made it a day ahead with some extra dressing and it was perfect.
So glad to hear it! It was smart to add some extra dressing!
Made this salad for a BBQ everyone loved it.
That makes me so happy! Thanks for taking the time to come back and leave a comment!
All those fresh veggies have my mouth watering! Yum!
They make it so good! Thanks!
This looks great! I love all the different colors! Great Recipe!
This is such a refreshing recipe! Thank you for sharing!
very similar to my antipasto salad