Italian Tortellini Salad – This easy to make pasta salad is full of cheese tortellini, pepperoni, cheese, veggies, and Italian dressing. The perfect addition to summer potlucks, or an easy weeknight dinner!
Yep, summer is officially here!
And by that, I mean it’s so darn hot outside we might all just melt into puddles any second now.
It’s time for days spent cooling off in the pool, weekends at the lake with family and friends, and weeknight dinners that don’t require me to heat up my oven!
Italian style pasta salad was something I ate A LOT of growing up – thanks mom for the idea.
Now, why not make it next level and use cheesy tortellini?!
CHECK OUT OUR VIDEO FOR THIS RECIPE BELOW!
I have to say, I never get sick of this salad.
Which is a good thing because I pack it up and take it with me everywhere in the summer.
Now I’m hoping nobody else is sick of it! “Is Nichole going to bring THAT salad to the BBQ again?!”
Totally kidding, never had a complaint.
We also have this for dinner quite often when it’s too hot out to really cook.
It’s worth heating up a pot of boiling water, especially since those little tortellini cook up so fast!
So, not only is this salad quick and easy – it’s also really simple to customize to your own taste!
I LOVE the combo of pepperoni, mozzarella, artichokes, onions, tomatoes, olives….you get the point.
But, this is great with ham if you aren’t into pepperoni and also excellent with some crunchy bell peppers.
Pretty much amazing with whatever veggies you have on hand!
- 20 Ounces Cheese Tortellini
- 4 Ounces Pepperoni, Sliced
- 1 Cup Cherry Tomatoes, Sliced
- 1 Can Artichoke Hearts, Chopped
- 1/2 Large Red Onion, Diced
- 8 Ounces Mozzarella Cheese, Cubed
- 1 (3.8 ounce) Can Sliced Black Olives, Drained
- 1/2 Cup Shredded Parmesan Cheese
- 1 Cup Italian Salad Dressing
- 1/4 Cup Pepperoncini Peppers
- 1 Tablespoon Italian Seasoning
Cook the cheese tortellini according to package directions. Drain and rinse gently with cold water.
Add cooled tortellini to a large bowl. Top with the pepperoni, tomatoes, artichokes, onion, mozzarella, and olives. Mix gently. Add the parmesan and Italian dressing, mix well to combine. Sprinkle on the Italian seasoning and pepperoncini peppers.
Refrigerate salad for 1-2 hours before serving.
This recipe has been shared at The Weekend Potluck!