Oh, I absolutely love this Tuscan Tortellini Pasta Salad Recipe! It s one of those dishes that feels fancy but actually comes together so effortlessly-you’ll find it perfect for those busy weeknights or when you want to impress guests without breaking a sweat. The combination of cheesy tortellini, savory salami, fresh veggies, and that tangy balsamic dressing makes it irresistibly delicious every single time.
When I first tried this recipe, I was hooked immediately. It works wonderfully as a make-ahead dish for potlucks or family dinners, and it s hearty enough to stand alone but still light and fresh. Whether you re packing it for lunch or setting out a buffet, this Tuscan Tortellini Pasta Salad Recipe always gets rave reviews-and I can t wait for you to try it too!
Why You’ll Love This Recipe
- Bursting with Flavor: The balance of savory salami, fresh basil, and tangy balsamic dressing creates mouthwatering layers of taste.
- Easy Meal Prep: You can make it ahead and it tastes even better the next day, making it a time-saving winner.
- Flexible Ingredients: You can easily swap or add ingredients to suit your preferences or what s in your fridge.
- Family Favorite: My family goes crazy for this salad and it s become a staple at our summer gatherings.
Ingredients You’ll Need
Gathering the right ingredients for this Tuscan Tortellini Pasta Salad Recipe really sets you up for success. Each item brings its own little magic, and together they create that authentic Italian-inspired vibe I love.
- Olive oil: Quality extra virgin olive oil boosts the dressing with richness and depth.
- Balsamic glaze: Adds a sweet and tangy punch that perfectly complements savory flavors.
- Garlic: Fresh grated garlic gives the dressing that irresistible aroma and bite.
- Italian seasoning: A blend of herbs that bring an herby warmth throughout the salad.
- Kosher salt: Helps season everything evenly without overpowering.
- Freshly ground black pepper: Adds subtle heat and complexity.
- Red pepper flakes: Optional, but I like a little kick for contrast.
- Cheese-filled tortellini: The star pasta here-its cheesy goodness makes every bite comforting and fun.
- Baby spinach: Adds fresh, leafy greens without being overpowering or wilting too quickly.
- Cherry tomatoes: Juicy and sweet, I love mixing different colors to brighten the salad.
- Tuscan hard salami: Thin strips provide savory, meaty flavor and great texture.
- Mozzarella pearls: Melt-in-your-mouth cheese bursts that add creaminess.
- Italian olives: Adds briny depth and a little salty punch to balance.
- Sun-dried tomatoes: These bring a tangy richness packed with umami.
- Tuscan cheese blend: A blend of shaved parmesan, Romano, and asiago layered in for sharpness and a nutty touch.
- Fresh basil leaves: Bright and aromatic, they bring that unmistakable Italian freshness to finish it off.
Variations
I love how adaptable this Tuscan Tortellini Pasta Salad Recipe is! Over the years, I ve tweaked it depending on what s in the fridge or my mood, and it always turns out great. Feel free to make it your own.
- Vegetarian option: Try swapping the salami for roasted artichoke hearts or grilled vegetables for a meatless version that s just as satisfying.
- Spicy twist: Add extra red pepper flakes or a dash of hot sauce if you like a bit more heat-my husband loves it this way!
- Cheese swap: Use fresh feta or goat cheese instead of mozzarella for a tangier flavor.
- Herbs: Experiment with parsley or oregano along with the basil to change up the herbal notes.
How to Make Tuscan Tortellini Pasta Salad Recipe
Step 1: Whip Up That Delicious Vinaigrette
Start with your dressing-it s seriously the magic that ties everything together. I like making it first in a jar with a tight-fitting lid. Just add olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, black pepper, and a pinch of red pepper flakes if you want. Pop the lid on and give it a good shake until everything s combined and emulsified. It s simple, but trust me, this dressing is what makes the Tuscan Tortellini Pasta Salad Recipe shine.
Step 2: Cook and Cool the Tortellini
While the dressing is marinating, get a large pot of salted water boiling. Toss in the cheese-filled tortellini and cook according to the package directions-usually about 3-4 minutes. The key here is not to overcook; you want that perfect al dente bite. Once cooked, drain and rinse immediately with cold water. This cools the pasta and stops the cooking process, so your salad stays perfectly tender without getting mushy.
Step 3: Assemble the Salad
In a large mixing bowl, toss together the cooled tortellini, baby spinach, halved cherry tomatoes, sliced Italian olives, thinly sliced salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves. Pour half of your vinaigrette dressing over the salad and gently toss to combine so everything gets coated just right. I usually transfer it to a beautiful serving bowl or platter after tossing and drizzle a little extra balsamic glaze on top-you can also serve extra dressing on the side for folks who want more punch.
Step 4: Garnish and Serve
Finish with a sprinkle of freshly ground black pepper and more fresh basil leaves for that bright, fresh look. And voilà! That s your Tuscan Tortellini Pasta Salad Recipe, ready to enjoy. The flavors meld beautifully if you let it rest a bit, so don t hesitate to make it ahead.
Pro Tips for Making Tuscan Tortellini Pasta Salad Recipe
- Don t Skip the Cold Rinse: Rinsing the tortellini under cold water stops the cooking instantly and keeps them from sticking together or getting mushy.
