Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the dried tortellini and cook according to package directions until al dente (usually 8-10 minutes). Do not overcook, as it will be tossed with dressing and chilled. Once cooked, drain the tortellini thoroughly and rinse under cold water to stop the cooking process and prevent them from sticking together. Transfer the cooked tortellini to a large mixing bowl.1 16-ounce package dried cheese tortellini
- While the tortellini are cooking, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the black olives. Chop the fresh parsley and basil. If you are using salami, thinly slice it and then quarter the slices.1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup black olives, 1/4 cup fresh parsley, 1/4 cup fresh basil, 1 4-ounce package salami
- Add the prepared cherry tomatoes, cucumber, red onion, black olives, fresh parsley, fresh basil, quartered salami (if using), and fresh mozzarella balls to the large mixing bowl with the cooled tortellini.1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup black olives, 1/4 cup fresh parsley, 1/4 cup fresh basil, 1 4-ounce package salami, 4 ounces fresh mozzarella balls (bocconcini), 1 16-ounce package dried cheese tortellini
- In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and freshly ground black pepper. Taste and adjust seasoning as needed. The dressing should be zesty and flavorful.1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, to taste salt, to taste freshly ground black pepper
- Pour the prepared dressing over the tortellini and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, to taste salt, to taste freshly ground black pepper, 1 16-ounce package dried cheese tortellini, 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup black olives, 1/4 cup fresh parsley, 1/4 cup fresh basil, 1 4-ounce package salami, 4 ounces fresh mozzarella balls (bocconcini)
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. For the best flavor, chill for 1-2 hours. Before serving, give the pasta salad another gentle toss. Serve chilled as a delightful side dish or a light main course.
Notes
Properly storing your Italian Tortellini Pasta Salad ensures it stays delicious for days to come. Once cooled and fully assembled, transfer any leftovers to an airtight container. Refrigerate immediately. The pasta salad should stay fresh in the refrigerator for up to 3-4 days. Avoid leaving it at room temperature for more than two hours, especially in warm weather, due to the presence of dairy and vegetables. Reheating is generally not recommended for this dish as it’s designed to be served chilled. Freezing is also not ideal for this pasta salad, as the texture of the vegetables and tortellini can become mushy upon thawing. Enjoy it fresh for the best taste and texture!