Who Doesn’t Love a Good Pasta Salad?

Who doesn’t love a delicious and refreshing pasta salad? I remember the first time I tried Tortellini Pasta Salad, and I was instantly hooked. The mix of cheese-filled tortellini, fresh vegetables, and a tangy dressing made it the perfect dish for any occasion.

It can be the best summer dish or a light yet satisfying meal any time of the year. I make it whenever I need something quick, flavorful, and easy to put together. Whether it’s for a picnic, BBQ, or meal prep, this pasta salad never disappoints.

When I make this recipe, I love to switch up the ingredients and add different flavors to keep things interesting. The combination of soft, chewy pasta with fresh, crunchy veggies and a zesty dressing is always a hit. Plus, the cheese-filled tortellini makes it extra satisfying!

If you like simple, delicious, and colorful dishes, this recipe is for you. The result is just amazing! You’ll love it for sure, and it’s the perfect dish for any gathering.

What Makes This Tortellini Pasta Salad Special?

This Tortellini Pasta Salad stands out because it’s hearty yet fresh, creamy yet light, and flavorful yet easy to make. The cheese-stuffed pasta adds richness, while the fresh veggies give it a refreshing crunch. The dressing ties everything together, making each bite a perfect balance of tangy, creamy, and savory flavors.

Perfect For:

• Summer Gatherings – Light, refreshing, and easy to transport.
• Meal Prep – Stays fresh in the fridge and makes for easy lunches.
• Potlucks & Picnics – A crowd-pleaser that everyone loves.
• Quick Dinners – Great for busy weeknights when you need something simple.

Ingredients

For the Salad:

• 1 (20 oz) package cheese tortellini, cooked and cooled
• 1 cup cherry tomatoes, halved
• ½ cup black olives, sliced
• ½ cup red bell pepper, diced
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced
• ½ cup mozzarella pearls (or diced mozzarella)
• ¼ cup Parmesan cheese, grated
• ¼ cup fresh basil, chopped

For the Dressing:

• ⅓ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Kitchen Equipment You’ll Need

• Large pot (for cooking tortellini)
• Colander (for draining pasta)
• Large mixing bowl
• Whisk (for dressing)
• Knife & cutting board
• Measuring cups & spoons

How to make Tortellini Pasta Salad

Step 1:

Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and rinse under cold water to cool it down.

Step 2:

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper until well combined.

Step 3:

In a large bowl, combine cooked tortellini, cherry tomatoes, olives, bell pepper, cucumber, red onion, mozzarella, and Parmesan cheese.

Step 4:

Pour the dressing over the salad and toss everything together until evenly coated.

Step 5:

Sprinkle with fresh basil, and chill for at least 30 minutes before serving for the best flavor.

Helpful Tips

• Fresh or refrigerated tortellini works best for this salad because it has a better texture than frozen ones.
• Cook the tortellini al dente to prevent it from becoming too soft when mixed with the dressing.
• This stops the cooking process and helps the salad stay cool and fresh.
• Letting it sit for at least 30 minutes allows the flavors to blend beautifully.
• Fresh basil, crisp veggies, and good-quality cheese will make a huge difference in flavor.
• If making ahead, store the dressing separately and mix just before eating to keep the veggies crisp.
• Add your favorite proteins, nuts, or extra cheese to make it your own!

Optional Ingredients

• Grilled Chicken – Adds protein and makes it a complete meal.
• Pepperoni or Salami – For a bold, savory twist.
• Artichoke Hearts – Adds a tangy Mediterranean flavor.
• Chickpeas – For extra protein and texture.
• Pine Nuts – A light, nutty crunch that pairs well with tortellini.
• Crumbled Feta Cheese – A salty, creamy contrast to the tortellini.

What to Pair with Tortellini Pasta Salad?

If you love refreshing summer meals, this salad pairs wonderfully with grilled chicken or fish. The smokiness from the grill complements the creamy and tangy salad flavors perfectly.

For a vegetarian meal, serve it with garlic bread or a side of roasted vegetables. The combination of warm, crispy bread with the chilled pasta is a perfect balance.

If you’re bringing it to a BBQ or picnic, it’s great alongside burgers, hot dogs, or grilled steak. It adds a fresh contrast to heavier dishes.

