Make a batch of tortellini pasta salad for your next barbecue or summer get-together. This easy to make side dish is filled with cheese tortellini, fresh vegetables, and a homemade salad dressing.
You're going to love this tortellini pasta salad because it's a fun twist on the Classic Pasta Salad. The addition of tortellini takes this picnic side dish to a whole new level!
The combination of cheesy pasta with crisp, fresh vegetables is a match made in heaven. Plus, the homemade dressing is surprisingly simple to make and takes only a few ingredients.
Serve this tortellini pasta salad at your next picnic, barbecue, or summer family gathering. It's the perfect side dish to pair with burgers, hot dogs, pulled pork, and grilled chicken!
For this recipe, I like to use my homemade Italian seasoning. Haven't made your own seasoning blend before? It's easy and fun! Plus, you can customize your blends to suite your tastes.
If you don't want to make your own, grocery stores carry excellent Italian seasoning blends in the spice section.
What type of pasta to use
For this recipe, I used 20 ounces of refrigerated cheese tortellini. You can also use frozen tortellini, dry tortellini, or another type of dried pasta like bow ties or macaroni.
If you're looking for a traditional pasta salad recipe, I recommend checking out my classic pasta salad recipe.
How long does pasta salad last?
Your pasta salad will keep for 3-4 days in a sealed container in the refrigerator.
Pasta salad can be made up to a day before an event and stored in the refrigerator, and is best served within 24 hours for freshest flavor.
Tortellini Pasta Salad
- 20 ounces refrigerated cheese tortellini
- 1 pint cherry tomatoes
- 4 ounces olives sliced
- 1 small red onion diced
- 1 bell pepper diced
- 1 cucumber sliced
- 1 cup grated parmesan cheese
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 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 cherry tomatoes, olives, 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.
- Pasta salad will keep for 3-4 days refrigerated in a sealed container.
- 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.