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Tortellini Pasta Salad
5 from 9 votes

Tortellini Pasta Salad

What really sets our tortellini pasta salad apart is our easy-to-make Italian dressing, but it's also packed with salami, fresh veggies, and those irresistible mini mozzarella cheese balls. Serve it as a main dish or a side that will have everyone coming back for seconds.

Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 551 kcal
Course: Salad
Cuisine: Italian

Ingredients

Italian Dressing
  • 2/3 cup olive oil
  • 2 tablespoons white vinegar distilled
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon parsley dried
  • 1/4 teaspoon black pepper
Pasta Salad
  • 20 ounces cheese tortellini fresh, frozen, or dried
  • 1 medium green bell pepper seeded and diced
  • 1 medium zucchini diced
  • 1/2 pint tomatoes halved, cherry or grape
  • 1/2 cup red onion about 1/2 onion, diced
  • 1/4 cup Pepperoncini sliced
  • 8 ounces mozzarella cheese bocconcini or mozzarella pearls, fresh, pearls
  • 4 ounces black olive sliced
  • 4 ounces salami cubed

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil over high heat. While waiting for the water to boil, make your dressing.
  2. In a small bowl, whisk together 2/3 cup olive oil, 2 tablespoons distilled white vinegar, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon granulated sugar, 1/2 teaspoon dried parsley, and 1/4 teaspoon black pepper. Set aside.
  3. Cook 20 ounces cheese tortellini in the boiling water to al dente, according to the package directions. Rinse with cold water and drain well.
  4. Transfer drained pasta to a large mixing bowl or serving bowl and pour half of the dressing over the pasta. Use a large spoon to gently stir the pasta to coat it with the dressing.
  5. Dice 1 medium green bell pepper and 1 medium zucchini. Halve 1/2 pint cherry or grape tomatoes. Add these to the bowl of tortellini along with 1/2 cup diced red onion, 1/4 cup sliced pepperoncinis, 8 ounces fresh mozzarella cheese pearls, 4 ounces sliced black olives, and 4 ounces cubed salami.
  6. Pour the remaining dressing over the pasta and stir to combine. Cover the bowl tightly with plastic wrap or a lid and refrigerate 1 hour before serving. Serve cold.

Notes

  • Fresh, frozen, or dried tortellini can be used in any color or flavor. Be sure to follow the package directions for exact cooking times.

Nutrition Information

Serving 1serving Calories 551kcal (28%) Carbohydrates 36g (12%) Protein 20g (40%) Fat 37g (57%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 17g (85%) Cholesterol 48mg (16%) Sodium 1167mg (49%) Potassium 254mg (5%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 324IU (6%) Vitamin C 29mg (32%) Calcium 231mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 551

% Daily Value*

Serving 1serving
Calories 551kcal 28%
Carbohydrates 36g 12%
Protein 20g 40%
Fat 37g 57%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 17g 85%
Cholesterol 48mg 16%
Sodium 1167mg 49%
Potassium 254mg 5%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 324IU 6%
Vitamin C 29mg 32%
Calcium 231mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.