This Italian Tortellini Salad Will Be the Highlight of Your Summer!

Italian pasta salad is a trendy and very popular dish at picnics and parties. This cold pasta salad with Italian dressing is enhanced 1,000 times over with cheese tortellini! It’s a quick recipe that can be made ahead of time, saving you a lot of stress when preparing for a party.

This pasta salad is fabulous because:

• It's a delight the day of and even better the next day
• Can be fully made in advance
• Easily customizable with your favorite toppings
• Quick and simple to prepare
• Full of good foods
• A hearty, comforting, and refreshing recipe

Necessary Ingredients:

• Homemade or store-bought Italian dressing
• 1 bag of 20 ounces (about 565 g) of refrigerated cheese tortellini
• 1 peeled cucumber, sliced and quartered
• 1 package of cherry tomatoes halved
• 1 jar of 6 ounces (170 g) drained black olives halved
• 1 chopped orange bell pepper
• 2 tablespoons (30 g) chopped pepperoncini
• 8 ounces (about 225 g) fresh mozzarella balls quartered
• 8 ounces (about 225 g) of sliced chopped salami
• Optional: feta cheese, parmesan, parsley…

Optional Additional Ingredients:

Feta, zucchini, pepperoni, Italian sausage, thick crispy bacon, shrimp, grilled or chopped chicken

Preparation:

1. Cook the pasta according to the package instructions, drain and let cool.
2. While the pasta cooks, cut the vegetables and cheese.
3. Mix all the ingredients.

That's it!

Some Tips:

• Do not overcook the tortellini, so they do not fall apart.
• To stop your pasta from cooking once removed from the heat, rinse with cold water and drain.
• Once the pasta is drained, immediately add to a large bowl, then mix with half of the dressing. This way, they'll have an even more piquant flavor and prevent the tortellini from sticking together.
• If serving immediately, you can add all your chopped goodies and the desired amount of remaining dressing. However, it is highly recommended to chill for at least 30 minutes. A fresh salad tastes far superior to that at room temperature, allowing the flavors to blend.
• This Italian pasta salad is excellent the next day. When preparing, gently mix all ingredients with half of the dressing, cover, and refrigerate. When serving, add the desired amount of remaining dressing and mix.
• Cover any leftovers of cold Italian pasta salad with plastic wrap or transfer them to an airtight container. Store in the refrigerator for 2-3 days.

To make a homemade dressing:

Mix olive oil, red wine vinegar, parmesan, lemon juice, and Italian spices.

Bon appétit!

Watch all the steps of the recipe in the following video: