If you’re on the hunt for a pasta salad that’s bursting with flavor but still feels light and fresh, this Tuscan Tortellini Pasta Salad Recipe is a total winner. I love this because it combines cheesy tortellini, savory salami, and vibrant olives with a tangy balsamic dressing that ties everything together beautifully. It’s one of those recipes you can bring to a picnic, whip up for a quick lunch, or serve as a hearty side at a dinner party, and it always gets compliments.
When I first tried this salad, I was blown away by how the flavors just danced on my palate – the sweetness of the balsamic glaze with a hint of heat from red pepper flakes, paired with creamy mozzarella and fragrant basil. This Tuscan Tortellini Pasta Salad Recipe is not just delicious; it’s versatile, easy to make ahead, and perfect for anyone who wants a pasta salad that feels a little extra special without extra effort.
Why You’ll Love This Recipe
- Bursting with Classic Tuscan Flavors: Every bite combines salami, olives, and sun-dried tomatoes for an authentic Mediterranean vibe.
- Quick and Easy to Make: Ready in under 30 minutes, perfect for busy weeknights or last-minute gatherings.
- Super Versatile: Serve it chilled, at room temperature, or even as a side to grilled meats or seafood.
- Great Make-Ahead Salad: Holds up beautifully in the fridge, making your meal prep a breeze.
Ingredients You’ll Need
These ingredients come together in perfect harmony — I love how the salty salami balances the sweetness of the balsamic glaze, and the fresh basil adds that final pop of color and flavor. Make sure to pick good quality tortellini and olives; it really makes a difference.
- Olive oil: Use a good-quality extra virgin olive oil for smooth richness.
- Balsamic glaze: Adds a sweet and tangy punch that’s signature to this salad.
- Garlic: Freshly grated for a mild, aromatic bite.
- Italian seasoning: A blend of herbs that instantly adds Tuscan flavor.
- Kosher salt: To taste, helps bring all the flavors together.
- Freshly ground black pepper: Adds just enough heat and depth.
- Red pepper flakes: Optional, but I love a little kick!
- Cheese-filled tortellini: The star of the dish, tender and flavorful.
- Baby spinach: Adds freshness and a touch of green.
- Cherry tomatoes: I like a mix of colors for visual appeal and sweetness.
- Tuscan hard salami: Thin strips provide savory depth.
- Mozzarella pearls: Creamy bites that melt in your mouth.
- Italian olives: Pitted and sliced for briny goodness.
- Sun-dried tomatoes packed in oil: Adds chewy, intense flavor.
- Tuscan cheese blend: A shaved mix of parmesan, Romano, and asiago for sharpness.
- Fresh basil leaves: Loose and fragrant to finish it all off.
Variations
I love switching things up depending on what’s in season or what I have on hand. This Tuscan Tortellini Pasta Salad Recipe is super flexible, so feel free to lean into the extras you enjoy most or make it fit your dietary needs.
- Vegetarian Version: Swap the salami for roasted mushrooms or grilled artichokes; it’s still hearty without the meat.
- Spicy Kick: Add more red pepper flakes or a splash of hot sauce for when you’re craving a little heat.
- Cheese Alternatives: Try fresh goat cheese or feta for a different creamy texture and tang.
- Seasonal Veggies: Toss in roasted bell peppers or grilled zucchini for added color and nutrition.
How to Make Tuscan Tortellini Pasta Salad Recipe
Step 1: Whip Up the Dressing
Grab a glass jar with a tight lid (I love using mason jars), then pour in the olive oil, balsamic glaze, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Give it a good shake until everything’s combined and the dressing is smooth. This easy vinaigrette brings all the Tuscan flavors forward and makes the salad irresistible.
Step 2: Cook and Cool the Tortellini
Bring a large pot of salted water to a boil and add the cheese-filled tortellini. Cook according to the package directions – usually about 3 to 5 minutes – until they float and are tender yet firm. I like to rinse them under cold water right after draining to stop the cooking and keep them nice and plump for the salad.
Step 3: Toss All the Salad Ingredients
In a large bowl, combine your cooled tortellini with baby spinach, cherry tomatoes, sliced olives, salami strips, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves. Pour about half the dressing over and gently toss to evenly coat without crushing anything. This is where everything starts to come together — watch those colors and textures blend!
Step 4: Serve and Garnish
Transfer to a pretty serving bowl or platter and drizzle any remaining dressing on top or serve it on the side for extra flavor boosts. Add a few more fresh basil leaves and a fresh crack of black pepper to finish. It looks gorgeous and tastes even better!
Pro Tips for Making Tuscan Tortellini Pasta Salad Recipe
- Don’t Skip the Cold Water Rinse: It stops the cooking instantly and keeps your tortellini from sticking together in the salad.
- Shake Your Dressing Just Before Use: The oil and seasonings can settle, so give it a good shake for even flavor every time.
- Use Fresh Basil at the End: Adding it just before serving keeps its aroma and bright color vibrant.
- Avoid Over-Tossing: Be gentle when mixing to keep your tomatoes and mozzarella intact and your salad looking appetizing.
How to Serve Tuscan Tortellini Pasta Salad Recipe
Garnishes
I usually garnish my salad with extra fresh basil leaves and a light sprinkle of freshly cracked black pepper—just enough to give it a pop without overwhelming the delicate flavors. Sometimes, I even add a touch of shaved parmesan for an elegant finishing touch that my family gobbles up every time.
