Italian Tortellini Pasta Salad

Italian Tortellini Pasta Salad

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Italian Tortellini Pasta Salad

Italian Tortellini Pasta Salad

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8


For Salad:

  • 20 ounces cheese tortellini - cooked according to package, drained (don’t overcook)
  • 1 large green bell pepper - diced
  • 2 cups halved or quartered grape tomatoes
  • 2 cups diced cucumber
  • 1 cup diced red onions
  • 1 1/2 cups cubed mozzarella cheese
  • 4 to 6 ounces sliced pepperoni - cut into quarters
  • 1 can (3.8 ounces) sliced black olives - drained

For Dressing:

  • 3/4 cup extra virgin olive oil
  • 1/2 cup white balsamic or red wine vinegar
  • 1 tablespoon dried Italian seasoning oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar


  • In a large bowl, combine cooled tortellini with bell pepper, tomatoes, cucumber, red onions, mozzarella, pepperoni, and olives.
  • In a jar shake together the dressing ingredients.
  • Toss all but about 1/3 cup of the dressing with the pasta mixture.
  • Cover and refrigerate for a couple of hours or overnight.
  • Add a bit of extra dressing if needed right before serving.


Calories: 576kcal | Carbohydrates: 40g | Protein: 19g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 746mg | Potassium: 285mg | Fiber: 4g | Sugar: 8g | Vitamin A: 564IU | Vitamin C: 24mg | Calcium: 239mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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