Mediterranean Tortellini Caprese Salad (Costco Copycat)

Name: Mediterranean Tortellini Caprese Salad (Costco Copycat)
Prep time: 5 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: 1 pkg (20 oz) Frozen Tortellini; 1 cup prepared Italian Dressing; 1 cup cucumber; 1 cup cherry tomatoes; 1 can (6 oz) black olives; 1 yellow bell pepper; 1 cup salami; 1 cup (8 oz) pearl sized mozzarella balls; fresh basil

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Prep Time
5 mins
Cook Time
5 mins
Chill Time
1 hr
Total Time
1 hr 10 mins
Servings
8
Calories
212 kcal
Course
Main Course, Salad, Appetizer, Lunch
Cuisine
American

Mediterranean Tortellini Caprese Salad (Costco Copycat)

Brayden Rivera

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This colorful, crunchy, Costco copycat recipe for Mediterranean Tortellini Caprese Salad is about to become your favorite new summer side. Made with just 10 ingredients and only 10 minutes of active prep time, this tortellini pasta salad is as easy to make as it is to eat!

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Ingredients

Servings

1 pkg (20 oz) Frozen Tortellini 1 lb
1 cup prepared Italian Dressing or homemade
1 cup cucumber quartered and sliced
1 cup cherry tomatoes halved
1 can (6 oz) black olives sliced in half
1 yellow bell pepper chopped
1 cup salami chopped
1 cup (8 oz) pearl sized mozzarella balls

Optional

fresh basil

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Instructions

Prepare tortellini according to package directions for al dente texture. Typically, this means boiling pasta for about 5 minutes.
Rinse the tortellini under cool water to help stop the pasta cooking and to maintain ideal doneness for a pasta salad. Drain.
In a large bowl, combine the tortellini and ½ cup of the italian dressing. Stir until evenly coated.
Add the remaining ingredients and stir until evenly distributed.
Chill covered for at least one hour, then top with remaining ½ cup Italian dressing and fresh basil and serve.

