This make-ahead pasta salad for camping is perfect for toting along on your next adventure, or sharing with friends on a picnic or at a backyard bbq. It's made with cheese tortellini, tomatoes, olives, artichokes, and a creamy Italian dressing. Pair it with spicy bang bang chicken skewers for an easy outdoor meal.
Recipe at a Glance: Pasta Salad for Camping
- DETAILS
- Total Time: 25 minutes (15 minutes hands-on)
- Preparation method: Stovetop
- HIGHLIGHTS
- For this easy tortellini salad, store-bought cheese tortellini is combined with tomatoes, olives, artichokes, and a creamy Italian dressing.
- It's a great make-ahead side dish or meal for camping. Prepare it up to 3 days before serving and stash it in your cooler.
- Customize it with your favorite veggies or add some protein to make it a heartier meal.
Our camping meals almost always consist of something cooked on the campfire, grill, or Blackstone, along with a foil packet side dish or make-ahead salad. I particularly like the salads because they can be prepped at home and tucked into the cooler, they last for days, and they do double-duty as an easy camping lunch. This Italian tortellini salad is a personal favorite because it's a little heartier than your typical salad (thanks, pasta!), making it a great choice for hungry campers.
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Ingredients and Substitutions
- Cheese tortellini--This forms the base of the pasta salad. You can use plain cheese tortellini, or the colorful three cheese variety makes for a stunning side dish.
- Olives--I prefer Kalamata olives for their distinct flavor, but you can use any type of olives you like.
- Artichoke hearts--Choose artichoke hearts that are packed in oil, not water. They are generally labeled as marinated artichoke hearts. The oil that coats them adds extra flavor to the salad.
- Italian dressing--Use a good-quality creamy Italian dressing, or if you have a favorite homemade version, use that!
How to Make Camping Pasta Salad
1. Cook the tortellini in boiling water according to package directions. Drain and cool.
2. Combine the tomatoes, olives, artichoke hearts, onion, and parsley in a large bowl with the tortellini.
3. Drizzle the dressing over the salad.
4. Toss the salad until all the ingredients are thoroughly mixed. Refrigerate for at least 1 hour before serving.
FAQs
Rinsing the tortellini will help to cool it quickly and keep the pasta from getting mushy, so if you're at home, go for it. But if you're making this at a campsite, it's a step that you can skip. It will cool just fine on its own.
The salad can be prepared up to 3 days before serving. Store it in a covered container in the refrigerator or your cooler. Drizzle and toss with extra dressing just before serving as the salad will absorb some dressing as it sits.
Definitely. Feel free to bulk up the salad by adding chopped salami or shredded chicken. You can also add pepperoncini, sun-dried tomatoes, or extra vegetables for more flavor. If you'd prefer a heartier tortellini meal, give this one-pot cheeseburger tortellini a try!
Storage
The salad will keep for up to 3 days if stored in the fridge or your cooler in a sealed container. Don't freeze the salad as the pasta and vegetables will become mushy when thawed.
Tips and Troubleshooting
- To get ahead, prepare the salad before heading out on your trip.
- Keep some extra dressing on hand to add before serving. The make-ahead pasta salad will absorb dressing as it sits.
More Make-Ahead Salad Recipes You'll Love
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Recipe
Camping Pasta Salad
Ingredients
- 1 package (1 pound | 454 g) cheese tortellini
- 1 cup diced tomato or halved grape tomatoes
- ⅔ cup marinated artichoke hearts chopped
- ½ small red onion diced
- ⅓ cup pitted Kalamata olives
- 1 tablespoon chopped Italian parsley
- ⅓ cup creamy Italian salad dressing (store-bought or homemade) plus more for serving
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and cook the tortellini according to the package directions. Drain, rinse with cold water, and drain again.
- In a large bowl, combine the cooled tortellini, tomatoes, artichoke hearts, red onion, Kalamata olives, and parsley.
- Drizzle ⅓ cup salad dressing over the salad and toss well to combine. Season to taste with salt and pepper.
- Chill the salad for at least 1 hour before serving. Taste and adjust the seasoning, if needed.
Notes
- Make ahead--Prepare the salad up to 3 days before serving.
- Storage--Store the salad in a covered container in the refrigerator or your cooler for up to 3 days.
- Take some extra dressing--Keep some extra dressing on hand to add before serving. The salad will absorb dressing as it sits.
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