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Tri-color tortellini pasta, deli meats and cheeses, plus a variety of vegetables. This Italian Tortellini Salad is delicious!
We developed this Italian Tortellini Salad recipe as part of our ongoing Ambassadorship with Peapod. All opinions are 100% mine.
With the warmer (finally!) weather here, neighborhood parties and barbecues are starting up again – and I have to say – I love being outdoors again! We’re very lucky to live in a great neighborhood with several of our daughter’s friends living close by, and all of the parents enjoy each others’ company too!
Our friends and neighbors also happen to be foodies at heart (I think that’s part of the reason we all get along as well as we do!) – and all summer long we enjoy great company, great fun, and great food.
This delicious Italian Tortellini Salad is definitely going to make a regular appearance on the menu at our summer parties! It’s a perfect side dish to serve alongside any grilled foods like burgers, hot dogs, steak or chicken.
To make this Italian Tortellini Salad you’ll start by making a simple homemade dressing – then tossing it over cooked, tri-color tortellini pasta, and all sorts of fresh vegetables as well as deli cold cuts and cheeses.
All of the ingredients for this Italian Tortellini Salad, as well as everything else you’ll need for your summer parties and barbecues can be ordered through Peapod’s grocery delivery service. It is such a time saver to be able to go online and order the groceries, paper goods, and other supplies we need for our summertime entertaining – AND have it all delivered to our home by Peapod when it’s convenient for us! (Our Memorial Day party planning is going to be sure easy this year!)
To learn more about Peapod’s grocery delivery service, visit them here. Peapod is America’s leading internet grocer, and they carry more than 12,000 products in all of the same categories as your local supermarket – so you’re sure to find everything you need!
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Italian Tortellini Salad
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon granulated sugar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
2 9–ounce packages of fresh tri-color cheese tortellini
1 cup broccoli florettes
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
4 slices baked or sweet ham cut into triangle shapes
8 slices Genoa salami cut into triangle shapes
1/4 pound sliced provolone cheese cut into triangle shapes
1/4 cup fresh basil chopped plus more for garnish
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.
Place a medium sauce pan filled ¾ 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.
When water has returned to a boil, add both packages of the tortellini and cook according to package directions.
Drain and place into a large bowl. Pour the dressing over the hot tortellini while you prepare the other ingredients.
Add blanched broccoli along with all other ingredients to the pasta and gently toss to combine.
Cool completely before serving and if serving in a platter or bowl, garnish with additional basil.
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