Tortellini Pasta Salad Recipe

This Tortellini Pasta Salad is the vibrant, crave-worthy dish you’ll want to bring to every summer picnic, backyard gathering, or weekday lunch! Bursting with perfectly chewy cheese tortellini, zippy pesto, crisp veggies, and tantalizing pepperoncini, it’s a party of flavors and textures in every single bite—trust me, one bowlful is never enough.

Ingredients You’ll Need

Let’s talk about what makes this Tortellini Pasta Salad so special—it’s the cast of simple but super flavorful ingredients. Each element brings something unique, from saltiness and crunch to cheesy decadence and a tangy burst.

• Cheese Tortellini (20 oz): These pillowy pasta bites are the heart of the salad, cooked just until al dente for perfect chew.
• Basil Pesto (1 cup): This classic Italian sauce gives your salad big herby flavor and a gorgeous green hue; use homemade or good-quality store-bought.
• Pepperoncini Brine (1/4 cup): The brine from jarred pepperoncini adds an irresistible tangy kick that brightens everything up.
• Artichoke Hearts (1 can, 14 oz): Drained and quartered, these bring a tender, earthy note that balances the richness.
• Fresh Mozzarella Cheese (8 oz): Either pearls or torn-to-bite-size pieces—creamy, mild, and melt-in-your-mouth.
• Sliced Salami (4 oz): Salty and savory, cut into strips that distribute perfectly throughout the salad.
• Cherry or Grape Tomatoes (2 cups): Their juicy sweetness and pop of color brighten the salad visually and flavor-wise.
• Pepperoncini Peppers (1/2 cup): Thinly sliced for little bursts of mild heat and zing.
• Red Onion (1 small): Diced small for a fresh, pleasant bite that wakes up every mouthful.
• Kalamata or Black Olives (1/2 cup, optional): Slice or halve for savory depth and briny punch.
• Kosher Salt & Freshly Ground Black Pepper: Always taste and season right at the end!
• Fresh Parsley (1/4 cup, optional): Chopped finely and scattered on top for a fresh, bright finish.

Variations

The beauty of Tortellini Pasta Salad is how easily you can mix things up! Don’t hesitate to get creative based on what’s in your fridge, your personal flavor faves, or who you’re serving—you can make it meatless, dairy-free, extra-veggie-loaded, and so much more.

• Veggie Packed: Add in blanched asparagus tips, diced cucumbers, roasted red peppers, or even baby spinach for an extra burst of color and crunch.
• Protein Boosted: Swap out the salami for diced grilled chicken, cooked shrimp, or keep it vegetarian by tossing in chickpeas.
• Different Cheese: Try feta crumbles, cubed provolone, or smoked mozzarella for a new creamy twist.
• Pesto Swap: Use sun-dried tomato pesto or a roasted red pepper sauce for a fun and flavorful change from basil.

How to Make Tortellini Pasta Salad

Step 1: Cook & Cool the Tortellini

Bring a large pot of salted water to a rapid boil, then add the cheese tortellini. Cook according to the package, taking care not to overcook—you want them just al dente for that perfect bouncy texture. Drain immediately and rinse under cold water to stop the cooking and keep them from sticking together.

Step 2: Make the Zesty Pesto Dressing

In a big mixing bowl, stir together basil pesto and the pepperoncini brine. This little trick infuses the salad with punchy, bright flavor that ties all the other ingredients together. Make sure it’s nice and smooth before tossing in the rest.

Step 3: Combine Everything

Add the cooled tortellini, drained artichoke hearts, mozzarella, sliced salami, halved tomatoes, sliced pepperoncini, diced red onion, and olives (if using) into the bowl with the dressing. Gently toss together so the dressing coats every nook and cranny—this is where the magic happens!

Step 4: Taste & Finish

Give your Tortellini Pasta Salad a taste and adjust the seasoning with kosher salt and black pepper. If you want a bit more zing, don’t hesitate to splash in a little extra brine. Right before serving, scatter chopped fresh parsley over the top for a burst of color and freshness.

How to Serve Tortellini Pasta Salad

Garnishes

A finishing sprinkle of fresh parsley always adds a vibrant touch. Try a light scatter of extra chopped pepperoncini or even a final drizzle of pesto right before serving—these luscious additions bring visual flair and a little something “extra” in terms of flavor.

Side Dishes

Tortellini Pasta Salad pairs beautifully with so many things! Serve it alongside juicy grilled chicken or salmon, crunchy focaccia or garlic bread, or keep it classic with a platter of roasted veggies and a crisp green salad. It’s also hearty enough to be the star of the show on its own!

Creative Ways to Present

For gatherings, pile your salad high on a large, shallow platter and garnish with extra basil leaves and whole pepperoncini for a wow-worthy centerpiece. You can also serve it in individual jars or cups for grab-and-go picnics—or try pairing it with little skewers for a playful appetizer twist!

Make Ahead and Storage

Storing Leftovers

Store any leftover Tortellini Pasta Salad in an airtight container in the fridge for up to three days. Before eating, give it a gentle toss and taste—sometimes it needs just a pinch more salt or another splash of pepperoncini brine to perk it up.

Freezing

Freezing is not recommended for this salad, as the tortellini and fresh veggies can lose their lovely textures once thawed. This dish is absolutely best when enjoyed fresh or within a couple of days.

Reheating

Tortellini Pasta Salad is meant to be served chilled or at room temperature. If you prefer it less cold, simply let it sit out for 15-20 minutes before serving—no reheating necessary and the flavors will really shine!

FAQs

Final Thoughts

If you’re searching for a recipe that’s equal parts showstopper and weeknight workhorse, look no further than this Tortellini Pasta Salad. It’s cheerful, luscious, and so easy to adapt for any occasion. I can’t wait for you to try it—your next gathering (and your tastebuds!) are in for a treat.

Print