Italian Tortellini Pasta Salad is an easy make-ahead appetizer or side dish that is perfect for serving at parties or a summer BBQ!
Italian Tortellini Pasta Salad
This Italian tortellini pasta salad recipe is so quick and easy to make. You can have it ready in 10 to 15 minutes! It is a great dish to serve during the hot summer months or any time of the year.
Pasta salad is a staple for potlucks and summer cookouts. This easy Italian pasta salad recipe is perfect for making a day or two ahead and letting it marinate in the fridge. I think it gets even better the longer it sits and the leftovers are awesome the next day for lunch. Seriously yummy! I hope you enjoy the Italian Tortellini Pasta Salad!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Italian Pasta Salad Ingredients
These simple Italian pasta salad ingredients can easily be adjusted to your personal preferences.
- Tortellini – I used refrigerated 3 cheese tortellini but you can use the tortellini of your choice.
- Cherry tomatoes – halved. Grape tomatoes work as well.
- Pepperoni – chopped
- Black olives – sliced
- Italian dressing
- Fresh basil – chopped
How to make Italian Tortellini Pasta Salad
To make an Italian tortellini pasta salad, first, boil the tortellini according to the package instructions. Do not overcook your pasta, you want it to be “al dente”. Once the tortellini is finished cooking, drain and run under cold water for 1 – 2 minutes. Add the cooled tortellini a large bowl, preferably one with a lid for storage.
Add the tomatoes, olives, pepperoni, and basil to the bowl and toss or stir. Then pour in the Italian dressing and toss or stir to combine.
Cover the bowl and refrigerate until you are ready to serve. Give it a good stir before serving.
You can store this pasta salad in an airtight container in the refrigerator for 3 to 5 days.
Italian Tortellini Pasta Salad
Ingredients
- 20 ounces cheese tortellini I used refrigerated 3 cheese tortellini
- 2 cups cherry tomatoes halved
- 5 ounces pepperoni chopped
- 5 ounces black olives sliced
- 1 cup Italian dressing add an extra 1/4 cup if you like more dressing
- 2 tablespoons Fresh Basil chopped
Instructions
- First, boil the tortellini according to the package instructions. Do not overcook your pasta, you want it to be “al dente”. Once the tortellini is finished cooking, drain and run under cold water for 1 – 2 minutes. Add the cooled tortellini a large bowl, preferably one with a lid for storage.
- Add the tomatoes, olives, pepperoni, and basil to the bowl and toss or stir. Then pour in the Italian dressing and toss or stir to combine.
- Cover the bowl and refrigerate until you are ready to serve. Give it a good stir before serving.
Notes
- You can store this pasta salad in an airtight container in the refrigerator for 3 to 5 days.
(Note: This recipe was originally published on June, 25th, 2019, and has been updated with a new recipe card.)
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we have made this tasty salad several times! easy and quick
Thank you for the compliment, Nina! I’m so happy to hear that you like the Italian pasta salad!
Thanks for sharing your recipe, I’m going to try it!
You are so welcome, Tracy! I hope that you enjoy it and let me know how it turns out.