Easy Italian Tortellini Pasta Salad – Best Cold Pasta Salad for Potlucks, BBQs, and Meal Prep
A bold and refreshing Italian tortellini pasta salad made with cheese tortellini, zesty Italian dressing, salami, mozzarella, and fresh veggies. This chilled pasta salad is quick to make, perfect for summer gatherings, and ideal for make-ahead lunches. Customizable, protein-packed, and totally crave-worthy.
Ingredients
- 1 20 oz package cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes halved
- ½ cup sliced black olives
- 1 cup mini mozzarella balls or diced block mozzarella
- ½ cup sliced pepperoncini optional for a tangy kick
- ½ cup diced salami or pepperoni
- ¼ cup red onion finely chopped
- ¼ cup chopped fresh basil
- ½ cup Italian dressing homemade or bottled
- Salt and pepper to taste
Instructions
- Step 1: Cook the TortelliniBoil tortellini according to package instructions. Drain and rinse with cold water to stop cooking.
- Step 2: Prep the Veggies & Mix-insWhile the tortellini cools, halve the cherry tomatoes, slice the olives and pepperoncini, and chop the onion, basil, and salami.
- Step 3: Toss Everything TogetherIn a large bowl, combine the tortellini with all ingredients. Pour over the Italian dressing and toss to coat evenly.
- Step 4: Chill & ServeCover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Secret Tips for the Best Tortellini Pasta Salad
- Use Fresh Cheese Tortellini: Fresh, refrigerated tortellini delivers the best texture and flavor compared to dried or frozen. It holds up better when tossed with Italian dressing and other mix-ins.
- Salt Your Pasta Water Well: Like any great pasta salad, the flavor starts with well-seasoned pasta. A generous pinch of salt in the boiling water brings out the tortellini’s cheesy goodness.
- Cool the Tortellini Completely: For the best cold pasta salad, rinse the cooked tortellini under cold water immediately after draining. This halts the cooking process and prevents it from becoming mushy during meal prep or when served at outdoor BBQs.
- Layer in Texture: Mix in crunchy veggies like diced bell peppers, cucumbers, and red onions for added contrast. These ingredients not only brighten the salad but also make it more satisfying as a potluck side or full meal.
- Dress in Stages: Toss the salad with half the dressing while it’s still slightly warm, then refrigerate and add the rest just before serving. This ensures bold Italian flavors soak into every bite without the salad becoming soggy.
- Chill Before Serving: A good Italian pasta salad tastes best when chilled for at least 1–2 hours. It gives the ingredients time to mingle and helps the flavors pop at your summer BBQ or picnic.
- Add Fresh Herbs at the End: Don’t mix fresh basil or parsley too early. Add them right before serving so they stay vibrant and fragrant—a game-changer for this cold tortellini salad recipe.
- Make It a Meal Prep Star: Store the pasta salad in airtight containers, undressed if possible, and keep the dressing separate until ready to eat. It stays fresh for up to 4 days, making it a fantastic grab-and-go lunch option.