30-Minute Tuscan Tortellini Pasta Salad

This Tuscan tortellini pasta salad is the one I throw together when I need a side that actually holds its own at a cookout. The cheese-filled pasta soaks up a sharp red wine vinaigrette while marinated sun-dried tomatoes and briny olives do most of the heavy lifting.

It comes together in about 30 minutes with zero stovetop fuss aside from boiling water. You can serve it right away or let it chill, and it tastes even better the next day after all those flavors settle in.

What Makes This Tortellini Salad So Good

What I really like is how the chewy tortellini and creamy mozzarella pearls balance the punchy dressing. The sun-dried tomatoes bring a deep, almost concentrated sweetness that cuts through the saltiness of the olives and salami.

Because everything gets tossed in one big bowl, you can scale it up without making a bigger mess. It is the kind of dish that feels a little special without asking for much from you.

Ingredients

• 1 lb cheese tortellini, fresh or frozen: dried works too, just boil according to the package.
• 1 cup marinated sun-dried tomatoes, drained and roughly chopped: oil-packed tomatoes give the best flavor.
• 1/2 cup pitted kalamata olives, halved: castelvetrano or green olives are a fine swap.
• 8 oz fresh mozzarella pearls, drained: or tear one large fresh mozzarella ball into small pieces.
• 1/4 cup thinly sliced red onion: soak in cold water for 5 minutes to mellow the bite.
• 1/2 cup fresh basil leaves, torn: add just before serving so they stay bright green.
• 4 oz salami or pepperoni, chopped: leave it out for a vegetarian version.
• 1/3 cup extra-virgin olive oil: reserve a spoonful of the sun-dried tomato oil to add more depth.
• 2 tbsp red wine vinegar: white wine vinegar works in a pinch.
• 1 tbsp fresh lemon juice: brightens the whole salad.
• 1 tsp dried oregano: rub it between your fingers to wake it up.
• 1/2 tsp garlic powder: fresh garlic can be a little harsh raw, so powder blends in smoothly.
• 1/2 tsp kosher salt, plus more for the pasta water
• 1/2 tsp black pepper

Variations / Substitutions

• Skip the meat: swap the salami for one can of drained and rinsed chickpeas for a vegetarian salad that still feels hearty.
• Swap the cheese: try cubed feta or little bocconcini if you cannot find mozzarella pearls.
• Change the greens: a few handfuls of baby spinach or arugula folded in right before serving add a fresh, peppery bite.
• Use what you have: any short, sturdy pasta like farfalle or rotini works, though the filling in tortellini makes this salad more satisfying.

If you like this one, you will probably love an Italian chopped salad with crispy chickpeas next.

How to Make Tuscan Tortellini Pasta Salad

Step 1: Cook the Tortellini

Bring a large pot of water to a boil and salt it well, enough that it tastes like the sea. Add the 1 lb tortellini and cook according to the package directions, usually 4 to 5 minutes for fresh and 8 to 10 minutes for frozen, until the pasta floats and is tender. Drain the tortellini and rinse under cold water to stop the cooking, then toss with a small drizzle of oil and spread it out on a baking sheet to cool for a few minutes.

You want the pasta to be cool to the touch before it meets the cheese. Warm tortellini will turn the mozzarella pearls soft and gummy, and no one wants that.

Step 2: Make the Dressing

In a small bowl or a jar with a lid, combine the 1/3 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Whisk or shake until it looks thick and glossy. Dip a piece of tortellini or a sun-dried tomato into it and taste. Add more salt or a splash of vinegar if the dressing tastes flat.

Step 3: Toss and Serve the Salad

Put the cooled tortellini into a large mixing bowl and add the sun-dried tomatoes, olives, mozzarella pearls, sliced red onion, and the chopped salami if you are using it. Pour all the dressing over the top and fold everything together with a big spoon or your clean hands until each piece of pasta wears a light coat. Tear the basil right over the bowl and give the salad one last gentle toss.

You can plate it up at room temperature right now, or cover and refrigerate for up to 2 hours so the flavors get to know each other. Just before serving, give the salad a quick stir and check the seasoning one more time.

Tips for the Best Tortellini Salad

• Rinse the pasta well: cooling the tortellini under cold water stops carryover cooking and washes off the extra starch that makes salads gummy.
• Use some of the tomato oil: a spoonful of the oil from the sun-dried tomato jar in the dressing adds a deep, savory note you cannot get from plain olive oil.
• Add basil at the very end: the leaves wilt and turn black if they sit in the acidic dressing too long, so tear them in right before serving.
• Refresh leftovers: if the salad has been in the fridge for a day, toss it with a small splash of olive oil and a squeeze of lemon to wake it back up.

Scaling up is easy, just follow the ratios below.

How to Store and Refresh Leftovers

Cover the salad and refrigerate for up to 3 days. The tortellini will absorb the dressing over time, so it might look dry the next day. Stir in a small drizzle of olive oil and a pinch of salt before serving. Hold back the basil if you know you will have leftovers, and tear fresh leaves over each portion instead.

What to Serve With Tuscan Tortellini Pasta Salad

This salad is hearty enough to be lunch on its own, but it is even better next to grilled Italian sausages or lemon herb chicken thighs. The tangy dressing cuts through the richness of grilled meat. For a vegetarian spread, serve it alongside a platter of roasted eggplant and peppers with some crusty bread.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble the salad up to a day ahead, but leave out the basil and save a little dressing to toss in right before serving. The flavors will meld and the tortellini stays tender.

What if I cannot find cheese tortellini?

Use spinach and ricotta tortellini or any short filled pasta. Even plain cheese ravioli works if you halve them.

Is this salad served hot or cold?

It is best at room temperature or lightly chilled. Straight from the fridge it can taste flat, so let it sit on the counter for 15 minutes and give it a good stir.

How do I keep the pasta from sticking together?

Rinse it well with cold water and toss it with a little oil while it is still warm. Spreading the drained pasta on a baking sheet to cool also stops clumping.

Tuscan Tortellini Pasta Salad Recipe

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 463

Ingredients Method Notes

Ingredients

  

• 1 lb cheese tortellini, fresh or frozen
• 1 cup marinated sun-dried tomatoes, drained and roughly chopped
• 1/2 cup pitted kalamata olives, halved
• 8 oz fresh mozzarella pearls, drained
• 1/4 cup thinly sliced red onion
• 1/2 cup fresh basil leaves, torn
• 4 oz salami or pepperoni, chopped
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, plus more for the pasta water
• 1/2 tsp black pepper

Method

 

1. Salt a large pot of water and boil the tortellini until tender. Drain, rinse with cold water, and toss with a little oil to cool.
2. Shake or whisk together the olive oil, vinegar, lemon juice, oregano, garlic powder, salt, and pepper until smooth.
3. Combine the cooled tortellini, tomatoes, olives, mozzarella, onion, and salami in a large bowl. Pour the dressing over and fold gently. Tear the basil on top, toss once more, and serve or chill for up to 2 hours.

Notes

If fresh mozzarella pearls are not available, chop a large fresh mozzarella ball into small cubes. For the brightest flavor, add the basil just before serving and bring the salad to room temperature if it has been in the fridge.