This Italian-inspired tortellini salad recipe is a complete meal deal!
Tortellini, salami, cheese and vegetables are mixed in Italian dressing to create a hearty pasta salad. Serve it as a side dish or main course all year round.
- This recipe is bright and beautiful packed with flavor.
- This tortellini salad makes a great side dish but is hearty enough to serve as a side dish main dishto.
- It’s great for parties or lunches because it’s easy to prepare Prepare yourself.
Ingredients for tortellini salad
- Tortellini: Cheese or spinach tortellini work great for this recipe. Tricolor tortellini add a nice splash of color.
- Vegetables: Vegetables like onions, red and green peppers, and cherry tomatoes add color and lots of flavor.
- Bold flavors: We love salami, but you can also use pastrami, prosciutto, ham or pepperoni.
- Cheese: Since I’m using cheese-filled tortellini, I add just a pinch of parmesan for flavor. If using spinach tortellini, you can add chopped mozzarella.
- dressing: Make it quick with pre-made Italian dressing or make your own homemade Italian dressing.
Variations for tortellini salad
The best thing about tortellini salad is that the ingredients can be combined in any way you like, depending on what you have on hand!
- Artichokes, sun-dried tomatoes and olives are great additions.
- Increase the protein with leftover shredded chicken or even grilled shrimp.
How to make Italian Tortellini Salad
- Cook tortellini and drain. Rinse with cold water to stop cooking.
- Mix with the remaining ingredients according to the recipe below.
- Cover and chill before serving.
As with most pasta salad recipes, the noodles will absorb some of the dressing as they sit. Cook the pasta until just set and season generously.
leftovers
Italian Tortellini Salad will last in the refrigerator in a covered container for up to 5 days. Simply stir and serve!
More summer salads
Have you made this Italian Tortellini Salad? Be sure to leave a rating and comment below!
Italian tortellini salad
Bright, flavorful, and full of fresh vegetables, this Italian Tortellini Salad is the perfect dish for a potluck or backyard barbecue!
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Cook the tortellini in a large pot of salted water according to the package instructions until al dente.
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Once cooked, drain well and rinse under cold water to cool and stop cooking.
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In a large bowl, combine cooled tortellini, tomatoes, salami, onions, peppers, Parmesan and parsley. Add the dressing and mix well.
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Refrigerate for at least 1 hour before serving. If desired, garnish with additional Parmesan cheese before serving.
- 1 cup marinated artichoke hearts, drained
- 1/2 cup pitted olives
- 1/2 cup sun-dried tomatoes
Any color of pepper will work in this recipe. If the onion is really strong, soak it in cold water while you prepare the other ingredients.
Do not cook pasta for too long. To save time, start preparing the pasta and chop the other ingredients while the pasta is cooking.
The noodles soak up the dressing as they cool. Be sure to season generously.
Store in an airtight container in the refrigerator for up to 5 days.
Calories: 304 | Carbohydrates: 30G | Protein: 12G | Fat: 15G | Saturated fatty acids: 4G | Trans fats: 1G | Cholesterol: 31mg | Sodium: 800mg | Potassium: 145mg | Fiber: 3G | Sugar: 6G | Vitamin A: 414IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Pasta, salad, side dish
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