Name: Tortellini Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 20 oz cheese tortellini (refrigerated or frozen); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, thinly sliced; 1/2 cup black olives, sliced; 1/2 cup mozzarella pearls; 1/4 cup grated Parmesan cheese; 1/3 cup Italian salad dressing (store-bought or homemade); 1 tablespoon fresh parsley, chopped; Salt and black pepper to taste

A refreshing and colorful pasta salad made with tender cheese tortellini, crisp veggies, and a punchy Italian dressing, this Tortellini Pasta Salad is my go-to for warm-weather meals. Whether I’m planning a summer barbecue, a picnic in the park, or just looking for a satisfying lunch that doesn’t require reheating, this dish always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 oz cheese tortellini (refrigerated or frozen)

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1 cup cucumber, diced

1/2 cup black olives, sliced

1/2 cup mozzarella pearls

1/4 cup grated Parmesan cheese

1/3 cup Italian salad dressing (store-bought or homemade)

1 tablespoon fresh parsley, chopped

Salt and black pepper to taste

Directions

I cook the tortellini according to the package instructions, then drain and rinse it under cold water to cool it down quickly.

In a large bowl, I mix together the cooled tortellini, cherry tomatoes, cucumber, red onion, black olives, mozzarella pearls, and Parmesan cheese.

I drizzle the Italian dressing over the mixture and gently toss everything to coat evenly.

I season the salad with salt and black pepper to taste.

To finish, I sprinkle fresh parsley on top.

I cover the salad and let it chill in the fridge for at least 30 minutes so the flavors can blend beautifully.

Servings and timing

This recipe makes 6 servings. It takes just 15 minutes to prep and about 10 minutes to cook, for a total of 25 minutes from start to finish. Each serving is approximately 350 kcal, making it a satisfying yet light option for lunch or a side dish.

Variations

I sometimes swap the cheese tortellini for spinach-filled tortellini for a slightly different flavor profile.

For added protein, I like tossing in grilled chicken or salami slices.

When I’m craving a Greek twist, I substitute the Italian dressing with a lemon-oregano vinaigrette and use feta instead of mozzarella.

I also enjoy adding roasted red peppers or artichoke hearts for more texture and depth.

For a spicier version, I mix in a pinch of red pepper flakes or chopped pepperoncini.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a cold pasta salad, there’s no need to reheat it — in fact, I find it tastes even better the next day as the flavors continue to meld. If the pasta seems a little dry after sitting, I just add a splash of extra dressing before serving.

FAQs

How do I keep the tortellini from getting mushy?

I make sure not to overcook the tortellini — I follow the package directions carefully and rinse it with cold water right after cooking to stop the process. That keeps the pasta firm and perfect for salad.

Can I make this pasta salad ahead of time?

Yes, I often make it a day ahead. It actually tastes better after a few hours in the fridge because the flavors have more time to blend together.

What type of Italian dressing works best?

I use a zesty Italian dressing, either homemade or store-bought. I prefer one with bold flavors and a bit of tang to complement the richness of the tortellini and cheese.

Is this recipe vegetarian?

Yes, this version is vegetarian-friendly as long as the Parmesan cheese is made without animal rennet. I always check the label if that’s a concern.

Can I use frozen tortellini?

Absolutely. I just make sure to cook it according to the package instructions and cool it down before mixing it into the salad.

Conclusion

This Tortellini Pasta Salad is a vibrant, flavorful dish that’s perfect for any occasion. I love how easy it is to prepare and how adaptable it is to what I have in the kitchen. Whether I’m serving it at a potluck, packing it for lunch, or enjoying it as a light dinner, it never disappoints. Give it a try — I think you’ll find yourself coming back to it all summer long.

📖 Recipe:

Tortellini Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A vibrant and refreshing Tortellini Pasta Salad made with cheese tortellini, crisp vegetables, mozzarella pearls, and zesty Italian dressing. Perfect for picnics, potlucks, or as a light, make-ahead lunch.