Tortellini Pasta Salad is a fun and colorful dish that’s perfect for any casual meal or gathering. It features cheese-filled tortellini tossed with fresh veggies like cherry tomatoes, cucumbers, and bell peppers, all dressed in a zesty Italian dressing. The mix of soft pasta, crisp veggies, and tangy dressing makes every bite super tasty and satisfying.
I love making this salad when I want something quick but still full of flavor. One of my favorite tips is to add a handful of fresh herbs like basil or parsley to brighten it up even more. It’s also great because it can be made ahead and tastes even better after it sits for a little while, letting all the flavors come together.
When I serve this Tortellini Pasta Salad, I usually bring it to summer barbecues or pack it for a picnic. It’s a crowd-pleaser that’s easy to share and goes great alongside grilled chicken or just on its own for a light meal. It always feels like a little burst of sunshine on the plate!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini both work well. I prefer fresh for a tender bite, but frozen is convenient. If you don’t have tortellini, try ravioli or small pasta shapes like farfalle or orecchiette.
Cherry Tomatoes & Cucumber: These add crunch and freshness. If tomatoes aren’t in season, grape tomatoes or chopped bell peppers make good swaps. Use English cucumber or regular cucumber peeled if your cucumber seeds bother you.
Red Onion & Olives: Red onion gives a gentle sharpness. If raw onion is too strong, soak it in cold water for 10 mins to mellow. Black olives add a briny flavor, but green olives or capers work too.
Mayonnaise & Greek Yogurt: The dressing can be creamy with mayo or lighter with Greek yogurt. I like mixing both for tang and creaminess. For dairy-free, try vegan mayo and omit sour cream or use a plant-based alternative.
Sun-Dried Tomatoes & Mozzarella: These are optional but add a nice depth and creaminess. If you skip mozzarella, feta cheese is a tasty alternative that won’t milk up the salad.
How Do You Make Sure the Tortellini Doesn’t Get Mushy?
Cooking tortellini just right is key to a perfect salad. Overcooking can make it soggy, so follow these tips:
- Cook according to package directions but start checking a minute or two before the time ends for al dente texture.
- Drain tortellini immediately and rinse under cold water to stop cooking and cool it down for the salad.
- Drain well to avoid extra water diluting the dressing.
- Cooling fully before mixing with the dressing helps the salad stay fresh and not mushy.
Equipment You’ll Need
- Large pot – I like it because it fits all the tortellini for easy cooking.
- Colander – helps drain the pasta quickly and thoroughly.
- Mixing bowls – one for cooking pasta, another for tossing the salad, and a small one for the dressing.
- Whisk – for blending the dressing smoothly.
- Measuring cups and spoons – keeps your ingredients just right.
- Refrigerator – to chill the salad and let flavors meld.
Flavor Variations & Add-Ins
- Use grilled chicken or cooked shrimp to make it more filling. They add protein and a smoky flavor.
- Swap mozzarella for feta or parmesan for a different cheesy touch.
- Add roasted bell peppers, artichoke hearts, or fresh basil for extra color and flavor.
- Mix in a splash of balsamic vinegar or a pinch of Italian herbs to change up the dressing’s taste.
How to Make Tortellini Pasta Salad
Ingredients You’ll Need:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced into half-moons
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1/2 cup mozzarella cheese, cubed or small balls (optional)
- 1 cup mayonnaise or Greek yogurt (for dressing)
- 1/2 cup sour cream (for dressing)
- 1 tsp Dijon mustard (for dressing)
- 1 clove garlic, minced (for dressing)
- 2 tbsp lemon juice or white vinegar (for dressing)
- Salt and black pepper to taste
How Much Time Will You Need?
This tasty tortellini pasta salad takes about 15 minutes to prepare, plus at least 1 hour chilling time in the fridge to let the flavors come together nicely. It’s easy to make ahead and perfect for a quick, fresh meal or gathering.
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Start by cooking the tortellini in a large pot of boiling water according to the package instructions until it’s al dente — tender but still with a slight bite. Once cooked, drain it well and rinse under cold water to cool it down and stop the cooking process. Set the tortellini aside.
2. Mix the Fresh Veggies and Herbs:
In a big mixing bowl, combine the cooled tortellini with halved cherry tomatoes, sliced cucumber, chopped red onion, sliced black olives, fresh parsley, and if using, sun-dried tomatoes. Give everything a gentle stir to mix well.
3. Prepare the Creamy Dressing:
In a smaller bowl, whisk together the mayonnaise or Greek yogurt, sour cream, Dijon mustard, minced garlic, and lemon juice or vinegar. Add salt and black pepper to taste. Whisk until smooth and creamy.
4. Combine Salad and Dressing:
Pour the dressing over the tortellini and veggies. Toss gently but thoroughly to make sure everything is nicely coated. If you want extra creamy goodness, fold in the cubed or small mozzarella balls at this stage.
5. Chill and Serve:
Cover your salad and pop it in the fridge for at least one hour to let the flavors meld together beautifully. Before serving, give it a good toss and adjust the seasoning if needed with a little more salt, pepper, or lemon juice. Serve chilled or at room temperature and enjoy!
Can I Use Frozen Tortellini for This Salad?
Yes! Just make sure to cook the frozen tortellini according to the package directions and rinse it under cold water afterward to cool and stop cooking. This prevents the pasta from getting mushy.
Can I Make the Salad Ahead of Time?
Absolutely! Preparing the salad a few hours or even a day ahead is great because it allows the flavors to develop. Just store it covered in the fridge and give it a toss before serving.
What Can I Substitute for Mayonnaise in the Dressing?
If you want a lighter option, use Greek yogurt instead of mayonnaise. For a dairy-free alternative, try a vegan mayo or omit sour cream and replace with plant-based yogurt.
How Should I Store Leftover Tortellini Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again to redistribute the dressing and freshness.