I first made this Tortellini Pasta Salad for a chaotic family potluck one sweltering summer afternoon. I needed something that could sit out, please a crowd, and wouldn’t wilt under pressure. As I tossed the plump, cheese-filled tortellini with the salty salami, crisp veggies, and that vibrant pesto dressing, my kitchen smelled like an Italian deli meets a summer garden. The moment I took a bite—the cool, tender pasta, the savory meat, the tangy dressing—I knew I’d found my forever potluck hero. It’s more than a salad; it’s a hearty, colorful, and utterly satisfying meal in a bowl.
Why You’ll Love This Recipe
You will love this recipe because it’s a complete, flavor-packed meal that comes together with the ease of a simple salad but eats like a feast. It’s endlessly customizable, perfect for making ahead, and holds up beautifully for days, making it the ultimate solution for busy weeks, picnics, or feeding a hungry crowd. From my experience, it’s the dish that always gets emptied first, with people asking, “What’s in this dressing?” It’s hearty enough for the main course but works just as well as a vibrant side.
Ingredients
- 24 oz fresh or frozen cheese tortellini
- 1 cup chopped hard salami
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ½ cup sliced black olives
- ½ cup small mozzarella balls (ciliegine) or cubed mozzarella
- ½ cup thinly sliced red onion
- ½ cup diced red bell pepper
- ¼ cup diced green bell pepper
- ¼ cup fresh basil leaves, thinly sliced
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup freshly grated Parmesan cheese
For the Dressing:
- ½ cup zesty Italian salad dressing
- 2 tbsp prepared pesto sauce
Let’s talk about the key players. The cheese tortellini is the hearty star—use a good quality fresh or frozen variety from the refrigerated section for the best texture. For the salami, I prefer a hard salami like Genoa for its firm bite and peppery flavor; it doesn’t get soggy. The fresh basil is non-negotiable; it adds a bright, aromatic lift that dried basil can’t replicate. The dressing hack—mixing store-bought Italian dressing with pesto—is a game-changer. It creates a complex, herbaceous, and tangy coating that makes this salad sing. Trust me, don’t skip the pesto blend.(See the next page below to continue…)