Member’s Mark™ Italian Tortellini Salad
What’s better than a regular salad? One with tortellini in it! This Member’s Mark™ Italian Tortellini Salad features some of the best produce that summer has to offer, plus salami, feta cheese, and a zesty dressing. Member’s Mark™ Italian Seasoning adds a simple touch of flavor that makes this dish perfect for picnics, barbecues, tailgates, and summertime dining!
What Kind of Tortellini Should I Use?
For a tortellini salad, you’ll want a type of tortellini that holds its shape after cooking and pairs well with fresh, bright flavors. Here are your best options:
1. Cheese-filled tortellini – The most popular choice for cold salads because the mild, creamy filling works with almost any dressing or add-ins (Italian, ranch, pesto, vinaigrette).
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Common fillings: ricotta, parmesan, mozzarella blends.
2. Spinach & cheese tortellini – Adds a pop of green color and a slightly earthier flavor, which works nicely with veggie-heavy salads.
3. Meat-filled tortellini – Heartier and more savory; works best if your salad has bolder dressings (like a zesty Italian) and ingredients like olives, sun-dried tomatoes, or roasted peppers.
4. Fresh (refrigerated) vs. dried/frozen –
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Fresh or refrigerated (found near deli or dairy case) has the best texture for a salad and cooks quickly without becoming mushy.
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Frozen works fine—just make sure to cook it al dente and cool it quickly so it doesn’t split or get soggy.
Pro tip: No matter which kind you choose, slightly undercook the tortellini by 1 minute, then drain, rinse with cold water, and toss with a little olive oil before adding other ingredients—this keeps it firm in the salad.
What are Some Other Add-in Options?
Tortellini salad is like the pasta salad’s more charming cousin — you can make it light and fresh or hearty and bold depending on what you toss in. Here are some ideas you can mix and match:
Vegetables (fresh & crunchy)
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Cherry or grape tomatoes (halved)
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Cucumber (diced or sliced thin)
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Bell peppers (any color, diced)
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Red onion or green onions (thinly sliced)
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Baby spinach or arugula
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Broccoli florets (blanched for 1–2 min)
Cheeses
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Fresh mozzarella balls (bocconcini or ciliegine)
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Feta crumbles
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Parmesan shavings
Savory add-ins
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Salami or pepperoni (cut into small strips or cubes)
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Prosciutto ribbons
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Cooked chicken cubes (for extra protein)
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Bacon crumbles
Flavor boosters
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Olives (black, Kalamata, or green)
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Sun-dried tomatoes (oil-packed or rehydrated)
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Roasted red peppers
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Artichoke hearts (marinated)
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Capers
Member's Mark™ Italian Tortellini Salad
Ingredients
- 20 oz Cheese or spinach tortellini cooked according to package directions
- 3-5 oz Baby arugula
- 2 Shallots diced
- 1 cup Cherry tomatoes halved
- 3 oz Salami chopped
- 3 oz Feta cheese crumbled
For the Dressing
- ¼ cup Red wine vinegar
- 4 cloves Garlic minced
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 1 tbsp Member's Mark™ Italian Seasoning
- ¼ tsp Member's Mark™ Mediterranean Sea Salt Grinder
- 1 tsp Member's Mark™ Black Peppercorn Grinder
- ½ cup Member's Mark™ Extra Virgin Olive Oil
Instructions
- In a large bowl, add the arugula and the cooked tortellini. It is best to add the tortellini to the bowl when it's still warm so that it wilts the arugula.
- Add in the shallots, tomatoes, salami, and feta. Drizzle in a few tablespoons of the dressing and toss gently. Dress more as desired, and serve!
For the Dressing
- Whisk together the vinegar, garlic, dijon, honey, Member's Mark™ Italian Seasoning, Member's Mark™ Mediterranean Sea Salt Grinder, and Member's Mark™ Black Peppercorn Grinder until combined. Stream in the olive oil while whisking until emulsified. Store the dressing in the fridge for up to one week.