Tortellini Pasta Salad (Italian Style)
This post may contain affiliate links. Please read our disclosure policy.
This tortellini pasta salad (Italian style) comes together in 15 minutes, and is easily made ahead of time. This delicious, crowd-pleasing vegetarian tortellini salad is easy to make with cheesy pasta, fresh vegetables, and a simple homemade salad dressing. This pasta salad is a perfect side dish for grilled meat at a cookout, picnic, or potluck!
Looking for more delicious summer recipes? Try these fried zucchini fritters, or get more ideas in my collection of 30 best Italian-inspired summer recipes.
Quick Look: Italian Tortellini Pasta Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6 people
- Dietary Info: Vegetarian
- Method: Stovetop (for cooking tortellini)
- Technique: Cook the tortellini, chop the veggies, and whisk up the Italian dressing. Toss to combine and chill until ready to serve.
- Flavor & Texture: This Italian tortellini pasta salad is packed with colorful, crunchy veggies, zesty Italian dressing, and creamy cheese (and cheese tortellini) for lots of color and flavor.
Why You’ll Love This Family Favorite!
Add this easy Italian tortellini pasta salad recipe to your list of weeknight favorites and your family will love you for it. It’s a big hit every time I make it!
Increase the vegetables if you like, or use meat for a heartier dish. If you’re serving vegetarians, this recipe is perfect as is.
This easy recipe takes 15 minutes to assemble (once the veggies are chopped), and makes a colorful and refreshing side dish for almost any meal–especially during the summer! It’s easy to tweak to your tastes; just follow the ratio suggestions in the Variations section.
If you love pasta salad, don’t miss these recipes for Italian-Style Pasta Salad with Arugula, Antipasto Pasta Salad, Warm Fregola Salad, and Greek Style Pasta Salad.
Made With Amore,
“Super easy and Delicious! You’ll love all the variations.”
– JD
Table of Contents
- Quick Look: Italian Tortellini Pasta Salad
- Why You’ll Love This Family Favorite!
- Simple Ingredients
- Variations & Substitutions
- How to Make Italian-Style Tortellini Pasta Salad
- Tortellini Pasta Salad FAQs
- Serving Suggestions
- Expert Tips
- Other Italian Pasta Recipes You’ll Love
- Tortellini Pasta Salad (Italian Style) Recipe
Simple Ingredients
This dish is delightful with the summer tomatoes, olives, bell peppers, and fresh mozzarella bocconcini (bites) tossed with tortellini pasta and a balsamic garlic dressing- what’s not to love? Grab these key ingredients and you’ll be ready to start cooking!
- Cheese Tortellini: I recommend using the refrigerated tortellini variety. They only take a few minutes to cook, and they’re much better tasting. I’m a fan of cheese tortellini, but feel free to use whatever kind you prefer. (Traditionally, in Italy, tortellini are served warm in broth. Try it in Tortellini Soup with Spinach and Lemon, Tortellini in Brodo, or Tortellini Alla Panna with Peas.)
- Cherry Tomatoes: Colorful cherry tomatoes add a wonderful touch to the salad! Cut them in half to make them easier to eat.
- Fresh Mozzarella Balls: Read more about different types of mozzarella in my post mozzarella vs burrata.
- Balsamic Garlic Vinaigrette: This easy Italian balsamic vinaigrette is made with simple ingredients and comes together quickly in a mason jar. You won’t find store-bought “Italian dressing” (that’s not really Italian anyway) in this pasta salad!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pasta Salad Ratios for Your Own Version: 1 pound pasta, 6 cups of proteins and veggies, ½ cup of unique flavors (olives, cheeses, spiced salami, onions, etc.), 3 tablespoons herbs, 2 tablespoons zest, and 1½ cups salad dressing.
- Pasta Shapes: Try small shapes like farfalle (bowtie), elbows, fusilli, cavatappi, mezze rigatoni, gemelli, or trottole.
- Fresh Veggies to Try: Pick up to 2 types and add 1 cup of each: canned artichoke hearts, beans, chickpeas, sliced celery, sliced mushrooms, cucumbers, fennel, avocado, zucchini, or peas.
- Proteins & Cheeses to Try: Pick up to 2 types and add 1 cup of each: sliced chicken breasts, leftover Italian sausage and peppers, tofu, lobster, shrimp, tuna, cubed cheeses, cubed ham, or sliced salami.
- Unique Flavors to Try: Add about one-half cup of one of these ingredients to the salad: spicy salami, feta, Parmesan, goat cheese, one-quarter cup of capers, olives, red onion, pepperoncini, roasted red peppers, sun-dried tomatoes, bacon, prosciutto, smoked salmon, or pine nuts.
How to Make Italian-Style Tortellini Pasta Salad
You’ll love this colorful and delicious tortellini pasta salad! Scroll down to the recipe card for the full instructions.
- Bring a large pot of salted water to boil. Cook cheese tortellini according to al dente directions; do not overcook. Drain the tortellini and add to a separate large bowl. Do not rinse. Add half of the vinaigrette dressing and toss to coat. Let it cool for about 10- 15 minutes.
