Cheese Tortellini Pasta Salad

Vibrant and full of flavor, Cheese Tortellini Pasta Salad recipes are always a winner at a summer BBQ but they’re also amazing for meal prep, too. This easy cold pasta salad recipe is chock-full of fresh ingredients like juicy cherry tomatoes, bright basil, crunchy bell peppers, and parmesan cheese, all mingling together in an irresistible homemade Italian dressing in this satisfying yet simple salad.

This salad is always a crowd-pleaser but if you’re looking for other equally easy salads take a peek at my simple Italian salad, broccoli cauliflower salad, or feta, peach, and prosciutto salad.

What We Love About Tortellini Pasta Salad Recipes

• Quick and easy. This pasta salad comes together in nearly no time! 
• Comfort food at its finest. If creamy, salty cheese and hearty pasta are part of your love language, this salad is definitely for you. 
• Perfect pairings. The bright tomatoes, crunchy cucumbers, and crisp bell peppers are the perfect complement to the tender cheese-stuffed pasta.
• Crowd pleaser. Always a hit at any gathering.

Gather These Simple Ingredients

Tortellini pasta salad is a vibrant dish full of fresh ingredients that make every bite a delight. Its refreshing flavors and textures make it a perfect addition to any meal.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

For The Salad

• Frozen Cheese Tortellini Pasta
• Halved Cherry Tomatoes
• Quartered Artichoke Hearts
• Chopped Cucumber
• Chopped Red Bell Pepper
• Chopped Red Onion
• Sliced Black Olives
• Grated Parmesan Cheese
• Julienned Basil

For The Dressing

• Red Wine
• Avocado Oil
• Garlic Powder
• Dijon Mustard
• Italian Seasoning
• Coarse Kosher Salt
• Black Pepper

Chef’s Tips

• Use any kind of vinegar you like from red wine vinegar or champagne vinegar to rose vinegar. You can even use balsamic for a different flavor profile.
• Be sure to chop the vegetables so that they are similar in size.

How to Make Tortellini Pasta Salad

This hearty and flavorful pasta salad is a breeze to make. In less than 15 minutes you can have a bright and colorful side dish or a healthy main dish ready for everyone to dig right into!

1. Boil the frozen tortellini following the package instructions. Immediately drain and rinse the tortellini with cold water and set aside.
2. To make the dressing, combine all of the dressing ingredients and stir them together (or shake if using a sealed jar). 
3. Toss the tortellini and remaining salad ingredients into a large bowl and coat with the dressing.
4. Sprinkle fresh basil on top of the salad and serve or store.

Storage

• While the pasta salad will last for several days in the fridge, the tortellini can become dry the longer it sits. If so, prepare some additional dressing and mix it into the leftovers.
• To refrigerate tortellini pasta salad, simply cover or transfer it to an airtight container and refrigerate for up to 5 days.
• Avoid freezing the salad because it will not maintain its consistency when thawed.

Can tortellini be eaten cold? 

Yes, tortellini can absolutely be eaten cold or at room temperature, it’s often used in cold pasta salads like this one.

How long should I chill Tortellini pasta salad before serving?

Chilling the Tortellini pasta salad in the refrigerator before serving is not required but 1-2 hours helps the flavors meld together and the pasta cool down fully.

What pasta is not recommended for pasta salad?

Fresh pasta isn’t ideal for pasta salad because it’s more delicate and can get weighed down by the other ingredients and dressing. Fresh is perfect for hot dishes!

Variations And Additions

This cold tortellini pasta salad is incredibly versatile, serving as a delicious base for a variety of additions and variations. You can easily customize it to suit your taste or whatever ingredients you have on hand.

• Cheese – Instead of parmesan, use crumbled feta cheese, fresh mozzarella balls, shredded mozzarella cheese, or cubed cheddar. 
• Olives – Swap out the black olives for kalamata olives or green olives. Or replace the olives altogether with briny capers. 
• Tomatoes – Substitute sun-dried tomatoes for some or all of the cherry tomatoes or use grape tomatoes if they’re more readily available at your grocery store.
• Protein – Add pepperoni, cooked chicken, or steamed shrimp for a heartier salad. 
• Dressing – Make a creamy dressing by using a few dollops of Greek yogurt. 
• Pesto – For more refreshing basil flavor, mix some pesto into the dressing. 
• Spice – To add a little heat, shake in some crushed red pepper flakes or cayenne pepper powder.
• Vegetables – Add any other veggies that you have on hand like fresh sweet corn, spinach, carrots, roasted red peppers, or arugula.
• ​Oil – Instead of avocado oil, use olive oil or another neutrally flavored oil.
• Aromatics – Sprinkle in some minced garlic cloves, sliced leeks, or chopped green onions.
• Citrus – Add lime or lemon juice for an easy way to brighten the dressing.
• Herbs – While I like to use basil, you can also incorporate other fresh herbs like mint, cilantro or your personal favorites.

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

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Cheese Tortellini Pasta Salad

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 3 minutes
Optional Chill Time: 30 minutes
Total Time: 43 minutes

Cheese Tortellini Pasta Salad is always a winner at a summer BBQ This easy cold pasta salad recipe is chock-full of fresh ingredients like juicy cherry tomatoes, bright basil, crunchy bell peppers, and parmesan cheese, and more all mingling together in an irresistible homemade Italian dressing in this satisfying yet simple salad.

Ingredients

• 19 ounces frozen cheese tortellini pasta
• 1 cup halved cherry tomatoes
• 1 cup quartered artichoke hearts
• 1 cup chopped cucumber
• 1 cup chopped red bell pepper
• ½ cup chopped red onion
• ½ cup sliced black olives
• ⅓ cup grated parmesan cheese
• 3 tablespoons julienned basil
• ½ cup red wine
• ¼ cup avocado oil
• 1 teaspoon garlic powder
• ½ teaspoon Dijon mustard
• ½ teaspoon Italian seasoning
• ½ teaspoon coarse kosher salt
• ½ teaspoon black pepper

Instructions

1. Bring a pot of water to a boil. Carefully add the frozen tortellini. Boil for only 3 minutes. 
2. Immediately remove pot from heat. Drain and rinse the pasta with cold water until completely cool. Set aside to drain.
3. For the dressing: Add all the dressing ingredients to a bowl or jar. Whisk or shake in jar until combined. 
4. To a large bowl add the salad ingredients. Drizzle with dressing and gently toss until combined.
5. Taste to see if you want to add more vinegar or salt. If you add more of either just add a little at a time.
6. You can serve immediately, but I recommend covering and refrigerate for at least 30 minutes (1-2 hours is ideal) to chill and allow flavors to mingle. 
7. Top with basil. Serve and enjoy.

Notes

Use any kind of vinegar you like from red wine vinegar or champagne vinegar to rose vinegar. You can even use balsamic for a different flavor profile.

Be sure to chop the vegetables so that they are similar in size.

Feel free to add cooked chicken, chopped pepperoni, any Italian meat, or ham.

See blog post for tips and a long list of additions and substitues.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving: Calories: 481
Total Fat: 19g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 42mg
Sodium: 683mg
Carbohydrates: 59g
Fiber: 5g
Sugar: 4g
Protein: 17g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.