Tortellini Pasta Salad – Recipes From A Pantry

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I make some version of this tortellini pasta salad all year long. It looks like it took a lot of effort, but it’s really just a handful of simple ingredients tossed together in one bowl. Great for busy weeknights, make-ahead lunches, game day and weekly meal prep.

Budget Friendly Pasta Salad

You know what? It’s also one of my favorite “shop the sales” recipes. If salami isn’t on sale, I’ll use leftover meats I have. If I spot a deal on beans, I’ll add them in instead. If I have vegetables that need using up, I toss them in. And like my other pasta salads, I love making this Italian tortellini pasta salad ahead. The flavors blend while it chills, so less cooking later and more time hanging out with friends.

Why Make This Tortellini Salad Recipe

• Ready in under 30 minutes and easy enough for beginner cooks.
• Can feed a crowd without a huge grocery bill. Win-win.
• Easy to customize with ingredients you already have.
• Travels well for picnics, BBQs, potlucks and cookouts.
• Can be served as a side dish or a complete meal.

Key Ingredient Notes and Budget-Friendly Tips

This is fairly easy to pull together. But I have some notes and variations for you plus budget friendly tips on how to make this for less.

• Cheese tortellini pasta: Fresh and frozen tortellini both work well, so I usually buy whichever is on sale. I also stick to store-brand tortellini. You can use other short pasta like ravioli, rotini, or bow ties.
• Baby spinach: Feel free to use arugula, chopped romaine, mixed greens, or skip it altogether if you prefer.
• Salami: Slice the salami small to make sure a little goes a long way. Use diced ham, leftover chicken, turkey, pepperoni or swap the meat for cooked white beans or chickpeas to stretch the budget further.
• Mozzarella: If you’re using larger mozzarella balls, cut them in half so you get a little creamy mozzarella in more bites. Skip the cheese if too expensive.
• Artichoke hearts: I love the slightly tangy flavor these add. I prefer artichokes packed in water since they soak up the dressing better. If they’re not in the budget, try chopped cucumber, bell peppers, or extra spinach instead.
• Sun-dried tomatoes: I used dry ones, but you can also find them marinated in oil. Careful as extra oil can affect the salad dressing. Cherry tomatoes or roasted red peppers are great alternatives.
• Kalamata olives: I like to halve the olives before tossing them in so a little goes a long way. Black olives are usually a more budget-friendly option.
• Italian dressing: I use store bought or homemade Italian dressing (see recipe below). Greek dressing, Caesar dressing, balsamic vinaigrette and pesto dressing work too.

How to Make Tortellini Pasta Salad

This is one of those recipes that’s wonderfully simple. Get complete ingredients list and instructions from the recipe card below.

1. Cook the pasta, without overcooking: Bring a large pot of water to a boil and cook the tortellini for 1-2 minutes less than the package directions, until al dente. Al dente helps the pasta hold up well when tossed with the other salad ingredients.
2. Make the dressing: While the pasta cooks, whisk together all the dressing ingredients except the olive oil in a large bowl. Slowly drizzle in the olive oil while whisking until combined. Set aside.
3. Add dressing and wilt spinach: Add the drained tortellini to the bowl with the dressing and spinach. Toss to coat and let the warm pasta lightly wilt the spinach.
4. Assemble the salad: Add salami, mozzarella, artichoke hearts, sun-dried tomatoes, pickled onions, olives, and basil, and toss so everything is coated in the dressing. 
5. Chill: Chill in a refrigerator for at least 20 minutes before serving. You can serve this pasta salad at room temperature or chilled.

Bintu’s Tips For Recipe Success

Although this is quick to make, I have a few tips that make a big difference.

• Do toss the warm tortellini with the dressing first, then let it cool slightly before adding the mozzarella. The pasta soaks up more flavor while it’s warm, and the mozzarella stays firm instead of getting too soft.
• Pat artichokes and sun-dried tomatoes dry before adding to the salad which keeps the dressing from getting either watered down or too oily.
• Set aside some of the dressing. Tortellini absorbs the dressing as it sits, so a quick drizzle and toss before serving works wonders. I usually make double the dressing.
• Since the dressing is pretty simple, opt for a good quality olive oil and vinegar. Choose olive oil in a dark bottle, which protect it from light and keeps it fresher longer.
• If you can, do add in the fresh basil as the flavor is awesome.

Storage

Refigerate leftover cold tortellini salad in an airtight container for up to 3 days. I think this cheese tortellini pasta salad tastes even better the next day once all the flavors have had time to meld, so make it a day ahead. Add the basil just before serving. I don’t recommend freezing as the veggies don’t hold up well.

Serving Suggestions

I find that this cold pasta salad is hearty enough to enjoy on its own, or with some fresh crusty bread. I also serve it as a side with, grilled whole chicken, grilled chicken tenders, or these grilled chicken thighs my fav grilled corn on the cob, juicy air fryer burgers, ribs, Italian pinwheels and my fresh summer fruit salad.

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