This Cheese Tortellini Salad is a crowd-pleasing pasta salad loaded with tender cheese-filled tortellini, savory pepperoni, creamy provolone cheese, briny olives, and flavorful marinated artichoke hearts.
Tossed in a bold Italian-style dressing, every bite delivers a perfect balance of textures and classic deli-inspired flavors.
Perfect for potlucks, picnics, family gatherings, or meal prep, this easy cold pasta salad comes together in under 30 minutes and tastes even better after chilling.
Make it ahead of time and let the ingredients mingle for a delicious side dish or light main course that’s always a hit.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
- 3 (9-ounce) packages cheese tortellini
- 2 (6.5-ounce) jars marinated artichoke hearts, drained and roughly chopped
- 8 ounces pepperoni, chopped
- 8 ounces provolone cheese, cut into bite-sized cubes
- 1 (6-ounce) can sliced black olives, drained
- 1/2 (8-ounce) bottle Italian-style salad dressing, plus extra as needed
- 1 (0.7-ounce) packet dry Italian dressing mix
- Freshly ground black pepper, to taste
Directions
- Bring a large pot of lightly salted water to a rolling boil.
- Add the cheese tortellini and cook according to package directions, or until the pasta floats to the surface and is tender, about 6 to 8 minutes.
- Drain the tortellini and rinse under cold running water until completely cooled. Drain thoroughly and transfer to a large mixing bowl.
- Add the chopped artichoke hearts, pepperoni, provolone cheese, and sliced black olives to the bowl with the tortellini.
- Pour in the Italian-style dressing and sprinkle the dry Italian dressing mix over the salad.
- Toss everything together until evenly coated. Season with freshly ground black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
- Before serving, toss the salad again and add a little more Italian dressing if desired for extra flavor and moisture.
Chefs Notes
- This salad can be prepared up to a day in advance and often tastes even better after chilling overnight.
- For extra color and flavor, add diced red bell peppers, cherry tomatoes, banana peppers, or sliced red onion.
- Swap the provolone for mozzarella pearls or cubed mozzarella for a different cheesy twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the salad absorbs too much dressing while chilling, refresh it with a splash of additional Italian dressing before serving.