Mix your sour cream dressing and refrigerate it for at least 30 minutes before tossing with pasta to allow flavors to meld and prevent the salad from becoming watery.

Remove tortellini 1-2 minutes before the package suggests, then shock in ice water to stop cooking and prevent mushiness when the salad sits.

Toss the warm tortellini with a light olive oil immediately after cooking before it cools, allowing it to absorb flavors better than cold pasta would.

Start with 2 tablespoons of water per cup of sour cream and adjust gradually to reach the perfect consistency—too much makes it soupy, too little creates a thick paste.

Fold in marinated vegetables, olives, and cured meats just before serving to maintain their texture and prevent them from becoming overly soft or soggy.