Dinner

Tortellini Pasta Salad with Sun-Dried Tomatoes, Mozzarella, and Balsamic Honey Vinaigrette Recipe

ByCleo Brixton January 2, 2026January 2, 2026

Introduction

This tortellini pasta salad is a flavorful and colorful dish perfect for warm-weather meals or potlucks. It combines tender tortellini with fresh vegetables, savory salami, and a tangy honey-balsamic dressing for a satisfying, easy-to-make salad.

The image shows a clear glass bowl filled with a colorful tortellini salad. The dish has three main layers: a base of fresh green spinach leaves, a middle layer of yellow tortellini pasta with a glossy texture, and a top layer scattered evenly with vibrant red and green bell pepper pieces, small white mozzarella balls, dark purple olives, sun-dried tomato slices, and pinkish-red diced meat. The salad is lightly coated with a shiny dressing, giving the ingredients a fresh and slightly glossy look. The background features a white marbled texture with a white cloth peeking in at the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz. tortellini (frozen or refrigerated)
8 oz. mozzarella pearls (about 1 ½ cups)
7 oz. sundried tomatoes (drained, chopped, and patted dry)
2 cups baby spinach
2 cups diced bell pepper (red and green)
1 cup chopped salami (can substitute pepperoni)
½ cup finely diced red onion
¾ cup Kalamata olives
¼ cup Parmesan cheese (grated)
¾ cup extra virgin olive oil
⅓ cup balsamic vinegar
3 tablespoons honey
3 teaspoons Dijon mustard
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Combine the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper in a mini food processor or a jar with a lid. Blend or shake well to emulsify the dressing, then cover and refrigerate.
Step 2: Boil the tortellini according to package instructions, being careful not to overcook. Drain and transfer to a large bowl.
Step 3: Add ½ cup of the dressing to the warm tortellini and gently toss with a silicone spatula to combine. Let the mixture cool for 10 minutes.
Step 4: Add the mozzarella pearls, sundried tomatoes, baby spinach, diced bell peppers, chopped salami, red onion, Kalamata olives, and grated Parmesan cheese to the bowl. Add up to ½ cup more dressing and toss gently to combine.
Step 5: Refrigerate the salad for 2-3 hours to allow flavors to meld. Before serving, drizzle with any remaining dressing if desired.

Tips & Variations

Use fresh tortellini when possible for the best texture, but frozen or refrigerated options work well too.
Swap out salami with pepperoni or cooked Italian sausage for a different flavor profile.
Add fresh herbs like basil or parsley to brighten the flavor.
If you prefer a vegetarian version, omit the salami and add grilled vegetables or chickpeas instead.
For a creamier dressing, stir in a tablespoon of mayonnaise or Greek yogurt to the balsamic vinaigrette.

Storage

Store the tortellini pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss and add extra dressing if needed, as the pasta may absorb some liquid during storage. This salad is best served chilled or at room temperature.

How to Serve

A large clear glass bowl filled with a colorful tortellini salad on a white marbled texture background, showing many layers and ingredients mixed together. The base layer is fresh green spinach leaves scattered throughout. On top are small yellow tortellini pasta pieces with a smooth, slightly shiny texture. There are small white mozzarella balls and chunks of red and green bell peppers adding bright color. Diced cured meat in pinkish-red tones and sun-dried tomatoes with a dark, rough texture are mixed in evenly. There are also pieces of black olives and finely chopped red onions. The whole salad is lightly coated in a glossy dressing, giving the ingredients a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tortellini pasta salad in advance?

Yes, you can prepare the salad a day ahead. Mix the tortellini with half the dressing, refrigerate, and add the remaining ingredients and dressing just before serving to keep everything fresh and vibrant.

What type of tortellini works best for this salad?

Cheese-filled tortellini is a great choice for this recipe, but you can use any variety you like such as spinach or meat-filled. Just be sure to cook according to package instructions and avoid overcooking to keep the texture firm.