Take your pasta salad game to the next level with this Tortellini Pasta Salad. Just combine cheese tortellini, pepperoni, cheese, mixed veggies, and pine nuts and toss all of that with a bold red wine vinaigrette. A new go-to for lunch? Dinner? Get-togethers? Yes, all of the above!
Tortellini Pasta Salad:
I’m back today to share another winning pasta salad recipe with you. This time we’re making this crazy delicious Tortellini Pasta Salad. As you may know, I’m a huge fan of pasta/macaroni salad. Over the years I’ve posted more than a dozen pasta salad recipes on IBC. I’ve collected all of them for you HERE.
I’m especially excited to add this recipe to my collection because this is the first time I’ve used tortellini in a pasta salad. It’s a game-changer. Pasta is wonderful, of course, but cheese-filled pasta is even better!
I put this particular recipe together using classic pasta salad mix-ins: tomatoes, olives, cucumbers, cheese, pepperoni, nuts, onion, and pepperoncini. This combination hits all the flavors and textures that I love. However, this recipe is user-friendly so you can add whatever you love or have on hand.
My only warning to you is that if you have a big bowl of this sitting in your refrigerator (like I currently do), it’s going to be super hard not to eat it for every meal. Trust me, I can hear the pasta salad calling my name as I write this. It’s that tasty!
Now that you’ve been warned, let’s whip up a batch.
How to Make Tortellini Pasta Salad:
Start by cooking the pasta. I prefer the tortellini pasta that you can find in the refrigerator section of the grocery store. It’s typically near the deli or specialty cheese section.
Cook the pasta in boiling water according to the package directions until the pasta is al dente. (For me, this was between 6 and 7 minutes.) Then, drain the pasta and run cold water over it. This stops the cooking process and also prevents the tortellini from sticking together.
Next, chop all of the other ingredients so they’re ready to toss in the salad. When possible, I like to make everything around the same size. The exceptions are intensely flavored things, such as olives, pepperoncini, and onions. Again, use what you love.
Once everything is chopped, you’re ready to make the dressing. Just toss everything in a bowl and whisk to combine. I recommend using flake sea salt and freshly ground black pepper. You can add as much as you like.
Finally, put everything in a large bowl and gently stir to distribute all of that goodness.
You’ll want to let this Tortellini Pasta Salad hang out in the refrigerator for a couple of hours before serving so the flavors can combine and some of the dressing can soak in the pasta. (Of course, all of us cooks know it’s OK to sample a little bowl before putting the salad away to cool.)
And that’s it! Your Tortellini Pasta Salad is ready to serve!
This pasta salad recipe is one that I’m sure to come back to time and time again. I hope you and your family and guests like it as much as I do.
Want more pasta salad recipes? Try these:
- Pine Nut and Arugula Pesto Pasta Salad
- Southwest Pasta Salad Recipe
- Classic Pasta Salad
- BLT Pasta Salad
- Ramen Noodle Pasta Salad
- California Cobb Pasta Salad
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Tortellini Pasta Salad:
Tortellini Pasta Salad
- 20 ounces cheese tortellini
- 1 1/2 cups cherry tomatoes - halved
- 1 1/2 cup olives - halved or whole
- 1 cup chopped cucumbers
- 1 cup chopped pepperoni
- 1 cup mozzarella pearls
- 1 cup chopped sharp provolone cheese
- 1 cup roughly chopped pepperoncini - drained
- 1/2 cup pine nuts
- 1/4 cup diced red onion
- Begin by cooking the tortellini according to the directions on the package. The pasta should be al dente. Drain and rinse with cold water.
- Place the cooked tortellini in a large bowl and then top with the remaining ingredients.
- Next, in a small bowl, add the salad dressing ingredients and whisk together.
- Pour the dressing over the pasta salad and stir gently with a large spoon to combine. Refrigerate 2-3 hours before serving.