TORTELLINI SALAD with Homemade Italian Dressing

Tere Gill


This is one terrific pasta salad! It consists of cheese filled tortellini, cherry tomatoes, pepperoni, kalamata olives, a little sweet bell pepper and basil, tossed in my super flavorful, tangy, homemade asiago Italian dressing. It's a party in your mouth! This recipe converts, easily, to vegetarian by omitting the pepperoni. Please note the recipe is written to generously serve 2 to 3 people as a main course; you may double or triple the salad ingredients for family/party size. The dressing recipe does not need to be doubled as it makes enough for a triple recipe.


★★★★★ 1 vote

2-3 as main course
30 Min
10 Min
Stove Top



  • 1/2 c
    olive oil, extra virgin
  • 1/4 c
    white wine vinegar
  • 2 tsp
    granulated sugar
  • 1 tsp
  • 1 tsp
    lemon juice
  • 1/4 tsp
    coarse ground mustard
  • 2 Tbsp
    finely grated asiago cheese
  • 1 Tbsp
    finely grated parmesan cheese
  • 3/4 tsp
    garlic salt
  • 3/4 tsp
    dry parsley flakes
  • 3/4 tsp
    dry basil flakes
  • 1/8 tsp
    dry oregano
  • 1 pinch
    red pepper flakes
  • 1 pinch
    freshly ground black pepper
  • 1 small
    pinch paprika
  • 1 small
    pinch onion powder
  • 1 pinch
    fine pink himalayan salt or sea salt
  • **1 - 2 Tbsp
    water **only if using dressing on a lettuce salad
  • SALAD:

  • 12 - 15
    cherry tomatoes, quartered (i use red and yellow)
  • 3 - 4 slice
    sweet bell pepper, chopped small (orange, red or yellow)
  • 12
    kalamata olives, sliced in thirds
  • 12 - 15 slice
    pepperoni, quartered or cut in 1/6
  • 3 large
    fresh basil leaves, chiffonade or chopped
  • 3 - 4 Tbsp
    prepared italian dressing
  • 6 oz
    dried 3 cheese tortellini (or your favorite tortellini, amount for 2 - 3 people; i use barilla.)
  • 1/2 Tbsp
    fresh chives

How to Make TORTELLINI SALAD with Homemade Italian Dressing


  1. (* Important: It's best to make dressing at least one day ahead of time and store in refrigerator; remove from refrigerator, at least 1/2 hour before using, to allow solidified olive oil to liquify; shake well. )
  2. Add all dressing ingredients to a pint jar with a tight fitting lid and shake well, or whisk together in a medium bowl; cover and refrigerate. Shake or mix well right before using.
  3. To a large bowl, add tomatoes, bell peppers, olives, pepperoni and half of the fresh basil. Set aside, temporarily.
  4. Cook tortellini according to package instructions; drain and rinse with cold water to cool (to avoid breakage, do NOT over-handle the tortellini.)
  5. Add 3 tablespoons Italian dressing to the tomato bowl; mix together well.
  6. Add well drained tortellini to tomato mixture; fold gently to combine and coat with dressing (add extra dressing, if desired.)
  7. Plate the salad, or pour into serving dish; scatter extra basil and chives over all. Serve, or cover and refrigerate until served.

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