Tortellini Pasta Salad Recipe: One of the tastiest pasta salad recipes available has to be this one with tortellini. It has an incredible amount of flavor. (Plus, tortellini is so much more entertaining than other pasta variations because it’s packed with tasty filling!)
This salad is elevated to a whole new level with the addition of my very own handmade Balsamic dressing, which is included with the recipe.
Your next get-together will be the talk of the town when you bring this! I’m eager for you to give it a try!
Tortellini Pasta Salad Recipe
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Ingredients
Salad
- 20 oz. tortellini, frozen or refrigerated. See notes.
- 8 oz. mozzarella pearls, about 1 ½ cups
- 7 oz. Sundried tomatoes, drained, chopped, & patted dry.
- 2 cups baby Spinach
- 2 cups diced bell pepper, I use red and green
- 1 cup chopped salami, can sub pepperoni
- ½ cup finely diced red onion
- ¾ cup Kalamata Olives
- ¼ cup Parmesan cheese, grated
Balsamic Dressing: or up to 1 ¼ cups bottled dressing of choice
- ¾ cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Mix the dressing ingredients in a jar with a lid or in a small food processor. To blend and emulsify, thoroughly blend or shake. Refrigerate after covering.
- As directed on the package, boil the tortellini; do not overcook. After draining, move to a big basin.
- Toss the warm tortellini with a silicone spatula to mix in the ½ cup dressing. After allowing it to cool for ten minutes, mix in the other salad ingredients and up to ½ cup of more dressing. Toss gently to mix.
For two to three hours, refrigerate. Before serving, sprinkle with the remaining dressing, if desired.
ALSO SEE
Notes
Pro Tips
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- Tortellini: I use Rana refrigerated Tortellini with this recipe. There are several varieties which pair well here, including cheese-filled, spinach and cheese, and chicken mozzarella.
- Dressing: My homemade balsamic dressing is just perfect in this salad, the flavors blend really well. Italian dressing can be used instead if preferred, or a store-bought version of your choice.
- There is 1 + 1/4 cups dressing in this recipe, which seems like a lot, but the tortellini absorbs a surprising amount, especially as it continues to sit. Add it in increments until desired consistency is obtained.
- Veggies: I place the diced veggies on paper towels to remove excess moisture. (To avoid a watery salad.)
- Tomatoes:Â Sun dried tomatoes are used to compliment the Tuscan theme in this recipe, but sliced cherry tomatoes may also be used.
- Pepperoni makes a great addition to this salad as well!
- Be sure to try my Greek Pasta Salad, Chicken Caesar Pasta Salad, and my other Pasta Salad Recipes!
Make Ahead Method
- Cook the tortellini and toss with 1/2 cup dressing.
- Let cool for 10 minutes, then combine with remaining ingredients. Toss with 1/4 cup more dressing. Refrigerate in an airtight container up to 1 day ahead of time.
- When ready to serve, toss with the remaining dressing.
- Note:Â If your remaining dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
Nutrition
- Calories: 551kcal, Carbohydrates: 47g, Protein: 21g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated
- Fat: 17g, Cholesterol: 51mg, Sodium: 1066mg, Potassium: 877mg, Fiber: 6g, Sugar: 17g, Vitamin A: 1885IU, Vitamin C: 48mg, Calcium: 260mg, Iron: 4mg
