Tuscan Tortellini Pasta Salad Recipe

I absolutely love this Tuscan Tortellini Pasta Salad Recipe because it s like a little Italian vacation in a bowl. When I first tried this salad, I was blown away by how the flavors of the tangy balsamic glaze, creamy mozzarella pearls, and the spicy hint from salami all come together so effortlessly. It s perfect for warm weather lunches, potlucks, or anytime you want something fresh but filling.

You ll find that this dish is incredibly versatile and comes together quickly, making it a great weeknight go-to or an impressive side for gatherings. Plus, the vibrant mix of colors and textures means every bite has a little surprise – and that s what keeps my family coming back for more each time I make this Tuscan Tortellini Pasta Salad Recipe.

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Ingredients You’ll Need

The magic of this Tuscan Tortellini Pasta Salad Recipe lies in combining fresh, flavorful ingredients that complement each other perfectly. When you shop, look for quality salami and fresh basil for the best results.

• Olive oil: Use a good-quality extra virgin olive oil for the best flavor in your dressing.
• Balsamic glaze: Adds a sweet tang that perfectly balances the richness.
• Garlic: Freshly grated garlic packs a punch that dried garlic just can t match.
• Italian seasoning: A blend of herbs that brings that classic Tuscan vibe.
• Kosher salt: Helps bring out all the flavors without being too salty.
• Freshly ground black pepper: Adds a subtle heat and depth.
• Red pepper flakes: Optional but I love the slight kick they give to this salad.
• Cheese-filled tortellini: This is the base; make sure to cook according to package and cool before tossing.
• Baby spinach: Adds freshness and a mild leafy texture.
• Cherry tomato halves: I like mixing red and yellow for color and sweetness variety.
• Tuscan hard salami: Thin strips bring savory, meaty notes to the salad.
• Mozzarella pearls: Creamy bites that contrast beautifully with the acidity.
• Italian olives: A mix of kalamata and green olives work well; slice them to release their flavor.
• Sun-dried tomatoes packed in oil: Adds chewy, flavorful bursts throughout.
• Tuscan cheese blend: A mix of shaved parmesan, Romano, and asiago cheeses gives a nutty, salty punch.
• Fresh basil leaves: Toss in whole or roughly chopped for that final herbal freshness.

Variations

I like to mix things up with this Tuscan Tortellini Pasta Salad Recipe depending on the season or what I have in the fridge. It s such a flexible dish that you can tweak it easily without losing its classic charm.

• Vegetarian variation: Skip the salami and add grilled artichoke hearts or roasted red peppers for extra flavor.
• Protein boost: Add cooked chicken or chickpeas if you want it to double as a main course.
• Cheese swaps: Fresh goat cheese or feta can add a tangy twist if you re not into mozzarella.
• Seasonal veggies: In summer, I sometimes toss in grilled zucchini or asparagus for a fresh crunch.

How to Make Tuscan Tortellini Pasta Salad Recipe

Step 1: Whisk Up the Balsamic Vinaigrette

This dressing is the heart of the salad. I like to add the olive oil, balsamic glaze, grated garlic, Italian seasoning, salt, black pepper, and red pepper flakes to a glass jar with a tight lid. Give it a vigorous shake until everything s combined. You ll notice the rich aroma hit your nose right away – that s your green light that the dressing is ready to turn this salad into something special.

Step 2: Cook and Chill the Tortellini

Boil a large pot of salted water and cook your cheese-filled tortellini according to package directions-usually about 3 to 5 minutes. Don t overcook; you want them tender but not mushy. Once done, drain and rinse under cold water to stop the cooking and cool them off for the salad. This prevents the tortellini from sticking and keeps the salad nice and fresh.

Step 3: Combine All the Ingredients

In a large bowl, add the cooled tortellini, baby spinach, halved cherry tomatoes, sliced olives, thin salami strips, mozzarella pearls, sun-dried tomatoes, shaved Tuscan cheese blend, and fresh basil leaves. Pour half of your vinaigrette over the top and gently toss everything together. You want to coat everything evenly without bruising the delicate greens or squashing the tomatoes.

Step 4: Serve and Garnish

Transfer your pasta salad to a pretty serving bowl or platter. Then drizzle a little extra balsamic glaze over the top for a glossy finish. I like to garnish with extra basil leaves and a fresh crack of black pepper. Keep the remaining dressing on the side for anyone who might want a little more zing.

