Pioneer Woman Tortellini Pasta Salad Recipe

Pioneer Woman Tortellini Pasta Salad is made with cheese-filled tortellini, ripe cherry tomatoes, fresh mozzarella pearls, salty Kalamata olives, savory pepperoni, and plenty of fresh basil. The result is a colorful, flavor-packed side dish with a tangy homemade Italian dressing that coats every bite. It is the perfect dish for a summer potluck or barbecue and makes enough to feed a large crowd.

Try More Recipes:

• Pioneer Woman Strawberry Jam
• Pioneer Woman Turkey Noodle Soup Recipe
• Pioneer Woman Tomato Tart

🧡 Why You Will Love This Tortellini Pasta Salad:

• It’s a Full Meal: Unlike light leafy salads, this dish is packed with cheese-filled pasta, meat, and veggies. It is substantial enough to be a satisfying lunch on its own without needing a side.
• Explosion of Flavors: Every bite offers something different. You get the salty kick from the olives and pepperoni, the sweetness of the tomatoes, and the creamy, mild flavor of the fresh mozzarella.
• Better the Next Day: This is the ultimate make-ahead dish. As it sits in the fridge, the tortellini absorbs the tangy dressing, making the salad taste even better on day two.
• Totally Customizable: It is very forgiving. If you don’t like olives, leave them out. If you prefer turkey to pepperoni, swap it in. You can easily adjust it to fit your family’s taste.

🍅 Pioneer Woman Tortellini Pasta Salad Ingredients

For the Salad Base:

• 20 oz cheese tortellini (refrigerated or frozen)
• 2 cups cherry tomatoes, halved
• 1 1/2 cups fresh mozzarella pearls (bocconcini), drained
• 1 cup Kalamata olives or black olives, pitted and sliced
• 1 cup pepperoni slices, halved or quartered
• 1/2 red onion, finely diced
• 1/2 cup fresh basil leaves, chopped (plus more for garnish)
• 1/2 cup Parmesan cheese, grated

For the Dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

🍲 How To Make Pioneer Woman Tortellini Pasta Salad

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions. Do not overcook them; they should be tender but firm (al dente).
2. Cool the pasta: Drain the tortellini in a colander. Immediately rinse them under cold running water for 1-2 minutes. This stops the cooking process and keeps the pasta from sticking together. Shake off the excess water.
3. Prepare the mix-ins: While the pasta drains, chop your cherry tomatoes, olives, pepperoni, red onion, and basil.
4. Make the dressing: In a small jar or bowl, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, sugar, oregano, salt, and pepper. Whisk or shake vigorously until the dressing is emulsified (creamy and blended).
5. Assemble the salad: In a large mixing bowl, combine the cooled tortellini, tomatoes, mozzarella pearls, olives, pepperoni, red onion, and Parmesan cheese.
6. Dress and toss: Pour the dressing over the salad. Toss everything gently until all the ingredients are evenly coated.
7. Add herbs and chill: Fold in the fresh chopped basil. Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld together.

💭 Recipe Tips

• Don’t Overcook the Tortellini: Tortellini is delicate. If you boil it too long, it will break apart when you toss the salad. Check it 1 minute before the package says it is done.
• Rinse with Cold Water: Rinsing the pasta is crucial for a cold salad. It cools the pasta quickly so it doesn’t melt the cheese, and it washes away starch so the noodles don’t clump up.
• Let It Marinate: This salad tastes best after it sits in the fridge for a while. The pasta absorbs the tangy dressing, making every bite more flavorful.
• Customize the Meat: If you don’t like pepperoni, you can use cubes of salami, summer sausage, or even diced ham.

🍔 What To Serve With Tortellini Pasta Salad?

This filling salad is practically a meal on its own, but it shines as a side dish at gatherings it pairs perfectly with grilled meats like burgers, hot dogs or BBQ chicken legs. It also goes well with other picnic favorites like corn on the cob, watermelon slices, and deviled eggs.

🎚 How To Store Leftovers Tortellini Pasta Salad?

