Mediterranean Tortellini Caprese Salad
Cheese tortellini tossed with Italian dressing, cherry tomatoes, pearl mozzarella, salami, black olives, cucumber, and yellow bell pepper. A vibrant, crowd-pleasing pasta salad that gets better the longer it sits — perfect for picnics, potlucks, and summer gatherings.
- 1 pkg (20 oz) frozen tortellini
- 1 cup prepared Italian dressing, divided
- 1 cup cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved
- 1 can (6 oz) black olives, sliced in half
- 1 yellow bell pepper, chopped
- 1 cup salami, chopped
- 1 cup (8 oz) pearl-sized mozzarella balls
- fresh basil, to garnish
- Bring a large pot of well-salted water to a boil. Cook the tortellini according to package directions until just al dente — typically around 5 minutes. Take care not to overcook, as the pasta will continue to absorb dressing as it chills. Drain thoroughly and rinse under cool running water to stop the cooking and bring the pasta to room temperature.
- Transfer the drained tortellini to a large mixing bowl and pour over half the Italian dressing (½ cup). Toss well to coat every piece, making sure the dressing gets into all the crevices of the pasta. This initial marinating step is key — warm pasta soaks up flavour far more effectively than cold pasta.
- Add the cucumber, cherry tomatoes, black olives, yellow bell pepper, chopped salami, and pearl mozzarella to the bowl. Fold everything together gently until evenly distributed. Avoid stirring too vigorously so the mozzarella balls stay intact.
- Cover the bowl and refrigerate for at least one hour to allow the flavours to meld. When ready to serve, drizzle over the remaining ½ cup of Italian dressing and toss lightly. Scatter fresh basil leaves over the top and serve cold or at room temperature.
Chef's Note: The two-stage dressing method is what separates a good pasta salad from a great one. Adding half the dressing while the tortellini is still warm allows the pasta to absorb the vinaigrette deeply, building flavour from the inside out. Holding back the second half until serving keeps the salad bright and glossy rather than dry and dull — tortellini is particularly absorbent and will drink up dressing overnight if you dress it all at once.
This salad is an ideal make-ahead dish — it actually improves after a night in the fridge as the flavours deepen and meld. For best results, consume within 24 hours. If the pasta looks a little dry after chilling, a small splash of extra dressing or a drizzle of olive oil will bring it back to life instantly. To make it vegetarian, simply omit the salami and add a handful of marinated artichoke hearts or sun-dried tomatoes in its place.
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