The heart of this Italian Tortellini Pasta Salad lies in its beautiful combination of textures and flavors. The tender tortellini filled with rich cheese pairs perfectly with the savory cubes of hard salami, juicy cherry tomatoes, and crisp bell peppers. Add in the creamy mozzarella pearls and briny olives, all brought together by a zesty homemade Italian vinaigrette that offers a punch of garlic and herbs. Each bite is a balance of freshness and boldness, making it a satisfying and delightful dish for any occasion.
Ingredients
For the pasta salad:
- 1 (20 oz.) bag refrigerated cheese tortellini
- 9 oz. hard salami, cut into cubes
- 2 cups cherry tomatoes, halved
- 1 cup bell pepper, chopped (red, green, yellow, or orange)
- 1 (6 oz.) can sliced black olives, drained
- 8 oz. mozzarella pearls
- ⅓ cup fresh basil leaves, sliced thin
- ¼ cup red onion, sliced
- ¼ cup Parmesan cheese, shredded or grated (optional)
For the Italian vinaigrette:
- ½ cup olive oil
- ½ cup red wine vinegar
- 1½ Tbsp Italian seasoning
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package directions, usually about 3-5 minutes. Drain and rinse the tortellini under cold water to cool it down quickly and stop the cooking process.
- Prepare the vegetables and salami: While the tortellini is cooking, cut the salami into small cubes, halve the cherry tomatoes, and chop the bell peppers. Drain the black olives and slice the red onion thinly. If using fresh basil, slice the leaves thinly to create a chiffonade.
- Assemble the salad: In a large bowl, combine the cooled tortellini, cubed salami, cherry tomatoes, bell peppers, black olives, mozzarella pearls, fresh basil, and red onion. Gently toss the ingredients together to distribute everything evenly.
- Make the vinaigrette: In a small bowl or a mason jar, whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper until the dressing is well combined. Taste and adjust the seasoning as needed.
- Dress the salad: Pour the vinaigrette over the assembled tortellini salad. Gently toss to ensure all the ingredients are evenly coated with the dressing. For added flavor, sprinkle shredded or grated Parmesan cheese over the top, if desired.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, give the salad a gentle toss and garnish with a few extra basil leaves for a fresh presentation.
Tips for the Best Pasta Salad:
- For extra flavor, try adding marinated artichoke hearts or sun-dried tomatoes to the salad.
- Make the salad a day ahead to let the flavors develop even more.
- If you prefer a creamier dressing, add a spoonful of mayonnaise to the vinaigrette and whisk until smooth.
- Fresh herbs like parsley or oregano can be added for a pop of freshness alongside the basil.
