Tuscan Tortellini Salad Recipe

Tuscan Tortellini Salad combines cheese-filled tortellini with salami, mozzarella, olives, peppers, tomatoes, and cucumbers in a tangy Italian vinaigrette.

It’s a hearty, crowd-pleasing potluck side or light main ready in 25 minutes.

Why This Recipe Works

• Tortellini adds cheesy pasta bite without sogginess when cooked al dente.
• Italian meats and cheeses bring authentic Tuscan flavor.
• Vinaigrette coats everything evenly, improving with time.
• Fresh veggies add crunch and color.
• Make-ahead friendly for parties.

Ingredients & Prep

• 20 oz cheese tortellini (frozen or refrigerated)
• 1 English cucumber, quartered and sliced
• 16 oz cherry tomatoes, halved
• 1 orange bell pepper, chopped
• 2 tbsp chopped pepperoncini
• 6 oz black olives, drained and halved
• 8 oz fresh mozzarella balls, quartered
• 8 oz salami, chopped
• ½ cup Italian vinaigrette (or homemade below)

Homemade Dressing:

• ½ cup extra virgin olive oil
• ¼ cup white wine vinegar
• ½ tsp dried oregano
• 2 cloves garlic, minced
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ¼ tsp black pepper

Step-by-Step Instructions

1. Cook tortellini in boiling salted water per package; drain and add to large bowl.
2. Toss warm tortellini with half the dressing to prevent sticking.
3. Add cucumber, tomatoes, pepper, pepperoncini, olives, mozzarella, and salami; toss well.
4. Add remaining dressing if serving immediately, or refrigerate and add before serving.
5. Chill 2+ hours for best flavor; garnish with fresh herbs.

Flavor Variations

Storage Tips

Store covered in fridge up to 3 days. Dressing may thicken; loosen with olive oil if needed. Excellent next day as flavors meld.

FAQs

Tortellini soggy?
Cook al dente and toss immediately with dressing.

Dressing too vinegary?
Add more oil or honey; taste and adjust.

Vegetarian version?
Skip salami; add chickpeas or extra cheese.

Conclusion

Tuscan Tortellini Salad delivers bold Italian flavors in an easy, versatile dish perfect for summer gatherings or meal prep. Refreshing yet satisfying.

Tuscan Tortellini Salad Recipe

Print Recipe

A fresh, vibrant Tuscan-style tortellini salad loaded with cheese tortellini, sun-dried tomatoes, spinach, olives, and a zesty Italian dressing. Perfect for picnics, potlucks, or an easy make-ahead lunch.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 5 mins
• Total Time: 25 mins
• Yield: 6 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (20 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes, sliced
• 1 cup fresh spinach, chopped
• 1/3 cup red onion, thinly sliced
• 1/2 cup black olives or kalamata olives, sliced
• 1/2 cup mozzarella pearls (or diced fresh mozzarella)
• 1/4 cup grated Parmesan
• Dressing:
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Italian seasoning
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. Cook tortellini according to package instructions. Drain and cool completely.
• 2. In a large bowl, combine tortellini, cherry tomatoes, sun-dried tomatoes, spinach, red onion, olives, mozzarella, and Parmesan.
• 3. In a separate bowl, whisk olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, salt, and pepper.
• 4. Pour dressing over the salad and toss gently to coat.
• 5. Refrigerate at least 30 minutes to let flavors blend.
• 6. Serve chilled or at room temperature.

Notes

• Add grilled chicken for extra protein.
• Use basil pesto instead of dressing for a creamy version.
• Best served within 2–3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 5g
• Sodium: 540mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 45mg

Keywords: Tuscan tortellini salad, pasta salad, Italian pasta salad