Tortellini Pasta Salad starts with cheese tortellini and fresh veggies for a bright, tasty meal. This salad cooks fast, holds well, and feeds a group without fuss. If you enjoy pasta salads with bold flavor, try a simple twist like a chicken Caesar pasta salad for more ideas. Read on for easy steps, clear tips, and a dressing that ties everything together.
Why You’ll Love This Recipe
- Quick & easy: ready in about 30 minutes plus chill time.
- Simple ingredients: common grocery items, nothing fancy.
- Perfect for picnics and potlucks: holds shape and taste when chilled.
- Crowd-pleaser: cheese tortellini and salami make it rich and satisfying.
- Bright and balanced: tangy dressing cuts the richness for fresh flavor.
Ingredients Needed
For the pasta and veggies:
- 20 oz refrigerated cheese tortellini (about one package)
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
- 2 cups baby spinach or arugula
For the mix-ins:
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls (bocconcini)
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
For the dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Tip: You can swap arugula or baby spinach for mixed greens. For more seasonal ideas, see a colorful fall harvest pasta salad.
How to Make Tortellini Pasta Salad
- Cook the tortellini: Boil a large pot of salted water. Add tortellini and cook per package until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Transfer to a large bowl.
- Why: Rinsing cools the pasta so it won’t wilt the greens and helps it soak up dressing evenly.
- Make the dressing: In a jar with a tight lid, add olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt and pepper. Close the jar and shake until the dressing blends and looks smooth.
- Tip: Mustard helps the oil and vinegar mix without separating.
- Toss the warm tortellini: Pour half the dressing over the warm tortellini. Toss gently so each piece gets light coating. Let the pasta sit 10 minutes.
- Why: Warm pasta picks up flavor quickly without getting soggy.
- Add the vegetables and mix-ins: To the bowl, add halved tomatoes, chopped cucumber, sliced red onion, chopped olives, mozzarella balls, chopped salami, grated Parmesan, baby spinach, and basil.
- Dress and combine: Pour the remaining dressing over the salad. Toss gently until all ingredients look coated and mixed.
- Visual cue: Salad should glisten lightly with dressing, not swim in it.
- Chill to meld flavors: Cover and refrigerate at least 2 hours. This rest time lets the flavors blend.
- Final taste and serve: Toss again, taste, and add more salt, pepper, or a splash of vinegar if needed. Garnish with extra basil and Parmesan if you like.
How to Serve Tortellini Pasta Salad
- Serve chilled or at room temperature.
- Plate in a large bowl and top with fresh basil leaves and a sprinkle of Parmesan.
- Offer extra dressing on the side for picky eaters.
- Pair with grilled chicken, crusty bread, or a green salad for a full meal.
How to Store Tortellini Pasta Salad
- Fridge: Keep in an airtight container for 3–4 days.
- Do not freeze: The cheese and veggies change texture when frozen.
- Before serving again: Stir and taste. Add a little olive oil or vinegar if it looks dry.
Tips to Make Tortellini Pasta Salad
- Cook tortellini just until al dente to avoid mushy pasta.
- Rinse with cold water to stop cooking and keep pasta firm.
- Use good olive oil and red wine vinegar for a better tasting dressing.
- Add dressing in two stages: some when warm to carry flavor, more later to coat everything.
- If you like heat, add a pinch of red pepper flakes to the dressing.
Variation (if any)
- Vegetarian: Skip the salami and add roasted red peppers or artichoke hearts.
- Lighter: Use reduced-fat mozzarella and skip the salami.
- Herb swap: Try chopped parsley or cilantro instead of basil for a different fresh taste.
- Protein boost: Add cooked chicken, tuna, or chickpeas for more protein.
Helpful Notes
- Make ahead: You can make this the day before. Flavors improve after chilling.
- Texture: If tomatoes make the salad watery, chop them and drain a bit before adding.
- Serving size: This recipe feeds about 6 as a side or 4 as a main.
- Allergy swap: Use gluten-free tortellini if needed (see FAQs).
Conclusion
This Tortellini Pasta Salad balances creamy cheese tortellini, fresh vegetables, and a tangy dressing to make a simple, tasty dish for family meals and gatherings. It comes together fast and gets better after a short chill, so it is perfect for potlucks or make-ahead lunches. If you want a tested version with similar flavors and ideas, see this Tortellini Pasta Salad Recipe | The Kitchn. If you try this recipe, please leave a comment and a star rating. Share it on Pinterest or Facebook and tell us: what variation did you try?
Frequently Asked Questions (FAQ)
Can I use frozen or dry tortellini instead of refrigerated?
Yes. Cook frozen or dry tortellini according to package directions until al dente. Drain and rinse cold before mixing. Cooking times differ, so watch the pasta to avoid overcooking.
Is this salad gluten-free?
Not as written. To make it gluten-free, use gluten-free cheese tortellini or swap for a gluten-free pasta shape. Check labels on processed add-ins like salami for hidden gluten.
Can I make this ahead and how long will it keep?
Yes. Make it the day before and chill at least 2 hours. It keeps 3–4 days in the fridge in an airtight container. Toss before serving and refresh with a bit of olive oil or vinegar if it seems dry.
Can I freeze Tortellini Pasta Salad?
Freezing is not recommended. Freezing changes the texture of cheese, mozzarella, and fresh veggies. The dressing can be frozen separately, but fresh salad is best stored in the fridge.
How can I stop the salad from getting soggy?
Rinse tomatoes and drain any excess juice. Don’t overdress at first—add half, toss, then add more after chilling. Keep watery veggies separate until just before serving if needed.
Print
Tortellini Pasta Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and tasty pasta salad featuring cheese tortellini, fresh vegetables, and a tangy dressing. Perfect for picnics and potlucks!
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
- 2 cups baby spinach or arugula
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls (bocconcini)
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water, add tortellini, and cook per package instructions until al dente. Drain and rinse under cold water to cool.
- In a jar, add olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Close the jar and shake until smooth.
- Pour half the dressing over the warm tortellini and toss gently. Let sit for 10 minutes.
- Add tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl.
- Pour the remaining dressing over the salad and gently toss until combined.
- Cover and refrigerate for at least 2 hours to meld flavors.
- Toss again before serving, taste, and adjust seasoning if necessary. Garnish with basil and Parmesan if desired.
Notes
Serve chilled or at room temperature. Pairs well with grilled chicken or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg