Tortellini Pasta Salad

Updated: April 1, 2025

Total Time: 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes

Introduction

A vibrant, no-cook Italian-style cold pasta salad, ideal for summer gatherings or as a side dish. This dish balances creamy cheese tortellini with tangy roasted red peppers, savory salami, and peppery arugula, all dressed in a bright olive oil-balsamic vinaigrette.

Ingredients

• Main Ingredients:

• 20 ounces (567g) cheese tortellini (fresh or refrigerated)

• ½ small red onion, thinly sliced (pickled for added crunch, optional)

• 1 jar (10–12 ounces/283–340g) sliced roasted red peppers, drained (or 1 cup roasted mini bell peppers, lightly charred)

• 2 ounces (57g) salami or soppressata, cut into ½-inch cubes (or Prosciutto for a gourmet twist)

• Dressing:

• ⅓ cup (80ml) extra-virgin olive oil

• 3 tablespoons (45ml) balsamic vinegar (light-colored balsamic recommended for a milder appearance, if desired)

• ¼ teaspoon crushed red pepper flakes (adjust to taste)

• Salt and freshly ground black pepper (to taste)

• Fresh Arugula:

• 3 large handfuls (150–200g) baby arugula, washed and dried

Detailed Preparation Steps

Step 1: Cook and Refresh the Pasta

1. Prepare the cooking water: Bring a large pot (6–8 quarts) to a boil with 10–12 cups water and 1–2 tablespoons kosher salt (salty enough to taste like seawater).

2. Cook the tortellini: Add the tortellini and cook according to package instructions (typically 8–10 minutes for al dente texture). Avoid overcooking to prevent mushy pasta.

3. Drain and chill: Once done, drain the tortellini in a colander. Immediately add the thinly sliced red onion to the colander and rinse both the pasta and onion under cold running water for 30 seconds to stop cooking and crisp the pasta. Shake the colander vigorously to remove excess water, then return the pasta and onion to the pot.

Step 2: Assemble the Base Salad

1. Add key components: In the pot with the pasta and onion, add the drained roasted red peppers, cubed salami, olive oil, and balsamic vinegar.

2. Combine and season: Stir gently to coat all ingredients evenly. Season with salt, black pepper, and red pepper flakes. Start with ¼ tsp red pepper flakes for subtle heat, then adjust to taste.

Step 3: Incorporate Fresh Arugula

1. Fold in arugula: Gently fold the baby arugula into the pasta mixture, dividing it into the salad to ensure even distribution. Use 3 large handfuls (generous for a balanced bite).

2. Adjust and serve: Taste and adjust seasonings. For a crunchy finish, add toasted pine nuts, walnuts, or croutons before serving (optional, as per user suggestions).

Make-Ahead & Storage

• For meal prep, store the pasta-dressing base (without arugula) in an airtight container in the refrigerator for up to 2 days. Add arugula fresh just before serving to preserve crispness.

Comment Highlights (User Insights)

• Crunch Enhancements: "Toasted pine nuts, chopped walnuts, or Panko crumbs add crunch," suggests one reviewer.

• Substitutions: Swap roasted red peppers with mini roasted peppers; add Parmesan and Prosciutto for a "deluxe version."

• Balsamic Variations: For lighter color, use white balsamic vinegar; darkening is common with aged balsamic.

• Extra Flavor: "Add celery, fire-roasted corn, or pickled red onion for freshness," recommends another.

Final Tip: Serve at room temperature for best flavor, or chilled for a refreshing summer bite. Enjoy this versatile salad at potlucks, barbecues, or as a light dinner side!