Tuscan Tortellini Pasta Salad

Tuscan Tortellini Pasta Salad recipe is bursting with your favorite Italian fixings and on your table in 25 minutes! You can make the salad ahead of time for the perfect stress-free potluck side that everyone will love!

I love spring and summer for many reasons, but one of them is the foooood. Watermelon, corn on the cob and of course, pasta salad.

In my book, everyone needs the perfect potluck salad and it doesn’t get better than this Tuscan Tortellini Salad!
Salads are my go-to potluck side because you can prep them in advance and everyone always looks for the salad recipe – and they will be begging you for this Tuscan Tortellini salad recipe!

1 (20-ounce) bag cheese tortellini
1 English cucumber, cut into quarters and sliced
16 ounces cherry tomatoes, halved
1 orange bell pepper, chopped
2 tablespoons chopped pepperoncini’s
1 (6.0-ounce) can black olives, drained and halved
8 ounces fresh mozzarella balls, cut into bite size pieces
8 ounces salami, chopped
1/2 cup light tasting olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set add to a large serving bowl.
Meanwhile, combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the warm pasta and toss to combine.
Add the remaining salad ingredients to the bowl and toss until well coated. If serving immediately then toss with remaining dressing. If serving the next day then cover and refrigerate and wait until you are ready to serve the salad before tossing with remaining dressing.
It is important to not overcook your tortellini otherwise it will fall apart when tossed.

After pasta is rinsed and drained, immediately add it to a large bowl then toss it with half of the dressing to keep it from sticking.

This Salad is excellent the next day. When making ahead, use 1/2 of the dressing when preparing the salad and reserve the remaining dressing to pour over the salad before you serve it.

For the mozzarella, I prefer to use fresh mozzarella balls, cut into bite size pieces. If this mozzarella is too expensive or you don’t want to make a separate trip, you can substitute mozzarella cubes.