Tortellini Salad Italiana

Tortellini Salad Italiana

In this recipe:

based on 2 reviews
This Looks YUMMY!
20 min.
90 min.
12 Servings

Tortellini Salad Italiana features tender pasta, colorful vegetables and fresh mozzarella cheese balls in a contemporary version of an Italian classic. This is a feast for the eyes and the mouth!


  • 1 package BUITONI Refrigerated Mixed Cheese Tortellini (20 oz.), prepared according to package directions
  • 2 cups thinly sliced yellow bell peppers
  • 1 cup (4 ounces) halved small fresh mozzarella cheese balls (bocconcini)
  • 1 cup bottled Italian vinaigrette dressing
  • 1/2 cup (3 ounces) thinly sliced prosciutto
  • 1/2 cup drained, diced sun-dried tomatoes
  • 1/2 cup thinly sliced basil
  • Fresh cracked black pepper (optional)
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COMBINE prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour.

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Made the first time exactly as described. Since then we've made a few adjustments that our family LOVES. First, we changed the prosciutto out for cubed salami for a heartier flavor. My kids don't care for sun-dried tomatoes, so I changed the Italian Vinaigrette to a Roasted Red Pepper Italian Dressing. Fantastic, and even better the next day if there are any leftovers to be had.

- Christi from Bonney Lake, Wa


I've prepared this on several occasions and it's never failed to please my guests.

- Candy Wawak from West Chicago, IL

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 260
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 4g (19% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 740mg (31% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 4g
  • Protein: 11g
  • Vitamin A: 15% of DV
  • Vitamin C: 60% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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