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Vibrant Tortellini Pasta Salad in a glass bowl, featuring cheese tortellini, spinach, tomatoes, bacon, red onion, feta, and creamy dressing.
Layla

Reda's Zesty Summer Tortellini Salad

This vibrant Tortellini Pasta Salad is an absolute crowd-pleaser, featuring tender cheese tortellini, crisp vegetables, savory salami, and fresh mozzarella, all tossed in a bright lemon-herb vinaigrette. It's an easy, make-ahead dish perfect for any gathering.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 20 oz Refrigerated cheese tortellini
  • 1.5 cups Cherry tomatoes halved
  • 1 cup English cucumber diced
  • 1/2 cup Red onion thinly sliced or finely diced
  • 1/2 cup Black olives pitted, sliced
  • 4 oz Hard salami diced or julienned
  • 8 oz Fresh mozzarella pearls drained
  • 1/4 cup Fresh parsley chopped
For the Lemon-Herb Vinaigrette
  • 1/2 cup Extra virgin olive oil
  • 3 tbsp Fresh lemon juice
  • 2 tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Dried oregano
  • 2 cloves Garlic minced
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Whisk
  • Small Bowl
  • Cutting board
  • Sharp knife

Method
 

Prepare the Tortellini
  1. Bring a large pot of salted water to a rolling boil. Add the refrigerated tortellini and cook according to package directions, typically 7-8 minutes, until al dente. Do not overcook.
  2. Drain the tortellini thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely while you prepare the other ingredients.
Make the Vinaigrette
  1. In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until well combined and emulsified.
  2. Taste the vinaigrette and adjust seasoning if necessary. You might want more salt, pepper, or a touch more lemon for extra zest.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, diced English cucumber, sliced red onion, sliced black olives, diced hard salami, and drained fresh mozzarella pearls.
  2. Pour the prepared lemon-herb vinaigrette over the salad ingredients. Gently toss everything together until all components are evenly coated.
  3. Stir in the chopped fresh parsley. Give it another gentle toss.
  4. Cover the bowl and refrigerate the Tortellini Pasta Salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-4 hours or even overnight.
  5. Before serving, give the salad a good stir. You may want to add a fresh sprinkle of parsley or a grind of black pepper.

Notes

This Tortellini Pasta Salad is fantastic for meal prep! It tastes even better the next day. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If making ahead for more than 4 hours, you might want to add a tiny splash more olive oil or lemon juice before serving to freshen it up.