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Italian Tortellini Salad

Italian Tortellini Salad

Prep time 15 minutes
Cook time 10 minutes
Ready in 25 minutes
Makes 8 servings




  • 1/4 cup red wine vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • 1 tsp granulated sugar
  • 1 tbsp Dijon mustard
  • 1/4 cup extra virgin olive oil


  • 2 9-oz pkg of fresh tri-color cheese tortellini
  • 1 cup broccoli florets
  • 1 large stalk celery sliced thin
  • 2 ounces green bell pepper sliced thin
  • a few thin slices red onion
  • 1 cup grape tomatoes
  • 1 cup pitted black olives, drained
  • 1/2 cup artichoke hearts
  • 1/2 cup roasted red peppers, sliced
  • 8 whole pepperoncini
  • 4 slices capicola cut into triangle shapes
  • 8 slices Genoa salami cut into triangle shapes
  • 1/4 lb sliced provolone cheese cut into triangle shapes
  • 1/4 cup fresh basil chopped plus more for garnish


1. Make the dressing by putting all dressing ingredients except olive oil in a medium bowl and whisk. Very slowly drizzle in the olive oil while whisking. This step should take at least two minutes. Set the dressing aside.
2. Place a medium sauce pan filled 3/4 with water over a burner and bring to a boil. Plunge in broccoli and after 30 seconds, remove to paper towels to drain and cool.
3. When water has returned to a boil, add both packages of the tortellini and cook according to package directions.
4. Drain and place into a large bowl. Pour the dressing over the hot tortellini while you prepare the other ingredients.
5. Add blanched broccoli along with all other ingredients to the pasta and gently toss to combine.
6. Cool completely before serving and if serving in a platter or bowl, garnish with additional basil.
Recipe by Martha Pesa of