• Refrigerate: Store the pasta salad in an airtight container in the refrigerator it will stay fresh for up to 4 days. The pasta may absorb more dressing as it sits, so you might need to add a splash of olive oil or vinegar before serving leftovers.
• Freeze: Do not freeze this salad. The texture of the tortellini will become mushy, and the fresh tomatoes and cucumbers will release water and become soggy when thawed.

why You Should Not Reheat It:

• The Cheese Will Melt: This salad uses fresh mozzarella pearls. If you heat them, they will melt into a stringy mess rather than remaining distinct, creamy bites.
• The Veggies Will Wilt: The cherry tomatoes, red onions, and fresh basil are intended to be crisp and fresh. Heating them will make them mushy and unappetizing.
• The Dressing: Vinaigrette dressings are designed to be served cool or at room temperature. Heating vinegar and oil can create an overly sharp, oily taste.

How to Serve Leftovers: This salad is best served cold or at room temperature.

Pro Tip for Leftovers: If the salad has been in the fridge overnight, the olive oil in the dressing may have solidified (turned white and hard).

1. Take the container out of the fridge about 15 to 20 minutes before eating.
2. Let it sit on the counter to take the chill off.
3. Give it a good stir. The oil will melt back into a liquid, and the flavors will “wake up” without ruining the fresh ingredients.

FAQs

More Recipes:

• Pioneer Woman Tuna Salad Recipe
• Jamie Oliver Pommes Anna
• Pioneer Woman Tartar Sauce

📊 Tortellini Pasta Salad Nutrition Facts

Serving Size: 1 cup

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 14g

Pioneer Woman Tortellini Pasta Salad Recipe

Recipe by Imen DridiCourse: Dinner, Lunch, SaladsCuisine: American, ItalianDifficulty: Beginner

Servings

8-10

servings

Prep time

20

minutes

Cooking time

5

minutes

Calories

380

kcal

Pioneer Woman Tortellini Pasta Salad is made with cheese-filled tortellini, ripe cherry tomatoes, fresh mozzarella pearls, salty Kalamata olives, savory pepperoni, and plenty of fresh basil. The result is a colorful, flavor-packed side dish with a tangy homemade Italian dressing that coats every bite. It is the perfect dish for a summer potluck or barbecue and makes enough to feed a large crowd.

Ingredients

• 20 oz cheese tortellini (refrigerated or frozen)

• 2 cups cherry tomatoes, halved

• 1 1/2 cups fresh mozzarella pearls (bocconcini), drained

• 1 cup Kalamata olives or black olives, pitted and sliced

• 1 cup pepperoni slices, halved or quartered

• 1/2 red onion, finely diced

• 1/2 cup fresh basil leaves, chopped (plus more for garnish)

• 1/2 cup Parmesan cheese, grated

• For the Dressing:

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

• 1 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

Directions

• Cook the pasta: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions. Do not overcook them; they should be tender but firm (al dente).
• Cool the pasta: Drain the tortellini in a colander. Immediately rinse them under cold running water for 1-2 minutes. This stops the cooking process and keeps the pasta from sticking together. Shake off the excess water.
• Prepare the mix-ins: While the pasta drains, chop your cherry tomatoes, olives, pepperoni, red onion, and basil.
• Make the dressing: In a small jar or bowl, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, sugar, oregano, salt, and pepper. Whisk or shake vigorously until the dressing is emulsified (creamy and blended).
• Assemble the salad: In a large mixing bowl, combine the cooled tortellini, tomatoes, mozzarella pearls, olives, pepperoni, red onion, and Parmesan cheese.
• Dress and toss: Pour the dressing over the salad. Toss everything gently until all the ingredients are evenly coated.
• Add herbs and chill: Fold in the fresh chopped basil. Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld together.

Notes

• Don’t Overcook the Tortellini: Tortellini is delicate. If you boil it too long, it will break apart when you toss the salad. Check it 1 minute before the package says it is done.
  Rinse with Cold Water: Rinsing the pasta is crucial for a cold salad. It cools the pasta quickly so it doesn’t melt the cheese, and it washes away starch so the noodles don’t clump up.
  Let It Marinate: This salad tastes best after it sits in the fridge for a while. The pasta absorbs the tangy dressing, making every bite more flavorful.
  Customize the Meat: If you don’t like pepperoni, you can use cubes of salami, summer sausage, or even diced ham.