If you’re looking for a dish that’s impossibly easy to pull together yet loaded with bright, fresh flavors, look no further than this Tortellini Pasta Salad Recipe. It’s the ultimate crowd-pleaser—tender cheese tortellini tossed with juicy tomatoes, crisp cucumbers, sweet bell peppers, briny olives, and creamy mozzarella, all cloaked in a tangy homemade dressing. Whether you’re prepping for a summer picnic, a potluck, or just need a fast weeknight meal, this is the kind of salad that disappears in minutes. Let’s dive into why this Tortellini Pasta Salad Recipe is about to become your new go-to favorite.

Tortellini Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad is in its simplicity—each ingredient brings something special, whether it’s a pop of color, a burst of flavor, or that irresistible cheesy bite. Here’s what you’ll need to build the perfect bowl:

Cheese tortellini (20 oz package): The star of the show—plump, cheesy, and satisfying, these little pasta pillows form the heart of the salad.
Cherry tomatoes (1 cup, halved): Bring juicy sweetness and vibrant color that screams summer freshness.
Sliced black olives (1/2 cup): Their salty, briny kick balances all the creamy and crunchy elements.
Cucumber (1 cup, diced): Adds a cool, refreshing crunch that keeps every bite lively and light.
Red bell pepper (1/2 cup, diced): Lends a subtle sweetness and a pretty pop of red.
Red onion (1/4 cup, finely chopped): Gives a bit of sharpness and color contrast—just enough to keep things interesting.
Mozzarella pearls or diced mozzarella (1/2 cup): Creamy, mild, and oh-so-cheesy, they pair perfectly with the tortellini.
Grated Parmesan cheese (1/4 cup): Adds a savory, nutty depth and a touch of salty bite.
Fresh basil (1/4 cup, chopped): This is the finishing touch that brings everything together with its fragrant, herbaceous notes.
Olive oil (1/3 cup): The base for the dressing—choose a good one for the best flavor.
Red wine vinegar (2 tbsp): Gives the dressing its lively tang.
Lemon juice (1 tbsp): Adds brightness and balances all the rich elements.
Dijon mustard (1 tsp): For that subtle, zippy bite in the dressing.
Garlic (1 clove, minced): Just a hint of sharpness and aroma in every forkful.
Dried oregano (1/2 tsp): Classic Italian flavor that brings the whole salad together.
Salt and black pepper to taste: Seasoning is key—taste and adjust as needed!

How to Make Tortellini Pasta Salad Recipe

Step 1: Cook the Tortellini

Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook according to the package directions until they’re just al dente—usually about 3-4 minutes. Don’t overcook, or they’ll get mushy. As soon as they’re done, drain and immediately rinse them under cold water. This not only stops the cooking process but also cools them down fast, which is exactly what you want for a refreshing salad.

Step 2: Make the Zesty Dressing

While the tortellini cools, grab a small bowl or a mason jar. Whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and a generous pinch of salt and black pepper. The dressing should taste bright and tangy, with a little zip from the mustard and garlic. If you like a little more acidity, add another splash of vinegar or squeeze of lemon.

Step 3: Toss the Salad Together

In a big serving bowl, combine your cooled tortellini, cherry tomatoes, black olives, cucumber, red bell pepper, red onion, mozzarella, and Parmesan. Pour the dressing over the top and gently toss everything until it’s evenly coated and glistening. You want every bite to get a bit of that flavorful vinaigrette and a mix of all the tasty ingredients.

Step 4: Add Fresh Basil and Chill

Sprinkle the chopped fresh basil over the salad, giving it one last gentle toss. Cover your bowl and pop it into the fridge for at least 30 minutes. This little rest lets all the flavors mingle and develop, turning your Tortellini Pasta Salad Recipe into something truly special. When you’re ready to serve, give it a quick toss and taste for seasoning—you might want an extra pinch of salt or pepper.

How to Serve Tortellini Pasta Salad Recipe

Garnishes

For an extra flourish, scatter a few basil leaves, a sprinkle of extra Parmesan, or even a drizzle of good olive oil just before serving. These finishing touches not only make your Tortellini Pasta Salad Recipe look irresistible but also add extra layers of flavor and freshness.

