Tuscan Tortellini Pasta Salad Recipe

I absolutely love this Tuscan Tortellini Pasta Salad Recipe because it s that perfect mix of hearty and fresh-cheese-filled tortellini mingling with salty olives, sun-dried tomatoes, and that punchy balsamic vinaigrette just hits all the right notes. Whether you re packing a picnic, bringing something to a potluck, or just craving an easy weeknight dinner, this salad is always a crowd-pleaser in my house.

When I first tried this recipe, I was hooked by how effortlessly it comes together in under 30 minutes, but still feels special enough to impress guests. You ll find that the combination of creamy mozzarella pearls with the sharp Tuscan cheese blend and spicy salami makes every bite exciting. Trust me, this Tuscan Tortellini Pasta Salad Recipe is one you ll want in your regular rotation.

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Ingredients You’ll Need

The magic of this Tuscan Tortellini Pasta Salad Recipe lies in the balance of simple, flavorful ingredients that come together beautifully. When shopping, look for high-quality cheese tortellini and sun-dried tomatoes packed in oil for extra richness.

• Olive oil: Use good quality extra virgin olive oil for the best flavor in your dressing.
• Balsamic glaze: If you can t find balsamic glaze, a good balsamic vinegar reduction works as a substitute.
• Garlic: Freshly grated gives a warmer, stronger taste than pre-minced garlic.
• Italian seasoning: A simple blend of herbs that adds an Italian flair without fuss.
• Kosher salt: Essential for seasoning-adjust to your taste.
• Black pepper: Freshly ground to bring out more aroma and spice.
• Red pepper flakes: Adds just a touch of heat; feel free to tweak the amount based on your preference.
• Cheese-filled tortellini: Fresh or refrigerated tortellini works best for texture.
• Baby spinach: Adds a lovely pop of green and freshness.
• Cherry tomatoes: A mix of colors is not just pretty but adds a sweet, juicy burst.
• Tuscan hard salami: Thinly sliced for a savory, meaty component; you can substitute with another hard salami if you prefer.
• Mozzarella pearls: Creamy and mild, they balance the tangier ingredients perfectly.
• Italian olives: Pitted and halved for zest and brininess.
• Sun-dried tomatoes: Miraculously boost the salad with a chewy, intense tomato flavor.
• Tuscan cheese blend: A combination of Parmesan, Romano, and Asiago-adds a sharp and nutty finish.
• Fresh basil leaves: Loose and fragrant, these bring everything together with bright herbal notes.

Variations

I love how flexible the Tuscan Tortellini Pasta Salad Recipe is, and I often mix it up depending on the season or what s in my fridge. Don t hesitate to add your favorite veggies or swap out meats to make this salad truly your own.

• Add grilled chicken or shrimp: For more protein, these additions keep it light but satisfying-my family especially appreciates this on busy nights.
• Make it vegetarian: Skip the salami and toast some pine nuts or add chickpeas for texture and protein.
• Use different cheese tortellini: Spinach or mushroom-filled tortellini make a great twist.
• Seasonal veggie boost: Try roasted red peppers, artichoke hearts, or zucchini ribbons for more color and crunch.

How to Make Tuscan Tortellini Pasta Salad Recipe

Step 1: Whisk Together the Lively Vinaigrette

Start by adding olive oil, balsamic glaze, freshly grated garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes to a jar with a tight lid. Shake it up vigorously until everything s combined and slightly thickened-this dressing packs the personality your salad deserves. I like to make this first so the flavors have time to meld while I prep the rest.

Step 2: Cook and Chill the Tortellini

Bring a large pot of salted water to boil and cook your cheese-filled tortellini according to the package instructions-usually around 8 to 10 minutes. The key here is not to overcook; you want that pasta tender but still with a slight bite. Once cooked, drain and rinse with cold water to stop the cooking and cool the pasta down-this also helps the salad stay fresh when tossed.

Step 3: Toss All the Fresh Ingredients

Into a large mixing bowl, add your cooled tortellini, baby spinach, halved cherry tomatoes, salami strips, mozzarella pearls, halved Italian olives, sun-dried tomatoes, the Tuscan cheese blend, and fresh basil leaves. Pour about half of your beautifully shaken dressing over the bowl and gently toss everything to combine-don t rush or you ll bruise the basil and crush the juicy tomatoes.

Step 4: Serve with Style and Extra Zing

Transfer your salad to a pretty serving bowl or platter, then drizzle a touch more of the balsamic dressing on top for shine and an extra flavor boost. Garnish with additional fresh basil leaves and a sprinkle of freshly ground black pepper. Sometimes I like to serve the remaining dressing on the side so everyone can customize their salad exactly how they like it.

