Italian Tortellini and Veggie Pasta Salad Recipe
This Italian Tortellini and Veggie Pasta Salad is loaded with cheese tortellini, crisp veggies, salami, and a zesty vinaigrette. It’s a refreshing, easy dish you’ll make on repeat—perfect for parties, picnics, or weekly meal prep!
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
To keep your Italian Tortellini and Veggie Pasta Salad from getting soggy, cool the tortellini completely before mixing. For a vegetarian version, omit the salami and add artichoke hearts or chickpeas instead.
Nutrition (Per serving – estimated)
Calories: 420
Protein: 16g
Fat: 22g
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Sodium: 730mg
Calories: 420
Protein: 16g
Fat: 22g
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Sodium: 730mg