This Tortellini Salad with Zesty Italian Vinaigrette is a fresh, colorful, and satisfying dish that comes together quickly and easily. I use tender cheese tortellini, crunchy vegetables, and a bold homemade vinaigrette that brings everything together. It’s one of my go-to dishes for potlucks, lunches, or light dinners—delicious served cold and even better after chilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (20 oz) package refrigerated cheese tortellini
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1 cup cucumber, chopped
1/2 cup bell pepper, chopped
1/4 cup pepperoncini, sliced
1/4 cup fresh basil leaves, chopped
1/2 cup olives (Kalamata or black), sliced
1/4 cup fresh parsley, chopped
1/3 cup grated Parmesan cheese (optional)
For the vinaigrette:
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Directions
I start by cooking the tortellini according to the package directions. Once it’s al dente, I drain it and rinse it with cold water to cool it down quickly.
While the tortellini cooks, I whisk together the vinaigrette: olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper.
In a large bowl, I combine the tortellini with cherry tomatoes, cucumber, red onion, bell pepper, olives, and pepperoncini.
I pour the vinaigrette over the salad and toss gently to coat everything evenly.
Then, I fold in the chopped basil, parsley, and Parmesan if I’m using it.
I taste and adjust the seasoning if needed.
Finally, I chill the salad for at least 30 minutes before serving—it really helps the flavors come together.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per serving: Approximately 325 kcal
Variations
I sometimes swap out the cheese tortellini for spinach-filled or mushroom tortellini for a change in flavor.
For more protein, I add grilled chicken, chickpeas, or salami slices.
If I’m out of pepperoncini, banana peppers work well too.
I’ve also used feta instead of Parmesan for a tangy twist.
For a gluten-free version, I use gluten-free tortellini and double-check the mustard and vinegar labels.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes great cold, so I don’t reheat it. If the pasta has absorbed too much dressing, I just add a splash of olive oil and vinegar before serving again to freshen it up.
FAQs
How far ahead can I make this tortellini salad?
I like to make it up to 24 hours in advance. The flavors actually get better as it sits, just keep it chilled until ready to serve.
Can I use frozen tortellini instead of refrigerated?
Yes, I’ve used frozen tortellini before. I cook it according to the package instructions and rinse it under cold water just like I would with fresh.
What other vegetables can I add?
I’ve added zucchini, artichoke hearts, or even roasted red peppers. This recipe is very flexible with what’s in season or in my fridge.
Is the Parmesan cheese necessary?
Not at all. It adds a savory finish, but I skip it when I want to keep the salad lighter or dairy-free.
How can I make it vegan?
I use vegan tortellini (there are some great options now!), skip the cheese, and make sure my Dijon mustard is vegan-friendly.
Conclusion
This Tortellini Salad with Zesty Italian Vinaigrette is a dish I keep coming back to—it’s quick, customizable, and always a crowd-pleaser. I love that it works as a side or a main dish, and it’s even better the next day. If I’m looking for something fresh, satisfying, and easy to prep ahead, this recipe never lets me down.
📖 Recipe:
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Tortellini Salad with Zesty Italian Vinaigrette
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A fresh and flavorful Tortellini Salad with Zesty Italian Vinaigrette featuring cheese tortellini, crisp vegetables, and a tangy homemade dressing. Perfect for potlucks, lunches, or light dinners—delicious served cold and even better after chilling.
Ingredients
1 (20 oz) package refrigerated cheese tortellini
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup red onion, thinly sliced
1/2 cup bell pepper, chopped
1/2 cup olives (Kalamata or black), sliced
1/4 cup pepperoncini, sliced
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
1/3 cup grated Parmesan cheese (optional)
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Instructions
- Cook the tortellini according to package directions until al dente. Drain and rinse with cold water to cool.
- While the tortellini cooks, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, bell pepper, olives, and pepperoncini.
- Pour the vinaigrette over the salad and toss gently to coat evenly.
- Fold in chopped basil, parsley, and Parmesan cheese (if using).
- Taste and adjust seasoning as needed.
- Chill the salad for at least 30 minutes before serving.
Notes
Great for making ahead—flavors improve after chilling.
Use any variety of tortellini, including spinach or mushroom-filled.
Add protein like grilled chicken, chickpeas, or salami for a heartier meal.
Swap Parmesan for feta for a tangy twist.
Make it vegan by using vegan tortellini and skipping the cheese.
Store leftovers in the fridge for up to 3 days. Refresh with extra olive oil and vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
