Tortellini Pasta Salad

Ingredients

• 1.02 kg (36 oz)tortellini
• 425 g (15 oz)Italian salad dressing
• 1 smallred onion, finely diced
• 1cucumber, diced
• 1red pepper, diced
• 1yellow pepper, diced
• 1 pint (about 475 ml)cherry tomatoes, halved
• 227 g (8 oz)mozzarella pearls
• 113 g (4 oz)pepperoni, diced
• 113 g (4 oz)salami, diced
• 120 ml (1/2 cup)pepperoncini peppers, left whole or diced

Instructions

1. 1

   Cook the tortellini

   Cook the tortellini according to the packet directions. Drain, rinse under cold water and leave it in a colander to cool. Dab the pasta with kitchen paper to remove excess moisture before adding it to the salad.

2. 2

   Add the dressing

   Put the cooked tortellini in a large bowl and stir in the Italian salad dressing. It need not be completely cold, but let it cool towards room temperature first rather than mixing in steaming-hot pasta.

3. 3

   Mix the ingredients

   Add the remaining ingredients and stir until everything is evenly combined.

4. 4

   Chill before serving

   Cover the bowl and refrigerate for 3–4 hours so the salad is thoroughly chilled before serving.

What is tortellini pasta salad?

This is an American-style, Italian-inspired pasta salad: filled pasta is served cold with a bottled Italian dressing and familiar antipasto-style ingredients. Tortellini makes it heartier than a salad made with plain pasta, while the vegetables bring colour and crunch.

The combination works because the dressing coats the pasta and other ingredients, tying together the savoury cured meats, creamy mozzarella and juicy tomatoes. Chilling the salad gives the flavours time to come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 431 calories, 18g protein, 39g carbs, 23g fat.

The tortellini supplies most of the carbohydrates, while the dressing, mozzarella and cured meats contribute much of the fat. Tortellini, mozzarella, pepperoni and salami also provide protein. Serve a portion with leafy salad or extra vegetables to add freshness and balance the plate.

Choose the right tortellini

Filled pasta: Use the packet directions as your guide, since cooking times vary by type and brand. Drain it as soon as it is done so the tortellini stays intact rather than becoming too soft.

Cool pasta: Rinsing under cold water stops the cooking and cools the tortellini for mixing. Let it drain well, then dab away excess water so it does not dilute the dressing.

Keep the vegetables crisp

Even pieces: Dice the onion, cucumber and peppers to a similar size so they are easy to pick up with the pasta. Halve the cherry tomatoes so they fit comfortably on a fork.

Moisture: Drain the tortellini thoroughly before combining everything. If the cucumber or tomatoes are especially wet, handle them gently so their juices do not make the salad watery.

Balance the savoury ingredients

Cured meats: Pepperoni and salami bring a salty, savoury contrast to the mild pasta and mozzarella. Dice them into bite-size pieces for an even mix.

Pepperoncini: Leave the peppers whole for occasional tangy bites, or dice them to spread their flavour throughout the bowl. Their brininess complements the creamy cheese and rich meats.

Give it time to chill

Before mixing: The tortellini can be slightly warm, but it should not be steaming when it meets the other ingredients. Excess heat can soften the vegetables and affect the mozzarella.

Chilling: Refrigerate the covered salad for 3–4 hours before serving. Give it a gentle stir after chilling so the dressing and ingredients are redistributed.

Serving ideas

For a barbecue: Serve the salad cold alongside grilled vegetables, burgers or chicken. Its mix of pasta, cheese and cured meats also makes it substantial enough for a buffet table.

For a balanced plate: Pair a serving with a generous portion of leafy salad or other vegetables. Keep the salad chilled until it is time to serve.

Recipe notes & tips

• Check the tortellini a little before the packet's suggested cooking time is up so it does not turn overly soft.
• Drain and dab the tortellini well to help the dressing cling without becoming diluted.
• Cut the vegetables and cured meats into similar bite-size pieces for an even mix.
• Dice the pepperoncini if you want their tangy flavour in every forkful.
• Stir the salad gently after chilling to redistribute the dressing.

Variations

• Use fresh tortellini: Cook it according to its packet directions and cool it before assembling the salad.
• Add olives: Stir in pitted, sliced olives for another briny note.
• Change the cheese: Use diced mozzarella instead of pearls if that is what you have.
• Make it meat-free: Omit the pepperoni and salami and add extra vegetables.
• Add fresh herbs: Fold in chopped basil just before serving for a fresh, aromatic finish.

Common mistakes to avoid

• Overcooking the tortellini: Follow the packet directions and drain it as soon as it is tender.
• Adding steaming pasta: Let the tortellini cool towards room temperature before mixing in the other ingredients.
• Skipping the draining: Leave the pasta in a colander and dab it dry so excess water does not thin the dressing.
• Cutting uneven pieces: Keep the vegetables and meats bite-size so they mix and serve evenly.
• Serving it straight away: Refrigerate the covered salad for 3–4 hours so it is properly chilled.

How to store

Keep the salad covered in the fridge and use within 3 days for the best texture. Serve it cold; stir gently before serving if the dressing has settled.

Frequently asked questions