Tortellini Pasta Salad is a colorful and tasty dish that’s perfect for sharing at picnics, barbecues, or a simple weeknight dinner. It features tender cheese-filled tortellini mixed with fresh veggies like cherry tomatoes, cucumbers, and bell peppers, all tossed in a zesty Italian dressing. The mix of textures—from the soft pasta to the crunchy veggies—makes every bite interesting and satisfying.
I love making this salad because it’s so easy to customize. I usually add some fresh basil and a sprinkle of parmesan cheese to give it a bright, fresh flavor that really pops. If you like a little extra zing, a dash of red pepper flakes or a splash of balsamic vinegar can turn up the flavor without any extra fuss.
This salad is great served cold, right out of the fridge, so I often make it ahead of time to let the flavors blend. It’s one of those recipes that tastes even better the next day, which makes it perfect for meal prep or bringing along to potlucks. Whenever I serve it, it’s always a hit, and I find myself sneaking extra bites while no one’s looking.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini work well here. If you want a lighter option, try whole wheat or spinach-filled tortellini for extra flavor and nutrition.
Cherry Tomatoes & Cucumber: These add freshness and crunch. If you don’t have cherry tomatoes, grape or diced regular tomatoes are a great substitute. Seeded cucumber prevents extra wateriness.
Black Olives & Red Onion: Olives add a salty bite, and red onion gives a mild sharpness. If you prefer less pungency, soak the onion in cold water for 10 minutes before adding.
Pepperoni or Salami: These bring a nice meaty, savory touch. For a vegetarian twist, try marinated artichoke hearts or roasted red peppers instead.
Feta Cheese: Feta’s tangy flavor stands out in this salad. You can substitute with goat cheese or cubed mozzarella if you want something milder.
Italian Dressing: Store-bought works fine, but homemade dressing with olive oil, red wine vinegar, garlic, and herbs can make it even better.
How Do I Make Sure the Tortellini Doesn’t Get Mushy in the Salad?
The key is to cook tortellini just until it’s al dente, meaning it still has a bit of firmness. Overcooking makes it mushy and soggy when mixed in the salad.
- Follow package instructions carefully and taste a piece a minute or two before the suggested time.
- Drain the tortellini well, then rinse under cold water to stop cooking and cool it quickly.
- Drain again thoroughly to remove all moisture before tossing with veggies and dressing.
- Use gentle tossing motions to mix the salad so the pasta doesn’t break.
Equipment You’ll Need
- Large pot – I use it to cook the tortellini easily and in plenty of water.
- Colander – helps drain the hot pasta quickly, so it doesn’t get soggy.
- Mixing bowl – a roomy bowl makes tossing all the ingredients simple and mess-free.
- Cutting board and knife – for chopping vegetables, herbs, and other add-ins comfortably.
- Measuring cups and spoons – keep the ingredients balanced and easy to add.
Flavor Variations & Add-Ins
- Swap pepperoni for grilled chicken or shrimp for extra protein and a lighter flavor.
- Try a different cheese like mozzarella, provolone, or goat cheese for different textures and tastes.
- Add cooked vegetables like roasted bell peppers or zucchini to boost color and nutrition.
- Use a balsamic vinaigrette or a lemon-based dressing instead of Italian for a tangy twist.
How to Make Tortellini Pasta Salad?
Ingredients You’ll Need:
- 12 ounces cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, chopped
- 1/2 cup pepperoni slices or salami, chopped or torn into bite-sized pieces
- 1/2 cup feta cheese, cubed
- 1/4 cup fresh parsley, chopped
- 1/3 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, including cooking and cooling the tortellini. Then, chill it for at least 30 minutes so all the flavors blend nicely. It’s quick, simple, and perfect for busy days.
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Start by cooking the cheese tortellini according to the package directions until it is al dente, which means it should still have a little bite. Once cooked, drain the tortellini and rinse it with cold water to cool it down and stop the cooking. Drain well so it’s not watery.
2. Combine the Salad Ingredients:
In a large bowl, mix together the cooled tortellini, halved cherry tomatoes, diced cucumber, sliced black olives, chopped red onion, pepperoni or salami pieces, and cubed feta cheese. Add the fresh parsley for a burst of color and flavor.
3. Dress and Chill the Salad:
Pour your Italian dressing over the salad and toss gently but thoroughly, so every bite gets coated. Sprinkle salt and pepper to your taste, then cover the bowl and place it in the fridge for at least 30 minutes. This chill time helps the flavors come together beautifully.
4. Serve and Enjoy:
Take the salad out of the fridge and give it one last gentle toss. Serve it chilled or at room temperature. It makes a refreshing side dish or a light meal all on its own—perfect for warm days or anytime you want a tasty, easy pasta salad!
Can I Use Frozen Tortellini for This Salad?
Yes, frozen tortellini works great! Just be sure to cook it according to package instructions and rinse it well with cold water to stop the cooking and cool it down before adding to the salad.
How Long Can I Store Tortellini Pasta Salad?
Store the salad in an airtight container in the fridge for up to 3 days. Toss gently before serving to redistribute the dressing, and enjoy it chilled or at room temperature.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or even the day before serving. Chilling helps the flavors meld nicely. Just keep it covered in the fridge until ready to serve.
What Can I Substitute for Italian Dressing?
If you don’t have Italian dressing, use a simple mix of olive oil, vinegar (red wine or balsamic), garlic, dried oregano, salt, and pepper for a homemade alternative that’s fresh and flavorful.