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Italian Tortellini pasta salad featured image

Italian Deli Tortellini Pasta Salad

Rose Lemere
A fun and delicious twist on cold pasta salad, this easy recipe is sure to be a hit with everyone who tries it!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American, Italian
Servings 6
Calories 563 kcal

Ingredients
  

  • 1 lb. cheese tortellini 
  • 1/3 cup mayo be sure to use real mayo, not Miracle Whip!
  • 3 tbsp olive oil I like to use extra virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 16-oz jar giardiniera drained and finely chopped. Mild, medium, or hot all work for this recipe; use whatever suits your taste!
  • 5 oz provolone cheese I used strips, but you can also use shredded or cubed cheese
  • 5 oz salami cut into slices, then half-moons, or diced
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup fresh basil finely chopped
  • freshly ground black pepper to taste

Instructions
 

  • Bring a large pot of water to a boil over medium heat, add the tortellini, and cook according to the package instructions until al dente.  Drain and rinse under cold water to keep from sticking, then set aside until ready to use.
  • In a small bowl, combine the mayo, olive oil, and red wine vinegar, and mix well. Set aside until ready to use. 
  • In a large bowl, combine the cooked tortellini, chopped giardiniera, provolone cheese, salami, and finely chopped parsley and basil. Toss to combine.
  • Then add your prepared dressing, plus a sprinkle of freshly ground black pepper, and toss until everything is well coated in the dressing. Taste and season with additional black pepper as needed. 
  • Italian tortellini pasta salad can be served immediately, but I would recommend chilling for 1-2 hours before serving for the best results. 
  • Enjoy!

Notes

Additional Mix-in Ideas
  • cherry tomatoes, halved
  • bell peppers, diced. I like red peppers best!
  • fresh mozzarella balls. You could also use a fresh mozzarella log, diced. 
  • red onion
  • a mix of your favorite fresh veggies!
  • Shredded Parmesan cheese
  • Additional fresh herbs, or use a blend to create a fresh Italian seasoning!
Any leftover pasta salad can be stored in an airtight container or covered tightly with plastic wrap in the fridge for up to 3 days. 
Feel free to use a pound of your favorite short cut pasta in place of the tortellini in this recipe if you like. 
Personally, I like all my salads(pasta or not) to be pretty loaded, and needless to say, this recipe has quite a lot of ”extras”- feel free to cut down the recommended amount of cheese, salami, and giardiniera in this recipe if you like. Or make additional tortellini to add.

Nutrition

Calories: 563kcalCarbohydrates: 34gProtein: 23gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 69mgSodium: 1119mgPotassium: 143mgFiber: 3gSugar: 2gVitamin A: 479IUVitamin C: 4mgCalcium: 295mgIron: 3mg
Keyword basil, pasta salad, side dish, summer recipes
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