Cold Tortellini Pasta Salad
A vibrant cold tortellini pasta salad with a creamy lemon-herb dressing, cherry tomatoes, spinach, salami, and Parmesan. Quick to make and perfect for make-ahead meals and potlucks.
Ingredients
Salad
- 1 pound cheese tortellini , cooked, rinsed, and cooled
- 1 cup cherry tomatoes halved
- 1 cup baby spinach roughly chopped
- ½ cup red onion thinly sliced
- ½ cup cucumber diced
- ½ cup salami diced or pepperoni optional or cooked chopped chicken
- ½ cup shredded Parmesan or Pecorino
- ¼ cup fresh basil chopped
- ¼ cup toasted pine nuts or chopped walnuts optional
Dressing
- ⅓ cup extra virgin olive oil
- 2 tbsp mayonnaise optional, for creaminess
- 2 tbsp fresh lemon juice
- 1 small garlic clove minced
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- ½ tsp dried oregano
- Salt and black pepper to taste
Instructions
- Boil tortellini according to package directions until al dente. Drain and rinse under cold water to stop cooking; spread on a tray to cool completely.
- Whisk lemon juice, minced garlic, Dijon, honey, and mayonnaise in a bowl. Slowly whisk in olive oil to emulsify. Season with oregano, salt, and pepper.
- Halve cherry tomatoes, dice cucumber, slice onion, and chop basil. Dice salami or prepare cooked chicken if using.
- Combine cooled tortellini, vegetables, salami, and most of the Parmesan in a large bowl. Pour dressing over and fold gently until coated. Add basil and nuts last.
- Chill 30–60 minutes for best flavor. Stir before serving and garnish with remaining Parmesan and extra basil.
Notes
- Make ahead: Cook pasta and make dressing a day ahead; toss before serving.
- Vegan option: Use dairy-free tortellini or swap for cooked pasta and replace Parmesan with nutritional yeast.
- Storage: Keeps 3–4 days in the refrigerator in an airtight container.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 14gFat: 26gSaturated Fat: 6gSodium: 540mgSugar: 4g
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