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Emma Claudie

Quick Italian Tortellini Pasta Salad

A vibrant summer pasta salad featuring tender cheese-filled tortellini, crisp cucumbers, bell peppers, tangy grape tomatoes, and savory beef pepperoni. Tossed in a zesty Italian vinaigrette for a refreshing and satisfying potluck-friendly dish.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 lb three cheese tortellini
  • 2 cups halved grape tomatoes
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1/2 cup sliced black olives
  • 1/4 red onion, thinly sliced
  • 1/2 cup marinated artichoke hearts (optional)
  • 1 cup sliced beef-based pepperoni
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste

Method
 

  1. Boil tortellini according to package instructions until al dente; drain.
  2. In a large bowl, combine cooked tortellini, grape tomatoes, bell pepper, cucumber, black olives, red onion, and artichoke hearts (if using).
  3. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, oregano, basil, salt, and pepper.
  4. Pour dressing over the salad and toss to coat. Gently fold in pepperoni to avoid tearing the pasta.
  5. Chill for at least 30 minutes before serving. Store leftovers in the refrigerator for up to 3 days.

Notes

For a vegetarian version, substitute pepperoni with grilled zucchini or additional vegetables.
The dressing can be prepared ahead of time and stored in the refrigerator.
Stir in fresh herbs like basil or parsley before serving for added freshness.