Barbecue season is officially here! If you are heading to a weekend cookout, a picnic, or a pool party, you cannot show up empty-handed. While standard macaroni salads are great, if you want to bring the dish that leaves an empty bowl and has everyone begging for the recipe, you need this Cold Tortellini Pasta Salad.
By swapping out regular pasta for cheese-stuffed tortellini, you instantly elevate a basic side dish into a gourmet, decadent summer salad. Loaded with cherry tomatoes, savory salami, fresh mozzarella, and a zesty Italian dressing, it is the absolute best of cold pasta salads. Plus, there is zero mayonnaise, meaning it is perfectly safe to sit out on the picnic table in the summer sun!
🛒 The Ingredients (The Italian Mix)
- 1 package (19 oz) Frozen or Refrigerated Cheese Tortellini (Do not use dried tortellini, it is too tough for a cold salad!).
- 1 pint Cherry Tomatoes, halved.
- 8 oz Mini Fresh Mozzarella Pearls (Bocconcini).
- 1/2 cup Black Olives, sliced.
- 1/4 lb Salami or Pepperoni, chopped into bite-sized pieces.
- 1/4 Red Onion, finely diced.
- 1/2 cup Zesty Italian Salad Dressing (Store-bought or your favorite homemade vinaigrette).
- 1/4 cup Fresh Basil or Parsley, chopped.
👩🍳 Step-by-Step Instructions
Step 1: The “Gentle Boil” 🛑
Bring a pot of salted water to a gentle boil. Drop in your cheese tortellini. Watch them closely! Fresh/refrigerated tortellini cooks in just 2 to 3 minutes. If you overcook them, they will burst open in the water and ruin the look of your salad.
Step 2: The Cold Water Shock
As soon as the tortellini float to the top, drain them and run them immediately under ice-cold water for 60 seconds. This stops the cooking process and keeps the pasta firm and perfect for a cold salad. Shake off all the excess water.
Step 3: Chop and Prep
While the pasta cools, halve your cherry tomatoes, dice the red onion, and chop the salami.
Step 4: The Massive Mixing Bowl
In a very large serving bowl, combine the cold tortellini, tomatoes, mozzarella pearls, olives, salami, and red onion.
Step 5: The “Double Dressing” Hack 💡
Pour half of your Italian dressing over the salad and toss gently to combine.
The Secret: Cover the bowl and let the salad chill in the fridge for at least 2 hours. As it chills, the pasta acts like a sponge and soaks up all the liquid. Right before you serve it at the BBQ, pour the remaining half of the dressing over the top and toss again! This guarantees a glossy, flavorful, perfectly dressed salad that is never dry.
Step 6: Garnish
Top with fresh chopped basil right before serving!
