Tortellini Salad

Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes

Tortellini Salad is an easy Italian pasta salad full of flavor! Cheese tortellini, black olives, mozzarella cheese, and pepperoni in a homemade Italian dressing.

Pasta Salad is one of the quickest and easiest side dishes to make for summer potlucks and cookouts. Try out more quick and easy Salad Recipes all summer long.

Tortellini Salad in serving bowl

There are two kinds of people at the cookout – the pasta salad people and the Potato Salad people. Until now that is! A delicious Italian trio of cheese tortellini, pepperoni, and mozzarella cheese tossed in Italian dressing, this cold pasta salad will convert the most die- hard Potato salad fans.

This simple and easy Tortellini Pasta Salad is like an antipasto salad and pasta dish all in one. Tortellini Salad comes together in just minutes, the longest part of the prep is waiting for your pasta to cook. For faster cooking tortellini, get the refrigerated kind instead of the dry or frozen pasta.

Cold pasta salads like this Tortellini Salad are the best side dishes to make ahead! Chilling your pasta salad in the refrigerator for a few hours (or overnight) before serving lets the tortellini pasta soak up all the wonderful Italian flavors.

Tortellini Salad collage

Tortellini Salad is perfect for picnics and outdoor potlucks. Just pop it into an ice chest until you are ready to serve. This pasta salad recipe can easily be doubled to feed a big crowd. If you make too much, the leftovers will stay good in the fridge for almost a week.

This Tortellini Pasta Salad can be altered in so many ways to make it exactly how you like it. From the type of pasta and Italian dressing ingredients to the veggies and cheese, the possibilities are endless. Check out the many suggestions in this post to spark some ideas!

Serve Tortellini Salad with your favorite barbecue main dishes like Grilled Chicken or Pork Chops. For a light summer lunch serve this salad with a cup of Tomato Bisque. Garnish Tortellini Pasta Salad with cherry tomatoes, fresh basil, and Parmesan cheese.


Tortellini Salad in mixing bowl


  • Jarred Veggies: Add jarred antipasto veggies to this dish like artichoke hearts, sun-dried tomatoes, Kalamata olives, or pepperoncini. 
  • Fresh Veggies: Dice up veggies like grape tomatoes, bell peppers, cherry tomatoes, red onion, and spinach for this pasta salad.
  • Meat: Instead of mini pepperonis, try diced salami, cooked Italian sausage, or leftover Baked Ham or Chicken Breast.
  • Cheese: Use different Mediterranean or Italian cheeses like feta cheese, goat cheese, fresh mozzarella cheese, or shredded parmesan cheese.
  • Italian Seasonings: Use fresh herbs and spices instead of Italian seasoning. Try fresh basil, thyme, oregano, and minced garlic as dressing ingredients.
  • Salad Dressing: Substitute Fresh Basil Pesto, Caesar dressing, bottled Italian dressing, or this Olive Garden Italian Dressing copycat. You could also substitute red wine vinegar for balsamic vinegar in the salad dressing.
  • Pasta: You can use other pasta salad favorites like rotini, penne, or elbow macaroni in this recipe. If you aren’t big on pasta, try cannellini beans or garbanzo beans instead.
Tortellini Salad on serving plate



  • Serve: You can keep Tortellini Salad at room temperature for up to 2 hours before it needs to be stored.
  • Store: Place Tortellini Salad in an airtight container and keep refrigerated for up to 5 days.
  • Freeze: You should not freeze Tortellini Salad, the salad ingredients will not thaw well and will become mushy.

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Tortellini Salad

This easy Tortellini Salad is the best Italian pasta salad! Cheese tortellini, black olives, mozzarella cheese, and pepperoni in a simple Italian dressing.
Yield 8
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 16 ounces refrigerated cheese tortellini
  • 4 ounces mini pepperoni
  • 1/4 cup sliced black olives
  • 8 ounces mozzarella cheese , diced
  • 1/2 cup extra virgin olive oil
  • 1/4 tablespoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Cook the tortellini according to the instructions, drain, rinse with cold water.
  • In a large bowl, combine tortellini pasta with the pepperoni, black olives and mozzarella cheese.
  • Whisk together the oil, vinegar, Italian seasoning, salt and pepper and toss well with the tortellini salad ingredients
  • Refrigerate for 1 hour before serving.


Calories: 458kcal | Carbohydrates: 26g | Protein: 18g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1030mg | Potassium: 68mg | Fiber: 2g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 2mg
Keyword: Tortellini Salad
Tortellini Salad collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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