Potluck Tortellini Pasta Salad is the perfect potluck recipe because it’s easy to make, travels well, and it’s a true crowd-pleaser!
Do you remember the first thing you ever cooked?
Although I’m sure there were countless times I helped my mom brown ground beef or chop vegetables for dinner, one of my earliest memories of actually making a dish myself was when I made tortellini pasta salad for a block party.
Perhaps it sticks out in my mind because, at the time, I didn’t know eating tortellini cold with Italian dressing on it was a “thing.”
I do, however, remember getting multiple compliments on it, which was pretty neat to a little girl who barely knew how to boil water.
So when I had to make a dish to pass at my family reunion last weekend, I immediately thought of tortellini pasta salad! It’s a great potluck recipe because, chances are, nobody else will bring the same dish.
Oh, and not to mention IT’S DELICIOUS.
Direct quote from my cousin: “I could eat this every day for the rest of my life.”
Nailed it.
You can nail it to if you make this Potluck Tortellini Pasta Salad for your 4th of July potluck, or really any time to year.
With plump tomatoes, fresh basil, cute mozzarella pearls, spinach, and salami, you simply can’t go wrong with this one.
It makes a LOT of salad … but who doesn’t love leftovers? This can also be made ahead of time so you can pluck it out of the refrigerator and be on your way. Yay!
Save RecipeIngredients
- 1 (16 ounce) package refrigerated cheese tortellini
- 4 ounces genoa salami, diced
- 1 (2.25 ounce) can sliced black olives
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 6 ounces mozzarella cheese pearls
- 1 (10 ounce) container grape tomatoes, halved
- 1 bunch fresh basil, chopped
- 1 bottle of your favorite Italian dressing
Instructions
- Cook tortellini according to package until al dente. Don't overcook! Drain and run under cold water to let cool.
- Mix tortellini with the remaining ingredients in a large bowl. Fold in a generous amount of Italian dressing; cover and refrigerate until ready to serve or overnight.
- I recommend bringing your extra Italian dressing along in case it dries out overnight.
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