Tortellini Pasta Salad

This is like the perfect little recipe.  It’s light enough to be a yummy summer supper, it’s fabulous for lunches (you can whip up a big batch and eat on it all week) and it’s great as a side too.  Plus, just take out the pepperoni and it can be a vegetarian meal.  
But the best part about this recipe?  It’s really yummy!  You will love it!!
I think this would feed 4 hungry adults for supper or as many as 12 for a side dish.



Shopping List
2 (9 oz) packages of cheese filled tortellini or ravioli (I used Buitoni)
1/2 cup or so of your favorite Italian dressing (I used Newman’s Own)
1 pint of cherry tomatoes
1 green bell pepper, chopped
1 cup or so of pepperoni slices, halved
8 to 10 green onions, chopped
a big handful of Parmesean cheese, grated
pinch of salt and pepper
Over medium-high heat, bring a pot of water to a boil and then drop your pasta in.  Cook about 5 minutes or so (when the tortellini starts to float, it’s usually done).  Drain your tortellini and then immediately run cold water on it (to stop the cooking process).  Once the pasta feels cool, drain all water off and set to the side.
In a large bowl, toss your cooled pasta with the Italian dressing and the next 6 ingredients.  Cover and refrigerate at least one hour before serving.
Give the pasta salad a good toss when you’re ready to serve and sprinkle a little more cheese on top.
For me, I make this stuff on Sunday night and eat on it for lunch all week.  It only gets better the longer it’s in the fridge (as long as 5 days).  Seriously delicious!
Enjoy!
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  • Sheaffer {Pinterest Told Me To} June 25, 2014 at 10:58 am

    This was so so SO good when you made it for us. And I will definitely be whipping up a batch to eat off of it all week! And lucky me, Chris doesn't eat pasta, so I'll have it all to myself. Score.

  • Mely G June 25, 2014 at 3:52 pm

    Umm YUM!!! I want to try this for sure! I have a bottle of Olive Garden signature Italian Dressing in my fridge right now and it's calling my name for this recipe. It's happening 😉

  • Laurie S June 25, 2014 at 5:57 pm

    Hi Shay –

    This looks great for dinner during the hot California summer. Won't heat up the kitchen, either. Thank you!

  • Kate June 25, 2014 at 9:17 pm

    I've been pretty much going through your blog for DAYS, and pinned everything! LOVE your recipes! I tried the sausage ravioli and broccoli casserole this week and it was a huge hit with my picky eaters! Thank you so much! Your blog is wonderful and I so appreciate your Meal Planning Mondays! Much LOVE!

  • Anonymous June 26, 2014 at 10:33 am

    Adding broccoli to tortellini salad is delicious especially the next day! Great blog. Thanks!

  • Sascha June 30, 2014 at 6:17 am

    I made this tonight for dinner, and it was a BIG HIT! My husband said to add it to the repertoire ~ I used the Olive Garden Signature Italian Dressing and it was scrumptious!

  • Jennifer Richards June 30, 2014 at 10:28 pm

    I made this for a for a luncheon and it was a big hit! I've never had anyone ask me for a recipe! I had so many ask! So yummy!! Thank you!!

  • Karin C July 23, 2014 at 11:48 pm

    This pasta is SO yummy! I made it for a potluck and it was a huge hit. I substituted bacon for pepperoni, because everyone loves bacon!

  • Recipe spin…vegetable tortellini pasta salad | Cupcakes and Commentary September 7, 2016 at 6:06 am

    […] has been one of my favorite pasta salads for lunch so far. I used a Mix & Match Mama recipe, but instead of pepperoni  & cherry tomatoes I substituted one small jar of slice olives, and […]