Tortellini Pasta Salad Recipe

Make the best Tortellini Pasta Salad with mozzarella pearls, sun-dried tomatoes, and a tangy homemade balsamic dressing. This easy recipe is perfect for summer barbecues, potlucks, or meal prep. Packed with fresh spinach, salami, and flavorful Parmesan cheese, it’s a delicious and customizable dish that’s sure to impress!

Ingredients

For the Salad:

• 20 oz. tortellini (frozen or refrigerated; see notes)
• 8 oz. mozzarella pearls (about 1½ cups)
• 7 oz. sun-dried tomatoes (drained, chopped, and patted dry)
• 2 cups baby spinach
• 2 cups diced bell pepper (red and green preferred)
• 1 cup chopped salami (or substitute pepperoni)
• ½ cup finely diced red onion
• ¾ cup Kalamata olives
• ¼ cup grated Parmesan cheese

For the Balsamic Dressing (or use up to 1¼ cups bottled dressing of choice):

• ¾ cup extra virgin olive oil
• ⅓ cup balsamic vinegar
• 3 tablespoons honey
• 3 teaspoons Dijon mustard
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Prepare the Dressing:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper in a mini food processor or jar with a lid. Blend or shake well until emulsified. Cover and refrigerate until ready to use.

1. Cook the Tortellini:

• Boil the tortellini according to the package instructions. Be careful not to overcook. Drain and transfer to a large bowl.

1. Toss with Dressing:

• While the tortellini is still warm, add ½ cup of the prepared dressing. Use a silicone spatula to gently toss until coated. Let cool for 10 minutes.

1. Combine Salad Ingredients:

• Add the mozzarella pearls, sun-dried tomatoes, baby spinach, diced bell peppers, salami, red onion, Kalamata olives, and Parmesan cheese to the tortellini. Drizzle with up to ½ cup more dressing and gently toss to combine.

1. Chill and Serve:

• Refrigerate the salad for 2-3 hours before serving. If desired, drizzle with the remaining dressing just before serving. (See notes for making this dish ahead of time.)

---

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of tangy balsamic dressing, savory salami, and creamy mozzarella is irresistible.
• Perfect for Any Occasion: Whether it’s a barbecue, potluck, or quick lunch, this pasta salad is a crowd-pleaser.
• Make-Ahead Friendly: Prepare in advance for stress-free entertaining.
• Customizable: Easily swap ingredients to suit your taste or dietary preferences.

Tips

• Cook Tortellini Al Dente: This helps the pasta hold its shape and texture when tossed with the dressing.
• Dry Ingredients Well: Pat the sun-dried tomatoes and olives dry to avoid excess moisture.
• Use Fresh Parmesan: Freshly grated Parmesan enhances the flavor of the salad.
• Chill Before Serving: Allow the salad to sit in the fridge to let the flavors meld together.

Variations and Substitutions

• Protein Options: Swap salami for grilled chicken, turkey, or plant-based protein.
• Cheese: Use crumbled feta or goat cheese instead of mozzarella pearls.
• Vegetables: Add cucumbers, cherry tomatoes, or roasted red peppers for extra variety.
• Dressing: Experiment with Italian dressing or lemon vinaigrette for a different flavor profile.

FAQs

Q: Can I make this salad a day ahead?
A: Yes! To keep it fresh, store the salad and dressing separately. Toss them together just before serving.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I use dried tortellini?
A: Yes, but adjust the cooking time according to the package instructions and ensure it’s cooked al dente.

Serving and Suggestions

• Serve as a main dish or a side alongside grilled chicken, steak, or seafood.
• Pair with garlic bread or a simple green salad for a complete meal.
• Bring to potlucks, picnics, or enjoy as meal prep for lunches throughout the week.