Finally, the grand assembly. In your large mixing bowl, combine the completely cooled and drained tortellini, all of your chopped vegetables, salami, olives, mozzarella, and most of the fresh basil. Pour the pesto-Italian dressing over everything. Using a large spoon or spatula, gently toss everything together until every single ingredient is glossy and coated. Finish by folding in the grated Parmesan cheese. Let the salad sit for at least 30 minutes in the fridge before serving. This resting time is non-negotiable—it allows the flavors to marry and the tortellini to soak up the dressing.
Pro Tips for Best Results
For the absolute best texture, cook the tortellini in well-salted water and shock it in an ice bath instead of just rinsing it. I fill a large bowl with ice water and plunge the drained tortellini right in after cooking. This halts the cooking instantly and keeps each piece perfectly distinct and chewy. It’s a small extra step that makes a big difference.
When adding the dressing, do it gradually. Start with about three-quarters of it, toss, and then decide if you need the rest. The tortellini and vegetables can vary in how much dressing they absorb. I’ve made the mistake of dumping it all in at once and ended up with a slightly oily salad. You can always add more, but you can’t take it away.
Let the salad rest before serving. I’ve tested eating it immediately versus letting it chill. The 30-minute (or longer) marinating time in the fridge allows the flavors to penetrate the tortellini and for the vegetables to soften just slightly, creating a much more cohesive and flavorful bite. It’s truly a make-ahead dream.
Common Mistakes to Avoid
Do not dress the salad while the tortellini are even slightly warm. The heat will cause the dressing to separate and soak in unevenly, and it can melt the cheese and make the salami greasy. I made this mistake once, and the entire salad looked oily and unappealing. Cool your pasta completely.(See the next page below to continue…)