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Italian Tortellini Pasta Salad

Italian Tortellini Pasta Salad

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Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette!
Yields about 12 cups or 16 (¾ cup) servings.
Course Salads
Cuisine Italian
Keyword antipasto, easy, pasta, pesto, salad, side dish, summer, tortellini
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 16 servings
Calories 264
Author Laurie McNamara

Ingredients

FOR THE BASIL PESTO VINAIGRETTE:

  • 1/2 cup basil pesto or use store bought
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chili paste optional

FOR THE SALAD:

  • 18 ounces fresh tortellini cheese filled
  • sea salt
  • 3 ounces hard salami sliced
  • 3 ounces pepperoni sliced
  • 1½ cup cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 1/2 cup sliced pepperoncini
  • 1/2 cup halved Italian olives
  • 8 ounces mozzarella pearls
  • 1/4 cup toasted pine nuts
  • 2 handfuls baby arugula about 2 ounces
  • 1/4 cup crumbled Parmesan cheese
  • fresh basil for serving
US Customary - Metric

Instructions

MAKE THE VINAIGRETTE:

  • In small bowl or jar combine the pesto, vinegar, olive oil and chili paste if using.
  • Stir well to combine.

MAKE THE PASTA SALAD:

  • Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.
  • In a large mixing bowl, add in the cold cooked tortellini, tomatoes, red onion, pepperoncini, olives, mozzarella pearls, salami and pepperoni, parmesan cheese and pine nuts.
  • Add in a couple handfuls of baby arugula and drizzle with the basil pesto vinaigrette (more or less to preference) over top. Toss together one last time and serve

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
If making in advance: Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.

Nutrition

Serving: 0.75cup | Calories: 264kcal | Carbohydrates: 17g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 556mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 8mg | Calcium: 158mg | Iron: 2mg