Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette! Yields about 12 cups or 16 (¾ cup) servings.

Italian Tortellini Pasta Salad

My daughter has a J-O-B! How are we at this stage in life? When I first started blogging, she was 9 years old. NINE! Now Haileigh drives and is bagging groceries at my favorite market and butcher shop.

Of course she’s already a pro. 😉 I’d like to think it’s because she’s been in training, helping me bag my groceries since she was tall enough to see over the counter. But she likes the job so far and the people she works with. And I’m itching to go up there and take a photo of her in action. Proud mom moment! But I won’t because how embarrassing. I think bagging groceries is a great first job. But this also means after work she can pick me up bacon or a tomato or whatever ingredient I forgot earlier in the week and need for dinner. I’m so excited about this.

Italian Tortellini Pasta Salad

Speaking of excited. This antipasto tortellini pasta salad is a recipe to get excited about. Cheese filled tortellini tossed with fresh tomatoes and peppers, black olives, diced Genoa salami and ham, mozzarella and parmesan cheese. But the real, real exciting part is that this pasta salad is tossed in a 3 ingredient, basil pesto vinaigrette.

Simple with a side of easy.

Italian Tortellini Pasta Salad ingredients

To Make This Antipasto Tortellini Pasta Salad You Will Need:

for the vinaigrette:

  • basil pestoHomemade pesto is best, however you can also use store-bought.
  • white wine vinegar –  Adds tang and helps balance out the vinaigrette.
  • olive oilAlthough pesto has oil in it, you will need just a touch more to thin it out and balance flavors.
  • calabrian chili pasteAdds flavor and subtle heat. This is of course optional.

for the pasta salad:

  • cheese filled tortellini –  Use fresh tortellini (not dried) for best results.
  • Genoa salamiI used uncured salame (Fredrick’s of Meijer – not sponsored). Slice into coins and then into thin strips.
  • pepperoniSame as above. I used a pepperoni stick (Boar’s Head – not sponsored) and slice into coins and then into thin strips.
  • cherry tomatoesI personally like these so much better than grape tomatoes, but feel free to use those instead.
  • red onionSoaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
  • pepperonciniAdds mild to spicy heat and delicious tangy flavor.
  • olivesI use an Italian blend.
  • mozzarellaFor this salad I used small pearled mozzarella.
  • toasted pine nutsAdds delicious nutty flavor and crunchy texture. This is optional.
  • parmesan cheeseAdds a touch of nuttiness. Use freshly grated for best flavor.
  • baby arugulaLends delicious peppery flavor.
  • fresh torn basilFor serving. Optional.

pesto vinaigrette ingredients in jar

Make The Dressing:

In a bowl or jar, measure and add 1/2 cup basil pesto, 3 tablespoons white wine vinegar, 2 tablespoons olive oil and 1 to 2 teaspoons Calabrian chili paste. The chili paste is of course optional.

Basil Pesto Vinaigrette

Stir or whisk well to combine.

tortellini

Cook The Tortellini:

Depending on the brand you prefer, you’ll need 16 to 18 ounces. The brand I’m using only comes in 9 ounce packages – or at least my store only carries that size. So I use two.

bring a pot of water to boil

Bring a large pot of salted water to a boil.

cook, drain and rinse tortellini

Add in the tortellini, and cook according to package directions. Drain and rinse with cold water.

Add tortellini, tomatoes, onion, pepperoncini, olives, pearl mozzarella, salami, pepperoni, toasted pine nuts and parmesan to a bowl.

Build The Pasta Salad:

In a large mixing bowl, add in the cold cooked tortellini, 1-1/2 cups cherry tomatoes, 1 small red onion that has been thinly sliced, 1/2 cup sliced pepperoncini, 1/2 cup of halved Italian olives, 8 ounces mozzarella pearls, 3 ounces each hard salami and pepperoni that has been sliced into strips, 1/3 cup grated parmesan cheese and 1/4 cup toasted pine nuts.

Toss with arugula

Add in a couple handfuls of baby arugula and toss to combine.

Add dressing

Next, drizzle half of the basil pesto vinaigrette (more or less to preference) over top to coat.

Toss well to coat

Toss together, cover and refrigerate until ready to serve.

Italian Tortellini Pasta Salad

Before serving, toss with more dressing. Using tortellini is a fun alternative to traditional pasta and the dressing in this salad is SO good! I made this antipasto tortellini pasta salad and ate it with grilled chicken and asparagus, but it’s also great for potlucks or parties!

So good!

Italian Tortellini Pasta Salad

Enjoy! And if you give this Italian Tortellini Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Italian Tortellini Pasta Salad

Italian Tortellini Pasta Salad
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Yield: 16 servings

Italian Tortellini Pasta Salad

Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette!
Yields about 12 cups or 16 (¾ cup) servings.

Ingredients

FOR THE BASIL PESTO VINAIGRETTE:

  • 1/2 cup basil pesto, or use store bought
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chili paste, optional

FOR THE SALAD:

  • 18 ounces fresh tortellini, cheese filled
  • sea salt
  • 3 ounces hard salami, sliced
  • 3 ounces pepperoni, sliced
  • cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup sliced pepperoncini
  • 1/2 cup halved Italian olives
  • 8 ounces mozzarella pearls
  • 1/4 cup toasted pine nuts
  • 2 handfuls baby arugula, about 2 ounces
  • 1/4 cup crumbled Parmesan cheese
  • fresh basil, for serving

Instructions 

MAKE THE VINAIGRETTE:

  • In small bowl or jar combine the pesto, vinegar, olive oil and chili paste if using.
  • Stir well to combine.

MAKE THE PASTA SALAD:

  • Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.
  • In a large mixing bowl, add in the cold cooked tortellini, tomatoes, red onion, pepperoncini, olives, mozzarella pearls, salami and pepperoni, parmesan cheese and pine nuts.
  • Add in a couple handfuls of baby arugula and toss to combine.
  • Next, drizzle half of the basil pesto vinaigrette (more or less to preference) over top. Toss together, cover and refrigerate until ready to serve.
  • Before serving, toss with more dressing and add some fresh torn basil leaves over top.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 0.75cup, Calories: 264kcal, Carbohydrates: 17g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 556mg, Potassium: 134mg, Fiber: 2g, Sugar: 2g, Vitamin A: 314IU, Vitamin C: 8mg, Calcium: 158mg, Iron: 2mg