Tuscan Tortellini Pasta Salad Recipe

I absolutely love sharing this Tuscan Tortellini Pasta Salad Recipe because it s one of those dishes that brings so much sunshine to your table in just about 25 minutes. Whether you re looking for a quick, satisfying lunch or a colorful side dish for your next summer gathering, this salad hits all the marks: fresh, flavorful, and super easy to throw together. The combination of cheese tortellini, crisp veggies, tangy pepperoncini, and hearty salami creates a balanced bite every single time.

When I first tried this Tuscan Tortellini Pasta Salad Recipe, I was surprised at how well it holds up-even after sitting in the fridge overnight, the flavors just get better! It s perfect for meal prep because you can make it ahead without losing that bright, fresh taste. Plus, I love how versatile it is; you can tweak the ingredients to what you have on hand and still get a satisfying salad that everyone in my family goes crazy for.

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Ingredients You’ll Need

These ingredients come together in perfect harmony to give you a fresh, vibrant pasta salad with layers of flavor and texture. When you shop, pick ripe cherry tomatoes and fresh mozzarella balls for that authentic taste and creamy texture.

• Frozen cheese tortellini: Cheese-filled tortellini cooks fast and adds a comforting richness.
• English cucumber: Adds a refreshing crunch without overpowering other flavors.
• Cherry tomatoes: Burst of sweetness that balances tangy and savory ingredients.
• Orange bell pepper: Delivers vibrant color and mild sweetness.
• Pepperoncini: Adds a little zing and slight heat for that classic Tuscan flair.
• Black olives: Briny goodness that deepens the salad s flavor profile.
• Fresh mozzarella balls: Creamy and soft, they melt in your mouth with every bite.
• Salami: Provides a savory, meaty contrast to the fresh veggies.
• Extra virgin olive oil: The base of the dressing; choose a good quality one for best flavor.
• White wine vinegar: Adds bright acidity to the dressing balancing the richness.
• Dried oregano: Classic herb that infuses the dressing with traditional Italian vibes.
• Garlic: Minced fresh for a punch of aromatic intensity.
• Red pepper flakes: Adjust to your preferred heat level in the dressing.
• Kosher salt and black pepper: To season everything perfectly.

Variations

I like to toss around a few personal tweaks depending on the season or what pantry staples I have on hand. Feel free to play with this Tuscan Tortellini Pasta Salad Recipe to suit your mood and dietary needs.

• Vegetarian Version: Skip the salami and add more olives or artichoke hearts for that umami punch.
• Spicy Kick: Increase red pepper flakes or add chopped jalapeños if you like it zesty like I sometimes do.
• Cheese Swap: If fresh mozzarella is too pricey, diced regular mozzarella or even feta cheese make tasty substitutes.
• Protein Boost: Toss in grilled chicken or chickpeas for a heartier salad perfect for lunch.

How to Make Tuscan Tortellini Pasta Salad Recipe

Step 1: Cook the Tortellini Perfectly

Bring a large pot of salted water to a rolling boil and cook your frozen cheese tortellini according to the package directions – usually about 7-9 minutes. The trick here is not to overcook; you want it tender but still holding shape. Once done, drain immediately and add the warm pasta to a large bowl, then toss with half of your dressing to prevent sticking and to start soaking up those delicious flavors.

Step 2: Mix the Dressing and Toss Everything Together

While the pasta is cooking, combine your extra virgin olive oil, white wine vinegar, oregano, garlic, red pepper flakes, salt, and black pepper in a mason jar. Seal it tight and shake vigorously until emulsified. Pour about half of this dressing over the warm tortellini and toss well. Then add all the veggies, olives, mozzarella, salami, and pepperoncini to the bowl. Toss gently until everything is well coated with the remaining dressing or hold off if you plan to serve later.

Step 3: Chill and Serve

If you’re serving immediately, go ahead and toss with the rest of the dressing for a fresh, vibrant flavor. Otherwise, cover and refrigerate it – I ve found that letting it chill for a few hours or overnight truly deepens the taste. Just add the remaining dressing before serving if you reserved some. Remember, the tortellini pasta salad is fantastic served cold or at room temperature, making it super versatile.

How to Serve Tuscan Tortellini Pasta Salad Recipe

Garnishes

I like to add a sprinkle of freshly chopped basil or parsley on top for color and an extra layer of fresh herbal brightness. You could also shave some Parmesan or Pecorino Romano over the top if you want to dial up the cheesy goodness. A few cracks of fresh black pepper right before serving never hurts either!

