Go Back

Cold Tortellini Pasta Salad

A vibrant and easy cold pasta salad featuring cheese tortellini, salami, fresh mozzarella, cherry tomatoes, and a zesty Italian vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian-American, Summer
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 20 oz refrigerated cheese tortellini
  • 1 cup cherry tomatoes halved
  • 8 oz salami or pepperoni sliced into bite-sized pieces
  • 8 oz fresh mozzarella balls bocconcini or pearls, drained
  • 0.25 cup fresh parsley finely chopped
Italian Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper freshly cracked
  • 1 tsp honey optional

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions (usually 2-3 minutes).
  2. Drain the pasta immediately and rinse thoroughly under cold running water until completely cooled. Drain well.
  3. In a small bowl or jar, whisk or shake together the olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, pepper, and honey until emulsified.
  4. In a large serving bowl, gently toss together the cooled tortellini, halved tomatoes, salami, mozzarella balls, and chopped parsley.
  5. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
  6. Cover and refrigerate for at least 1-2 hours before serving to allow flavors to meld. Toss again right before serving.

Notes

Can be made up to 24 hours in advance. If the salad seems dry the next day, toss with a little extra olive oil and a splash of vinegar.