Tortellini Pasta Salad
This tortellini pasta salad recipe leans on cheese-filled tortellini instead of plain noodles, so every forkful already has something rich and salty tucked inside before the dressing even hits it. The version most people know and expect uses just eight main ingredients tossed in a five-minute Italian dressing.
Equipment
- Large stockpot - for boiling the tortellini
- Colander - for draining and rinsing the pasta
- Large glass mixing bowl set - for tossing the salad; prevents odor retention
- Mason Jar - or small bowl and whisk for shaking together the dressing
- Salad Tongs - for tossing without breaking the tortellini apart
- Airtight storage container - for leftovers
Ingredients
For the Salad
- 2 pounds refrigerated cheese tortellini - 910g, two 20-ounce packages
- 8 ounces fresh mozzarella pearls - 225g, drained
- 6 ounces Genoa salami - 170g, cut into small cubes
- 1 pint cherry tomatoes - 300g, halved
- ½ cup red onion - 75g, finely diced
- ½ cup pitted kalamata olives - 75g, halved
- ½ cup sliced pepperoncini - 75g, plus 1 tablespoon of the brine
- ½ cup fresh basil - 10g, chopped, plus extra whole leaves for garnish
For the Italian Dressing
- ⅔ cup extra virgin olive oil - 160ml
- ¼ cup red wine vinegar - 60ml
- 3 garlic cloves - minced
- 1 tablespoon Italian seasoning
- ½ cup grated Parmesan cheese - 50g, freshly grated (block cheese recommended)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- red pepper flakes - pinch, optional
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and rinse immediately with cold water to stop cooking. Shake off excess water and set aside.
- Cube the salami, halve the tomatoes, dice the onion, halve the olives, and slice the pepperoncini. Reserve 1 tablespoon of pepperoncini brine. Chop the basil just before mixing.
- Combine olive oil, red wine vinegar, minced garlic, Italian seasoning, Parmesan, salt, pepper, and reserved brine in a mason jar. Shake vigorously for about 20 seconds until combined and slightly thickened. Add red pepper flakes if desired.
- In a large bowl, combine cooled tortellini, mozzarella, salami, onion, olives, and pepperoncini. Pour about two-thirds of the dressing over the salad and toss gently with tongs. Let sit for 2-3 minutes.
- Fold in the halved cherry tomatoes and chopped basil. Add remaining dressing gradually, tasting as you go. Adjust seasoning with salt or a squeeze of pepperoncini brine if needed.
- Cover and refrigerate for at least 30 minutes before serving. Toss gently again before serving, garnish with whole basil leaves and extra Parmesan.
Notes
- Rinse the tortellini in cold water immediately after draining to prevent it from turning gummy as it sits.
- Dress the pasta in two stages: adding most while warm helps it soak in, while saving some for right before serving keeps it from looking dry.
- Keep the tomatoes separate until the last step to prevent them from releasing liquid and watering down the salad.
- Use block parmesan cheese and grate it yourself; pre-shredded cheese contains anti-caking starch that prevents it from melting smoothly into the dressing.
- Don't skip the 30-minute resting time in the fridge. It lets the tortellini absorb the dressing instead of sitting in a puddle.
- Cut the salami and mozzarella pearls to the same size for consistent texture in every bite.
- Taste before adding all the dressing; tortellini absorbs liquid differently each time, so add the last portion gradually.
- Bring the salad to room temperature for about 10 minutes before serving to loosen the olive oil in the dressing.
- For a protein-packed version, add 2 cups of diced grilled chicken or cooked shrimp.
- To make it vegetarian, omit the salami and add an extra ½ cup of mozzarella pearls or a can of drained white beans.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 33gProtein: 17gFat: 25gSaturated Fat: 8gSodium: 760mgFiber: 2gSugar: 3g
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