Side Dishes

This pasta salad pairs incredibly well with grilled chicken or crisp garlic bread. For a light meal, a simple green salad with lemon vinaigrette complements the richness of the tortellini salad. When I bring this salad to a picnic, I always pack some crusty Italian bread and fresh fruit for a perfect balance.

Creative Ways to Present

For a party, try serving the Tuscan Tortellini Pasta Salad Recipe in a large hollowed-out bell pepper or tomato bowl for a stunning presentation. Alternatively, layering it in clear glass bowls or jars makes for a fun and pretty individual serving idea. I once served it with colorful edible flowers sprinkled on top and it was a huge hit!

Make Ahead and Storage

Storing Leftovers

After enjoying your Tuscan Tortellini Pasta Salad, store leftovers in an airtight container in the fridge. It keeps well for up to 3 days, and you ll notice the flavors only improve as it sits. Just be sure to add any reserved dressing after reheating or before serving again to keep that fresh zing.

Freezing

I generally don t recommend freezing this particular pasta salad because the fresh veggies and cheese can get watery or change texture. It s best enjoyed fresh or refrigerated. If you want to prep ahead, just keep dressing and salad separate and combine when ready to eat.

Reheating

If you want to eat this salad warm, you can reheat just the tortellini part in the microwave or on the stove, then toss with fresh veggies and dressing afterward. But honestly, it s best served cold or at room temperature-it s one of the things that makes this Tuscan Tortellini Pasta Salad Recipe so refreshing and easy.

FAQs

Final Thoughts

This Tuscan Tortellini Pasta Salad Recipe has become a staple in my kitchen whenever I want something that s quick, comforting, and impressively fresh. It s one of those recipes I turn to when I have guests, or even just a busy weekday when I need a delicious meal without hours of prep. I hope you enjoy it just as much as my family does-don t be surprised if it becomes your go-to pasta salad too!

Tuscan Tortellini Pasta Salad Recipe

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• Author: Mia
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 10 servings
• Category: Pasta Salad
• Method: Stovetop
• Cuisine: Italian

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Description

This Tuscan Tortellini Pasta Salad is a vibrant and flavorful dish that combines tender cheese tortellini with fresh vegetables, savory salami, and creamy mozzarella, all tossed in a zesty homemade Italian dressing. Perfect for a quick lunch or a festive side dish, it comes together in just 25 minutes and tastes even better the next day.

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Ingredients

Units USM Scale 1x2x3x

Pasta and Salad

• 20 ounces frozen cheese tortellini
• 1 English cucumber, cut into quarters and sliced
• 16 ounces cherry tomatoes, halved
• 1 orange bell pepper, chopped
• 2 tablespoons chopped pepperoncini
• 6 ounce can black olives, drained and halved
• 8 ounces fresh mozzarella balls, cut into bite size pieces
• 8 ounces salami, chopped

Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, to taste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

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Instructions

1. Cook Tortellini: Bring a large pot of water to a boil. Cook the frozen cheese tortellini according to the package directions, usually about 10-12 minutes until tender but not mushy. Drain thoroughly and transfer immediately to a large serving bowl.
2. Prepare Dressing: While the pasta cooks, combine the extra virgin olive oil, white wine vinegar, dried oregano, minced garlic, red pepper flakes, kosher salt, and freshly ground black pepper in a pint size mason jar. Seal tightly and shake vigorously to emulsify the dressing.
3. Toss Pasta with Dressing: Pour half of the dressing over the warm drained tortellini and toss well to coat evenly. This helps prevent the pasta from sticking together as it cools.
4. Add Vegetables and Meats: Add the sliced English cucumber, halved cherry tomatoes, chopped orange bell pepper, chopped pepperoncini, halved black olives, bite-size mozzarella pieces, and chopped salami to the bowl with tortellini. Toss gently until all ingredients are well combined and coated with the dressing.
5. Final Dressing and Serving: If serving immediately, toss the salad with the remaining dressing before plating. For best flavor when serving the next day, cover the salad and refrigerate. Toss with the reserved dressing just before serving to preserve freshness and texture.

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Notes

• Do not overcook the tortellini, as it will become mushy and fall apart when tossed with the dressing and ingredients.
• Immediately toss the drained pasta with half of the dressing to keep it from sticking and to infuse flavor from the start.
• This salad tastes even better the next day after the flavors have melded. Prepare ahead using half the dressing and refrigerate, then add the rest before serving.
• Fresh mozzarella balls cut into bite-sized pieces are preferred for their creamy texture and flavor. Mozzarella cubes can be used as a budget-friendly substitute.

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Nutrition

• Serving Size: 1 cup
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 30 mg