Pasta Salad with Italian Dressing (Tortellini Version)

This pasta salad with Italian dressing is a heartier tortellini version loaded with pepperoni, salami, mozzarella, olives, peppers, and parmesan cheese. It comes together in just 20 minutes, and is perfect for BBQs, potlucks, or meal prep lunches.

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I love making this version of pasta salad for BBQs because the cheese tortellini makes it heartier than a classic pasta salad, and the mix of pepperoni, salami, tangy pepperoncini peppers, and Italian dressing gives it an antipasto-style feel my guests always go back for.

This isn’t a plain veggie pasta salad. The cured meats, mozzarella pearls, and jarred pepperoncini give it a deli-style feel that makes it more filling and flavorful. This is the pasta salad everyone asks for at summer parties.

Table of Contents

• Pasta Salad Ingredients
• How to Make Pasta Salad with Italian Dressing
• How to Make it Ahead and Store Leftovers
• Easy Variations for This Pasta Salad with Italian Dressing
• Serving Suggestions
• FAQ (Frequently Asked Questions)

Pasta Salad Ingredients

Here’s what you’ll need to make this easy pasta salad with Italian dressing, plus a few notes on swaps to keep the flavor big, bold, and balanced.

• Frozen cheese tortellini, or your favorite pasta. I love using cheese tortellini for this pasta salad to make it extra hearty and cheesy, but you can use any small shaped pasta instead.
• Cherry tomatoes or grape tomatoes, halved. I love to use the heirloom variety for an extra pretty salad.
• Castelvetrano olives, smashed and pitted. You can use any pitted olives you like, such as Kalamata olives, green olives, or even black olives. I love the mild and distinct flavor of the Castelvetrano olives. Smashing them makes pit removal extra easy, and breaks them up a bit for a more rustic pasta salad.
• Cured Meats. Genoa salami and pepperoni, chopped. Just cut it into bite sized pieces so they blend evenly into the pasta salad.
• Mozzarella pearls, drained. These soft and delicious mozzarella bites are so easy to add to the salad, and are already bite-sized. If you can't find them, you can also use cubed mozzarella.
• Pepperoncini peppers. These slightly spicy pickled peppers can be found in the olive and relish section of the supermarket. These add a bit of kick to the salad, adding to the antipasto-style flavor of the pasta salad.
• Green bell pepper. These add a crisp, grassy note to the pasta salad. If you don't have green bell peppers, you can use red or yellow bell peppers, which will yield a slightly sweeter salad.
• Bottled Italian dressing. Use your favorite bottled salad dressing for this recipe, or homemade Italian dressing. My go to is Olive Garden dressing.
• Grated Parmesan cheese. This adds a bit of texture and a great nuttiness to the the salad.

How to Make Pasta Salad with Italian Dressing

This Italian dressing pasta salad comes together fast! Just cook the pasta or tortellini, mix the ingredients together, and let the flavors marry before serving.

Cook the pasta	Boil pasta or tortellini according to package directions in salted water, and drain. Rinse the the cooked pasta/tortellini under cold water until just chilled. Drain very well, removing all excess water, so the dressing coats the pasta instead of getting watered down.
Add the salad ingredients	Add the pasta or tortellini to a large mixing bowl with the tomatoes, smashed and pitted olives, chopped salami and pepperoni, mozzarella pearls, diced green pepper and chopped pepperoncini peppers.
Season and serve!	Season with salt and pepper to taste. Add the grated parmesan cheese and Italian dressing, and toss well until all pasta is well coated.

How to Make it Ahead and Store Leftovers

Serve Immediately, or Make Ahead. This Tortellini Pasta Salad can be served immediately, or made a day or so in advance, and stored in an airtight container in the refrigerator. The salad is best served at room temperature, although you can eat it cold if you like. I prefer to let it sit on the counter for 20-30 minutes prior to serving.

Storing. The salad will keep up to 5 days in the refrigerator, and should be stirred well before serving.

Bring it back to life. If the pasta salad absorbs dressing after storing in the fridge, just add a splash of extra Italian dressing and toss well to loosen it back up.

Easy Variations for This Pasta Salad with Italian Dressing

This Tortellini Pasta Salad can easily be customized to your tastes/made to work with what you have on hand. Here are some great ideas for swaps and additons you can make to make it your own:

Vegetable add-ins	Add in some extra veg with sliced cucumber or green onions!
Cheese and pasta swaps	Swap the mozzarella pearls for cubed mozzarella. Try pasta shapes like rotini, cavatappi, or bowties!
Flavor Boosts	Stir in some fresh chopped herbs like basil or parsley. Add in chopped jarred artichoke hearts, banana peppers or sun-dried tomatoes!

Dietary Swaps. For a vegetarian version, skip the salami and pepperoni and add in chopped artichoke hearts, extra olives, or chickpeas to round out the pasta salad.

Serving Suggestions

Serve this pasta salad with grilled chicken, burgers, sandwiches, or other BBQ faves. It also works well as a make-ahead lunch with extra veggies!

Try it alongside grilled chicken skewers, pulled pork sandwiches, or your favorite burger recipe.

FAQ (Frequently Asked Questions)

Can I make this pasta salad ahead of time?

Yes! This salad can be made up to 2 days ahead of time. Be sure to let it stand on the counter for at least 20 minutes prior to serving for best flavor and texture.

What is the best Italian dressing for pasta salad?

Any of your favorite bottled Italian dressing will work for this recipe, or you can use homemade Italian dressing. I am partial to Olive Garden Italian dressing.

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