Summer Tortellini Salad

Summer Tortellini Salad is an easy Italian-style pasta salad made with tortellini that makes for a summertime potluck favorite!
Summer Tortellini Salad

Summer Tortellini Salad

By Sue Lau | Palatable Pastime

I always love the “unofficial” start to summer with Memorial Day weekend. Besides honoring our fallen veterans, it is a great time for loved ones to get together for barbecues, picnics, and potlucks. Almost everyone likes to contribute, so bringing a covered dish is always a great idea to share food and keep the burden of food prep off one person.

Pasta salads have long been a favorite of mine and make a great item to bring to a community dinner. Using a couple packages of refrigerated tortellini makes short work of it, since these cook up in just a few short minutes. Combined with a few other tasty ingredients it is quick to get into the fridge to chill down.

A perfect dish to bring to a potluck.

So when the Sunday Supper theme of the week was potluck, I knew that this would be popular. Not only does it make a great potluck item for work or family, it goes very well at backyard barbecues. It also makes a good item to keep in the cooler for a picnic.

I hope you all enjoy this one and also have a safe and happy Memorial Day with your family, whether you spend it remembering our military or just getting a head start on summer fun- or both! Don’t forget to scroll down to see the round up of other recipes the SSM bloggers have gather together for you for any last minute holiday needs. Until next time-

Summer Tortellini Salad for #SundaySupper

Summer Tortellini Salad

Summer Tortellini Salad

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Prep Time 25 mins
Chill Time 2 hrs
Course Appetizer, appetizers, Salad, Salads
Cuisine Italian
Servings 10



  • 18 ounces fresh tortellini (mixed colors)
  • 1/4 cup sliced green olives
  • 1/4 cup sliced kalamata olives
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup chopped red onion
  • 1/3 cup mild banana pepper rings (chopped)
  • 1/3 cup chopped roasted red bell peppers
  • 3 ounces chopped Sopressata salami
  • 4 ounces chopped low-moisture part skim mozzarella cheese


  • 1/2 cup white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • salt and black pepper to taste
  • 1 teaspoon Dijon mustard
  • 1-1/2 teaspoons granulated sugar
  • 1/2 teaspoon dried Italian seasoning


  • Cook tortellini according to package directions and drain.
  • Whisk together the vinaigrette and combine with all salad ingredients.
  • Refrigerate a couple hours before serving.


From the kitchen of
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