Easy Italian Tortellini Pasta Salad
A bright, easy-to-make tortellini pasta salad with tomatoes, cucumber, olives, mozzarella, salami, and a Parmesan Italian dressing.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 20 oz package refrigerated tortellini (spinach and cheese)
- 1 pint cherry tomatoes chopped in half
- 1 large cucumber diced
- 1/2 cup olives sliced
- 1/2 cup mozzarella cheese balls
- 1/2 cup Italian salami cubed
- 1 cup Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- Bring a large pot of salted water to a boil and cook the refrigerated tortellini according to package directions until al dente; drain and rinse under cold water to stop cooking.
- In a large mixing bowl, combine the drained tortellini with halved cherry tomatoes, diced cucumber, sliced olives, mozzarella balls, and cubed Italian salami.
- In a separate small bowl, whisk together the Italian salad dressing, grated Parmesan, sesame seeds, paprika, celery seed, and garlic powder until smooth.
- Pour the dressing over the tortellini mixture and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 3 hours or overnight to allow flavors to meld before serving.
Notes
- Use refrigerated tortellini for best texture.
- Rinse pasta with cold water to cool quickly and prevent sticking.
- Refrigerate at least 3 hours for best flavor.
- Adjust seasoning to taste before serving.