Side Dishes

This salad loves company! Pair it with grilled chicken, crusty bread, or skewers of roasted vegetables for a complete meal. If you’re hosting a summer get-together, set it alongside other picnic classics like fruit salad or a simple green salad for a colorful, satisfying spread.

Creative Ways to Present

Turn your Tortellini Pasta Salad Recipe into a showstopper by serving it in a large, shallow platter so all the beautiful ingredients are visible. For parties, portion it into individual cups or small mason jars for a fun, mess-free grab-and-go option. You can even thread the salad components onto skewers for a playful appetizer twist!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Store any remaining salad in an airtight container in the fridge for up to three days. The flavors continue to meld, making each bite even tastier. If it seems a little dry after chilling, toss with a splash more olive oil and vinegar to refresh it.

Freezing

While this Tortellini Pasta Salad Recipe is best enjoyed fresh, you can freeze the cooked, cooled tortellini (before mixing with veggies and dressing) for up to a month. However, freezing the completed salad isn’t recommended, as the fresh veggies and cheese can lose their texture once thawed.

Reheating

This salad is meant to be served cold or at room temperature, so there’s no need to reheat. If you prefer it lightly warmed, you can microwave individual portions for about 20 seconds—just enough to take the chill off without melting the cheese.

FAQs

Can I add protein to this Tortellini Pasta Salad Recipe?

Absolutely! Grilled chicken, chickpeas, or slices of salami are all fantastic additions if you want to bulk up the salad and make it even more satisfying.

Is it okay to use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works just as well—just cook according to the package directions and be sure to drain and cool them thoroughly before adding to your salad.

How far in advance can I make this salad?

You can make this Tortellini Pasta Salad Recipe up to a day in advance. In fact, letting it chill in the fridge actually improves the flavor as everything melds together.

What if I don’t have red wine vinegar?

No worries! You can substitute with white wine vinegar or even apple cider vinegar in a pinch. Each will give your dressing a slightly different tang, but all are delicious.

Can I make this recipe gluten-free?

Yes! Many stores now carry gluten-free cheese tortellini. Simply swap that in, and you’re good to go—just be sure to check all your other ingredients for any hidden gluten.

Final Thoughts

This Tortellini Pasta Salad Recipe is everything you want in a summer dish: easy, bursting with color and flavor, and endlessly customizable. Give it a try, share it with friends, and watch it become an instant hit at your table!

Tortellini Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

Author: Emma
Total Time: 25 minutes (plus chilling time)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This vibrant Tortellini Pasta Salad is a delightful medley of cheese tortellini, fresh vegetables, and a tangy homemade dressing. Perfect for summer picnics or potlucks, it combines cherry tomatoes, olives, cucumber, bell pepper, red onion, and mozzarella, all tossed in a flavorful vinaigrette and finished with fresh basil for a refreshing and satisfying dish.

Ingredients

Scale

Pasta and Vegetables

1 (20 oz) package refrigerated cheese tortellini
1 cup cherry tomatoes, halved
1/2 cup sliced black olives
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup mozzarella pearls or diced mozzarella
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Dressing

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste

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Instructions

Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente, typically around 7-9 minutes. Drain the tortellini and rinse under cold water to stop the cooking process and cool the pasta down.
Prepare the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper thoroughly until the dressing is emulsified and smooth.
Combine the salad ingredients: In a large mixing bowl, add the cooked and cooled tortellini, cherry tomatoes, sliced black olives, diced cucumber, diced red bell pepper, finely chopped red onion, mozzarella pearls, and grated Parmesan cheese.
Toss the salad: Pour the prepared dressing over the combined salad ingredients. Toss gently but thoroughly until all the ingredients are evenly coated with the dressing, ensuring maximum flavor distribution.
Finish with fresh basil and chill: Sprinkle the chopped fresh basil over the salad, then cover and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and the salad to chill perfectly.

Notes

For a protein boost, add grilled chicken, chickpeas, or salami slices to the salad.
This pasta salad holds up well for picnics and potlucks, maintaining its flavor and texture.
Use tricolor tortellini to add extra color and visual appeal to the dish.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook (after boiling pasta)
Cuisine: American