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Cheese Tortellini Pasta Salad

A refreshing and hearty Italian pasta salad featuring cheese-filled tortellini, savory salami, fresh mozzarella pearls, and juicy tomatoes tossed in a zesty vinaigrette. Perfect for potlucks and summer lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Lunch, Salad, Side Dish
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 20 oz cheese tortellini refrigerated or frozen
  • 8 oz hard salami sliced or chopped
  • 2 cups cherry tomatoes halved
  • 8 oz fresh mozzarella pearls drained
  • 0.5 cup fresh parsley chopped
  • 0.25 cup Parmesan cheese grated
Dressing
  • 1 cup Italian dressing store-bought or homemade

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Cutting Board
  • Chef's Knife

Method
 

  1. Bring a large pot of salted water to a boil. Add tortellini and cook for 1 minute less than package directions (al dente).
  2. Drain the pasta immediately and rinse under cold water to stop the cooking and cool it down. Drain well.
  3. While pasta cooks, slice the cherry tomatoes in half and cut salami slices into halves or quarters.
  4. In a large mixing bowl, combine the cooled tortellini, salami, tomatoes, mozzarella pearls, and parsley.
  5. Pour the Italian dressing over the salad and toss gently to coat everything evenly.
  6. Sprinkle with Parmesan cheese and toss again.
  7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir before serving.

Notes

Leftovers can be stored in the fridge for up to 4 days. If the salad looks dry after storing, add a splash of extra dressing or olive oil.