Tortellini Pasta Salad is your new go-to for effortless gatherings, sunny picnics, or lazy weeknight dinners. With cheesy tortellini, crisp veggies, savory meats, and a bold homemade vinaigrette, every bite is a flavorful explosion. It’s fresh, hearty, and so easy to make—a vibrant twist on traditional pasta salad that’s bound to be a crowd favorite.
Whether you serve it chilled from the fridge or at room temp, it’s the kind of dish that’s just as good the next day (if there are leftovers at all!).
Why You’ll Love Tortellini Pasta Salad
- Flavor Packed: Tangy vinaigrette meets creamy mozzarella, zippy red onion, and salty olives.
- Super Simple: Just boil, chop, mix, and chill.
- Make-Ahead Perfection: Flavors get even better as it rests in the fridge.
- Versatile Add-Ins: Easily customize with your favorite meats, cheeses, or veggies.
- Pretty & Party-Ready: Looks as good as it tastes—colorful, fresh, and always photo-worthy.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 8
Ingredients
For the Salad:
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- ½ red onion, thinly sliced
- 1 cup pitted Kalamata olives, chopped
- 1 cup fresh mozzarella balls
- ½ cup chopped salami or pepperoni
- ½ cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- ¼ cup chopped fresh basil
For the Dressing:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt and pepper, to taste
How to Make Tortellini Pasta Salad
1️⃣ Cook the Tortellini
Boil the tortellini in salted water until al dente. Drain, rinse with cold water, and transfer to a large bowl.
2️⃣ Whisk the Dressing
Combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper in a jar. Shake until emulsified.
3️⃣ Toss the Warm Pasta
Pour half of the dressing over the tortellini while it’s still warm. Toss gently and let cool for about 10 minutes.
4️⃣ Add the Rest
Mix in tomatoes, cucumber, onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour in the remaining dressing and toss to coat.
5️⃣ Chill and Serve
Cover and refrigerate for at least 2 hours. Toss again before serving and adjust seasoning if needed. Serve chilled or at room temp.
Tips for the Best Pasta Salad
- Flavor Boost: Toss tortellini with dressing while warm so it absorbs more flavor.
- Custom Mix-Ins: Try grilled chicken, shrimp, or roasted red peppers.
- Greens Last: Add spinach or arugula just before serving to keep them fresh.
- Texture Tip: If salad feels dry after chilling, refresh it with a splash of olive oil or vinegar.
Storage Tips
Make Ahead: Cook tortellini and toss with half the dressing. Let cool, then add chopped veggies and refrigerate. Add greens and remaining dressing just before serving.
Store Leftovers: Keep in an airtight container in the fridge for up to 3 days. Refresh with a little extra dressing as needed.
Final Thoughts
Tortellini Pasta Salad is the kind of dish that shows up and shows out. It’s fresh, satisfying, and packed with flavor, perfect for potlucks, picnics, or make-ahead lunches. A little pasta, a lot of color, and a bold vinaigrette—that’s how you turn a salad into a star.
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Tortellini Pasta Salad
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Tortellini Pasta Salad is your new go-to for effortless gatherings, sunny picnics, or lazy weeknight dinners. With cheesy tortellini, crisp veggies, savory meats, and a bold homemade vinaigrette, every bite is a flavorful explosion. It’s fresh, hearty, and so easy to make—a vibrant twist on traditional pasta salad that’s bound to be a crowd favorite.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- ½ red onion, thinly sliced
- 1 cup pitted Kalamata olives, chopped
- 1 cup fresh mozzarella balls
- ½ cup chopped salami or pepperoni
- ½ cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- ¼ cup chopped fresh basil
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt and pepper, to taste
Instructions
- Boil the tortellini in salted water until al dente. Drain, rinse with cold water, and transfer to a large bowl.
- Combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper in a jar. Shake until emulsified.
- Pour half of the dressing over the tortellini while it’s still warm. Toss gently and let cool for about 10 minutes.
- Mix in tomatoes, cucumber, onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour in the remaining dressing and toss to coat.
- Cover and refrigerate for at least 2 hours. Toss again before serving and adjust seasoning if needed. Serve chilled or at room temp.
Notes
Toss the pasta with dressing while warm to absorb more flavor. Add the greens just before serving to keep them fresh. If it feels dry after chilling, refresh with olive oil or vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Tortellini Pasta Salad, pasta salad, summer salad, picnic recipe