Italian Tortellini Pasta Salad

Jump to Recipe Print Recipe

Welcome to my kitchen! Today, I want to share one of my favorite family pasta recipes with you……It’s Italian tortellini pasta salad.

This dish is so yummy and fresh. It has cheese-filled pasta and lots of veggies. I add a tangy dressing that makes it taste amazing.

You can make it fast for lunch or take it to a picnic. It stays good in the fridge, too. Try it once and it will be your new go-to meal when it’s hot outside!

Why You’ll Love This Recipe?

It takes just twenty minutes to make.
The colors make your table look pretty.
Kids eat all the veggies without fuss.
You can make it ahead of time.
The taste gets better the next day.
No hot oven needed for summer days.

Ingredients You’ll Need

For the Salad

Cheese tortellini: These little pasta pockets filled with cheese make this dish special and filling. You can find them in most grocery stores.
Cherry tomatoes: Sweet little bursts of juice add fresh flavor and bright red color to your salad.
Cucumber: This adds a cool crunch that balances the soft pasta. Pick firm ones with dark green skin.
Red onion: Just a bit gives a nice purple color and mild, sharp taste without being too strong.
Black olives: These add a salty, rich flavor that makes the salad taste more Italian and authentic.
Bell peppers: Colorful and crunchy, these sweet peppers make the salad look pretty and add good vitamins.
Fresh mozzarella balls: Soft, creamy cheese bits that add extra protein and that stretchy cheese pull everyone loves.
Fresh basil: The smell and taste of this herb scream Italian food and make the salad taste garden-fresh.

For the Italian Dressing

Olive oil: The base of our dressing gives a smooth, rich feel and carries all the other flavors.
Red wine vinegar: This adds the tangy zip that makes the dressing so good on pasta.
Italian herbs: A mix of dried oregano, basil, and thyme gives that classic Italian taste we all love.
Garlic: Just a bit adds big flavor that makes this dressing taste homemade and special.
Honey: A tiny bit cuts the tang and helps all flavors blend together perfectly.
Dijon mustard: This helps mix the oil and vinegar and adds a tiny bit of zip.

Equipment You’ll Need

Large pot: Big enough to cook all your tortellini without crowding so they don’t stick together.
Colander: To drain your pasta well so your salad isn’t watery at the bottom.
Sharp knife: Makes cutting all those veggies quick and easy with clean cuts.
Cutting board: Gives you plenty of space to chop all the colorful veggies safely.
Large mixing bowl: You need room to toss everything without spilling to coat with dressing evenly.
Small jar with lid: Perfect for shaking up your dressing ingredients until they’re well mixed.
Measuring spoons: Help you get the right amounts for your dressing to taste perfect every time.

How to Make Italian Tortellini Pasta Salad?

This salad comes together in just a few easy steps. You’ll cook pasta, chop veggies, mix the dressing, and toss it all together!

Step 1: Cook the tortellini.

Boil water in a big pot. Add salt. Cook pasta until just soft. Drain well and rinse with cold water.

Step 2: Prep the veggies.

Cut tomatoes in half. Dice cucumber and bell peppers. Slice red onion thinly. Tear basil leaves into small pieces.

Step 3: Make the dressing.

Put all the dressing things in a jar. Close the lid tightly. Shake hard until it looks mixed well.

Step 4: Mix it all.

Put pasta and all veggies in a big bowl. Pour dressing over. Toss well so all pieces get coated.

Step 5: Let it chill.

Cover the bowl. Put in the fridge for at least 30 minutes. The flavors get better as they sit together.

Tips for the Best Tortellini Pasta Salad

Cook pasta just right. Stop cooking when the pasta is still a tiny bit firm. It will soak up dressing later.
Rinse with cold water. This stops the cooking and keeps pasta from sticking together in your salad.
Cut veggies small. Make veggie pieces about the same size as the tortellini for the perfect bite every time.
Save some dressing. Keep a little extra to add just before serving if the pasta soaks up too much.
Taste before serving. You might need a little more salt or a squeeze of lemon to make flavors pop.

Variations and Substitutions

Make it meaty. Add sliced pepperoni or salami for a heartier meal that Italian food lovers will enjoy.
Go Greek style. Switch feta for mozzarella and add kalamata olives for a Mediterranean twist on this classic salad.
Make it vegan. Use plant-based tortellini and skip the cheese. Add chickpeas for extra protein that fills you up.
Spice it up. Add chopped pepperoncini or a dash of red pepper flakes for a kick that grown-ups will love.
Add more greens. Mix in baby spinach or arugula just before serving for extra vitamins and a peppery taste.

Make-Ahead and Storage Tips

Best timing. Make this salad up to 24 hours ahead. The flavors get even better as they sit together.
Store right. Keep in a sealed container in the fridge for up to three days. The pasta might soak up the dressing.
Refresh before serving. Add a splash of olive oil and vinegar if it seems dry after sitting in the fridge.
No freezing. This salad doesn’t freeze well. The veggies and pasta would get mushy when thawed out later.
Pack for picnics. Keep cold in a cooler with ice packs if taking to outdoor events in warm weather.

Serving Ideas

Summer lunch: Serve with fresh fruit and tall glasses of iced tea for a perfect hot weather meal.
Potluck star: Take to gatherings in a pretty bowl. People will ask for your recipe before they leave.
Side dish: Pair with grilled chicken or fish for dinner. The cool salad balances hot main dishes nicely.
Meal prep: Pack in lunch containers for ready-to-eat meals all week. Just grab and go in the morning.
Party food: Serve in small cups with forks for an easy-to-eat party food that looks fancy.

Frequently Asked Questions (FAQs)

Yes! This salad tastes even better when made ahead. The flavors mix together more. Make it up to 24 hours before serving for best results.

The salad stays good in the fridge for three days. Keep it in a closed container. The pasta might soak up dressing over time.

Freezing is not recommended for this salad. The veggies become mushy, and the pasta texture changes when thawed. Best enjoyed fresh or refrigerated.

Grilled meats, sandwiches, or crusty bread make perfect partners. The cool salad balances hot foods or stands alone as a light meal.

Yes, rinse tortellini with cold water after cooking. This stops the cooking process and prevents the pasta from becoming sticky in the salad.