- In the meantime, prepare the vegetables. Add the tomatoes, bell pepper, olives, carrots, red onion, and basil to a large serving bowl.
- Add the veggies to the bowl with tortellini.
- Add the rest of the dressing and toss to combine. Add the mozzarella, and toss to combine. Season with more salt and pepper, if desired.
- Serve at room temperature, or chill for 6 hours (or up to 24 hours) for maximum flavor. Sprinkle with pine nuts before serving if desired.
- Enjoy this tortellini pasta salad as a side dish at any summer event or BBQ!
Tortellini Pasta Salad FAQs
When stored in an airtight container, pasta salad will stay fresh for 3-5 days. If some of the fresh ingredients go bad faster, it might only last 2 days.
When it comes to pasta salad, potato salad, or chicken salad (basically salads made with cooked foods) the USDA recommends that it’s ‘dangerous’ to eat any cooked food that sits out at room temperature for two hours or longer. To keep it fresh longer keep it in a cooler with ice, or set in on top of these ice sheets (affiliate)!
Keep the tortellini pasta salad in an airtight container in the fridge for up to 3-5 days. Here are a few airtight containers that work well for storing leftover pasta salad, pasta dishes, and more (affiliate): Pyrex in different sizes, Snapware in different sizes, Glasslock oven safe, and Rubbermaid Takealongs.
Yes, you can make this pasta salad two hours ahead of time. Let it sit on the counter (toss well before serving). Or, try making it a couple of days in advance and store in the fridge. This pasta salad will be your favorite side at your next BBQ or gathering! Enjoy this pasta salad at room temperature or cold.
Serving Suggestions
You will love this easy Italian tortellini pasta salad recipe! It makes a delicious side dish or leftover lunch the next day. Enjoy it with other summer favorites, like Grilled Beef Tri-Tip Steak with Chimichurri, Peach and Mozzarella Salad, Creamy Tarragon Potato Salad, Mediterranean Lasagna, or Orecchiette with Italian Sausage.
My Pro Tips
Expert Tips
- Short pasta is best for pasta salad. If you aren’t using tortellini, pick one pound of small pasta of your choice.
- Cook the pasta in one gallon of boiling water seasoned with 2 tablespoons of salt until a little past al dente. Read this article for a complete guide on how to cook pasta perfectly.
- It is also important not to overcook the pasta or it will turn mushy after marinating with the dressing for too long. Drain, but do not rinse the pasta. Rinsing will strip the starches and make the oily dressing slide off the pasta. Instead, toss with ½ cup (not more) of the dressing and let cool before adding the fresh ingredients.
- For maximum flavor, let rest in the fridge for 6 hours before serving.
- As the Italian tortellini pasta salad chills, the flavors may become milder, so give it a taste test before serving. Then decide if you need to add any additional seasoning before serving.
Other Italian Pasta Recipes You’ll Love
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Tortellini Pasta Salad (Italian Style)
Ingredients
- 2 batches balsamic garlic vinaigrette, or 1½ cups store-bought dressing
- 1 pound cheese tortellini, of choice
- 1 pint cherry tomatoes, or mixed medley variety, cut in half
- 1 small can pre-sliced black olives
- 1 cup orange bell pepper, sliced into small pieces
- 1 cup shredded carrots
- 1 package fresh mozzarella balls, cut in half
- ½ cup red onion, diced
- 2 tablespoon fresh basil, torn by hand
- 2 tablespoons pine nuts, optional
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water to boil. Cook cheese tortellini according to al dente directions; do not overcook.
- In the meantime, prepare the vegetables. Add the tomatoes, bell pepper, olives, carrots, red onion, and basil to a large serving bowl. Toss to combine and cover with plastic wrap. Set aside.
- Drain the tortellini and add to a separate large bowl. Do not rinse. Add half of the vinaigrette dressing and toss to coat. Let cool about 10- 15 minutes.
- Then, add the veggies to the bowl with tortellini. Add the rest of the dressing and toss to combine.
- Add the mozzarella, and toss to combine. Season with more salt and pepper if desired. For maximum flavor, let it rest in the fridge for 6-24 hours before serving. Sprinkle with pine nuts before serving if desired. Keep leftovers in the fridge in an airtight container for 3-5 days.
Notes
- Short pasta is best for pasta salad. If you aren’t using tortellini, pick one pound of small pasta of your choice.
- Cook the pasta in one gallon of boiling water seasoned with 2 tablespoons of salt until a little past al dente. Read this article for a complete guide on how to cook pasta perfectly.
- It is also important not to overcook the pasta or it will turn mushy after marinating with the dressing for too long. Drain, but do not rinse the pasta. Rinsing will strip the starches and make the oily dressing slide off the pasta. Instead, toss with ½ cup (not more) of the dressing and let cool before adding the fresh ingredients.
- For maximum flavor, let rest in the fridge for 6 hours before serving.
- As the Italian tortellini pasta salad chills, the flavors may become milder, so give it a taste test before serving. Then decide if you need to add any additional seasoning before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving this as I look back at it!
Super easy snd Delicious! You’ll love all the variations.
Agreed!