This Garden Fresh Tortellini Pasta Salad is loaded with fresh veggies and seasoned with a flavorful homemade Italian dressing! This cold tortellini pasta recipe is perfect for summertime, picnics and backyard gatherings.
Why You’ll Love This Tortellini Pasta Salad
1. Everyone LOVES pasta – A definite crowd-pleaser!
2. Filling – This tortellini pasta salad can be served as a main dish and will keep you full for hours.
3. Versatile – Change up the veggies, use what you have in the fridge. Serve this tortellini salad cold or at room temperature, add some meat or swap out the cheese.
4. Easy – Simple and quick to to prepare so you have more free time to enjoy what really matters.
5. Fast – You can get this cheese tortellini pasta salad on the table in minutes.
Ingredients and Notes
- Fresh Tortellini Pasta – Fresh pasta is great as it cooks up quickly.
- Red Onion – Red onions add a pop of color and a mild onion tang.
- Cherry Tomatoes – Grape tomatoes add a burst of color and a ton of flavor.
- Cucumber – Diced cucumbers add some texture and color. No need to peel.
- Feta Cheese – Adds texture and cheesiness.
- Fresh basil – Chopped fresh basil complements the flavors well.
Homemade Italian Dressing
Made with just a handful of ingredients that you likely have at home. Making your own dressing is a cleaner alternative to store-bought with ingredients you don’t need. Feel free to double up the recipe and keep it in the fridge for other purposes.
The ingredients for the homemade Italian dressing are; a good high quality olive oil, lemon juice, dijon mustard, oregano, salt and pepper, to taste.
How To Make Tortellini Pasta Salad
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Step 1: Prepare the tortellini according to package instructions but cook for 1-2 minutes less than recommended. This will help stop the tortellini from falling apart which in turn will help the salad last longer.
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Step 2: While the tortellini cooks, chop the onion, tomatoes, cucumber, and olives and add to a large box. Cut the mozzarella cheese into chunks and add them to the bowl with the veggies and olives.
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Step 3: Combine the avocado oil and basil in a small bowl. Add salt and pepper to taste.
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Step 4: Once the tortellini is cooked and has cooled slightly, add it to the bowl with the veggies and cheese. Pour in the avocado oil dressing and mix to combine.
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Step 5: Serve the pasta salad at room temperature or cold.
Tips and Variations For Cheese Tortellini Pasta Salad
- Don’t cook the tortellini too long: Cook the pasta for a few minutes less than the recommended amount of time.
- Change up the veggies: Instead of tomatoes use red peppers for a pop of red. Roast them beforehand for a rich bell pepper flavor.
- Switch the cheese: Instead of fresh mozzarella use burrata or feta cheese for a Greek tortellini salad.
- Add some greens: Mix in fresh spinach or arugula.
- Use a different pasta: Any kind of tortellini whether it be cheese-filled, meat-filled, or mushroom filled will work. Regular pasta will work as long as you choose something short. Stay away from spaghetti, linguini, or other long pasta.
RECIPE TIP
👉🏻 Use the right size pasta so it works with the other ingredients.
👉🏻 Cook the pasta slightly al dente so it doesn’t fall apart.
👉🏻 Ensure there is enough dressing to add flavor.
👉🏻 Let the pasta cool before mixing with the other ingredients.
👉🏻 Allow the pasta salad flavors to develop but don’t let it sit for too long.
Make Ahead and Storage
You can easily make this tortellini pasta salad recipe a few days ahead of time. The flavors will have time to mingle and the salad will taste great.
Leftovers will keep for 3-4 days in an airtight container. It is probably best not to freeze this pasta salad.
If you’re looking for more hearty pasta salads try this Classic Pasta Salad, this Pesto Pasta Salad, or this Fall Harvest Pasta Salad.
Looking for more salad inspiration?
- Green Tuna Salad
- Cantaloupe Peach Salad With Mozzarella
- Chicken Meatballs Cannellini Salad
- Shrimp Avocado Cucumber Salad
Tortellini Pasta Salad Recipe
Ingredients
- 8 oz fresh tortellini pasta cheese or filling of choice
- 2 baby cucumber chopped small
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta cheese
- 1 handful fresh basil chopped
Italian Dressing
- 2 tbsp olive oil
- 1 lemon juiced
- 1 tsp dijon mustard
- 1 tsp oregano
- 1 pinch sea salt and pepper to taste
Instructions
- Cook tortellini according to package instructions. I recommend cooking for 1-2 minutes less than recommended, so the tortellini can hold their shape better and the dish will last longer.
- Meanwhile chop the onion, tomatoes, cucumber and add to a large bowl.
- In a small glass bowl whisk the Italian dressing. Set aside
- When tortellini is done cooking and cooled, add to the bowl along with oil dressing and fold to combine.
- Serve at room temperature or cold. Leftovers can be refrigerated and will taste amazing for up to 3 days!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great pasta salad for the summer! Perfect for family picnics! I’m pinning for later!
It’s a good leftover recipe too!
A beautiful pasta salad!
http://www.chefmimiblog.com
Thank you, glad you liked it!