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Tortellini Pasta Salad

This Tortellini Pasta Salad is a refreshing, colorful, and hearty dish made with cheese-filled tortellini, crisp veggies, and a zesty dressing. Perfect for cold pasta salad recipes, summer cookouts, or meal prep, it’s versatile, easy to customize, and one of the best tortellini salad recipes you can make.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 20 oz cheese tortellini fresh or refrigerated
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ cup red bell pepper chopped
  • ½ cup black olives sliced
  • 1 cup mozzarella balls or cubed cheese
  • ½ cup salami chopped (optional for antipasto style)
  • ½ cup red onion thinly sliced
  • ½ cup Italian dressing or homemade vinaigrette
  • 2 tbsp fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente, about 7–8 minutes. Drain and rinse under cold water to stop cooking.
  2. Prepare the veggies: While the tortellini cooks, chop tomatoes, cucumber, bell pepper, onion, and olives.
  3. Combine ingredients: In a large mixing bowl, add cooled tortellini, veggies, mozzarella, and salami (if using).
  4. Dress the salad: Pour Italian dressing over the top and toss until everything is evenly coated. Season with salt and black pepper to taste.
  5. Chill & serve: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with parsley before serving.

Notes

  • For a pesto tortellini salad, replace the Italian dressing with ½ cup of pesto.
  • To make it a creamy pasta salad, swap vinaigrette with ranch or a mayo-based dressing.
  • Try a Greek tortellini salad by adding feta cheese, kalamata olives, and a lemon-oregano dressing.
  • Make ahead! This pasta salad keeps well in the fridge for up to 3 days.