Italian Tortellini Pasta Salad Recipe

I have made a lot of pasta salads over the years. Some were too heavy, some weirdly bland, and a few just turned into cold noodles with stuff mixed in. This one is the only one that people actually ask me to bring again.

What I love most is how fast it comes together. I can throw it together in about 15 minutes, which is a lifesaver when I realize I promised to bring a side dish and completely forgot until the last second.

It’s hearty without feeling like a brick in your stomach. The cheese tortellini makes it feel substantial, but the fresh veggies and dressing keep it light and bright.

Also, this is one of those rare recipes that tastes even better later. I used to think that was just something people say. Nope. The flavors really do settle in after sitting for a bit.

What Makes This One Different From Every Other Pasta Salad

The biggest difference is the tortellini. Regular pasta just sits there, but tortellini has that cheesy center that gives every bite actual flavor. You’re not relying only on dressing to carry the dish.

I also like that it leans into those classic Italian-inspired add-ins like salami, olives, and crisp vegetables. It reminds me of the good parts of an antipasto platter, but way easier to serve.

There’s texture everywhere. Soft pasta, crunchy cucumber, chewy meat, little bursts of tomato. That contrast keeps it interesting so it doesn’t feel like one-note food.

I started making this during summer cookouts, but honestly I make it year-round now. It works just as well for meal prep lunches as it does for backyard gatherings.

Ingredients I Used for the Recipe

• 20 ounces cheese tortellini – This is the heart of the dish. The cheese filling makes it rich and satisfying.
• 1 cup cherry tomatoes, halved – Adds freshness and a little sweetness that balances the savory ingredients.
• 1 cup chopped cucumber – Gives that cool crunch that keeps the salad from feeling heavy.
• 3/4 cup sliced black olives – Brings a salty bite that wakes everything up.
• 3/4 cup chopped salami – Makes the salad more filling and adds bold flavor.
• 1/2 cup shredded or shaved parmesan – For a nutty, salty finish that ties it all together.
• 1 cup Italian dressing – Coats everything and marinates the ingredients as it chills.
• Optional red pepper flakes – Just a pinch if I want a little heat.

How to make Italian Tortellini Pasta Salad?

Step 1 – Cook the Tortellini

I bring a big pot of salted water to a boil and cook the tortellini according to the package directions. It usually only takes a few minutes, which I appreciate because I am not patient when I’m hungry.

Once they float and are tender, I drain them and rinse lightly with cool water. This stops the cooking and keeps them from getting mushy.

Step 2 – Let the Pasta Cool

This step matters more than I used to think. If you mix everything while the pasta is still warm, the dressing gets absorbed too fast and the veggies can soften.

I spread the tortellini out a bit and let it cool for a few minutes while I prep everything else.

Step 3 – Chop All the Mix-Ins

I slice the tomatoes, chop the cucumber, and cut the salami into bite-sized pieces. Nothing fancy here. Rustic is better for this salad anyway.

If I’m feeling lazy, I keep the cuts uneven. It somehow makes the salad feel more homemade.

Step 4 – Toss Everything Together

I add the cooled tortellini to a big mixing bowl, then throw in the vegetables, olives, salami, and parmesan.

Then I pour the dressing over the top and gently stir until everything is coated. You don’t want to be aggressive here or the tortellini can tear.

Step 5 – Chill Before Serving

This is where the magic happens. I cover the bowl and let it chill in the fridge for at least an hour.

The dressing soaks into everything, the flavors blend, and it suddenly tastes like something you worked way harder on than you actually did.

Step 6 – Taste and Adjust

Before serving, I give it one more toss and taste it. Sometimes I add a splash more dressing if it absorbed too much while chilling.

If I want extra flavor, I sprinkle a little more parmesan or a pinch of red pepper flakes.

How I Make It Work for Different Situations

When I bring this to a gathering, I double the batch because it disappears fast. I learned that lesson the hard way after showing up with a small bowl and watching it vanish in ten minutes.

If I’m making it for weekday lunches, I keep the dressing slightly lighter at first and add more each day. That keeps it from getting overly soaked by day three.

Sometimes I skip the meat entirely when I want something lighter. It’s still satisfying thanks to the tortellini, which surprised me the first time I tried it that way.

I’ve also added extra vegetables when my fridge needed clearing out. Broccoli, zucchini, even bell peppers have worked without ruining the vibe.

Tips

Let It Chill Long Enough: This is not a serve-it-immediately kind of salad. Giving it time in the fridge lets the dressing marinate everything so it tastes cohesive instead of scattered.

Don’t Overcook the Tortellini: Soft is good. Mushy is not. If they cook too long, they fall apart when you mix the salad.

Use a Big Bowl: I always underestimate how much space tossing requires. A too-small bowl leads to ingredients flying everywhere. Learned that after chasing olives across my counter.

Add Dressing in Stages if Making Ahead: If I know it’s sitting overnight, I save a little dressing to mix in right before serving. It freshens everything back up.

Fresh Parmesan Makes a Difference: Pre-shredded works fine, but shaving it fresh gives better texture and flavor. It’s one of those small upgrades that people notice without knowing why.

Make It Your Own: This recipe is flexible. Swap ingredients based on what you like or what you already have. It’s hard to mess up, which is probably why I rely on it so much.

Why This Salad Earned a Permanent Spot in My Rotation

I didn’t expect this to become a regular recipe. At first it was just something quick I threw together for a summer get-together.

But then I started craving it. Not just for parties, but for normal days when I wanted something easy that still felt like real food.

It checks all the boxes for me. Fast, flavorful, filling, and somehow better the next day. That combination is rare.

Now it’s one of those recipes I don’t even need to look up anymore. I just start boiling water and go on autopilot, which might be the biggest sign that a recipe truly stuck.

If you’re looking for a low-effort dish that still gets compliments, this one does the job every single time.