Italian Tortellini Pasta Salad

a top down close up view of a wooden bowl of tortellini pasta salad

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This Italian Tortellini Pasta Salad is a perfect summer (or any time) side dish! Loaded with tortellini, tomatoes, olives, cheese, salami, artichoke hearts, and fresh basil, all tossed in a tangy parmesan garlic dressing.


Units Scale


  • 1350 g package of cheese tortellini

Italian Salad Dressing:

  • 1/2 cup oil (vegetable or canola)
  • 1/3 cup vinegar (regular white)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 clove garlic (minced)
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp ground pepper

Salad Additions:

  • 1 can pitted whole black olives
  • 1398 mL can artichoke hearts, cut into small pieces
  • 1200 g container mini bocconcini cheese, drained
  • 3/4 cup chopped dry cured salami
  • 1 1/2 cups chopped cherry tomatoes or grape tomatoes (sliced in half)
  • 1/4 cup chopped red onion
  • pepperoncini peppers (small)
  • 1/4 cup chopped fresh basil


  1. Cook the tortellini pasta according to package directions. When they are done, drain then rinse them with cold water. Set aside
  2. While the noodles are boiling, you can make the dressing.
  3. Combine the oil, vinegar, dried basil, oregano, garlic, parmesan cheese and pepper.
  4. In a large bowl toss the cooled tortellini in the dressing.
  5. Then toss in the black olives, artichoke, bocconcini cheese, salami, red onion, and pepperoncini peppers. Mix well.
  6. Chill for at least 1 hour, more is better.
  7. Make sure to stir the salad well before serving it, as the dressing tends to go to the bottom of the bowl.
  8. Then stir in the chopped fresh basil.
  9. Enjoy!

Keywords: pasta salad, tortellini pasta salad, tortellini salad, Italian salad