Classic Italian Loaded Cheesy Tortellini Pasta Salad.
This tortellini pasta salad is the perfect side dish for any occasion. This salad features all of the classic Italian ingredients, including a mix of olives and giardiniera, fresh mozzarella pearls, artichokes and tomatoes. Mix them altogether with our made-from-scratch dressing and you got yourself a meal!
Why You’ll Love This Pasta Salad
Easy & Quick To Make
This recipe is literally so quick and easy to make. Overall, I think it took me less than 20 minutes to throw this super fresh and filling salad together.
Goes a long way
This recipe keeps very well in the refrigerator. You can eat on this recipe all throughout the week. Make it ahead of time, and it’s a perfect meal prep for lunch or an easy side for several days.
Goes with anything
This recipe is a perfect addition to any meal. It’s perfect for a summer cookout, or it’s also great to go with pizza, soup or sandwich.
Serve it Anywhere
Another reason that I love this recipe is that it’s so versatile. I served it at a bridal shower a few weeks ago. This great for any type of shower you’re hosting. It’s also great to just keep on hand at your house. I also think that pasta salad is a great beach/vacation food. Make it while you’re at the beach. Come in after a long hot day and eat this super cool and refreshing salad during the day.
Equipment You Will Need
There’s not a lot to making this easy tortellini pasta salad with mozzarella pearls. You’ll need a large pot to flash cook your tortellini. When I say “flash cook,” I literally mean barely cook it. It only takes about 4-5 minutes. Then, I emptied the tortellini into a large bowl, added my ingredients and tossed. So easy.
I’ve also linked my favorite knifes. These get so sharp and are honestly a good price point for a high-quality knife. These are the knives my mom and Granny always used when I was growing up.
Ingredients You’ll Need
This is a sweep the kitchen kind of salad. This tortellini balsamic pasta salad I made up just as I went. I love all these fixings when making a traditional Italian salad, so why not put them all in a pasta salad? I’m glad I did. Also, I want to point out the simplicity of the dressing. Just a drizzle of olive oil and a smaller drizzle of balsamic glaze. That’s all this super flavorful salad needs.
I bought a bag of cheese tortellini. You can use whatever flavor filling of tortellini you would like. However, I felt like the 5 cheese tortellini was the best option for this recipe.
I used one 8oz package of mozzarella pearls. You could also substitute this for feta cheese. However, I would wait until right before serving before tossing it in.
I used a mix of Kalamata olives and regular sliced black olives.
You’re probably wondering what exactly is giardiniera? Giardiniera is basically pickled cauliflower mixed with sliced carrots and onions. Very good! It’ll be by the pickles in your local grocery store. You can totally omit this from the recipe if you wish.
Everything else included in this other recipe was cherry tomatoes, quartered artichoke hearts, sliced pickled banana peppers. You’ll want to make sure that you very thinly slice your red onion. You won’t want to bite into a big hunk of raw onion.
Balsamic Glaze and Olive Oil:
I just put a drizzle of both onto of the salad. There is already so much flavor in this salad. Plus, it’ll have a nice vinegar flavor from all of the called and pickled vegetables. You definitely don’t need to over-do it with the dressing.
For this tortellini pasta salad, I only used salt, pepper, and Italian seasonings.
How to Make This Tortellini Pasta Salad
In a large pot, boil your tortellini according to the instructions. Drain off the water and pour the cooked pasta into a large serving bowl. Let it cool.
Add all the remainder of your ingredients then drizzle your olive oil and balsamic glaze on top. Add in your seasonings. Toss the salad. Enjoy!
Tortellini Pasta Salad
- Large Pot
- Large Mixing Bowl
- Kitchen Knife
- 24 oz Cheese Tortellini
- 8 oz Mozzarella Pearls
- 8 oz Cherry Tomatoes
- 1/4 cup Kalamata Olives, sliced
- 2.25 oz can Sliced Black Olives
- 14 oz can Quartered Artichoke Hearts
- 8 oz Giardiniera
- 1/2 Red Onion, Thinly Sliced
- 1/4 cup Sliced Banana Peppers
- 1/2 cup Olive Oil
- Drizzle Balsamic Glaze
- 2 tsp Italian Seasoning
- 1 tsp Salt
- 2 tsp Pepper
- In a large pot, boil your tortellini according to the instructions. Drain off the water and pour the cooked pasta into a large serving bowl. Let it cool.
- Add all the remainder of your ingredients then drizzle your olive oil and balsamic glaze on top. Add in your seasonings. Toss the salad. Enjoy!
- This salad can be stored in the refrigerator for up to 5 days.
Before you go!
Please let me know if you tried this recipe! If so, what did you think about it? Please let me know here or in the comments below! I’d love to know what you thought!