Italian Tortellini Pasta Salad
If you like a good pasta salad, our easy recipe for Italian Tortellini Pasta Salad is just what you need! Tortellini cooks quickly and is filling, too. You can easily make this into a meal.
Italian Tortellini Pasta Salad Recipe
Italian Tortellini Pasta Salad is loaded with cheese tortellini, crisp veggies, mini pepperoni, and peppery arugula, all tossed in a zesty Italian dressing. It's a make-ahead salad that holds up great in the fridge, so it's perfect for potlucks, picnics, or a side you can prep the night before.
Want to add more protein? Toss in some grilled Greek Marinated Chicken along with the salami.
Love these big Italian flavors? Try our Blackstone Chopped Italian Sandwich too!
Why You'll Love This Recipe
- Quick To Put Together - The tortellini cooks in minutes, and the rest of the salad comes together while it cools.
- Make-Ahead Friendly - Chilling time works in your favor here. The flavors get better the longer it sits.
- Big Textures - Tender pasta, crisp veggies, peppery arugula, and salty pepperoni, all in one bowl.
- Easy To Swap - Not into pepperoni or arugula? Trade them out for what you already have on hand.
- Great For A Crowd - This one travels well and holds up on a buffet table or a potluck spread.
Get all of my PASTA SALAD RECIPES here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Cheese Tortellini - Holds its shape well in a cold salad and makes this filling enough to double as a main dish. Fresh or frozen both work fine.
- Red Onion - Adds sharp bite and crunch. Swap in a milder onion if you want less punch.
- Cherry Tomatoes - Brings sweetness and color. Seeded, diced Roma tomatoes work too.
- Bell Pepper - Adds crisp freshness. A mix of colors makes the salad pop.
- Italian Parsley - Use fresh here. Dried parsley has a different flavor and won't do the same job.
- Baby Arugula - Adds a peppery bite that balances out the richer ingredients. Baby spinach is a good substitute.
- Mini Pepperoni - Adds a salty, meaty bite. Regular pepperoni cut into quarters works fine too.
- Italian Dressing - Ties everything together. Use your favorite bottled Italian dressing, or make your own.
- Shredded Parmesan - Adds a salty, nutty finish. Leave it off if you want this dairy-light.
Serve with our 3-2-1 Traeger Ribs!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cook the Tortellini - Boil the tortellini according to the package directions, then drain and rinse under cold water to stop the cooking.
- Prep the Vegetables - Halve the cherry tomatoes, slice the red onion, julienne the bell pepper, and chop the parsley.
- Combine - Toss the tortellini, vegetables, arugula, pepperoni, and parsley together in a large bowl.
- Chill - Add half the Italian dressing, toss well, cover, and refrigerate for 3 to 4 hours.
- Finish and Serve - Right before serving, add the remaining dressing and shredded parmesan, then toss again.
Recipe FAQ
Yes! You can make this a day in advance and it'll taste amazing. Sometimes the noodles absorb quite a bit of the dressing though, so I like to have some more on hand and add a little extra right before serving.
Store these in the fridge. They'll keep for at least 3-4 days. We use a big freezer baggie to store ours to save space, but a covered bowl works great too.
You can, but from experience, the pasta won't come back the same, especially with filled tortellini. I do not recommend making this with the intent of freezing it.
Serve with our Traeger Tri Tip!
Serve This With
- Traeger Smoked Wings
- Smoked Cornish Hens
- Traeger Pork Ribs
- Smoked Shotgun Shells
- Poor Man's Burnt Ends
- Smoked Ham Recipe
- Chicken Leg Quarters Recipe
More Pasta Salad Recipes
Pin For Later
Italian Tortellini Pasta Salad
This easy pasta salad recipe features cheese and spinach tortellini and lots of fresh vegetables! Perfect for a cookout or bbq, or an all-in-one easy lunch.
Ingredients
- 1 pound cheese tortellini
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, julienned
- 1 tablespoon chopped fresh Italian parsley
- 2 cups baby arugula
- ½ cup mini pepperoni
- 12 ounces Italian dressing, divided
- 1 cup shredded parmesan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Cook the tortellini according to the package directions.
- Drain well and rinse under cold water.
- Add the tortellini, red onion, cherry tomatoes, bell pepper, parsley, arugula, and mini pepperoni to a large bowl.
- Pour in half the Italian dressing and toss well. Cover and refrigerate for 3 to 4 hours.
- Right before serving, add the remaining dressing and toss again.
- Top with shredded parmesan and serve.
Notes
- Add the last bit of dressing and the parmesan right before serving so the salad doesn't turn soggy.
- Swap baby spinach for the arugula if you want a milder green.
- This salad is best the day it's made, but leftovers keep in the fridge for up to 4 days.
Nutrition Information:
Yield: 8 Serving Size: 1 Amounts Per Serving: Calories: 512Total Fat: 29gSaturated Fat: 12gUnsaturated Fat: 18gCholesterol: 62mgSodium: 1450mgCarbohydrates: 39gFiber: 3gSugar: 9gProtein: 25gNutrition data provided here is only an estimate.