Side Dishes
This Tuscan Tortellini Pasta Salad Recipe pairs beautifully with grilled chicken, roasted vegetables, or a simple garlic bread. On warmer days, I love serving it alongside a crisp glass of white wine and fresh fruit for a light, balanced meal.
Creative Ways to Present
For special gatherings, I like to present this salad in individual clear glasses or small mason jars so everyone can appreciate the colorful layers of pasta, veggies, and cheese. It’s an easy way to make it feel extra festive and convenient to serve buffet style.
Make Ahead and Storage
Storing Leftovers
I store any leftover pasta salad in an airtight container in the refrigerator, and it stays fresh and flavorful for 3 to 4 days. Just give it a gentle stir before serving to redistribute the dressing and flavors.
Freezing
I generally don’t recommend freezing this Tuscan Tortellini Pasta Salad Recipe because the fresh veggies and cheese can get mushy when thawed. It’s definitely best enjoyed fresh or stored in the fridge for just a few days.
Reheating
Since this salad is best served cold or at room temperature, reheating isn’t really necessary. If you want it slightly warmer, just let it sit out at room temp for 15 minutes, and it tastes just as delicious without losing texture.
FAQs
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Can I use frozen tortellini in this recipe?
Absolutely! Just make sure to cook the frozen tortellini according to package instructions and rinse with cold water before adding it to the salad. This will help keep the pasta from sticking and maintain the best texture.
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How long can I store this Tuscan Tortellini Pasta Salad Recipe in the fridge?
Once made, it stays fresh in an airtight container for up to 3 to 4 days. Beyond that, the fresh herbs and vegetables may start to wilt, but it’s perfect for meal prep during the week.
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What can I substitute for the Tuscan hard salami?
If you prefer, you can swap the salami for prosciutto, pepperoni, or even omit the meat for a vegetarian version. Roasted or grilled veggies also make a great addition if you’re skipping the meat entirely.
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Can I prepare the dressing ahead of time?
Yes! The dressing actually tastes better when it has time to meld. You can make it a day ahead, store it in the fridge, and just give it a good shake before tossing with your salad ingredients.
Final Thoughts
This Tuscan Tortellini Pasta Salad Recipe holds a special place in my recipe box because it strikes that perfect balance between simple and sophisticated — the kind of salad that looks gorgeous, tastes incredible, and never feels like you’re settling for boring food. I hope you enjoy making it as much as my family does, and that it becomes your go-to for warm-weather meals or anytime you need a crowd-pleaser that’s as pretty as it is delicious.
Print
Tuscan Tortellini Pasta Salad Recipe
- Prep Time: 14 minutes
- Cook Time: 10 minutes
- Total Time: 24 minutes
- Yield: 16 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Tortellini Pasta Salad is a vibrant and flavorful dish incorporating cheese-filled tortellini, Tuscan-style hard salami, fresh baby spinach, cherry tomatoes, mozzarella pearls, olives, sun-dried tomatoes, and a blend of Tuscan cheeses. Tossed in a tangy balsamic vinaigrette infused with garlic, Italian seasoning, and a hint of red pepper flakes, this pasta salad delivers a perfect balance of savory, fresh, and tangy flavors ideal for a light lunch, picnic, or a side dish at dinner.
Ingredients
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 or hard salami of choice, sliced into thin strips
- 8 ounces mozzarella pearls
- 5 ounces blended pitted Italian olives, sliced in half
- 1/3 heaping cup thinly sliced sun-dried tomatoes packed in oil
- 3/4 cup Tuscan cheese blend (shaved Parmesan, Romano, and Asiago cheese)
- 1 cup loose small to medium fresh basil leaves
Instructions
- Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, combine olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes. Seal the jar and shake vigorously until all ingredients are well combined and emulsified.
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package directions until al dente. Once cooked, drain in a colander and rinse with cold water to stop the cooking process and cool the pasta.
- Prepare the Salad Ingredients: While the tortellini cooks, wash and halve the cherry tomatoes, slice the salami thinly, halve the pitted Italian olives, thinly slice the sun-dried tomatoes if needed, and loosely pack the basil leaves.
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled tortellini with baby spinach, halved cherry tomatoes, Italian olives, sliced salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves.
- Toss with Dressing: Shake the vinaigrette again and pour about half of it over the salad. Gently toss the ingredients to ensure an even coating without breaking the delicate components.
- Serve: Transfer the salad to a serving bowl or platter. Drizzle with a little more of the vinaigrette if desired or serve it on the side for guests to add more dressing to taste. Garnish with extra fresh basil leaves and freshly ground black pepper to finish.
Notes
- Nutrition Disclaimer: All information presented is intended for informational purposes only and is a general guideline. Consult a certified nutritionist for personalized advice.
- The salad can be made a few hours ahead, but add the dressing shortly before serving to maintain freshness and texture.
- For a vegetarian option, omit the salami or substitute with roasted red peppers or artichokes.
- Ensure tortellini is thoroughly cooled before mixing with greens to avoid wilting.
Nutrition
- Serving Size: 0.75 cup
- Calories: 300
- Sugar: 3 g
- Sodium: 772 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 36 mg
