Make a batch of tortellini pasta salad for your next barbecue or summer get-together. This easy side dish is filled with cheese tortellini, fresh vegetables, and a homemade vinaigrette salad dressing.
Recipe summary
Flavor/texture: Tender cheese tortellini and fresh veggies are tossed in a simple homemade vinaigrette with parmesan cheese.
Easy to make ahead: Pasta salad can be made up to 24 hours before your next picnic or barbecue.
Serves: 12 people
Similar to: Classic Pasta Salad, Sun-Dried Tomato Pasta Salad, and BLT Pasta Salad
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Ingredients and substitutions
- Tortellini - I used 20 ounces of refrigerated cheese tortellini. You are welcome to substitute with homemade, frozen, or dry tortellini. Follow the cooking directions on your specific pasta to cook to al dente. You'll need about 13 ounces of dry tortellini to substitute 20 ounces of fresh tortellini.
- Fresh veggies - I used cucumber bell pepper, cherry tomatoes, and red onion. Other great additions include chopped broccoli florets, chopped celery, and shredded carrot.
- Parmesan cheese - I recommend freshly grating from a block for best flavor and texture.
- Dressing ingredients - Olive oil, red wine vinegar (or apple cider vinegar), salt, pepper, garlic powder, and Italian seasoning create a simple homemade vinaigrette dressing.
How to make tortellini pasta salad
- Boil tortellini to al dente in salted water. Drain and rinse with cold water.
- Add veggies and parmesan to a separate bowl.
- Whisk dressing ingredients together in a separate bowl.
- Combine pasta and veggies then toss in dressing to combine. Refrigerate for one hour for best flavor.
Variations
Add your favorite pasta salad ingredients to your tortellini salad. Here are a few popular variations:
- Chopped pepperoni
- Sliced black olives
- Mozzarella pearls
- Julienned sun-dried tomatoes
- Shredded carrot
- Chopped broccoli florets
Frequently asked questions
Yes, cooked tortellini can be served warm or chilled. This recipe is meant to be served chilled, just like a classic pasta salad.
Leftovers will keep for 3-4 days in the refrigerator.
Yes, pasta salad can be made up to 1 day ahead of time and stored in the refrigerator. Give your salad a quick toss before serving to redistribute any dressing that may have pooled at the bottom of the bowl.
Recommended
📖 Recipe
Tortellini Pasta Salad
Ingredients
- 20 ounces refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 small red onion, diced
- 1 bell pepper, chopped
- 1 cucumber, sliced
- 1 cup grated parmesan cheese
Dressing
- ⅔ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a pot of boiling, salted water, cook tortellini according to package directions for al dente pasta. Drain and rinse with cold water until tortellini is room temperature. Place tortellini in a large bowl.
- Add prepared cherry tomatoes, red onion, bell pepper, cucumber, and parmesan cheese to bowl. Set aside.
- In a separate bowl, add your dressing ingredients: olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine.
- Pour dressing over pasta salad and toss to coat. Refrigerate for 1 hour before serving to allow flavors to meld.
Equipment Recommendations
Notes
- Optional additions: 4 ounces sliced black olives, 1 shredded carrot, or 6 ounces of chopped pepperoni.
- Storage: Pasta salad will keep for 3-4 days refrigerated in a sealed container.
- Freshening tip: As your pasta salad sits, it will continue to soak up your dressing. If your pasta begins to look dry, feel free to add an extra splash of olive oil and vinegar to freshen it up.
If I wanted to add zucchini and squash do I have to cook it first?
Zucchini and squash can be eaten raw, so they don't need to be cooked before being added to the salad. However, you're welcome to lightly steam or roast them beforehand if you'd prefer a softer texture!
I added black olives, skipped bell pepper and used creole tomatoes
Fantastic recipe, and it's so easy to make! My only change was adding a teaspoon of sugar to the dressing.
DELICIOUS! I was looking for a great, versatile pasta salad that was simple and crowd pleasing for everybody - this is it! I kept going back to eat more and more! I halved the recipe to start and it still made a ton. I used cheese and prosciutto tortellini which were excellent. I did not have onion to add so instead I just added onion powder to my dressing. I ended up using homegrown cherry tomatoes, cucumber, red bell pepper, celery, and mozzarella cheese chunks mostly because I had those items on hand. That said, I LOVE that this could easily be adapted to add any veggies and cheese you have or prefer. Because the dressing it flavorful and light, it truly could pair with tons of different combinations.
My only note was that the tortellini were a little large with my chopped veggies. Next time I am going to try the mini tortellini just to see, but would totally make it again and again with the big ones! Thanks for the awesome recipe and I look forward to exploring your site!
Jill
Jill, the star of this salad are the tortellini. I have never heard of mini tortellini; but I live in North Carolina so I am not surprised. I am originally from New Jersey; don't think I ever saw them there, either.