Italian Tortellini Salad

When I was in college, I worked about three minutes from a Macey’s grocery store. Most lunch breaks, I would just run over and grab something from the deli. One of my most FAVORITE items was there Italian Tortellini Salad. Like most of my other posts lately, I have been craving food from Logan. This one is at the top of my list. I recreated it for a fourth of July get-together we had at our church, and it was gone within MINUTES! Luckily, I had a bowl to taste-test it before we went. There’s a reason it went so fast! It was delish 😉

Serves: 8-10

Italian Tortellini Salad

This quick summer salad has just a few ingredients, but it tastes amazing! Great for potlucks or barbecues!

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • 20 oz tortellini (I used Buitoni Mixed Cheese because I liked the coloring)
  • 1 16-oz bottle Italian dressing
  • 1 red pepper, diced
  • 1 6-oz can olives, drained and diced
  • 1 14-oz can artichoke hearts, drained and diced
  • 1 cup Mozzarella cheese cubes
  • 1/2 cup shredded Parmesan cheese


  1. Cook tortellini according to package directions and let it cool.
  2. Combine tortellini, dressing, pepper, olives, artichokes and Mozzarella. Stir until everything is coated with dressing.
  3. Top with Parmesan Cheese.
  4. Refrigerate at least two hours (or overnight). Serve cold.

Print Friendly, PDF & Email

Comment on this Recipe

One Response to “Italian Tortellini Salad”

  1. I made this for dinner tonight. Took 10 minutes, and it was very good. I used Kalamata olives instead of black olives because I already had a jar open, roasted red peppers from a jar and shredded mozzarella. I used only about 1/4 cup of Italian dressing because I thought an entire jar would make it too oily. I think that was a good decision. Also, I served it warm instead of cold. The tortellini was the Buitoni "fresh" torts.

Leave a Comment