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Tuscan Tortellini Pasta Salad

This dish combines two favorite Italian salads: a tortellini salad with the flavors of an antipasti platter and panzanella—a Tuscan salad with toasted croutons.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
450 calories per serving


> 1 (16 oz) pkg frozen tri-color tortellini
> 1/2 (16 oz) loaf sourdough bread
> 8 tbsp olive oil, divided
> 3 tbsp balsamic vinegar
> 1/2 cup sun-dried tomatoes in oil, chopped
> 3/4 cup chopped hard salami
> 2 cloves garlic, minced
> 2 tbsp fresh basil
> 1/4 cup grated Parmesan cheese


Preheat oven to 350°F. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and rinse in cold water.
Meanwhile, cut or tear sourdough into 1” chunks. Add bread to a large parchment-lined baking sheet and toss with 2 tablespoons oil, salt and pepper. Bake 10 to 12 minutes, stirring halfway through, until golden and toasted. Let cool.
In a large serving bowl, whisk together remaining 6 tablespoons oil and vinegar. Season with salt and pepper. Add sun-dried tomatoes, salami, garlic, basil, toasted bread chunks and cooked tortellini. Gently toss until combined. Top with Parmesan.

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