Southwestern Tortellini Pasta Salad

When you are planning a cookout or an outdoor gathering, you need sides that can handle the sun and still taste incredible. Unlike delicate leafy greens that wilt quickly under heavy dressings and summer heat, cheese-filled tortellini stands up beautifully — sturdy enough to support chunky hard salami and thick cubes of sharp white cheddar without losing its shape.

What makes this salad truly special is the vibrant Southwestern vinaigrette. Fresh spinach, cilantro, and red onion are blended together in a food processor, then golden olive oil is slowly streamed in to create a thick, herbaceous green dressing that clings to every ingredient.

Better the Next Day

Tossing everything in this bright dressing before chilling allows the pasta to soak up the tangy lime juice and red wine vinegar right to its core. As the salad rests in the refrigerator, the flavors marry and intensify, turning individual ingredients into a unified, deeply satisfying dish.

This is the ultimate make-ahead side. Prepare it hours in advance and simply pull it from the refrigerator when everyone arrives. You stay out of the kitchen and in the conversation — exactly where a great host belongs.

Jorj Morgan

Southwestern Tortellini Pasta Salad

Sunny flavors define this Southwestern Tortellini Pasta Salad, where tender cheese tortellini, savory salami, and sharp white cheddar mingle with bright tomatoes and sweet roasted peppers. A zesty, herb-infused lime vinaigrette coats every bite, refreshed to a glossy finish just before serving.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Wait Time (Chilling) 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Side Dish, Salad

Ingredients Method

Ingredients

  

The Pasta & Proteins

• 1 pound cheese tortellini
• ½ pound hard salami cut into ½-inch chunks
• ½ pound sharp white cheddar cheese cut into ½-inch chunks
• 1 7-ounce jar roasted red peppers, drained and chopped
• 1 pint grape tomatoes halved

The Acid & Aromatics

• ¼ cup red wine vinegar
• 2 tablespoons fresh lime juice about 1 medium lime
• ¼ small red onion peeled and chopped
• 1 clove garlic peeled
• 1 teaspoon honey
• 1 tablespoon chopped fresh cilantro
• ¼ cup fresh spinach leaves

The Oil & Seasoning

• ½ cup high-quality olive oil
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper

Method

 

The Pasta Prep

1. Cook the cheese tortellini in a large pot of salted water according to the package instructions until al dente.
2. Rinse the cooked pasta under cold water to halt the cooking process and prevent sticking, then transfer to a large ceramic mixing bowl.
3. Fold in the chunks of hard salami, sharp white cheddar, chopped roasted red peppers, and halved grape tomatoes.

Blend the Vinaigrette

1. Place the red wine vinegar, fresh lime juice, chopped red onion, garlic clove, honey, fresh cilantro, and spinach leaves into the bowl of a food processor or blender.
2. Pulse the machine several times to break down and combine the aromatics.
3. With the machine running continuously, slowly stream the olive oil through the feed tube until the vinaigrette is thick, glossy, and completely blended.
4. Season the vinaigrette aggressively with the kosher salt and coarse black pepper.

Toss & Chill

1. Pour ¾ of the dressing over the prepared pasta salad and toss gently to ensure every ingredient is evenly coated.
2. Cover and chill the salad in the refrigerator for at least 1 hour to allow the pasta to absorb the vibrant flavors of the vinaigrette.
3. Before serving, bring the salad to room temperature and toss with the remaining reserved dressing to refresh the glossy finish and maximize the flavor profile.