This Tortellini Pasta Salad has cheese-filled tortellini with homemade balsamic dressing and Italian favorites like salami, mozzarella, spinach, peppers, olives, and more! There is no side dish recipe quite like this one!

Be sure to try my Italian Pasta Salad and Chickpea Salad recipes next!

Tortellini Pasta Salad in a glass bowl with spinach, salami, mozzarella, and more.

Tortellini Pasta Salad

This Tortellini Pasta Salad has to be one of the most satisfying pasta salad recipes out there. It’s loaded with so much amazing flavor. (And since tortellini is stuffed with delicious filling, it’s so much more fun than other pasta varieties!)

This recipe comes with my very own homemade Balsamic dressing, which is incredibly flavorful and takes this salad to the next level. 

This will definitely be the talk of the town when you bring it to your next get-together! I can’t wait for you to try it! 

Labeled ingredients for Tortellini Pasta Salad on a white surface.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook tortellini to al dente and drain. Toss with 1/2 cup dressing and let cool for 5-10 minutes, then combine with remaining salad ingredients. Add up to another 1/2 cup dressing. Cover and chill for at least 2-3 hours or overnight. Remove and drizzle with remaining dressing if desired. Toss and serve! 

Tortellini Pasta Salad in a glass bowl before and after mixing.

Pro Tips

  • Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking. 
  • Tortellini: I use Rana refrigerated Tortellini with this recipe. There are several varieties which pair well here, including cheese-filled, spinach and cheese, and chicken mozzarella.
  • Dressing: My homemade balsamic dressing is just perfect in this salad, the flavors blend really well. Italian dressing can be used instead if preferred, or a store-bought version of your choice. 
  • There is 1 + 1/4 cups dressing in this recipe, which seems like a lot, but the tortellini absorbs a surprising amount, especially as it continues to sit. Add it in increments until desired consistency is obtained.
  • Veggies: I place the diced veggies on paper towels to remove excess moisture. (To avoid a watery salad.)
  • Tomatoes: Sun dried tomatoes are used to complement the Tuscan theme in this recipe, but sliced cherry tomatoes may also be used.
  • Pepperoni makes a  great addition to this salad as well! 
  • Be sure to try my Greek Pasta Salad, Chicken Caesar Pasta Salad, and my other Pasta Salad Recipes!

Make Ahead Method

  • Cook the tortellini and toss with 1/2 cup dressing.
  • Let cool for 10 minutes, then combine with remaining ingredients. Toss with 1/4 cup more dressing. Refrigerate in an airtight container up to 1 day ahead of time.
  • When ready to serve, toss with remaining dressing. 
  • Note: If your remaining dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. 

Storage

  • Store leftovers in an airtight container and refrigerate for up to 3 days.

Tortellini Pasta Salad on a white platter with serving spoons on the side.

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Tortellini Pasta Salad in a large glass bowl with Balsamic dressing and Italian ingredients.

Tortellini Pasta Salad

Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 25 minutes
5 from 5 ratings
Servings: 10 people
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This Tortellini Pasta Salad has cheese-filled tortellini with homemade balsamic dressing and Italian favorites like salami, mozzarella, spinach, bell peppers, olives, and more!

Ingredients

US Customary - Metric

Salad

  • 20 oz. tortellini, frozen or refrigerated. See notes.
  • 8 oz. mozzarella pearls, about 1 ½ cups
  • 7 oz. Sundried tomatoes, drained, chopped, & patted dry.
  • 2 cups baby Spinach
  • 2 cups diced bell pepper, I use red and green
  • 1 cup chopped salami, can sub pepperoni
  • ½ cup finely diced red onion
  • ¾ cup Kalamata Olives
  • ¼ cup Parmesan cheese, grated

Balsamic Dressing- or up to 1 ¼ cups bottled dressing of choice

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

Instructions

  • Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
  • Boil tortellini according to package instructions, do not overcook. Drain and transfer to a large bowl.
  • Add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. Let cool for 10 minutes, then add the remaining salad ingredients along with up to ½ cup more dressing. Gently toss to combine.
  • Refrigerate for 2-3 hours. If desired, drizzle with remaining dressing prior to serving. (See notes if making 1 day ahead.)

Notes

Pro Tips
  • Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking. 
  • Tortellini: I use Rana refrigerated Tortellini with this recipe. There are several varieties which pair well here, including cheese-filled, spinach and cheese, and chicken mozzarella.
  • Dressing: My homemade balsamic dressing is just perfect in this salad, the flavors blend really well. Italian dressing can be used instead if preferred, or a store-bought version of your choice. 
  • There is 1 + 1/4 cups dressing in this recipe, which seems like a lot, but the tortellini absorbs a surprising amount, especially as it continues to sit. Add it in increments until desired consistency is obtained.
  • Veggies: I place the diced veggies on paper towels to remove excess moisture. (To avoid a watery salad.)
  • Tomatoes: Sun dried tomatoes are used to complement the Tuscan theme in this recipe, but sliced cherry tomatoes may also be used.
  • Pepperoni makes a  great addition to this salad as well! 
  • Be sure to try my Greek Pasta Salad, Chicken Caesar Pasta Salad, and my other Pasta Salad Recipes!
Make Ahead Method
  • Cook the tortellini and toss with 1/2 cup dressing.
  • Let cool for 10 minutes, then combine with remaining ingredients. Toss with 1/4 cup more dressing. Refrigerate in an airtight container up to 1 day ahead of time.
  • When ready to serve, toss with remaining dressing. 
  • Note: If your remaining dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. 
Storage
  • Store leftovers in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 10 servings in this recipe.

Nutrition

Calories: 551kcal, Carbohydrates: 47g, Protein: 21g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Cholesterol: 51mg, Sodium: 1066mg, Potassium: 877mg, Fiber: 6g, Sugar: 17g, Vitamin A: 1885IU, Vitamin C: 48mg, Calcium: 260mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Pasta, Side Dish
Cuisine: American, Italian
Author: Stephanie