This is a classic tortellini pasta salad that's perfect for cookouts, BBQs, and potlucks! It's a universal crowd-pleaser thanks to cheesy pasta pockets and lots of fresh and flavorful ingredients.
Cook tortellini according to package directions. Drain and immediately rinse with cold water; drain again.
In a large bowl, combine cooked and cooled tortellini with bell pepper, grape tomatoes, cucumber, red onions, mozzarella, pepperoni, olives, and 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.
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.
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Notes
I soak my onions 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.
Nutrition information is calculated with cheese tortellini.
This salad can be made vegetarian by omitting the pepperoni.
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.