A flavorful and hearty pasta salad made with cheese-filled tortellini and bursting with Tuscan-inspired ingredients like sun-dried tomatoes, olives, salami, fresh basil, and a sweet balsamic vinaigrette. This dish is rich, savory, and satisfying — perfect for feeding a crowd or enjoying leftovers all week.

Why You’ll Love This Recipe

I love this salad because it brings big, bold flavors with very little effort. The tender tortellini adds a comforting base, while the mix of Italian meats, cheeses, and veggies creates a balanced and vibrant bite in every forkful. The balsamic glaze in the dressing adds just the right amount of sweetness to complement the savory ingredients. Whether I serve it at a potluck, picnic, or casual dinner, it always disappears fast. Plus, it can be made ahead and tastes even better after the flavors meld.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 oz cheese-filled tortellini
2 generous handfuls baby spinach
2 cups cherry or grape tomato halves
6–8 oz Tuscan hard salami, thinly sliced
8 oz mozzarella pearls (or diced fresh mozzarella)
5–6 oz Italian olive blend, pitted and halved
⅓ cup sun-dried tomatoes packed in oil, sliced
¾ cup Tuscan 3-cheese blend (e.g., Parmesan, Asiago, Romano)
1 cup fresh basil leaves, loosely packed

Dressing:

½ cup olive oil
⅓ cup balsamic glaze
1–2 cloves garlic, grated
1½ teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
¼–½ teaspoon red pepper flakes (optional)

directions

I start by bringing a large pot of salted water to a boil. Then I cook the tortellini according to the package instructions, drain it, rinse it under cold water to stop the cooking, and drain it well again.
While the tortellini cooks, I prepare the dressing by combining olive oil, balsamic glaze, garlic, Italian seasoning, salt, pepper, and red pepper flakes in a jar or bowl. I shake or whisk it until it's well mixed.
In a large mixing bowl, I add the cooled tortellini and pour in about half of the dressing. I toss it gently to coat the pasta.
Then I add the spinach, tomato halves, salami, mozzarella pearls, olives, sun-dried tomatoes, cheese blend, and fresh basil leaves. I toss everything together carefully, adding more dressing if needed.
I taste and adjust seasoning with extra salt or pepper if necessary. Sometimes I add a few extra basil leaves on top for garnish.
I either serve it right away or let it chill in the fridge for a couple of hours. Just before serving, I give it another quick toss and, if it looks a little dry, drizzle a bit more dressing.

Servings and timing

Yield: 16 servings (about ¾ cup each)
Prep Time: 14 minutes
Cook Time: 10 minutes
Total Time: 24 minutes

Variations

I like how versatile this salad is. Here are some easy ways I change it up:

I swap mozzarella pearls with fresh mozzarella cubes if that's what I have on hand.
When I'm looking for a vegetarian version, I skip the salami and maybe add more veggies like roasted red peppers or artichoke hearts.
For a lighter version, I reduce the cheese and salami amounts or use low-fat cheese.
Sometimes I use a different olive mix depending on what’s in my pantry—green, black, or kalamata all work well.
I occasionally toss in pine nuts or toasted almonds for added crunch.

storage/reheating

This salad keeps well in the fridge for up to 3 days, but I’ve noticed the spinach can wilt a bit if it sits too long. To keep it fresh, I store the base mixture separately and only add the spinach and basil right before serving. I don’t recommend reheating it since it's meant to be enjoyed cold or at room temperature. If leftovers seem a bit dry, I refresh them with a little more olive oil or a splash of balsamic glaze before serving again.

FAQs

How far in advance can I make this tortellini salad?

I usually make it up to a day ahead. The flavors get even better after some time in the fridge, but I wait to add the spinach and basil until just before serving to keep them fresh.

Can I use frozen tortellini instead of fresh?

Yes, I often use frozen tortellini. I just make sure to cook it according to the package instructions and cool it completely before adding it to the salad.

What’s the best way to store leftovers?

I store leftovers in an airtight container in the fridge. If I know I’ll be keeping it for a few days, I store the dressing separately and mix it in as needed.

Is this recipe vegetarian?

It can be! I just leave out the salami and make sure to use vegetarian cheeses (some contain animal rennet). Even without the meat, the salad is super flavorful.

Can I make this gluten-free?

Yes, as long as I use gluten-free tortellini. Everything else in the salad is naturally gluten-free, but I always double-check labels to be sure.

Conclusion

This Tuscan Tortellini Pasta Salad is a delicious, colorful, and crowd-pleasing dish that’s as perfect for parties as it is for a weeknight meal. I love how easy it is to throw together, and the bold flavors always satisfy. Whether I'm packing it for lunch or serving it to guests, it’s a recipe I keep coming back to again and again.