I can’t think of a better side for the summer than pasta salad. Oh, wait, yes I can! Tortellini pasta salad. Pasta salad, not to be confused with macaroni salad, is tossed in Italian dressing which is both zippy and zesty. You can choose to make your own Italian dressing or you can feel free to buy a bottled one for convenience.
The fixings for this pasta salad are fairly simple, and if you don’t like something or can’t find an ingredient (this happened to me!), feel free to leave it out. My grocery shopper subbed in a sheet of mozzarella for the pearls, and I didn’t even know something like that existed. I ended up cutting up the sheet and throwing it in, haha.
My grocery store is doing a great job though keeping up with the food demand, I was just happy to have found tortellini! If you can find salami though (I didn’t), totally add it because it’s delicious in pasta salad.
Tortellini Pasta Salad
- large pot
- 4-quart mixing bowl with lid
- 1 lb tortellini
- ½ small red onion, diced small
- 1 medium green bell pepper, diced small
- 1 pint grape tomatoes, sliced in half
- 1 15-oz can of sliced black olives, drained
- 8 oz fresh mozzarella pearls
- ¼ pound (4 oz) salami or pepperoni, diced
- 1 cup Italian dressing, store-bought or homemade
- Cook the tortellini according to package instructions.
- Allow the tortellini to cool for about 5 minutes before moving on to the next step. You want it to be warm but not steaming hot.
- Add all prepped ingredients (including the cooked tortellini) to a large mixing bowl and pour over the Italian dressing.
- Toss gently until everything is mixed well and the dressing is coating all of it.
- Set in the fridge and chill for at least two hours before serving.