This tortellini pasta salad is a quick, no-fuss recipe that's packed with flavor and perfect for summer. It's loaded with tender pasta, crisp veggies, and savory extras like salami and artichokes, all tossed in creamy Caesar dressing. Serve it as a light meal or an easy side dish, it's the kind of thing everyone goes back for seconds of.
My mom started making a version of this pasta salad years ago. We're talking the 90's. She got it when the ladies club she was in did a project where they collected favorite recipes from all their members and compiled them into a little book that they printed out for everyone. Which I just think is so fun! Over time, her version evolved (as good recipes do), and of course I've put my own spin on it. But no matter the variation, this tortellini pasta salad has always been a crowd-pleaser.
There's something about the combo of cheese tortellini with the tang from artichoke hearts and pepperoncini, the creaminess of Caesar dressing, and the savory bite of salami. We've made giant batches for lake weekends at my parents' house, and it always shows up at bridal showers, baby showers, tailgates, you name it.
Whether you need a make-ahead lunch, a side dish for your next cookout, or a low-effort dinner that still feels satisfying, this one's a keeper. And bonus: it holds up great in the fridge, so it's perfect for meal prep too.
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Equipment
This is a pretty darn simple dish. All you will need is:
- Cutting board and knife
- Large mixing bowl
- Large pot - To cook the tortellini in.
- Measuring cups and spoons
Ingredients & Substitutions
- Cheese tortellini - I typically use the 4 cheese tortellini from Sprouts, but your favorite brand will do. You could also use tortellini with a little pesto or even mushroom if you're feeling adventurous!
- Cherry tomatoes - They add a beautiful pop of color and flavor but if you're not into raw tomatoes (as many members of my family are not) you can leave them out. Or substitute with some diced red bell pepper.
- Cucumber - I recommend using English or Persian cucumbers. They do not need to be peeled.
- Peperoncini - I love the tang and kick these give to this dish. I typically use Jeff's Naturals Sliced Greek Peperoncini, and then give them an extra little chop.
- Black olives - I recommend just buying the little 2-3 oz jar of pitted and sliced black olives.
- Artichoke hearts - I recommend using artichoke hearts that are canned in brine, rather than oil. Although honestly both kinds work.
- Red onion - You could also use a shallot or even white onion.
- Salami - I typically use a 4 oz package of salami, but if you want a heartier (meatier) pasta salad you can always add more. I think this dish would also be good with prosciutto or other cured meats.
- Caesar dressing - Now I know there is a lot of variability when it comes to Caesar dressings so you just want to go for your favorite high quality brand. I recently used Girard's Caesar Dressing that I got for like $5 at Sprouts and it is probably my favorite. I have friends that like using Litehouse Caesar and my mom loves using Ken's Steakhouse Caesar if you need some inspiration.
Frequently Asked Questions
Yes! This salad actually gets better as it sits. You can make it up to a day in advance. Just give it a good toss before serving.
Absolutely! This dish is easy to make vegetarian. You can just omit the salami entirely or substitute with some chick peas or marinated tofu for a little extra protein.
It'll keep well for about 4 days in the fridge in an airtight container. Just give it a good stir before serving.
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Made this Tortellini Pasta Salad recipe? Let me know what you think in the comments!
Recipe
Tortellini Pasta Salad
Equipment
- Cutting board and knife
- Large pot
- large mixing bowl
Ingredients
- 18 oz cheese tortellini
- ⅓ cup cucumber, sliced and quartered
- 1 cup cherry tomatoes, halved
- ¼ cup Pepperoncini, drained and chopped
- 2.24 oz jar of sliced black olives, drained
- 14 oz can of artichoke hearts in brine, drained and quartered
- ⅓ cup thinly sliced red onion
- 4 oz sliced salami, quartered
- ½ cup Caesar dressing
Instructions
- Cook the cheese tortellini according to package instructions, making sure not to over-boil. Drain and rinse with cold water. Set aside to cool while you prep the other ingredients.
- Once the tortellini has cooled combine all ingredients in a large mixing bowl and stir to combine. Serve at room temperature or chilled. Enjoy!
Joe
This pasta salad turned out so flavorful! The tortellini with the salami, artichokes, and Caesar dressing is such a great combo. It was perfect for an easy lunch and even better the next day!
jamjarkitchen
Hi Joe - So glad you liked the recipe!
Meg
Great salad. I love the artichokes and Caesar dressing. I used turkey bacon instead of the salami.
jamjarkitchen
So glad you enjoyed! love that substitution. 🙂
Eric
This is such an awesome take on the classic. The cheese tortellini is perfect with the dressing and other ingredients.
Erin
This is a big yes for me! I love the cheesy tortellini with the Italian dressing, meat, and olives. Just so good.
jamjarkitchen
So glad you liked it!