This Tortellini Pasta Salad is a cheerful and tasty mix that’s perfect for warm days or anytime you want a light but filling dish. It’s packed with tender cheese-filled tortellini, fresh veggies like cherry tomatoes and cucumbers, and a zesty dressing that ties it all together with a little tang and a touch of sweetness.
I love making this pasta salad because it’s so quick to throw together, and it always gets a thumbs up from everyone around the table. My secret is to use a bit of fresh basil or parsley for a pop of color and flavor—it really makes the flavors sing. Plus, it’s great to prepare in advance, so the flavors have time to blend while you’re doing other things.
One of my favorite things to do is serve this salad chilled alongside grilled chicken or on its own for a picnic or casual lunch. It’s easy to pack up and tastes just as good the next day, which makes it a perfect go-to recipe for busy weeks or weekend gatherings. Every time I make it, I find myself smiling because it’s just such a pleasing, simple dish that brightens up any meal.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta adds great texture and cheesy flavor. Fresh or frozen works well. If you can’t find cheese tortellini, spinach or mushroom-filled ones make a tasty change.
Cherry Tomatoes & Cucumber: Both add freshness and crunch. Grape tomatoes can replace cherry tomatoes, and regular cucumber works if you peel it to keep the salad crisp.
Feta Cheese: It adds a tangy creaminess. For a milder flavor, try goat cheese or mozzarella cubes. If dairy-free, skip or use a plant-based cheese.
Black Olives & Red Onion: Olives bring a briny punch, balancing the salad. Use green olives if you want less bitterness. Red onion is sharper, but you can swap for green onions or shallots for a milder taste.
Bacon (Optional): Adds smoky crunch. For a vegetarian option, leave it out or add toasted nuts like walnuts or pecans for texture.
Fresh Basil: Basil adds a bright herb flavor. If you don’t have basil, fresh parsley or arugula can offer a nice alternative.
Dressing: Italian dressing is classic and light. Basil pesto vinaigrette gives a richer herbal flavor. Both work well, so pick based on your preference or what you have.
How Do I Keep the Tortellini Salad Fresh and Flavorful?
The key to a great tortellini salad is balancing cool, fresh ingredients with good seasoning and allowing flavors to blend.
- Cook tortellini just until al dente, so it doesn’t get mushy after chilling.
- Rinse pasta with cold water right after cooking to stop it from cooking further and cool it quickly.
- Toss all ingredients gently to avoid breaking the delicate pasta and cheese cubes.
- Let the salad chill for at least 30 minutes so flavors have a chance to mix well.
- Before serving, taste and add salt or pepper as needed because chilling can dull flavors slightly.
Equipment You’ll Need
- Large pot – I prefer a big pot so I can boil the tortellini easily without overcrowding.
- Colander – for draining the pasta quickly and efficiently.
- Mixing bowl – a deep bowl makes tossing everything simple and mess-free.
- Cutting board & knife – use these to chop cucumbers, red onion, and basil neatly.
- Measuring cups & spoons – to measure dressing, olives, and cheese accurately.
- Serving spoon or salad tongs – I find these great for mixing and serving the salad.
Flavor Variations & Add-Ins
- Swap feta for mozzarella or goat cheese for a creamier or milder taste.
- Add cooked chicken or shrimp to make the salad more filling.
- Use Italian herbs or a drizzle of balsamic glaze for extra flavor depth.
- Replace basil with fresh parsley, cilantro, or arugula for a different herb note.
How to Make Tortellini Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 12 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, pitted and halved
- 1/2 cup feta cheese, cubed
- 1/4 cup red onion, thinly sliced
- 4 slices cooked bacon, crumbled (optional)
- 1/4 cup fresh basil leaves, chopped (plus some for garnish)
- 1/2 cup Italian dressing or basil pesto vinaigrette
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with about 10 minutes cooking the tortellini and 5 minutes assembling the salad. After mixing, chilling the salad for at least 30 minutes helps all the flavors blend together nicely before serving.
Step-by-Step Instructions:
1. Cook the Tortellini:
Boil the cheese tortellini according to the package instructions until it’s just tender (al dente). When done, drain the pasta and rinse it under cold water to stop the cooking and cool it down.
2. Combine the Salad Ingredients:
In a large bowl, add the cooled tortellini, cherry tomatoes, diced cucumber, black olives, feta cheese cubes, thinly sliced red onion, and crumbled bacon if you’re using it.
3. Dress and Toss the Salad:
Pour your choice of Italian dressing or basil pesto vinaigrette over the bowl. Sprinkle the chopped fresh basil on top. Gently toss everything together so the dressing coats all the ingredients evenly.
4. Season and Chill:
Add salt and freshly ground black pepper as needed. Then cover the bowl and chill the salad in the refrigerator for at least 30 minutes to let the flavors mingle.
5. Serve and Enjoy:
Before serving, garnish the salad with some whole basil leaves for a fresh look. Serve the salad cold and enjoy your tasty, refreshing tortellini pasta salad!
Can I Use Frozen Tortellini for This Salad?
Yes! Just make sure to cook the frozen tortellini according to the package instructions until al dente, then rinse with cold water to cool before adding to the salad.
Can I Make Tortellini Pasta Salad Ahead of Time?
Absolutely! Prepare the salad and chill it for up to 24 hours. Just give it a gentle toss before serving and add fresh basil or extra seasoning if needed.
What Can I Substitute for Feta Cheese?
If you don’t have feta, mozzarella cubes or goat cheese work nicely. For a dairy-free option, skip the cheese or try a plant-based alternative.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the salad chilled and toss gently before serving again for best flavor.
