Tortellini Pasta Salad is a colorful and cheerful dish filled with cheesy tortellini, fresh veggies, and a tangy dressing that ties everything together. It’s a perfect mix of soft pasta and crisp ingredients that make it both satisfying and refreshing. It’s the kind of salad that feels like a little celebration in every bite.
I love making this salad for picnics or potlucks because it’s easy to prepare ahead of time and always a crowd-pleaser. I like to add a good handful of fresh basil or spinach for an extra pop of green, and I find using cheese-filled tortellini makes it heartier than your average pasta salad. It’s one of those recipes that I always go back to when I want something simple but special.
One of my favorite ways to enjoy this salad is chilled, right out of the fridge on a warm day. It pairs wonderfully with grilled chicken or just on its own for a light lunch. I especially appreciate how it keeps well, so it’s great for packing lunches or bringing along on road trips. Everyone seems to love the creamy yet zesty dressing that clings nicely to the pasta and veggies—it’s a real winner every time!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta brings a creamy, cheesy center that makes the salad special. If you can’t find tortellini, cheese ravioli or small stuffed pasta works well too.
Vegetables: Cherry tomatoes add sweetness, zucchini and asparagus bring a fresh crunch. If you don’t have asparagus, green beans or snap peas make great swaps.
Salami: Adds a salty, meaty bite. You can switch it out for pepperoni, cooked bacon, or omit it for a vegetarian salad.
Feta or Mozzarella: Feta gives a tangy, crumbly texture, while mozzarella adds creamy softness. Choose based on your taste or use a vegan cheese for dairy-free options.
Dressing Ingredients: Mayonnaise gives a rich creaminess, but Greek yogurt lightens it up with a tang. Red wine vinegar adds brightness; lemon juice is a fresh alternative.
How Do You Make the Dressing Taste Balanced and Fresh?
The dressing blends creamy, tangy, and herby flavors that tie the salad together. Here’s how to get it just right:
- Whisk mayonnaise or Greek yogurt with olive oil and red wine vinegar (or lemon juice) first to combine smoothly.
- Add Dijon mustard and minced garlic for depth and a hint of sharpness.
- Sprinkle in Italian herbs or fresh oregano for a fresh, aromatic touch.
- Taste and adjust salt, pepper, and acidity—if it feels too thick or sharp, slowly add water or more olive oil to balance.
- Mix well and set aside to let flavors marry before tossing with the salad.
Equipment You’ll Need
- Large pot – to cook the tortellini until al dente. I like this because it cooks pasta evenly and quickly.
- Colander – for draining the pasta easily and efficiently.
- Mixing bowls – big ones for tossing the salad and smaller ones for preparing the dressing.
- Whisk or fork – helps you blend the dressing ingredients smoothly.
- Measuring cups and spoons – to measure the dressing ingredients accurately.
- Knife and cutting board – for chopping vegetables, herbs, and salami.
Flavor Variations & Add-Ins
- Replace salami with cooked shrimp or chicken for a different protein option. It adds a mild, hearty flavor.
- Use fresh mozzarella instead of feta or add crumbled blue cheese for a stronger, tangier taste.
- Mix in roasted bell peppers or sun-dried tomatoes for extra sweetness and color.
- Add a pinch of red pepper flakes or a dash of balsamic vinegar to spice things up or deepen the flavor.
Tortellini Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 1 package (about 9-10 oz) cheese tortellini, uncooked
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1/2 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup red onion, thinly sliced
- 1/2 cup salami, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- 1/2 cup crumbled feta cheese or fresh mozzarella cubes
- 1/2 teaspoon black pepper
- Salt to taste
For the Dressing:
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried Italian herbs or fresh oregano
- Salt and pepper to taste
How Much Time Will You Need?
This Tortellini Pasta Salad takes about 20 minutes to prepare, including cooking and cooling the tortellini. Then, you’ll want to chill the salad for at least 30 minutes to let the flavors blend—so plan for about 50 minutes total before serving.
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Start by boiling the tortellini according to the package directions until they’re just tender (al dente). Once cooked, drain them well and rinse under cold water to cool and stop the cooking process. Set the tortellini aside.
2. Make the Dressing:
While the tortellini cooks, whisk together the mayonnaise (or Greek yogurt), olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, and Italian herbs in a small bowl. Add salt and pepper to taste. Give it a good stir until everything is smooth and combined.
3. Combine Salad Ingredients:
In a large bowl, toss together cherry tomatoes, sliced zucchini, asparagus pieces, red onion, diced salami, and chopped parsley. Add fresh basil if you like for an extra herby flavor.
4. Add Tortellini and Dressing:
Mix the cooled tortellini into the bowl with the veggies and salami. Pour the dressing over the salad and gently toss everything until well coated.
5. Add Cheese and Final Seasoning:
Carefully fold in the crumbled feta or mozzarella cubes, being gentle so they keep their shape. Taste the salad and add more salt or pepper if needed.
6. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to let all the flavors meld together. Serve chilled or at room temperature, and enjoy!
Can I Use Frozen Tortellini for This Salad?
Yes, you can use frozen tortellini. Just make sure to cook it according to the package instructions and rinse under cold water to cool before adding it to the salad.
Can I Make This Tortellini Pasta Salad Ahead of Time?
Absolutely! Prepare the salad and refrigerate it for up to 2 days. The flavors actually improve as they meld, but add the fresh cheese right before serving if you want it to stay firmer.
What Can I Substitute for Salami?
If you want a different protein or a vegetarian option, try cooked chicken, pepperoni, or omit it altogether. Roasted chickpeas or nuts also add a nice crunch and flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Give the salad a gentle stir before serving again, and add a splash of olive oil or extra dressing if it feels dry.