Tortellini pasta salad is a fresh, colorful, and satisfying dish that brings together tender cheese-filled pasta, crisp vegetables, and a bright Italian-style dressing in one easy bowl. This recipe is perfect for warm-weather meals, potlucks, family gatherings, or simple make-ahead lunches, and it delivers wonderful flavor with minimal effort.
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Why You’ll Love This Tortellini Pasta Salad
This tortellini pasta salad is hearty enough to feel filling while still tasting light and refreshing. The cheese tortellini adds richness, while the vegetables and tangy dressing keep every bite balanced and lively. It’s quick to prepare, easy to customize, and travels well, making it a reliable go-to for busy schedules and social events. Best of all, it tastes even better after chilling, so you can make it ahead with confidence.
Ingredients for Tortellini Pasta Salad
Pasta Salad Ingredients
- 20 ounces refrigerated cheese tortellini
- 1½ cups cherry or grape tomatoes, halved
- 1½ cups English cucumber, diced
- ½ cup thinly sliced red onion
- ¾ cup Kalamata olives, pitted and halved
- ½ cup sliced pepperoncini peppers
- 1 cup fresh mozzarella pearls (optional but recommended)
- ½ cup chopped fresh basil or parsley
Italian Dressing
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
Ingredient Notes and Substitutions
Cheese tortellini works best for this recipe, but spinach or mushroom-filled tortellini also taste great. For a gluten-free option, use gluten-free tortellini and cook just until tender. If you prefer a lighter salad, reduce the amount of cheese or substitute part of the pasta with extra cucumber or tomatoes. For lower sodium, choose reduced-salt olives and rinse them before adding.
Step-by-Step Instructions
Step 1 – Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until just tender, usually 3 to 5 minutes. Drain well and rinse briefly with cool water to stop the cooking. Let the tortellini drain completely.
Step 2 – Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, garlic powder, salt, and black pepper until well combined. Taste and adjust seasoning if needed.
Step 3 – Toss the Pasta
Transfer the cooled tortellini to a large mixing bowl. Pour about two-thirds of the dressing over the pasta and gently toss until evenly coated. This step helps the tortellini absorb flavor before the vegetables are added.
Step 4 – Add the Vegetables and Cheese
Add the tomatoes, cucumber, red onion, olives, pepperoncini, mozzarella pearls, and fresh herbs to the bowl. Gently fold everything together, taking care not to tear the tortellini.
Step 5 – Chill and Finish
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to blend. Just before serving, drizzle with the remaining dressing and toss lightly. Taste and add extra salt or pepper if needed.
Pro Tips for Success
Cook tortellini just until tender to avoid mushy pasta. Toss the pasta with dressing while it’s slightly warm so it absorbs more flavor. Cut vegetables into bite-sized pieces for even distribution. Chill the salad before serving for the best texture and taste. Fresh herbs should be added last to keep them vibrant. If making ahead, reserve some dressing to refresh the salad before serving.
Flavor Variations
Add grilled chicken breast for extra protein and a complete meal. Swap mozzarella pearls for crumbled feta for a sharper bite. Include roasted red peppers for smoky sweetness. Add baby spinach or arugula just before serving for extra freshness. Sprinkle with toasted pine nuts for light crunch.
Serving Suggestions
Serve tortellini pasta salad alongside grilled chicken, burgers, or seafood. It pairs well with simple sandwiches or wraps for an easy lunch. For entertaining, serve it chilled in a large bowl with extra herbs on top. It also works well as a vegetarian main dish with crusty bread on the side.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving and add a splash of olive oil or dressing if it looks dry. Freezing is not recommended, as the texture of the tortellini and vegetables will change once thawed.
Tortellini Pasta Salad – Fresh & Wonderful Flavor
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Tortellini pasta salad is a fresh, colorful, and satisfying dish made with cheese-filled tortellini, crisp vegetables, and a bright Italian-style dressing. Perfect for potlucks, warm-weather meals, and make-ahead lunches, this salad delivers wonderful flavor with minimal effort.
Ingredients
- 20 ounces refrigerated cheese tortellini
- 1½ cups cherry or grape tomatoes, halved
- 1½ cups English cucumber, diced
- ½ cup thinly sliced red onion
- ¾ cup Kalamata olives, pitted and halved
- ½ cup sliced pepperoncini peppers
- 1 cup fresh mozzarella pearls
- ½ cup chopped fresh basil or parsley
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add tortellini and cook according to package directions until just tender.
- Drain and rinse briefly with cool water, then let drain completely.
- In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, garlic powder, salt, and black pepper.
- Transfer tortellini to a large bowl and toss with two-thirds of the dressing.
- Add tomatoes, cucumber, red onion, olives, pepperoncini, mozzarella pearls, and herbs.
- Gently toss until evenly combined.
- Cover and refrigerate for at least 30 minutes.
- Before serving, add remaining dressing and toss lightly.
Notes
Toss the tortellini with dressing while slightly warm for best flavor absorption. Reserve extra dressing to refresh the salad before serving if made ahead.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Italian
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | 12 g |
| Carbohydrates | 34 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sodium | ~620 mg |
FAQ About Tortellini Pasta Salad
Can I make tortellini pasta salad ahead of time?
Yes, this salad is ideal for making ahead. Prepare it up to 24 hours in advance, store it in the refrigerator, and toss with extra dressing just before serving to refresh the flavors.
Should tortellini be rinsed after cooking?
A quick rinse with cool water helps stop the cooking and cool the pasta for salad use. Be sure to drain it well so the dressing clings properly.
What dressing works best for tortellini pasta salad?
A homemade Italian-style vinaigrette works best because it balances the richness of the cheese-filled pasta. Store-bought Italian dressing can be used in a pinch, but homemade offers fresher flavor.
Can I make this recipe vegan?
You can use dairy-free tortellini and omit the cheese. Add extra olives, vegetables, or marinated artichokes to boost flavor.
How do I keep the salad from drying out?
Reserve some dressing and add it just before serving. Tortellini tends to absorb dressing as it sits, so a quick refresh keeps the salad moist and flavorful.
Final Thoughts
Tortellini pasta salad is a simple yet impressive dish that delivers fresh and wonderful flavor in every bite. With its colorful ingredients, make-ahead convenience, and endless customization options, it’s a recipe you’ll return to again and again for both everyday meals and special gatherings.