04/28/2026
Tortellini Pasta Salad
Ingredients
20 oz. refrigerated or frozen cheese tortellini
2/3 cup plus 2 tbsp. olive oil, divided
1/3 cup white wine vinegar
1/4 cup sundried tomatoes in oil, finely chopped
1/4 cup finely grated parmesan cheese
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups cherry tomatoes, halved
8 oz. fresh mozzarella, cut into 1/2-inch pieces
1 cup sliced salami
1 cup sliced black olives
1 cup thinly sliced zucchini
1 cup thinly sliced yellow or green bell pepper
1/2 cup sliced pepperoncini peppers
1/4 medium red onion, thinly sliced
1/2 cup chopped fresh basil
Directions:
Cook the tortellini according to package directions. Drain, rinse with cold water. Return pasta to the pot and toss with two tablespoons oil. Set aside.
2
In a large bowl, whisk together the remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, Parmesan, honey, salt and pepper until combined.
3
Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the dressing in the large bowl; toss to combine. Cover and refrigerate at least one hour and up to 3 days.
4
Just before serving, add the basil, and stir gently to recombine all the ingredients. Garnish with more parmesan, if you like.
