Tuscan Tortellini Pasta Salad
Tuscan tortellini pasta salad is a picnic-style pasta salad made with cheese tortellini and classic Italian ingredients. Sun-dried tomatoes, spinach, salami, and parmesan cheese add bold flavor and hearty texture to this simple side dish. It’s an easy make-ahead salad that works well for potlucks, backyard meals, and summer gatherings.
Bring Tuscany to your pasta salad
I created this Italian-style tortellini pasta salad to bring along on simple outdoor picnics. My thinking was that the hearty cheese tortellini would make the salad feel a little more satisfying than the typical pasta sides — and that idea turned out to be spot on.
When you’re planning a picnic table with a few different options, this salad fits right in with sides like classic potato salad, homemade caramel applesauce, and traditional cabbage coleslaw.
It also pairs naturally with sandwiches, like a classic chicken parm sandwich, a cheesy BBQ chicken sandwich, or a chicken salad sandwich with a spicy kick, which makes it easy to put-together a simple lunch or casual dinner at home too.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Cheese tortellini: Cheese-filled tortellini forms the base of this pasta salad and gives it the hearty bite that makes the dish more satisfying than other pasta salad sides. Refrigerated tortellini from the deli or pasta section tends to have the best texture for cold salads.
- Mayonnaise: Mayonnaise forms the base of the dressing and helps coat the tortellini and other ingredients evenly. If you prefer homemade staples, mayonnaise made from scratch adds a rich, clean flavor.
- Salami: A good-quality deli salami adds savory depth and a slightly salty contrast to the creamy dressing and pasta. Traditional Italian-style salami works especially well with the other ingredients in this salad.
- Fresh spinach: Fresh spinach adds color and a mild leafy element that balances the richer ingredients like tortellini, salami, and mayonnaise.
- Sun-dried tomatoes: Sun-dried tomatoes bring a bold tomato presence and a chewy texture that stand out against the tender pasta. Oil-packed sun-dried tomatoes are the easiest to slice and distribute through the salad.
See the recipe card for full information on ingredients and quantities.
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How to make Tuscan tortellini pasta salad
Step 1: In a small bowl, whisk together the olive oil, mayonnaise, grated parmesan cheese, balsamic vinegar, minced garlic, salt, and pepper until the dressing is smooth and fully combined.
Step 2: Place the chopped spinach in a large mixing bowl. Pour the dressing over the spinach, and mix until the leaves are evenly coated.
Step 3: Add the chopped salami and sun-dried tomatoes to the bowl and mix again, so they are evenly combined with the dressed spinach.
Step 4: Add the cheese tortellini and gently toss until the pasta is evenly coated with the dressing and the ingredients are well distributed throughout the salad.
Top tips
- Give the salad time to rest before serving: After the salad is mixed, letting it sit in the refrigerator for a short period allows the dressing to settle into the tortellini and other ingredients. This resting time helps the flavors come together and makes the salad taste more balanced when served.
- Cut the salami and sun-dried tomatoes into bite-size pieces: Smaller pieces are easier to eat in a forkful with the tortellini and other ingredients.
- Use oil-packed sun-dried tomatoes when possible: Oil-packed sun-dried tomatoes tend to have a softer texture and are easier to mix into pasta salads. They also blend smoothly with the dressing and distribute more evenly throughout the bowl.
- Toss the salad gently when mixing: A light toss helps keep the tortellini intact and prevents the pasta from breaking apart while the ingredients are combined.
- Taste and adjust seasoning before serving: Chilling a pasta salad can slightly mute the seasoning. Before serving, give the salad a quick toss and taste it. A small pinch of salt, a little bit of black pepper, or some extra parmesan can brighten the flavors if needed.
Other recipes you’ll love
If you loved this pasta salad recipe, give these other great side dish recipes a try too!
Hand Cut French Fries
Old-Fashioned Stewed Green Beans
Honey Balsamic Carrots Recipe
Easy Cheesy Garlic Mashed Potatoes
Old Fashioned Turkey Stuffing Recipe
Vegan Korean Pancake Recipe
Tuscan Tortellini Pasta Salad
Ingredients
- 2/3 cups olive oil
- 1/2 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 2 tablespoons balsamic vinegar
- 2 large garlic cloves pressed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups rough chopped fresh spinach
- 1 cup chopped salami
- 1/2 cup sun-dried tomatoes chopped
- 19 ounces cheese tortellini cooked
Instructions
- In a small bowl, whisk together the olive oil, mayonnaise, grated parmesan cheese, balsamic vinegar, pressed garlic, salt, and pepper until smooth.
- Place the chopped spinach in a large mixing bowl. Pour the dressing over the spinach and mix until the leaves are fully coated.
- Stir in the chopped salami and sun-dried tomatoes until evenly distributed.
- Add the cheese tortellini and gently toss until the pasta and ingredients are evenly coated with the dressing.
Notes
- Chill before serving: Refrigerating the salad for about 30 minutes allows the dressing to settle into the tortellini and helps the flavors come together.
- Use oil-packed sun-dried tomatoes: Oil-packed sun-dried tomatoes are softer and easier to incorporate into pasta salads than dry-packed varieties.
- Slice the salami into small pieces: Smaller pieces distribute more evenly through the salad and make the finished dish easier to serve and eat.
- Adjust seasoning before serving: After the salad chills, taste and add additional salt, pepper, or parmesan if needed to refresh the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