Notes

Expert Tips:
Expert Tips:
Leftover tortellini salad should be stored in an airtight container or plastic bag in the refrigerator for up to 3-4 days. To keep it as fresh as possible, try to consume it within 24 hours.
Leftover tortellini salad should be stored in an airtight container or plastic bag in the refrigerator for up to 3-4 days. To keep it as fresh as possible, try to consume it within 24 hours.
Follow package directions. This recipe calls for frozen tortellini but refrigerated or shelf-stable tortellini can be used as well. Just remember to cook according to package directions for al dente texture.
This recipe calls for frozen tortellini but refrigerated or shelf-stable tortellini can be used as well. Just remember to cook according to package directions for al dente texture.
Rinsing the tortellini under cool water stops the cooking to maintain the ideal doneness for a pasta salad.
stops the cooking to maintain the ideal doneness for a pasta salad.
Dress it how you like it. You can use prepared bottled dressing to make life easy or you could make a quick homemade option as well.
You can use prepared bottled dressing to make life easy or you could make a
quick homemade option
as well.
Aim for even cuts. I like to make sure everything is pretty close in size. Keeping everything slightly smaller than the tortellini noodles is ideal for eating.
I like to make sure everything is pretty close in size. Keeping everything slightly smaller than the tortellini noodles is ideal for eating.
Optional Variations
Optional Variations
- Use a cheese or veggie-stuffed tortellini variety and swap out the salami in favor of a vegetarian alternative (e.g. vegan bacon bits).
- Go a step further and use plant-based tortellini and the vegan cheese of your choice.
- Swap in gluten-free pasta to make this a celiac-friendly side.
- You can also make this pasta salad using other kinds of noodles like farfalle, macaroni, penne, rotini, or mini ravioli.
- Juice one lemon and add to the dressing for a fresh burst of sunshiny flavor.
Adding a little fresh minced garlic or roasted
garlic made in an air fryer
or
an oven
adds so much flavor. You can also add sliced green onions or leeks, or diced red, yellow, or white onions for extra pungency and bite.
Add walnuts, almonds, sunflower seeds, or pine nuts for crunch and richness.
- Feel free to bulk up this pasta salad by adding the veggies of your choice. I love to add sun-dried tomatoes, baby spinach or kale, roasted red peppers, corn, carrots, celery, scallions, summer squash, shaved lettuce, cooked broccoli, cauliflower or Brussels sprouts, roasted zucchini, eggplant, and/or mushrooms.
- Add a few chopped peperoncini (hot pepper) and/or a sprinkle of chili pepper flakes,
jalapeno powder
,
smoked jalapeno powder
, or
chipotle powder
to the salad. I will also occasionally add a teaspoon of
our homemade hot pepper sauce
(feel free to use your favorite hot sauce) to the dressing.
- Add a sprinkling to the top of the salad for added carby goodness.
- Sprinkling chopped fresh herbs such as parsley, basil, or oregano on top of the salad will give it a brighter flavor and fragrance.
- Try adding some Greek yogurt, ricotta cheese, or sour cream to the salad before tossing and chilling.
- Swap in thinly sliced grilled chicken breast in place of the salami.
- Use salami, pepperoni, olives, provolone, tomatoes, red onion, and pepperoncini to replicate a traditional Italian antipasto course in pasta form.
- Use tomatoes, cucumbers, black (Kalamata) olives, red onion, green pepper, and lots of crumbled feta cheese with a Greek vinaigrette to make a fun twist on Greek pasta salad with tortellini.
If you're still unsure about what to do with your tortellini salad, check out this list that Ken and I created to make your meal the meal of a lifetime! You'll no longer what to serve with tortellini salad.
Leftover tortellini salad should be stored in an airtight container or plastic bag in the refrigerator for up to 3-4 days. To keep it as fresh as possible, try to consume it within 24 hours.
Follow package directions. This recipe calls for frozen tortellini but refrigerated or shelf-stable tortellini can be used as well. Just remember to cook according to package directions for al dente texture.
Rinsing the tortellini under cool water stops the cooking to maintain the ideal doneness for a pasta salad.
Dress it how you like it. You can use prepared bottled dressing to make life easy or you could make a quick homemade option as well.
Aim for even cuts. I like to make sure everything is pretty close in size. Keeping everything slightly smaller than the tortellini noodles is ideal for eating.
Vegetarian - Use a cheese or veggie-stuffed tortellini variety and swap out the salami in favor of a vegetarian alternative (e.g. vegan bacon bits).
Vegan - Go a step further and use plant-based tortellini and the vegan cheese of your choice.
Gluten-Free - Swap in gluten-free pasta to make this a celiac-friendly side.
Swap Out The Pasta Type - You can also make this pasta salad using other kinds of noodles like farfalle, macaroni, penne, rotini, or mini ravioli.
Add Lemon - Juice one lemon and add to the dressing for a fresh burst of sunshiny flavor.
Add Alliums - Adding a little fresh minced garlic or roasted garlic made in an air fryer or an oven adds so much flavor. You can also add sliced green onions or leeks, or diced red, yellow, or white onions for extra pungency and bite.
Go Nuts - Add walnuts, almonds, sunflower seeds, or pine nuts for crunch and richness.
Add Fresh or Roasted Vegetables - Feel free to bulk up this pasta salad by adding the veggies of your choice. I love to add sun-dried tomatoes, baby spinach or kale, roasted red peppers, corn, carrots, celery, scallions, summer squash, shaved lettuce, cooked broccoli, cauliflower or Brussels sprouts, roasted zucchini, eggplant, and/or mushrooms.
Spicy - Add a few chopped peperoncini (hot pepper) and/or a sprinkle of chili pepper flakes, jalapeno powder, smoked jalapeno powder, or chipotle powder to the salad. I will also occasionally add a teaspoon of our homemade hot pepper sauce (feel free to use your favorite hot sauce) to the dressing.
Add Croutons - Add a sprinkling to the top of the salad for added carby goodness.
Extra Herby - Sprinkling chopped fresh herbs such as parsley, basil, or oregano on top of the salad will give it a brighter flavor and fragrance.
Creamy - Try adding some Greek yogurt, ricotta cheese, or sour cream to the salad before tossing and chilling.
Chicken Tortellini Salad - Swap in thinly sliced grilled chicken breast in place of the salami.
Antipasto Tortellini Pasta Salad - Use salami, pepperoni, olives, provolone, tomatoes, red onion, and pepperoncini to replicate a traditional Italian antipasto course in pasta form.
Greek Tortellini Salad - Use tomatoes, cucumbers, black (Kalamata) olives, red onion, green pepper, and lots of crumbled feta cheese with a Greek vinaigrette to make a fun twist on Greek pasta salad with tortellini.

Nutrition Information

Show Details

Calories 212kcal (11%) Carbohydrates 6g (2%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 22mg (7%) Sodium 637mg (27%) Potassium 173mg (5%) Fiber 0.4g (2%) Sugar 4g (8%) Vitamin A 144IU (3%) Vitamin C 32mg (36%) Calcium 118mg (12%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 212 kcal

% Daily Value*

Calories	212kcal	11%
Carbohydrates	6g	2%
Protein	9g	18%
Fat	17g	26%
Saturated Fat	5g	25%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	4g	20%
Trans Fat	0.02g	1%
Cholesterol	22mg	7%
Sodium	637mg	27%
Potassium	173mg	4%
Fiber	0.4g	2%
Sugar	4g	8%
Vitamin A	144IU	3%
Vitamin C	32mg	36%
Calcium	118mg	12%
Iron	0.5mg	3%