Loaded Tortellini Summer Salad

This Tortellini Pasta Salad is what you get when your summer salad decides to go full comfort food. It's loaded with cheese-stuffed tortellini, cherry tomatoes, salami, olives, and fresh mozzarella, all tossed in a punchy Italian-style vinaigrette. It's bold, satisfying, and the first thing to disappear at any potluck.

I first made this pasta salad for my daughter's graduation party and had three different people corner me for the recipe before the day was over. Now it's my signature dish that family expects at every summer gathering.

Ingredients

• Refrigerated cheese tortellini: Delivers tender pasta pillows filled with cheesy goodness saving you from making pasta from scratch
• Cherry tomatoes: Burst with sweet juicy flavor even when other tomatoes are out of season
• Black or green olives: Add briny depth that balances the creamy cheese elements
• Mini mozzarella balls: Melt slightly into the warm pasta creating pockets of delicious creaminess
• Sliced salami or pepperoni: Provides that satisfying savory bite that makes this salad substantial
• Red onion: Delivers sharp contrast and pretty purple color throughout the dish
• Fresh basil: Brings that aromatic summer garden essence that ties everything together

For the Dressing

• Olive oil: Forms the silky base that coats every piece with flavor
• Red wine vinegar: Provides the perfect tangy acidity to brighten the rich ingredients
• Dijon mustard: Works as both flavor enhancer and natural emulsifier for the dressing
• Dried oregano: Adds that classic Italian herb flavor that makes this taste authentic

Step-by-Step Instructions

Cook the Tortellini:

Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water which will season the pasta from within. Add the tortellini and cook exactly according to package directions usually 7 to 9 minutes. Watch carefully as overcooked tortellini can become mushy and fall apart. When tender but still firm drain immediately in a colander and rinse under cold water stirring gently until completely cooled. This stops the cooking process and prevents the tortellini from sticking together.

Combine the Salad:

In your largest mixing bowl start with the cooled tortellini as the base. Add the halved cherry tomatoes sliced olives mozzarella balls sliced salami and thinly sliced red onion. Sprinkle the fresh basil over everything but reserve a small amount for garnish if desired. The key here is creating an even distribution of ingredients so every serving has all the components.

Whisk the Dressing:

In a separate small bowl pour in the olive oil first. Add the red wine vinegar Dijon mustard and dried oregano. Season with salt and freshly ground black pepper. Whisk vigorously until the mixture becomes slightly thickened and emulsified. Taste and adjust seasonings if needed the dressing should be robustly flavored as it will distribute across all the salad components.

Toss and Chill:

Pour the prepared dressing over the salad ingredients. Using large serving utensils gently fold everything together until all pieces are evenly coated with dressing. Be careful not to stir too roughly which could break apart the delicate tortellini. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight to allow the flavors to meld together and the dressing to penetrate all ingredients.

Save

The mini mozzarella balls are absolutely my favorite part of this recipe. My grandmother always said a good pasta salad needs something creamy to cling to the pasta and these little cheese pearls melt ever so slightly when tossed with the warm tortellini creating pockets of incredible texture throughout the salad.

Make Ahead Magic

This tortellini salad actually improves with time making it perfect for advance preparation. The flavors meld together beautifully as it sits in the refrigerator allowing the dressing to penetrate the pasta and all other ingredients. If making more than 4 hours ahead reserve half the dressing to toss in just before serving which will refresh the entire dish. The salad can be prepared up to 2 days in advance though the basil may darken slightly after the first day.

Customization Corner

The beauty of this recipe lies in its flexibility. Swap in sundried tomatoes for a more intense flavor profile during winter months. Replace the salami with grilled chicken for a lighter option or use chickpeas for a vegetarian version. Artichoke hearts marinated mushrooms or roasted red peppers make excellent additions depending on your preference. For a spicier kick add a pinch of red pepper flakes to the dressing or include some spicy sopressata instead of regular salami.

Save

Serving Suggestions

Serve this tortellini salad slightly chilled rather than cold from the refrigerator as the flavors express themselves better at just below room temperature. Present it in a wide shallow bowl rather than a deep one to showcase all the colorful ingredients. For an elegant touch drizzle a little extra virgin olive oil over the top just before serving and garnish with additional fresh basil leaves. This pairs beautifully with grilled meats particularly Italian sausages or lemony chicken as well as crusty bread for soaking up the delicious dressing.

Common Recipe Questions

→ Can I make this tortellini salad ahead of time?

Yes! This salad actually benefits from being made 2-4 hours ahead, allowing the flavors to meld. For best results, reserve a little dressing to toss in just before serving to refresh the flavors.

→ What can I substitute for the meat to make this vegetarian?

For a vegetarian version, simply omit the salami/pepperoni or replace it with roasted red peppers, artichoke hearts, or chickpeas for added protein and texture.

→ How long does tortellini salad last in the refrigerator?

This salad will keep well in the refrigerator for 3-4 days in an airtight container. The pasta may absorb some of the dressing over time, so you might want to add a splash of olive oil and vinegar before serving leftovers.

→ Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini works great in this salad. Just cook according to package directions, being careful not to overcook, then cool completely before adding to the other ingredients.

→ What other vegetables would work well in this salad?

This salad is very adaptable! Try adding cucumber, bell peppers, marinated artichoke hearts, sun-dried tomatoes, or even blanched broccoli florets for extra color, flavor and nutrition.

→ Is there a good alternative to the red wine vinegar in the dressing?

White wine vinegar or balsamic vinegar make excellent substitutes. Lemon juice also works well for a brighter, citrusy flavor profile.