Description
This Pizza Tortellini Pasta Salad is the answer to feeding everyone at once. It takes everything you love about pepperoni pizza—cheese, savory bites, zesty herbs—and transforms it into a cool, shareable pasta salad that’s perfect for BBQs, potlucks, picnics, and easy summer dinners. It’s bold, crowd-pleasing, and guaranteed to disappear fast.
Ingredients
Pasta Salad
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1 (20 oz) package cheese tortellini (fresh or frozen)
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1 cup cherry tomatoes, halved
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1 cup diced cucumber
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½ cup sliced black olives
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½ cup mini pepperoni or diced regular pepperoni
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½ cup chopped red bell pepper
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¼ cup thinly sliced red onion
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½ cup shredded mozzarella or parmesan cheese
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¼ cup fresh basil or parsley, chopped
Zesty Pizza-Style Dressing
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⅓ cup Italian dressing (store-bought or homemade)
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1 teaspoon dried oregano
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¼ teaspoon garlic powder
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Optional: pinch of red pepper flakes
Instructions
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Cook the tortellini
Bring a large pot of well-salted water to a boil. Cook tortellini according to package directions until just al dente. Drain and rinse briefly under cold water to stop cooking. Let cool completely. -
Prep the mix-ins
While pasta cools, chop tomatoes, cucumber, bell pepper, onion, olives, and pepperoni. Add them to a large mixing bowl. -
Assemble the salad
Add cooled tortellini and shredded cheese to the bowl with the vegetables and pepperoni. -
Make the dressing
In a small bowl or jar, whisk together Italian dressing, oregano, garlic powder, and red pepper flakes (if using). -
Toss and chill
Pour about ¾ of the dressing over the salad and gently toss to coat. Add more dressing as needed. Cover and refrigerate for at least 30 minutes to let flavors meld. -
Finish and serve
Sprinkle with fresh basil or parsley just before serving. Give a final gentle toss and enjoy.
Notes
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Cool pasta fully before mixing to avoid sogginess
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Start with less dressing — tortellini absorbs a lot as it chills
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Day-two leftovers taste even better