- Make Dressing Ahead: I often prepare the vinaigrette a day before; it only gets better as the flavors meld.
- Balance Textures: The combination of soft tortellini, crunchy olives, and chewy sun-dried tomatoes creates a satisfying bite every time.
- Salami Slicing: Slice your salami thinly so it mixes well without overpowering any bites-this avoids overly chunky chunks in the salad.
How to Serve Tuscan Tortellini Pasta Salad Recipe
Garnishes
I always top the salad with a few fresh basil leaves and a light drizzle of extra balsamic glaze just before serving. Sometimes I sprinkle a little more freshly cracked black pepper, which adds such a nice finishing touch. These simple garnishes amp up the flavor and make the salad look as inviting as it tastes.
Side Dishes
This salad pairs beautifully with a crusty Italian bread or garlic breadsticks to mop up all the dressing. On warmer days, I love serving it alongside grilled chicken or shrimp for a more substantial meal that still feels light and fresh.
Creative Ways to Present
For special occasions, I ve served this Tuscan Tortellini Pasta Salad Recipe in individual mason jars or beautiful clear glass bowls to show off the vibrant colors and textures. It s also fun to layer it in a large trifle dish for a buffet-style setup, which always gets guests chatting about its delicious looks before they dig in.
Make Ahead and Storage
Storing Leftovers
I find the salad actually tastes better the next day once all the flavors have melded together. Store leftovers in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving again to redistribute the dressing.
Freezing
Freezing this salad isn t the best idea because the fresh ingredients like spinach, tomatoes, and basil lose their texture and flavor. I recommend enjoying it fresh or refrigerated instead.
Reheating
This is a cold pasta salad, so I usually serve it chilled or at room temperature. If you prefer it slightly warmer, just let it sit out for 15-20 minutes before serving-no reheating needed to keep those fresh flavors intact.
FAQs
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Can I make the Tuscan Tortellini Pasta Salad Recipe ahead of time?
Yes! In fact, it tastes even better when made a few hours or a day ahead, as the flavors have time to meld into every bite. Just keep it refrigerated in an airtight container until ready to serve.
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What type of tortellini works best?
I prefer cheese-filled tortellini for this recipe because it adds creamy richness that pairs perfectly with the robust dressing and savory salami. But feel free to try other fillings if you like-mushroom or spinach tortellini can be tasty substitutions.
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Can I use bottled balsamic vinegar instead of balsamic glaze?
Balsamic glaze is thicker and sweeter, which gives the salad a nice glossy finish and balanced sweetness. If you don t have it on hand, reduce regular balsamic vinegar by simmering it until it thickens or just add a touch of honey or brown sugar to mimic the glaze s sweetness.
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Is this salad suitable for a vegetarian diet?
To make this Tuscan Tortellini Pasta Salad Recipe vegetarian, simply omit the salami and replace it with extra veggies like roasted red peppers or artichoke hearts. It still delivers big on flavor and texture!
Final Thoughts
This Tuscan Tortellini Pasta Salad Recipe quickly became one of my go-to dishes because it s so easy to make, packed with layers of flavor, and perfect for almost any occasion. Whether you re bringing it to a party, enjoying it at home, or need a make-ahead lunch, it always hits the spot. I hope you enjoy making and eating it as much as I do-it really feels like a little slice of Italy in every bite!
Print
Tuscan Tortellini Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 14 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 featuring cheese-filled tortellini, fresh baby spinach, cherry tomatoes, savory Italian salami, mozzarella pearls, olives, sun-dried tomatoes, and a Tuscan cheese blend. Tossed in a tangy balsamic vinaigrette with garlic and Italian seasonings, it is perfect for gatherings or as a satisfying meal on its own.
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 (a mix of tomatoes preferred)
- 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 cheese)
- 1 cup small to medium basil leaves, loosely packed
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 if using. Secure the lid tightly and shake vigorously until all ingredients are well mixed.
- Cook the Tortellini: While the vinaigrette rests, bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package directions until al dente. Drain and immediately rinse the tortellini with cold water to stop cooking and cool them down. Allow them to drain thoroughly.
- Prepare the Salad Ingredients: While the tortellini cooks, halve the cherry tomatoes, slice the salami into thin strips, slice the olives in half, and thinly slice the sun-dried tomatoes if not pre-sliced. Gather the baby spinach, mozzarella pearls, Tuscan cheese blend, and basil leaves.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooled tortellini with baby spinach, cherry tomatoes, Italian olives, salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves. Shake the vinaigrette well and pour about half over the salad. Gently toss to combine all ingredients and coat evenly with dressing.
- Serve: Transfer the salad to a serving bowl or platter. Drizzle with additional balsamic dressing if desired, or serve the dressing on the side for guests to add more to taste. Garnish with extra fresh basil leaves and freshly ground black pepper before serving.
Notes
- Nutrition Disclaimer: All information presented is intended for informational purposes only and is not a substitute for professional dietary advice.
- Adjust red pepper flakes to your preferred spice level or omit them altogether if you prefer no heat.
- For best flavor, prepare the salad shortly before serving to maintain freshness of ingredients.
- This salad can be refrigerated for up to 24 hours; toss again before serving.
- Use high-quality olive oil and balsamic glaze for the best depth of flavor.
Nutrition
- Serving Size: 1/16th of recipe (about 1 cup)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
