Italian Tortellini Pasta Salad with Sun-Dried Tomatoes and Basil

Italian Tortellini Pasta Salad Recipe

Italian Tortellini Pasta Salad is a colorful, satisfying dish made with cheese tortellini, crisp vegetables, mini pepperoni, fresh Italian parsley, and baby arugula. Tossed in a zesty Italian dressing and finished with shredded Parmesan, it’s a versatile recipe that improves with a little refrigeration time and travels well for gatherings.

For extra protein, consider adding grilled marinated chicken or cooked shrimp to turn this into a complete meal. If you prefer a milder green, baby spinach works well in place of arugula.

Why You’ll Love This Recipe

• Fast and simple – Tortellini boils in minutes, so the salad comes together quickly.
• Make-ahead friendly – Flavors meld in the fridge, making it ideal to prepare the day before.
• Balanced textures – Tender filled pasta, crunchy vegetables, peppery greens, and salty pepperoni give each bite interest.
• Customizable – Swap ingredients to suit what you have: different salad greens, cheeses, or cured meats all work.
• Great for gatherings – Holds up on a buffet or potluck table and scales easily for larger groups.

Recipe Shopping List

You likely already have many items for this recipe. Below are the core ingredients to check for before cooking. For specific amounts, see the ingredient list in the recipe card further down.

• Cheese tortellini – Fresh or frozen works; it stays tender without becoming mushy when chilled.
• Red onion – Adds brightness; use a milder onion or rinse slices if you prefer less bite.
• Cherry tomatoes – Adds color and sweet acidity; halved for ease of eating.
• Bell pepper – Any color adds crunch and sweetness.
• Fresh Italian parsley – Provides fresh herb flavor; avoid dried for best results.
• Baby arugula – Offers a peppery counterpoint; substitute with baby spinach if desired.
• Mini pepperoni – Small rounds add savory saltiness; regular pepperoni chopped also works.
• Italian dressing – Use a good-quality bottled dressing or make your own vinaigrette.
• Shredded Parmesan – Adds a savory finish; omit for a dairy-light version.

How To Make This Recipe

Here’s a concise overview of the steps. Follow the detailed ingredient quantities and instructions in the recipe card below when you cook.

1. Cook the tortellini – Boil according to package directions, drain, and rinse under cold water to stop cooking and cool the pasta for the salad.
2. Prep the vegetables – Halve cherry tomatoes, thinly slice red onion, julienne the bell pepper, and chop the parsley.
3. Combine – In a large bowl, mix the cooled tortellini with vegetables, arugula, and mini pepperoni.
4. Dress and chill – Toss with half the Italian dressing, cover, and refrigerate for several hours so flavors develop.
5. Finish and serve – Just before serving, add the remaining dressing and shredded Parmesan, toss lightly, and adjust seasoning to taste.

Recipe FAQ

Serve This With

• Smoked or grilled wings
• Smoked Cornish hens
• Pulled or grilled pork ribs
• Grilled tri-tip or smoked ham
• Any barbecue mains that benefit from a bright, cold side

More Pasta Salad Ideas

• Smoked Chicken Gorgonzola Pasta Salad
• Greek Pasta Salad
• Creamy Macaroni or Pasta Salad
• Ham & Pea Pasta Salad
• Salmon Orzo Pasta Salad
• Grilled Caesar Pasta Salad
• Tuna or Caprese-style pasta salads