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–+ servings
tortellini pasta salad in a blue bowl
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4.80 from 5 votes

Italian Tortellini Pasta Salad

Looking for your next picnic or potluck dish? Look no further than a colorful Italian Pasta Salad. Made with tortellini, this pasta salad is hearty enough to serve on its own or makes a great side dish.
To adjust the servings in this recipe, click on the number next to servings.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Pasta
Cuisine: Italian
Keyword: easy side dish, make ahead, pasta, pasta salad, potluck recipe, summer, summer entertaining
Servings: 10
Author: Jess Smith via Inquiring Chef
Cost: $8.00

Equipment

  • Saucepan
  • Colander
  • Mixing Bowls
  • Whisk or Immersion Blender

Ingredients

Antipasto Dressing:

  • 1/2 cup Olive Oil
  • 5 Tablespoons Red Wine Vinegar
  • 1 clove Garlic, minced
  • 2 teaspoons Honey
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Kosher Salt (see note)
  • 1/4 teaspoon Black Pepper

Pasta Salad:

  • 1 pound Tortellini, fresh or dried
  • 8 ounces Salami, cubed
  • 1 1/2 cup halved Cherry Tomatoes
  • 1 cup chopped Marinated Artichokes
  • 5 ounces Mozzarella Pearls (be sure to grab the “pearls” which are small enough that they don’t need to be chopped before adding them to the salad)
  • 1/2 cup Pitted Olives (green olives or kalamata are great here)
  • 1/4 cup diced Red Onion (see note)
  • 1/4 cup Sliced Pepperoncini Peppers, drained and rinsed (look for mild or medium, depending on your spice preference)
  • 3 Tablespoons chopped Fresh Basil or Parsley (optional)

Instructions

  • Boil tortellini according to package directions. Drain and allow to cool slightly.
  • Whisk together all ingredients for the vinaigrette (or blend them using an immersion blender.)
  • In a large mixing bowl, gently combine all ingredients for the pasta salad. Drizzle vinaigrette over top and toss to combine.
  • Just before serving, fold in fresh herbs.

Notes

Make ahead - If making the salad ahead, toss the salad with half the vinaigrette and then refrigerate up to 8 hours. Toss with the remaining vinaigrette right before serving. 
Kosher Salt - I test my recipes with Morton’s Kosher Salt. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to the amount of salt they like, so be sure to taste and adjust as you go. 
Onion - To cut down on the onion “bite”, whisk the onion directly into the dressing. The onion flavor will mellow the longer it sits.

Nutrition

Calories: 409kcal | Carbohydrates: 24g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 1021mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 2mg