If you’re on the hunt for a colorful, flavor-packed crowd-pleaser, Tortellini Pasta Salad is about to become your new obsession! This dish is a celebration of juicy tomatoes, crisp cucumbers, briny olives, and pillowy tortellini, all tossed in a lively, tangy homemade dressing. It’s the perfect recipe for busy weeknights, picnic baskets, or potluck tables—a true showstopper that tastes as fantastic as it looks. And the best part? It’s just as easy to make ahead as it is to devour in minutes!
Ingredients You’ll Need
The magic of this salad comes down to fresh, simple ingredients that harmonize beautifully. Each element brings its own unique texture and vibrancy, working together to create a Tortellini Pasta Salad you’ll want to make again and again.
- Cheese Tortellini (20 oz, fresh or frozen): The soft, cheesy pillows set the hearty, satisfying foundation for this salad.
- Cherry Tomatoes (1 cup, halved): Their sweet juiciness bursts in every bite and injects bright color.
- Cucumber (1 cup, diced): Adds a cool, refreshing crunch that perfectly balances the bold flavors.
- Red Bell Pepper (1/2 cup, chopped): Brings a hint of sweetness and an eye-catching pop of red.
- Red Onion (1/4 cup, thinly sliced): Offers a crisp bite and gentle bite without overpowering the salad.
- Black Olives (1/2 cup, sliced): Their salty, tangy notes round out the Mediterranean flavor profile.
- Mozzarella Pearls or Cubes (1/2 cup): Creamy morsels of mild cheese add irresistible richness.
- Fresh Basil (1/4 cup, chopped): Adds fragrant, garden-fresh flavor and a burst of green.
- Olive Oil (1/3 cup): The silky base of your zesty homemade vinaigrette.
- Red Wine Vinegar (2 tablespoons): Brings tangy acidity to liven up every bite.
- Lemon Juice (1 tablespoon): Bright and citrusy, it wakes up all the flavors.
- Dijon Mustard (1 teaspoon): Adds subtle heat and helps emulsify the dressing.
- Garlic (1 clove, minced): For a touch of classic Italian punch.
- Salt and Pepper (to taste): Essential for seasoning and balance—taste and adjust to your liking.
How to Make Tortellini Pasta Salad
Step 1: Cook and Cool the Tortellini
Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until just al dente—firm, not mushy! Drain immediately and rinse briefly under cold water to stop the cooking process and cool them down. This step keeps the pasta perfectly plump and prevents it from sticking together in your salad.
Step 2: Whisk Together the Dressing
Grab a small bowl or a mason jar with a tight-fitting lid. Add the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and a generous pinch of salt and pepper. Whisk until the mixture looks smooth and slightly creamy, or simply shake it up in the jar. The zingy homemade vinaigrette ties every component together and adds bright flavor to your Tortellini Pasta Salad.
Step 3: Chop and Combine the Veggies
Now it’s time to prep your vegetables and cheese. Slice the cherry tomatoes, dice the cucumber, chop the red bell pepper, and thinly slice the red onion. Add the chopped veggies, black olives, mozzarella pearls, and fresh basil to a big mixing bowl. Each ingredient brings its own flavor and personality, making your salad vibrantly colorful and crave-worthy.
Step 4: Assemble the Salad
Add your drained tortellini to the mixing bowl with all the vegetables and cheese. Pour the dressing over the top, then gently toss everything together with a big spoon or spatula until each ingredient is evenly coated. Take a moment to marvel at how beautiful and inviting your Tortellini Pasta Salad looks!
Step 5: Chill and Let the Flavors Mingle
Cover the bowl (or transfer the salad to a storage container), and pop it in the refrigerator for at least 30 minutes. This cooling time lets the flavors meld and the tortellini soak up all the zesty vinaigrette. The result? Maximum deliciousness in every bite!
How to Serve Tortellini Pasta Salad
Garnishes
Before serving, sprinkle a little extra chopped fresh basil, a crack of black pepper, or even some shaved parmesan over the top. These simple garnishes add an extra touch of flair and freshness, making your Tortellini Pasta Salad truly irresistible right out of the bowl.
Side Dishes
This salad is wonderfully hearty on its own, but it also pairs beautifully with grilled chicken, roasted vegetables, or a crusty loaf of Italian bread. Try serving it alongside a big green salad or as part of a backyard barbecue spread for a meal that’s both satisfying and balanced.
Creative Ways to Present
For parties or potlucks, pile your Tortellini Pasta Salad into a big, shallow platter or individual jars for a grab-and-go option. You can even skewer tortellini, mozzarella, and veggies onto toothpicks for an eye-catching appetizer. Have fun and let your creative side lead the way—this salad loves to mingle!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Tortellini Pasta Salad in an airtight container in the fridge for up to three days. The flavors continue to develop as it rests, so it’s just as delicious (if not more so) the next day. Give it a gentle toss before serving to redistribute the dressing and revive the veggies.
Freezing
Freezing isn’t recommended for this salad, as the veggies and mozzarella lose their texture and the tortellini can become soggy when thawed. If you want to prepare elements in advance, try making the dressing and chopping the veggies, but leave the final mixing and chilling until the day you plan to serve.
Reheating
This is one salad that’s best enjoyed cold or at room temperature! If you’d like, you can leave it out for about 15 minutes after removing from the fridge, just to take the chill off. There’s no need to reheat—embrace the refreshing, crisp bite of a classic cold pasta salad.
FAQs
Can I add protein to Tortellini Pasta Salad?
Absolutely! Try tossing in grilled chicken, sliced salami, or even chickpeas for extra heft. The salad is super adaptable and makes an excellent canvas for your favorite proteins.
What kind of tortellini works best?
Both fresh and frozen cheese tortellini work beautifully for this recipe. Just make sure to cook them until al dente and cool them quickly—they should be tender but not mushy for the best texture in your pasta salad.
Is this salad good for meal prep?
Yes! Tortellini Pasta Salad is a fantastic make-ahead option. Store it well-covered in the fridge; it actually gets better as the flavors mingle. Just remember to toss again before serving to redistribute any dressing that may have settled.
Can I use a store-bought dressing?
While the homemade vinaigrette is easy and so flavorful, you can save time with your favorite Italian or balsamic dressing. Just select a high-quality, tangy option for the best results.
How do I keep the tortellini from sticking?
The trick is to rinse the cooked tortellini under cold water right after draining. This stops the cooking and helps separate the pasta, making sure your Tortellini Pasta Salad stays light and fluffy instead of clumpy.
Final Thoughts
This Tortellini Pasta Salad truly has it all: color, flavor, freshness, and pure picnic-worthy charm! Whether you’re sharing it with friends, family, or keeping it all to yourself, you’ll find yourself reaching for this recipe again and again. Gather your favorite veggies, cook up some cheesy tortellini, and dive into one of summer’s happiest salads—you deserve it!
Print
Tortellini Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful Tortellini Pasta Salad recipe that combines cheese tortellini with fresh veggies, mozzarella, and a zesty dressing for a refreshing and satisfying dish perfect for any occasion.
Ingredients
Cheese Tortellini Salad:
- 20 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls or cubes
- 1/4 cup fresh basil, chopped
Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Cook tortellini until al dente, rinse under cold water.
- Prepare Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Combine Ingredients: Mix tortellini, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, and basil in a large bowl.
- Add Dressing: Pour dressing over the salad, toss gently to coat.
- Chill and Serve: Refrigerate for 30 minutes before serving.
Notes
- This salad can be made ahead for better flavor.
- Add grilled chicken or salami for a heartier version.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
