Italian Tortellini Pasta Salad is a colorful and tasty dish that combines cheesy tortellini, crisp veggies, and a zesty Italian dressing. It’s a fun mix of soft pasta and crunchy ingredients like bell peppers, olives, and tomatoes, all tossed together to make a fresh and flavorful salad.
I always love making this salad when I want something quick but satisfying. What I like best is how easy it is to customize—sometimes I add pepperoni or fresh basil, depending on what I have on hand. It’s one of those recipes where you can pack in your favorite flavors without any fuss.
This salad is perfect for warm weather or as a side dish at gatherings. I enjoy serving it chilled, straight from the fridge, since the flavors really blend together when it’s cold. It’s also great to bring to potlucks or pack for lunch because it stays tasty all day long.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the salad and gives it a rich, cheesy bite. If you want a lighter option, try spinach or whole wheat tortellini, or even mini ravioli works well here.
Feta Cheese: Feta adds a salty, creamy element. If you’re not a fan, mozzarella or goat cheese are great alternatives for a milder flavor.
Fresh Vegetables: Cherry tomatoes, cucumbers, and red onions bring crunch and freshness. You can swap cucumbers for bell peppers or add some artichoke hearts for variety.
Italian Dressing: Olive oil and red wine vinegar are the base. If you need it lighter, lemon juice can replace vinegar. Use fresh herbs like oregano and basil for authentic flavor, but dried works well too.
How Do You Keep Tortellini Salad Fresh and Flavored?
The trick is cooling and tossing the tortellini properly. After boiling, rinse with cold water to stop cooking and cool it down.
- Drain tortellini well to avoid watery salad.
- Toss with dressing immediately so the pasta absorbs the flavors.
- Refrigerate for at least 30 minutes so ingredients blend well together.
- Give the salad a gentle stir before serving to redistribute the dressing.
This makes the salad taste balanced and fresh every time, perfect for making ahead or serving at parties.
Equipment You’ll Need
- Large pot – I love it because it makes boiling the tortellini quick and easy.
- Colander – helps drain the tortellini efficiently without losing any pasta.
- Mixing bowl – perfect for combining all the ingredients and tossing everything together.
- Whisk or fork – to mix the dressing smoothly and evenly.
- Measuring cups and spoons – ensure your dressing is balanced and flavorful.
Flavor Variations & Add-Ins
- Use grilled chicken or shrimp for added protein; it turns the salad into a filling main dish.
- Add roasted red peppers or artichoke hearts to bring extra flavor and texture.
- Switch feta for mozzarella or ricotta for a milder, creamy taste.
- Sprinkle with freshly grated Parmesan or add a dash of balsamic glaze for extra complexity.
How to Make Italian Tortellini Pasta Salad
Ingredients You’ll Need:
Pasta Salad:
- 1 package (9-10 oz) cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced or diced
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- 1 cup feta cheese, cubed
- ¼ cup fresh basil, chopped
- ¼ cup green onions, chopped
Dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including cooking and cooling the tortellini, plus 30 minutes of chilling time to let the flavors blend perfectly. It’s a quick and easy salad that’s ready for your next meal in under an hour.
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Bring a large pot of water to a boil. Add the tortellini and cook according to the package instructions until they are tender but still firm (al dente). Drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Set aside.
2. Mix the Salad Ingredients:
In a large bowl, combine the cooked tortellini, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, sliced black olives, cubed feta cheese, chopped fresh basil, and green onions. Toss gently to mix the veggies and cheese evenly with the pasta.
3. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, crushed red pepper flakes (if using), salt, and black pepper until everything is well combined.
4. Combine Dressing and Salad:
Pour the dressing over the tortellini salad ingredients. Toss gently but thoroughly so all the pasta and veggies get coated with that flavorful dressing.
5. Chill and Serve:
Cover the salad and refrigerate it for at least 30 minutes to let the flavors blend nicely. When ready to serve, give it a gentle stir and sprinkle with extra fresh basil if you like. Serve chilled or at room temperature for a light, refreshing dish.
Can I Use Frozen Tortellini for This Salad?
Yes! Just make sure to cook and fully thaw the frozen tortellini before using. Follow package directions, then rinse with cold water to cool before mixing into the salad.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and dressing separately, then toss together and refrigerate for up to 2 days. This allows the flavors to meld beautifully.
How Should I Store Leftover Tortellini Salad?
Keep leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again; you can add a splash of olive oil if the salad seems dry.
Can I Add Protein to This Salad?
Definitely! Grilled chicken, shrimp, or even pepperoni slices make great additions to turn this into a more substantial meal. Just toss them in with the other ingredients before serving.
