Looking for something cool, flavorful, and ultra-satisfying? This Italian Tortellini and Veggie Pasta Salad brings the best of picnic food and pasta comfort together in one bowl. Made with cheesy tortellini, crisp veggies, savory salami, and a bold homemade vinaigrette, this salad is as vibrant in taste as it is in appearance. I first whipped it up for a family barbecue, and now it’s my go-to for potlucks, weekday lunches, and anything in between. The secret? That tangy garlic vinaigrette and those creamy mozzarella pearls tucked into every bite. It’s simple, colorful, and totally addictive.
Why You’ll Love This Italian Tortellini and Veggie Pasta Salad
There are so many reasons you’ll crave this Italian Tortellini and Veggie Pasta Salad:
- Big, bold flavors: Cheesy tortellini meets salty salami, juicy tomatoes, and tangy vinaigrette.
- Beginner-approved: If you can boil pasta and chop veggies, you can master this dish.
- Make-ahead magic: The flavors only get better after chilling in the fridge.
- Crowd-pleasing: Great for parties, picnics, and fuss-free weekday meals.
Whether you’re new in the kitchen or a seasoned home cook, this pasta salad just works.
History & Fun Facts About Italian Tortellini and Veggie Pasta Salad
The roots of Italian Tortellini and Veggie Pasta Salad are a fusion of Italian tradition and American innovation. A few fun facts:
- Tortellini is said to originate from Bologna, Italy, and resembles a belly button—a symbol of love!
- Cold pasta salads became a hit in the U.S. during the mid-20th century, often using Italian-style dressings.
- Salami, olives, and fresh herbs reflect Italian antipasto platters, giving this salad authentic roots.
- Modern twists like mozzarella pearls and custom vinaigrettes bring freshness and flexibility.
Key Ingredients in Italian Tortellini and Veggie Pasta Salad
This salad is loaded with delicious textures and flavors. Here are the key players:
- Cheese Tortellini – The creamy, chewy base that holds all the flavors together.
- Hard Salami – Adds savory, meaty bites and classic Italian deli flavor.
- Cherry Tomatoes – Juicy, sweet, and acidic—they balance the richness.
- Bell Peppers – Crunchy and colorful, they brighten the salad both visually and in flavor.
- Mozzarella Pearls – Little pockets of creamy goodness in every bite.
- Black Olives – Briny and bold, they add depth to the mix.
- Fresh Basil – Brings freshness and fragrance, tying the whole dish to its Italian inspiration.
- Homemade Vinaigrette – Olive oil, vinegar, garlic, and herbs give this dish its tangy zing.
How to Make Italian Tortellini and Veggie Pasta Salad
Step-by-Step Instructions for a Flavor-Packed Bowl
- Whisk the Vinaigrette
In a small bowl or jar, whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and pepper. Chill it in the fridge while you prep the salad. - Cook the Tortellini
Boil the cheese tortellini according to the package directions. Drain and rinse under cold water to stop the cooking. Let them cool completely. - Prep the Ingredients
Cube the salami, halve the cherry tomatoes, slice the red onion, and chop the bell peppers. Drain the black olives and set out the mozzarella pearls and basil. - Assemble the Salad
In a large mixing bowl, combine the cooled tortellini with all the chopped veggies, salami, mozzarella pearls, basil, and olives. - Dress It Up
Pour your desired amount of vinaigrette over the salad. Start with half, toss, and add more to taste. Make sure every ingredient is coated. - Chill to Blend Flavors
Cover and refrigerate the salad for at least 30 minutes. This allows the dressing to soak in and flavors to come together. - Serve with Parmesan
Before serving, toss once more and sprinkle with shredded or grated Parmesan on each bowl—or mix it in if serving family-style.
Italian Tortellini and Veggie Pasta Salad Tips and Twists
Make It Even Better with These Ideas
5 Tips for Success:
- Cool the tortellini completely to prevent it from absorbing too much dressing.
- Use high-quality olive oil for the vinaigrette—it makes a big difference.
- Slice basil just before serving to keep it fresh and fragrant.
- Taste and adjust the vinaigrette after chilling—the flavor deepens.
- Toss gently to avoid breaking the tortellini.
3 Flavor Variations:
- Spicy Kick: Add pepperoncini or red pepper flakes for heat.
- Veggie Boost: Toss in cucumbers, artichokes, or sun-dried tomatoes.
- Meat-Free: Skip the salami for a vegetarian-friendly version.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: No need to reheat! This salad is best served chilled or at room temperature.
- Make-Ahead: Prep the salad and vinaigrette separately a day in advance, then toss together just before serving for peak freshness.
Serving Suggestions
Pair this Italian Tortellini and Veggie Pasta Salad with:
- Grilled Chicken Wraps – Try this recipe for a protein-packed pairing.
- Simple Avocado Toast with Egg – Light and nourishing, perfect for brunch.
- Quick Cheddar Bay Biscuits – Add a warm, cheesy side from this recipe.
- Fresh Fruit or Watermelon Feta Salad – Bright, sweet complements to the savory salad.
- Peach Lemonade – This refreshing drink balances the tanginess perfectly.
Frequently Asked Questions
Can I use dry tortellini instead of refrigerated?
Yes, but be sure to cook it thoroughly and cool it completely before mixing.
Is there a substitute for salami?
You can use diced turkey, ham, or skip it for a vegetarian twist.
What’s the best way to keep the salad from getting soggy?
Chill your pasta, don’t overdress it, and wait to toss in the vinaigrette until just before serving.
Can I use store-bought dressing?
Sure, but homemade vinaigrette really takes the flavor up a notch.
Is this salad gluten-free?
Not as written, but using gluten-free tortellini can make it so.
Enjoy Your Italian Tortellini and Veggie Pasta Salad
This Italian Tortellini and Veggie Pasta Salad is more than just a pretty dish—it’s a celebration of texture, flavor, and ease. Whether you’re feeding a crowd, packing lunch, or just want something fresh and filling, this pasta salad checks every box. The homemade vinaigrette brings it all together with a zing that’ll keep you coming back for seconds. So grab your ingredients, toss it all together, and savor each cool, creamy, crunchy bite.
Explore More Recipes
Love recipes like this one? Try these reader favorites from Abby’s Recipes that pair beautifully or satisfy your next craving:
- This Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a cozy, comforting main to balance the chilled salad.
- Add a sweet treat with these Best Carrot Cake Cookies—soft, spiced, and beginner-friendly.
- For another easy, flavor-packed meal, try the Quick Chicken Parm Sandwich.
- Planning a brunch? These Sausage Egg and Cheese Muffins are savory and satisfying.
Italian Tortellini and Veggie Pasta Salad Recipe
Ingredients
For the Salad:
- 20 oz cheese tortellini refrigerated or frozen
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced (mix red and yellow)
- 1/2 cup red onion thinly sliced
- 1 cup mozzarella pearls
- 3/4 cup black olives sliced
- 1/2 cup hard salami cubed
- 1/4 cup fresh basil chopped
- 1/4 cup grated Parmesan cheese
For the Vinaigrette:
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions. Drain and rinse under cold water. Let cool completely.
- While pasta cools, whisk together olive oil, red wine vinegar, garlic, Italian seasoning, salt, and pepper in a small bowl.
- In a large bowl, add the tortellini, tomatoes, bell peppers, red onion, mozzarella pearls, olives, salami, and basil.
- Pour the vinaigrette over the salad and toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Before serving, toss again and top with grated Parmesan.
- Adjust seasoning to taste if needed.
- Serve chilled or at room temperature.
Notes
Calories: 420
Protein: 16g
Fat: 22g
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Sodium: 730mg