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A large white bowl of cheesy tortellini pasta salad with cherry tomatoes, fresh basil, and a creamy dressing.

Dreamy Cheesy Tortellini Pasta Salad

A joyful tumble of textures and flavors, this pasta salad features plump, cheese-stuffed tortellini as the star. Supported by juicy tomatoes, crisp red onion, and savory salami, it's all coated in a creamy, tangy dressing, making it the perfect make-ahead dish for any potluck or weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup high-quality mayonnaise
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 pint cherry tomatoes, halved
  • 1/2 medium red onion, finely diced
  • 4 ounces Genoa salami, sliced into ribbons
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped optional
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Plastic wrap

Method
 

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to package directions until al dente. Drain immediately and rinse under cold water to stop the cooking process. Set aside to cool completely.
  2. Make the dressing: In a large serving bowl, whisk together the mayonnaise, sour cream, red wine vinegar, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning if necessary.
  3. Combine the salad: Add the cooled and drained tortellini to the bowl with the dressing and gently fold to coat. Add the halved cherry tomatoes, diced red onion, mozzarella pearls, salami, and sliced black olives. Stir gently to combine.
  4. Add herbs and chill: Fold in the fresh parsley and optional basil. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld before serving.

Notes

Tip: For a milder onion flavor, soak the diced red onion in cold water for 10 minutes before adding to the salad. Variations: Swap salami for cubed ham or rotisserie chicken. Add other veggies like bell peppers or cucumbers. For a zesty kick, add chopped pepperoncini or a swirl of basil pesto to the dressing. Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The most important tip is to not overcook the tortellini; it should be al dente to hold its shape.