Cold Tortellini Pasta Salad for Kids with Mozzarella

Cold Tortellini Pasta Salad for Kids

Green and pale yellow cheese tortellini make the base of this cold pasta salad, with tomatoes, cucumber, mozzarella, mild salami, olives, and banana peppers adding color and distinct bites. A little Italian dressing gives everything a light gloss without pooling in the bowl.

Cook the tortellini just until tender, rinse it cold, and fold it gently so the pieces keep their shape. Before mixing the shared bowl, you can set aside plain tortellini and chosen additions for a child who prefers foods served separately.

Ingredients for Cold Tortellini Pasta Salad

• 1 package (about 18–20 ounces) tricolor or mixed green-and-pale refrigerated cheese tortellini
• 1/2 cup mild bottled Italian dressing, divided
• 1 cup cherry or grape tomatoes, halved or quartered (about 150g)
• 1 cup diced cucumber (about 130g)
• 4 ounces small fresh mozzarella balls, drained (about 115g)
• 2 ounces mild salami, diced small (about 55g)
• 1/3 cup pitted olives, sliced (about 50g)
• 1/4 cup mild yellow banana pepper rings, drained and chopped if large (about 35g)
• 2 tablespoons finely diced red onion (about 20g)
• 4–6 fresh basil leaves, with a few left whole for serving

Yield: 6 side-dish servings. Time: About 15 minutes prep, package-directed cooking, and 1 hour chilling; about 1 hour 25 minutes total, depending on the tortellini.

How to Make Cold Tortellini Pasta Salad

1. Cook the tortellini: Bring a large pot of water to a boil. Add the tortellini, stir gently, and cook according to the package directions. Start checking near the earliest listed time. Drain when the pasta is tender but still holds its folded shape.
2. Cool and drain: Rinse the tortellini under cold running water until it feels cold, about 2–3 minutes. Let it drain thoroughly so excess water does not dilute the dressing.
3. Prepare the mix-ins: Cut any large mozzarella balls into smaller pieces. Prepare the tomatoes, cucumber, salami, olives, peppers, and onion as listed. Leave a few basil leaves whole for serving.
4. Reserve separate portions, if needed: Set aside some plain tortellini and preferred mix-ins before dressing the shared salad. Offer dressing on the side for those portions.
5. Toss and chill: In a large bowl, gently fold the tortellini with the tomatoes, cucumber, mozzarella, salami, olives, banana peppers, onion, and 1/3 cup of the dressing. Cover and refrigerate for about 1 hour.
6. Refresh and serve: Fold the salad gently again. If the pasta looks dry, add some or all of the remaining dressing a little at a time, stopping when the tortellini looks glossy without sitting in liquid. Transfer to a large serving bowl with the colorful mix-ins visible on top. Tear the basil leaves not reserved whole over the salad, and place the whole leaves along one edge. Serve chilled.

Choosing Tortellini

Refrigerated, frozen, and dry cheese tortellini need different cooking times, so use the directions on the package you have. Mixed-color tortellini gives the salad its green-and-pale appearance; regular cheese tortellini works with the same method but makes a single-color salad. Whichever you choose, stop cooking while the folds are still intact—the pasta will soften further if overcooked or tossed roughly.

Serving Separate Portions

The shared bowl includes salami, olives, and peppers, but an individual portion can be as simple as reserved tortellini with chosen vegetables or mozzarella alongside it. Dressing can be served as a dip. For younger children, cut round tomatoes and mozzarella into pieces appropriate for their age and chewing ability; serve the olives sliced.

Serve the salad for lunch or as a side dish. For another kid-oriented savory option, try broccoli cheese pinwheels.

Making the Salad a Day Ahead

For day-ahead preparation, refrigerate the cut tomatoes separately and add them shortly before serving; they can release liquid into the salad as they sit. Reserve some or all of the dressing, too. After chilling, fold in only enough to restore a light coating.

Storage

Cover and refrigerate the salad promptly. This fresh-ingredient version has its best texture within about two days, though the basil and cut vegetables soften over time. Serve it cold rather than reheating it. Do not freeze the assembled salad; the pasta and vegetables lose texture after thawing.

Nutrition

Approximate per serving (1/6 of the recipe): 400 calories, 16g protein, 21g fat, and 38g carbohydrates. Approximate per 100g of finished salad: 170 calories, 7g protein, 9g fat, and 16g carbohydrates. Values vary with the tortellini, dressing, and amount of dressing added before serving.