Tortellini Pasta Salad

Ingredients

• 454 g (1 pound)cheese tortellini
• 150 g (1 cup)cherry tomatoes, halved
• 150 g (1 cup)mozzarella, cut into bite-sized pieces, or baby bocconcini
• 150 g (1 cup)salami, diced
• 75 g (1/2 cup)black olives, sliced
• 40 g (1/4 cup)red onion, thinly sliced
• 10 g (1/4 cup)fresh basil, chopped
• 15 g (1/4 cup)fresh parsley, chopped
• 120 ml (1/2 cup)Italian dressing
• to tastesalt and pepper

Instructions

1. 1

   Cook the tortellini

   Bring a large pan of salted water to the boil. Add the tortellini and cook according to the packet instructions until al dente. Drain, then rinse under cold water to cool.

2. 2

   Assemble the salad

   Put the cooked tortellini in a large bowl with the tomatoes, mozzarella, salami, olives, red onion, basil and parsley.

3. 3

   Dress the salad

   Pour over the Italian dressing and toss gently so it coats the ingredients. Season with salt and pepper to taste.

4. 4

   Chill and serve

   Cover and refrigerate for at least 30 minutes to let the flavours meld. Toss briefly again before serving.

What is tortellini pasta salad?

Tortellini are small, ring-shaped pasta parcels associated with the Emilia-Romagna region of Italy, often filled with cheese or meat. In this American-style salad, cheese tortellini are served cold with familiar deli and garden ingredients.

Cheese filling makes the pasta satisfying, while tomatoes, herbs and a tangy dressing keep each forkful lively. Salami, olives and mozzarella add savoury, rich notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 19g protein, 38g carbs, 22g fat.

The tortellini provide most of the carbohydrates, while mozzarella and salami contribute protein and much of the fat. For a more balanced plate, serve a portion with extra leafy salad or vegetables.

Choosing the ingredients

Tortellini: Cheese-filled pasta gives the salad its substance. Choose a variety that holds its shape when cooked and check the packet for its cooking time.

Fresh additions: Ripe cherry tomatoes, fresh basil and parsley bring colour and freshness. Slice the red onion thinly so its flavour is spread through the salad.

Salty elements: Salami, olives and Italian dressing all contribute seasoning. Taste the dressed salad before adding much extra salt.

Getting the tortellini right

Cooking: Follow the packet directions and stop at al dente, since the pasta needs to remain intact when tossed. Drain it promptly when ready.

Cooling: Rinsing under cold water stops the cooking and cools the pasta for the salad. Drain it well so excess water does not dilute the dressing.

Building the texture

Gentle mixing: Tortellini can split if tossed roughly, so fold the ingredients together rather than stirring vigorously. This also helps keep the mozzarella pieces and tomatoes intact.

Even coating: Add the dressing across the bowl, then toss until the pasta and other ingredients are lightly coated. Give the salad another quick toss after chilling, as dressing may settle.

Chilling and serving

Chill time: Refrigerate the covered salad for at least 30 minutes before serving, as directed. This gives the dressing time to mingle with the pasta and other ingredients.

To serve: It works well as a picnic or buffet dish, or alongside grilled vegetables or a simple green salad. Keep it chilled until serving and return leftovers to the fridge promptly.

Recipe notes & tips

• Salt the cooking water to season the tortellini as it cooks.
• Check the tortellini a little before the packet's stated time so it stays al dente.
• Drain the cooled tortellini thoroughly before adding the dressing.
• Cut the mozzarella and salami into similar-sized pieces for easier serving.
• Taste before adding extra salt, as the salami, olives and dressing are already savoury.
• Chill the salad covered to keep it from drying out or absorbing other fridge smells.

Variations

• Add cucumber: Fold in diced cucumber just before serving for extra crunch.
• Use roasted peppers: Add sliced roasted peppers for a sweeter, smoky note.
• Swap the salami: Use diced cooked chicken for a different savoury option.
• Try a different olive: Use green olives instead of black for a sharper flavour.
• Add extra greens: Stir in baby spinach just before serving.

Common mistakes to avoid

• Overcooking the pasta: It can break during mixing; cook it only until al dente.
• Skipping the rinse: Warm tortellini can soften the mozzarella; cool it under cold water as directed.
• Leaving water on the pasta: Excess water can thin the dressing; drain the tortellini well.
• Tossing too roughly: The filled pasta may split; fold the salad together gently.
• Oversalting: Salami, olives and dressing bring saltiness; taste the finished salad before seasoning further.

How to store

Store covered in the refrigerator and eat within 2 days for best texture. Toss before serving; if it seems dry after chilling, mix through a little extra Italian dressing.

Frequently asked questions