Tortellini Pasta Salad

Ingredients

• 454 g (1 pound)cheese tortellini
• 473 ml (1 pint)grape tomatoes, halved
• 85 g (3 oz)salami, chopped
• 240 ml (1 cup)sliced black olives
• 80 ml (1/3 cup)red onion, diced
• 60 ml (1/4 cup)fresh basil, chopped
• 60 ml (1/4 cup)olive oil
• 30 ml (2 tablespoons)red wine vinegar
• 5 ml (1 teaspoon)Italian seasoning
• 1 clovegarlic, minced
• 2.5 ml (1/2 teaspoon)Dijon mustard
• to tastesalt and pepper

Instructions

1. 1

   Cook the tortellini

   Bring a large pot of water to the boil and cook the tortellini according to the packet directions. Drain, then rinse with cold water to chill.

2. 2

   Mix the dressing

   Whisk the dressing ingredients together until thoroughly combined.

3. 3

   Toss the salad

   In a large bowl, combine the cooked tortellini, tomatoes, salami, black olives, red onion and fresh basil. Pour over the dressing and toss to coat.

4. 4

   Chill before serving

   Keep the salad in the fridge until you are ready to serve it.

What is tortellini pasta salad?

Tortellini pasta salad is a chilled pasta dish built around small, filled pasta parcels. Tortellini are traditionally associated with Italian cooking, while the cold pasta salad format is a popular American-style side for warm-weather meals.

Cheese tortellini make this version substantial, while tomatoes, olives, salami and basil bring a mix of juicy, savoury and fresh flavours. A simple vinegar-and-oil dressing ties the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 17g protein, 49g carbs, 26g fat.

The tortellini supply most of the carbohydrates, while olive oil contributes much of the fat; cheese tortellini and salami contribute protein, with additional fat from the salami. Balance a serving with leafy greens or other vegetables alongside.

Choose the right tortellini

Filled pasta: Use cheese tortellini and cook it according to the packet, since cooking times can vary between fresh and dried varieties. Drain it as soon as it is cooked so the parcels keep their shape.

Cold rinse: Rinsing under cold water chills the pasta and stops it cooking further. Drain it well so leftover water does not dilute the dressing.

Make a well-balanced dressing

Oil and vinegar: Olive oil gives the dressing body, while red wine vinegar adds a sharp note that cuts through the salami and cheese filling. Whisk them together with the seasonings until combined.

Garlic and mustard: Minced garlic gives the dressing savoury depth, and Dijon mustard helps bring the mixture together. Season with salt and pepper to taste.

Keep the ingredients distinct

Tomatoes and onion: Halve the grape tomatoes so their juices can mingle with the dressing, and dice the red onion small for an even distribution. The olives add a briny contrast.

Salami and basil: Chop the salami into bite-sized pieces so it is easy to eat with the tortellini. Add the chopped basil to the bowl with the other salad ingredients, then toss everything with the dressing.

Chill and check the texture

Drain thoroughly: Excess water clinging to the tortellini can make the finished salad taste less seasoned. Let the pasta drain well after rinsing before adding it to the bowl.

Before serving: The recipe calls for chilling the salad until it is needed. Give it a toss before serving so the dressing and any settled juices are redistributed.

Serve it as a summer side

For a meal: Serve this salad alongside grilled vegetables, chicken or other simple barbecue dishes. Its savoury mix of filled pasta, salami and olives also works well on a picnic or buffet table.

For a larger spread: Pair it with leafy greens or a crisp vegetable salad for a fresher contrast. Keep it chilled until serving.

Recipe notes & tips

• Check the tortellini packet for its cooking time and begin testing at the lower end of the range.
• Rinse the cooked pasta with cold water to chill it, then drain it well.
• Whisk the dressing until the oil and vinegar are thoroughly combined.
• Cut the salami and onion into small pieces for an even mix in each serving.
• Toss the salad again just before serving to redistribute the dressing.

Variations

• Add extra vegetables: Mix in chopped cucumber or sweet pepper for more crunch.
• Use green olives: Swap them for the black olives if you prefer a sharper, brinier flavour.
• Change the salami: Use another type of salami, chopped to a similar size.
• Add fresh herbs: Replace some of the basil with chopped parsley.
• Make it meat-free: Leave out the salami and add extra olives or vegetables.

Common mistakes to avoid

• Overcooking the tortellini: Follow the packet directions and drain it once tender so the filled pasta holds together.
• Skipping the cold rinse: Rinse the pasta after draining to chill it and stop it cooking further.
• Leaving pasta water behind: Drain the tortellini well so it does not water down the dressing.
• Uneven chopping: Cut the salami and red onion into small pieces so they distribute evenly through the salad.
• Serving without tossing: Give the salad a final mix so the dressing coats the ingredients.

How to store

Keep the salad covered in the fridge until ready to serve. The recipe gives no specific storage duration or reheating instructions; serve it chilled.

Frequently asked questions