How to Serve Tuscan Tortellini Pasta Salad Recipe

Garnishes

I like to finish this salad with a handful of freshly torn basil leaves and a sprinkle of freshly ground black pepper. Sometimes I add a few extra shavings of Parmesan cheese on top for a touch of elegance and extra umami. These little touches really make the flavors pop and bring everything together.

Side Dishes

My go-to sides for this Tuscan Tortellini Pasta Salad Recipe are crusty garlic bread or a light Italian antipasto platter with marinated veggies and cheeses. This salad also pairs wonderfully with grilled chicken or shrimp if you want to serve it as a main dish.

Creative Ways to Present

For special occasions, I like serving this salad in individual mason jars layered beautifully with tortellini, veggies, and a drizzle of dressing on top. It s a fun and portable way to serve guests. Or, try plating it in colorful ceramic bowls for a rustic, Tuscan-inspired vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I find the salad flavors deepen overnight, but I recommend storing the dressing separately if you plan to keep it longer, to avoid soggy greens and tortellini.

Freezing

I don t usually freeze this salad because the fresh greens and cheese don t freeze well. If you want to prep ahead, freeze the cooked tortellini separately without dressing and combine everything fresh when you’re ready to serve.

Reheating

This salad is best served cold or at room temperature, so reheating isn t really necessary. If you want to warm the tortellini, do so before tossing it with the other ingredients and dressing to keep everything fresh and vibrant.

FAQs

Final Thoughts

This Tuscan Tortellini Pasta Salad Recipe has become a personal favorite, not just for its incredible flavor but because it brings my family together around the table. I love how easy it is to make and how it feels like a little celebration with every bite. If you re looking for a recipe that s effortless, delicious, and packed with fresh Italian flavors, give this a try-you won t regret it!

Tuscan Tortellini Pasta Salad Recipe

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• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 16 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

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Description

This Tuscan Tortellini Pasta Salad is a vibrant and flavorful Italian-inspired dish combining cheese-filled tortellini, fresh baby spinach, cherry tomatoes, salami, mozzarella pearls, olives, sun-dried tomatoes, and a blend of Tuscan cheeses. Tossed in a tangy homemade balsamic vinaigrette with garlic and Italian seasoning, it makes a perfect make-ahead salad for gatherings or as a refreshing meal on its own.

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Ingredients

Units USM Scale 1x2x3x

For the Dressing:

• 1/2 cup olive oil
• 1/3 cup balsamic glaze
• 2 small cloves garlic, grated
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (more or less to taste)

For the Pasta Salad:

• 20 ounces cheese-filled tortellini
• 2 (generous) handfuls baby spinach
• 2 cups cherry tomato halves (a mix of varieties recommended)
• 6 to 8 ounces Tuscan hard salami or hard salami of your choice, sliced into thin strips
• 8 ounces mozzarella pearls
• 5 ounces blend of pitted Italian olives, sliced in half
• 1/3 cup (heaping) thinly sliced sun-dried tomatoes packed in oil
• 3/4 cup Tuscan cheese blend (shaved Parmesan, Romano, and Asiago cheeses)
• 1 cup small to medium basil leaves, loosely packed

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Instructions

1. Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, add olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes (to taste or omit if preferred). Secure the lid and shake vigorously to combine all ingredients into a smooth dressing.
2. Cook the Tortellini: While preparing other ingredients, bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package instructions until al dente. Drain the tortellini and rinse it under cold water to cool and stop cooking. Drain thoroughly.
3. Assemble the Salad: Transfer the cooked and cooled tortellini to a large mixing bowl. Add the baby spinach, cherry tomato halves, pitted Italian olives, salami strips, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves into the bowl.
4. Toss with Dressing: Shake the vinaigrette again to ensure proper emulsification. Pour half of the dressing over the salad ingredients and gently toss all components together to coat evenly without bruising the delicate leaves and cheeses.
5. Serve and Garnish: Transfer the tossed pasta salad into a serving bowl or platter. Drizzle with additional balsamic dressing as desired or offer dressing on the side for extra flavor. Garnish the salad with more fresh basil leaves and a sprinkle of freshly ground black pepper before serving.

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Notes

• For best flavor, make the salad a few hours ahead to allow the ingredients to marinate in the dressing.
• If sun-dried tomatoes are packed in oil, drain excess oil before adding to control salad moisture.
• Use a mix of cherry tomatoes (red, yellow, orange) to add color and varied sweetness.
• Adjust the amount of red pepper flakes based on your preferred spice level or omit entirely if sensitive to heat.
• This salad can be stored in the refrigerator covered for up to 2 days but is best served fresh.
• Nutrition information is an estimate and should be used as a guideline only.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 25 mg