For a light lunch, enjoy it with a bowl of soup, fresh fruit, or a simple green salad for a complete and satisfying meal.

Variations and Substitutions

Mediterranean Version – Add feta cheese, kalamata olives, sun-dried tomatoes, roasted red peppers, and a lemon vinaigrette for a Greek-inspired twist.

Spicy Twist – Mix in crushed red pepper flakes, diced jalapeños, or a drizzle of spicy sriracha mayo for some heat.

Protein Boost – Swap out some of the veggies for grilled shrimp, seared steak, or even flaked salmon to add extra protein.

Pesto Tortellini Salad – Replace the vinaigrette with pesto sauce, and add pine nuts, roasted cherry tomatoes, and Parmesan cheese for an Italian touch.

Creamy Ranch Style – Replace the vinaigrette with ranch dressing and add crispy bacon bits, shredded cheddar, and green onions for a heartier version.

Gluten-Free Option – Use gluten-free tortellini or substitute with chickpea pasta for a completely gluten-free dish.

Dairy-Free Version – Swap out cheese-filled tortellini for plain pasta and use dairy-free cheese or extra veggies like zucchini and mushrooms.

Nut-Free Version – Simply omit nuts or replace them with crunchy seeds like sunflower seeds, pepitas, or roasted chickpeas for extra texture.

How to Store

To store, place leftovers in an airtight container and refrigerate for up to 3 days. If the pasta absorbs too much dressing, add a splash of olive oil or vinegar before serving to freshen it up.

If making ahead, store the dressing separately and toss everything together right before serving to keep the salad fresh and crisp.

FAQ

How do I keep the tortellini from getting mushy?

Cook the tortellini al dente, rinse with cold water immediately after draining, and toss with a little olive oil to prevent sticking.

Can I use frozen tortellini?

Yes! Just cook it according to the package instructions, but be careful not to overcook it.

What’s the best dressing for this pasta salad?

A vinaigrette-based dressing like balsamic or Italian works well, but you can also use pesto or a creamy dressing like ranch for a different flavor.

How long does this salad last in the fridge?

It stays fresh for up to 3 days in an airtight container. If it looks dry, add a bit more dressing before serving.

Can I add protein to make it a full meal?

Yes! Grilled chicken, shrimp, diced ham, or even chickpeas are great protein additions.

What can I use instead of tortellini?

You can substitute with regular pasta, ravioli, or even gnocchi, but tortellini’s cheesy filling adds extra flavor.

Is this pasta salad good for picnics and potlucks?

Absolutely! It’s a great make-ahead dish, and since it doesn’t need reheating, it’s perfect for outdoor events.

Can I make this recipe gluten-free?

Yes! Just use gluten-free tortellini or another gluten-free pasta option.

What can I use instead of cheese-filled tortellini?

Try spinach tortellini, mushroom tortellini, or plain pasta if you prefer a lighter version.

Tortellini Pasta Salad

Recipe by Wasian CookeryCourse: Salads, SidesCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

This Tortellini Pasta Salad is fresh, flavorful, and packed with texture. The chewy cheese-filled tortellini, crisp veggies, and tangy dressing make it a perfect side dish, potluck favorite, or light meal!

Ingredients

• For the Salad:

• 1 (20 oz) package cheese tortellini, cooked and cooled

• 1 cup cherry tomatoes, halved

• ½ cup black olives, sliced

• ½ cup red bell pepper, diced

• ½ cup cucumber, diced

• ¼ cup red onion, thinly sliced

• ½ cup mozzarella pearls (or diced mozzarella)

• ¼ cup Parmesan cheese, grated

• ¼ cup fresh basil, chopped

• For the Dressing:

• ⅓ cup olive oil

• 2 tablespoons balsamic vinegar (or red wine vinegar)

• 1 teaspoon Dijon mustard

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

• Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and rinse under cold water to cool it down.
• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper until well combined.
• In a large bowl, combine cooked tortellini, cherry tomatoes, olives, bell pepper, cucumber, red onion, mozzarella, and Parmesan cheese.
• Pour the dressing over the salad and toss everything together until evenly coated.
• Sprinkle with fresh basil, and chill for at least 30 minutes before serving for the best flavor.