My simple Tortellini Pasta Salad Recipe is packed with fresh vegetables, salty cheese, and tender cooked pasta. The homemade red wine vinaigrette is the perfect finishing touch!
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This cold tortellini pasta salad is one of my all-time favorite summer recipes, right up there with Corn, Avocado & Cilantro Salad, 3-Ingredient Strawberry Icebox Cake, and Grilled Chicken Kabobs. I love that I can make it in advance, pack it up, and bring it to picnics, pool parties, and barbecues.
It actually gets tastier as it sits, as the dressing soaks into every bite of tortellini and veggies. Everyone always asks me for the recipe and, of course, I am happy to oblige!
Loaded with fresh veggies, cheesy tortellini, and a tangy vinaigrette dressing, this recipe offers an explosion of tastes and textures even the pickiest eaters can’t resist. Plus, you can whip it up in minutes, and the flavor is far better than store-bought pasta salad from your local grocery stores. One bite, and you’ll find yourself making it again and again all summer long!
(Looking for more pasta salad recipes? Try my Italian Pasta Salad and Summer Vegetable Pasta Salad, too!)
Recipe Ingredients
To print: see recipe card below
For the Dressing
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon dried basil – Freshly chopped basil will also work well. Use one tablespoon of freshly chopped basil in place of dried basil.
- 1/2 teaspoon dried parsley – Two teaspoons of freshly chopped parsley can be used in place of dried parsley.
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Salad
- 20 ounces cheese tortellini – Fresh tortellini cooks in about 2 minutes, so it is my favorite. However, you can use frozen tortellini or dried tortellini if needed. Just be sure to cook the tortellini according to the package instructions!
- 2 cups cherry tomatoes – You can also use two large chopped tomatoes, but try to choose a sweet variety. Heirloom tomatoes have the most flavor and should be readily available in the summer. Sun-dried tomatoes will also work if you can’t find fresh!
- 1/2 cup red onion
- 1/2 cup red bell pepper – Red bell pepper is sweeter than green or yellow. So, it is always my go-to pepper choice.
- 1 cucumber – Leave the peel on the cucumber to keep that pretty green color.
- 1/2 cup black olives
- Grated parmesan cheese – Freshly grated cheese has the best taste and texture.
- 4 ounces fresh mozzarella pearls
- 8 ounces salami – Thinly sliced salami is optional, but I like the extra salty flavor it adds to the dish. Skip the salami if you want a vegetarian tortellini pasta salad.
Variations
- Use sliced, fresh mozzarella in place of mozzarella pearls. Cut the mozzarella into bite-sized pieces, and toss it into the salad just as you would add the pearls.
- Use balsamic vinegar in place of red wine vinegar to give the salad a whole new flavor.
- Use shell pasta or penne pasta in place of the tortellini to make a classic pasta salad.
Directions for How to Make Tortellini Pasta Salad
- Prepare the dressing: Whisk all the dressing ingredients in a bowl until smooth.
- Boil the pasta: Bring a large pot of water to a boil on the stove. Cook the tortellini to al dente according to the package instructions.
- Toss: Drain the water, and rinse the pasta under cold water to stop the cooking process. Transfer the tortellini to a large bowl, and toss the pasta with the dressing, coating it completely.
- Add the veggies: Add the tomatoes, onion, red bell pepper, cucumber, olives, mozzarella pearls, parmesan, and salami (if using). Gently toss to combine and coat.
- Chill: Loosely cover the bowl with plastic wrap. Chill the pasta salad in the fridge for at least an hour, and enjoy it cold!
Serving Suggestions
Serve this tortellini pasta salad alongside all your favorite side dishes for summer cookouts and barbecues. Pair it with main courses like easy grilled BBQ chicken, grilled chicken kabobs, and hamburgers for a complete meal!
How to Store
- Store leftovers in an airtight container or a bowl covered with plastic wrap in the fridge for up to 4-5 days.
- I do not recommend freezing this recipe, because it tends to become soggy once thawed.
Quick Tip
If you prefer a warm pasta salad, you can reheat this dish in the microwave for a few seconds before serving. Or, simply enjoy it cold straight from the fridge!
Tortellini Pasta Salad
Equipment
- 1 Large pot
- 1 Large bowl
Ingredients
Dressing
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Salad
- 20 ounces cheese tortellini
- 2 cups cherry tomatoes, halved
- ½ cup diced red onion
- ½ cup diced red bell pepper
- 1 cucumber, sliced
- ½ cup sliced black olives
- ½ cup grated parmesan cheese
- 4 ounces fresh mozzarella cheese
- 8 ounces salami, diced (optional)
Instructions
- Start by making the salad dressing. In a large bowl, whisk all of the ingredients together. Set the bowl aside.¾ cup olive oil, ⅓ cup red wine vinegar, 1 teaspoon dried basil, ½ teaspoon dried parsley, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper
- Bring a large pot of water to a boil and cook the tortellini according to the package directions. Dried tortellini will take longer to cook than refrigerated tortellini so be sure to check the box and see exactly how long to cook.20 ounces cheese tortellini
- Drain the tortellini and rinse with cold water to chill it quickly. Pour the tortellini into the large bowl with the dressing. Toss the tortellini in the dressing, coating the pasta well.
- Add the tomatoes, onion, red bell pepper, cucumber, olives, mozzarella pearls, parmesan and salami (if using) to the bowl and toss again.2 cups cherry tomatoes, halved, ½ cup diced red onion, ½ cup diced red bell pepper, 1 cucumber, sliced, ½ cup sliced black olives, ½ cup grated parmesan cheese, 4 ounces fresh mozzarella cheese, 8 ounces salami, diced (optional)
- Loosely cover the bowl with plastic wrap and chill the salad in the fridge for at least one hour, allowing the flavors to meld. Enjoy cold!
Notes
- Skip the salami if you would like a vegetarian tortellini salad
- Use 1 cup shredded mozzarella cheese in place of the fresh pearls.
Nutrition
Did you make this Tortellini Pasta Salad recipe? Be sure to let us know how it turned out and leave a rating and comment.
More Easy Pasta Recipes
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Summer Vegetable Pasta Salad
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Corn Pasta
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Meatball Stroganoff
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Deviled Egg Pasta Salad
Recipe Roundup
I am having a picnic for the 4th of July and this is just what I need for something new. Thanks for posting this.