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Cold Tortellini Pasta Salad

A vibrant, make-ahead Cold Tortellini Pasta Salad packed with cheese-filled tortellini, rich salami, fresh mozzarella pearls, and juicy cherry tomatoes, all tossed in a zesty Italian vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 lb refrigerated cheese tortellini
  • 8 oz salami or pepperoni thickly sliced
  • 8 oz fresh mozzarella pearls drained
  • 1 pint cherry tomatoes halved
  • 0.25 cup fresh parsley finely chopped
  • 2 tbsp fresh basil finely chopped (optional)
Italian Vinaigrette
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and rinse briefly under cold water to stop the cooking.
  2. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper until emulsified.
  3. In a large serving bowl, combine the cooled tortellini, sliced salami, mozzarella pearls, and halved cherry tomatoes.
  4. Pour 3/4 of the dressing over the salad and toss gently to combine. Cover and refrigerate for at least 1 hour.
  5. Right before serving, add the remaining dressing and the fresh parsley and basil. Toss gently and serve cold or at room temperature.

Notes

For the best flavor, make this salad the night before to allow the pasta to absorb the dressing. Wait to add the fresh herbs until right before serving so they stay bright green.