Italian Pasta Salad in a bowl from the top with parsley

Italian Pasta Salad

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 Servings 1x

This tasty Italian Pasta Salad recipe can be served as a side dish or the main course! A great dish to bring to BBQ’s or potlucks!



  • 20 ounces fresh cheese tortellini
  • 8 ounce salami, sliced into rounds and cut into fourths
  • 15 ounce jar roasted red peppers, drained and chopped
  • 8 ounces mozzarella pearls (small size fresh mozzarella balls, or you can use the larger balls and cut them in halves or fourths)
  • 1/4 cup chopped parsley
  • 3.8 ounce can sliced black olives, drained
  • For The Dressing:
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons milk
  • 1/3 cup mayonnaise
  • 1/2 teaspoon sugar
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 dried oregano
  • 1/2 teaspoon – 3/4 teaspoon salt
  • Fresh black pepper to taste


  1. Cook the cheese tortellini according to the package directions, rinse with cold water and let drain well.
  2. Mix the ingredients together for the dressing and set aside.
  3. In a large bowl, combine the cheese tortellini, salami, olives, cheese, peppers and parsley and toss to combine.
  4. Add the dressing to the pasta salad starting with about half the dressing, stirring and then adding more if needed.
  5. Wrap the pasta salad with plastic wrap and chill for at least an hour or up to several hours before serving.
  6. Toss once more before serving and garnish with more parmesan cheese and chopped parsley.

Recipe Notes

This pasta salad will keep for 2-3 days in your refrigerator but is best served the day it’s made.

  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Keywords: pasta salad, pasta recipes, side dishes, side dish recipes, tortellini, bbq sides