Italian Tortellini Pasta Salad at Home

Your backyard get together needs pasta salad.

So why not make this tortellini pasta salad? Cheese filled tortellini tossed with fresh tomatoes and salami and pepperoni, olives, mozzarella and parmesan cheese. And if that doesn’t already sound notable, you toss this pasta salad in an notable basil pesto vinaigrette. Using tortellini is a fun alternative to old-style pasta and the dressing in this salad is light, herbaceous and so worth the pot!

I made this tortellini pasta salad and ate it with grilled chicken and asparagus, but it’s also great with bbq chicken drumsticks, grilled burgers, brats and Italian sausage.

Simple with a side of straightforward.

To cook this Antipasto Tortellini Pasta Salad Set out:

for the vinaigrette:

• basil pesto – From-scratch pesto is dependable, however you can also use store-bought.
• white wine vinegar – Adds tang and helps balance out the vinaigrette.
• olive oil – Although pesto has oil in it, set out simply a touch more to thin it out and balance flavors.
• calabrian chili paste – Adds flavor and subtle heat. This is of course optional.

for the pasta salad:

• cheese filled tortellini – Use fresh tortellini (not dried) for dependable results.
• Genoa salami – I used uncured salame (Fredrick’s of Meijer – not sponsored). Slice into coins and then into thin strips.
• pepperoni – Same as above. I used a pepperoni stick (Boar’s Head – not sponsored) and slice into coins and then into thin strips.
• cherry tomatoes – I personally like these so much better than grape tomatoes, but feel free to use those instead.
• red onion – Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
• pepperoncini – Adds mild to spicy heat and satisfying tangy flavor.
• olives – I use an Italian blend.
• mozzarella – For this salad I used small pearled mozzarella.
• toasted pine nuts – Adds flavor-packed nutty flavor and crunchy texture. This is optional.
• parmesan cheese – Adds a touch of nuttiness. Use freshly grated for go-to flavor.
• baby arugula – Lends satisfying peppery flavor.
• fresh torn basil – For serving. Optional.

Make The Dressing:

In a bowl or jar, measure and add 1/2 cup basil pesto, 3 tablespoons white wine vinegar, 2 tablespoons olive oil and 1 to 2 teaspoons Calabrian chili paste. The chili paste is of course optional.

Stir or whisk well to combine.

Cook The Tortellini:

Depending on the brand you prefer, you’ll need 16 to 18 ounces. The brand I’m using only comes in 9 ounce packages – or at least my store only carries that size. So I use two.

Bring a large pot of salted water to a boil.

Add in the tortellini, and cook according to package directions. Drain and rinse with cold water.

Build The Pasta Salad:

In a large mixing bowl, add in the cold cooked tortellini, 1-1/2 cups cherry tomatoes, 1 small red onion that has been thinly sliced, 1/2 cup sliced pepperoncini, 1/2 cup of halved Italian olives, 8 ounces mozzarella pearls, 3 ounces each hard salami and pepperoni that has been sliced into strips, 1/3 cup grated parmesan cheese and 1/4 cup toasted pine nuts.

Add in a couple handfuls of baby arugula and toss to combine.

Next, drizzle with all of the basil pesto vinaigrette (more or less to preference) over top to coat.

Toss together and serve!

If making in advance:

Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.

Deeply good!

Enjoy! And if you give this Italian Tortellini Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!