Tortellini Pasta Salad Basil

This tortellini pasta salad is my go to for bright potluck flavors and easy weeknight meals in warmer months. It packs together plenty of texture creamy cheese and zingy dressing so every bite tastes like a little Italian getaway. The best part The recipe is so flexible you can mix and match what you have on hand and still end up with something crave worthy and satisfying.

I served this the first time at a busy family reunion when I needed something both make ahead and universally loved It quickly became a highly requested favorite no matter the season or the event

Ingredients

• Refrigerated cheese tortellini: This pasta is pillowy and rich Choose good quality, as it is the salad’s base
• Cherry tomatoes: Halve for brightness and burst of sweet flavor Look for firm and deeply colored ones
• Cucumber: Chopped adds cooling crunch Best to peel for smooth texture
• Red onion: Thinly sliced they add zing and color Choose a crisp, mild one
• Kalamata olives: Pitted and chopped offer salty punch Buy from a store with good turnover for freshness
• Fresh mozzarella balls: They add creamy pockets Pick small bocconcini packed in water
• Chopped salami or pepperoni: For hearty meatiness Opt for your favorite cured meat
• Parmesan cheese: Grated adds savory richness Buy in a wedge and grate for best flavor
• Baby spinach or arugula: Greens bring freshness Choose vibrant leaves with no wilting
• Fresh basil: Chopped infuses herbaceous aroma Pick fragrant, bright leaves
• Extra virgin olive oil: Use a fruity, robust oil for flavor foundation
• Red wine vinegar: Offers tang and sparkle Check for deep ruby color
• Dijon mustard: Gives bite and helps dressing emulsify Go for traditional Dijon
• Honey: Adds balance and slight sweetness Local is preferable
• Garlic: Freshly minced packs more punch Skip jarred garlic if possible
• Dried oregano: Lends subtle Mediterranean notes Use a fresh, aromatic batch
• Salt and pepper: Elevate and sharpen flavors Always taste and adjust to preference

Instructions

Cook the Tortellini:

Bring a large pot of salted water to a gentle boil Add the tortellini and stir so they do not stick together Cook until al dente usually just a few minutes You want them firm but not hard Drain immediately and rinse under cold water to stop the cooking This helps keep them from becoming mushy Toss the cooked pasta gently in a large bowl so they do not break apart

Make the Dressing:

Pour the olive oil red wine vinegar Dijon mustard honey minced garlic oregano and a generous pinch each of salt and pepper into a jar with a tight fitting lid Secure and shake vigorously until the ingredients become thickened and creamy This is key to getting every salad bit dressed evenly Taste and adjust for sweetness and tang If you do not have a jar just whisk well in a bowl

Dress the Warm Pasta:

Pour about half the dressing over the just cooled tortellini Gently toss so each piece is coated This not only flavors the pasta but prevents sticking Let the pasta rest for about ten minutes so it soaks up extra taste

Combine Vegetables and Cheese:

Add the tomatoes cucumber red onion olives mozzarella balls chopped salami Parmesan cheese greens and fresh basil to the big bowl with the tortellini Pour in the rest of the dressing and toss again using clean hands or a big spatula Take your time and mix softly so nothing gets bruised

Chill and Finish:

Cover the salad and refrigerate for two hours at minimum Letting it sit melds the flavors and gives everything the right texture Before serving taste again for seasoning Add another splash of vinegar pinch of salt or scatter of basil if needed It can be served straight from the fridge or allowed to come a bit closer to room temperature

Garnish and Serve:

Scatter extra basil and extra Parmesan over the top before serving if desired This last step makes it look extra fresh and inviting

Mozzarella balls are my favorite part of this salad The way they soak up the tangy dressing makes every bite so creamy Once I brought this to a spring picnic and watched a table of grown ups argue over the last scoop I will never forget how everyone wanted the corner with all the cheese

Storage Tips

Store in an airtight container in the refrigerator for up to three days Give it a good toss before serving and refresh with a splash of olive oil and vinegar to brighten it up again If you will make it ahead wait to add the greens and basil until right before eating for crispness

Ingredient Substitutions

Try whole wheat tortellini or even ravioli for a fiber boost If you need a vegetarian version skip the salami and add marinated artichokes or roasted peppers Swap mozzarella balls with cubed feta for a briny twist If you do not have cherry tomatoes go with sun dried tomatoes in oil

Serving Suggestions

Pile the salad high on a bed of extra greens for a hearty lunch Serve with grilled chicken or shrimp for a more filling dinner It is also a perfect side for summer barbecues sandwiches or a Mediterranean mezze table

Cultural Background

This pasta salad is inspired by classic Italian antipasto platters The combo of cured meats cheese briny olives and fresh herbs reflects sunny southern Italian flavor traditions While not traditional in Italy the recipe celebrates Italian American love for bold mix and match salads

Seasonal Adaptations

Use peak season tomatoes or heirloom varieties for extra sweetness In the winter sub roasted red peppers for tomatoes and swap arugula with baby kale Add sliced radishes or snap peas for springtime crunch

Success Stories

I have made this salad for bridal showers birthdays lazy weekend dinners and it always disappears quickly My neighbor told me her picky teen finally ate a salad when she made this one Feel free to add your own favorite bits and keep the tradition alive

Freezer Meal Conversion

While you can freeze the tortellini on their own the finished salad does not freeze well The veggies and cheese lose their texture If you want to prep for future meals cook and freeze the plain tortellini and assemble the rest fresh

This tortellini pasta salad will become your most requested potluck dish Trust me, everyone loves it and you’ll love making it again and again.

Recipe Q&A

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used; cook according to the package and ensure they are cooled before mixing with other ingredients.

→ What protein options work well in this salad?

Salami, pepperoni, or even grilled chicken are excellent choices for added protein and savory flavor.

→ How long can this dish be stored in the fridge?

Store in an airtight container for up to 3 days. Toss again before serving for the best flavor and texture.

→ Can I swap out the vegetables listed?

Yes, try roasted red peppers, artichoke hearts, or sun-dried tomatoes for delicious variations.

→ Is it necessary to chill the salad before serving?

Chilling allows the flavors to meld and enhances the overall taste. It can be served immediately, but chilling is recommended.