Chimichurri Roast Beef Tortellini Pasta Salad
A bold and garlicky pasta salad made with cheese tortellini, tender deli roast beef, and a fresh herb-packed chimichurri dressing. Perfect for summer meals, BBQs, or easy weeknight dinners.
- Prep Time: 15 MINUTES
- Cook Time: 10 MINUTES
- Total Time: 25 minutes
- Yield: 6 SERVINGS 1x
- Category: HOLIDAYS, Side Dish, SIDE DISH | PASTA SALAD
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
Pasta Salad:
- 1 (20 oz) package cheese tortellini
- 1/2–3/4 lb deli roast beef, sliced or chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/3 cup crumbled feta or shaved parmesan
- 1/4 cup fresh basil (optional)
Garlicky Chimichurri Dressing:
- 1 cup fresh parsley, finely chopped
- 4–5 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- Salt to taste
Instructions
- Cook the tortellini according to package directions. Drain and rinse with cold water to cool completely.
- Make the chimichurri dressing by combining parsley, garlic, red wine vinegar, red pepper flakes, olive oil, and salt in a bowl. Stir and let sit for 10–15 minutes to develop flavor.
- Prepare the ingredients by slicing the deli roast beef into bite-sized pieces, halving the cherry tomatoes, and thinly slicing the red onion.
- Assemble the salad by adding the cooled tortellini, roast beef, tomatoes, onion, and herbs to a large bowl.
- Pour the chimichurri dressing over the salad and toss until everything is evenly coated.
- Add cheese and gently toss again.
- Serve immediately or chill for 30–60 minutes for best flavor.
Notes
- Letting the chimichurri sit before mixing enhances the flavor
- Add dressing gradually to avoid overdressing
- Best served slightly chilled or at room temperature