Why You’ll Love Tortellini Pasta Salad Recipe
This tortellini pasta salad is a crowd‑pleaser that balances savory, fresh, and tangy flavors. It’s easy to prepare even if you’re new to cooking, can be made ahead so the tastes meld together, and stores well in the fridge for a couple of days. Whether you’re feeding a crowd or just meal‑prepping for the week, this recipe hits all the right notes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheese tortellini
Cherry tomatoes
Cucumber
Red onion
Pitted Kalamata olives
Fresh mozzarella balls
Salami or pepperoni
Grated Parmesan cheese
Baby spinach or arugula
Chopped fresh basil
Extra virgin olive oil
Red wine vinegar
Dijon mustard
Honey
Minced garlic
Dried oregano
Salt and pepper
Directions
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Cook the tortellini. Bring a large pot of salted water to a boil and cook the cheese tortellini until al dente. Drain and rinse under cold water to cool.
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Make the dressing. In a jar or small bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake or whisk until well blended.
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Toss with dressing. Pour about half of the dressing over the warm tortellini and toss gently to coat. Let it cool for about 10 minutes.
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Add salad ingredients. Add cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach or arugula, and basil to the bowl. Pour the remaining dressing over the top and toss gently to combine.
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Chill. Cover and refrigerate for at least 2 hours to let the flavors meld.
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Serve. Give it one last toss, adjust seasoning if needed, and serve chilled or at room temperature.
Servings and timing
Servings: About 8 servings
Prep time: ~15 minutes
Cook time: ~10 minutes
Chilling: At least 2 hours
Variations
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Use whole wheat or spinach tortellini for extra nutrition.
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Swap salami with grilled chicken or turkey for a leaner option.
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Add sun-dried tomatoes or roasted red peppers for a deeper flavor.
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Toss in toasted pine nuts or walnuts for crunch.
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Try feta instead of mozzarella for a different cheese twist.
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Use a bottled Italian dressing for convenience, if preferred.
Storage/Reheating
Store leftover tortellini pasta salad in an airtight container in the refrigerator for 2–3 days. If the pasta absorbs too much dressing as it sits, refresh it with a splash of extra olive oil or vinegar before serving. This dish is meant to be served cold or at room temperature, so reheating isn’t necessary.
FAQs
What kind of tortellini should I use?
You can use fresh refrigerated cheese tortellini or your favorite variety from the store. Cheese tortellini works well, but spinach or meat‑filled versions are great too.
Can I make this salad ahead of time?
Yes, this salad actually tastes better when made a few hours in advance because the flavors have time to meld.
How long does this pasta salad keep?
Stored properly in the fridge, it will stay tasty for up to 2–3 days.
Can I add protein to make it more filling?
Absolutely—grilled chicken, cooked shrimp, or even chickpeas can make this a heartier dish.
Do I have to chill the salad before serving?
Chilling improves the flavor, but you can serve it at room temperature if you’re short on time.
Can I swap out any vegetables?
Yes! Feel free to add bell peppers, artichokes, or blanched broccoli to suit your taste.
Is there a good substitute for red wine vinegar?
Lemon juice or white wine vinegar can work if you don’t have red wine vinegar on hand.
Can this salad be made gluten‑free?
Yes, use gluten‑free tortellini or substitute another gluten‑free pasta shape.
What if I don’t like olives?
You can omit olives or swap them for another salty ingredient like capers or diced roasted peppers.
Should the dressing be mixed with the warm or cold pasta?
Pouring some dressing over warm pasta helps it absorb the flavor, then add the rest once it’s cooled.
Conclusion
Tortellini Pasta Salad is a versatile, delicious dish that’s perfect for summer, gatherings, or meal prep. With its vibrant mix of colors and flavors, easy preparation, and make‑ahead convenience, it’s sure to become a favorite in your recipe rotation. Chilled and refreshing with just the right tang, this pasta salad pairs beautifully with grilled foods or stands alone as a satisfying meal.
Tortellini Pasta Salad
This Tortellini Pasta Salad is a vibrant and hearty dish packed with cheese tortellini, fresh vegetables, and a zesty Italian dressing. It’s perfect for potlucks, picnics, or a light summer meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 20 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1 cup bell pepper, chopped (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls (or cubed mozzarella)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Cook the tortellini according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella pearls, Parmesan cheese, and parsley.
- Pour the Italian dressing over the salad and toss everything together until evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can use any kind of tortellini, including meat-filled or spinach and ricotta.
- For extra protein, add grilled chicken or salami.
- Homemade Italian dressing can enhance the flavor further.
- This salad tastes even better the next day after marinating in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