How to Serve Tuscan Tortellini Pasta Salad Recipe

Garnishes

I always add a few fresh basil leaves on top and a light sprinkle of freshly ground black pepper just before serving-these simple garnishes bring freshness and a little peppery kick that wakes up the whole salad. Sometimes, a little extra shaved Parmesan on top never hurts either.

Side Dishes

This salad pairs wonderfully with crusty bread or garlic breadsticks. When we have it for dinner, I often serve it alongside a simple green salad or grilled vegetables for a colorful, balanced meal.

Creative Ways to Present

For parties, I like to serve the Tuscan Tortellini Pasta Salad Recipe in a large glass bowl so the layers peek through-it looks so inviting! Another fun idea is to portion it into individual mason jars for grab-and-go picnic style servings; it s always a hit with kids and adults alike.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, but I usually keep the dressing separate or only toss half the dressing with the salad at first to prevent it from getting soggy. Leftovers taste great the next day once the flavors have had time to meld even more.

Freezing

Since this salad includes fresh ingredients like mozzarella and herbs, I don t recommend freezing it-the texture and flavors don t hold up well after thawing. It s best enjoyed fresh or within a few days refrigerated.

Reheating

You actually don t need to reheat this salad! It s best served chilled or at room temperature. If you prefer it less cold, let it sit out for 10-15 minutes before serving, but avoid reheating to keep the cheese and veggies fresh.

FAQs

Final Thoughts

I hope you enjoy making and sharing this Tuscan Tortellini Pasta Salad Recipe as much as I do-it s a simple way to bring a bit of Tuscan sunshine to your table any day of the week. I love that it s quick, colorful, and packed with flavors that never get boring. Next time you want something fresh but filling, this salad will definitely become your go-to, just like it did mine. Give it a try, and let me know how it turns out!

Tuscan Tortellini Pasta Salad Recipe

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• Author: Villerius
• Prep Time: 14 mins
• Cook Time: 10 mins
• Total Time: 24 mins
• Yield: 6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

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Description

A vibrant and flavorful Tuscan Tortellini Pasta Salad combining cheese-filled tortellini, fresh vegetables, Italian salami, mozzarella pearls, and a zesty balsamic vinaigrette. Perfect for a quick, refreshing meal or a side dish with an Italian twist.

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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 (mixed varieties preferred)
• 6 to 8 ounces Tuscan hard salami, sliced into thin strips
• 8 ounces mozzarella pearls
• 5 ounces blend of pitted Italian olives, sliced in half
• 1/3 cup thinly sliced sun-dried tomatoes packed in oil
• 3/4 cup Tuscan cheese blend (shaved parmesan, Romano, and asiago)
• 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. Secure the lid tightly and shake vigorously to combine all the ingredients into a cohesive dressing.
2. Cook the Tortellini: While preparing the other ingredients, bring a large pot of salted water to a boil. Add the cheese-filled tortellini to the boiling water and cook according to the package directions, typically about 7-9 minutes. Once cooked, drain the tortellini in a colander and rinse under cold water to cool and stop the cooking process. Let it drain thoroughly.
3. Prepare the Salad Ingredients: In a large mixing bowl, combine the cooked and cooled tortellini with baby spinach, cherry tomato halves, pitted Italian olives, sliced salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves.
4. Assemble the Salad: Give the vinaigrette a good shake again, then pour half of it over the salad mixture. Gently toss all the ingredients together until evenly coated with the dressing.
5. Serve: Transfer the salad to a serving bowl or platter. Drizzle with additional balsamic dressing as desired or serve extra dressing on the side for individual preference. Garnish with more fresh basil leaves and freshly ground black pepper before serving.

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Notes

• Be sure to rinse the tortellini under cold water after cooking to prevent it from sticking and to cool it down for the salad.
• The amount of red pepper flakes can be adjusted to taste or omitted for a milder flavor.
• Using a high-quality balsamic glaze enhances the sweetness and depth of the dressing.
• This salad can be made ahead and refrigerated; just add fresh basil right before serving to maintain its vibrancy.
• Feel free to substitute the Tuscan hard salami with any Italian cured meats like pepperoni or prosciutto for variation.

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Nutrition

• Serving Size: 1 cup
• Calories: 410 kcal
• Sugar: 5 g
• Sodium: 750 mg
• Fat: 26 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 45 mg