I remember a late summer evening when the windows were open and a simple bowl of pasta became the thing everyone reached for at the end of a long day, that same homely feeling is why I keep this Tortellini Salad Recipe in my fridge rotation, a comfortingly bright bowl that brings people together around the kitchen table.
Why You’ll Love It
This tortellini salad is the kind of recipe you can make after work and still feel proud of, it is hearty enough to satisfy picky eaters yet fresh enough for warm weather, families love the pillowy cheese tortellini and the mix of juicy tomatoes and soft mozzarella means even kids will taste the basil, I make it for potlucks, quick dinners, and lazy weekend lunches because it comes together easily and keeps well so you can relax and enjoy company.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 12 oz (340 g) cheese tortellini, uncooked
- 1.5 cups cherry tomatoes, halved
- 8 oz (225 g) fresh mozzarella pearls or small bocconcini
- 1/2 cup Kalamata olives, pitted and halved (optional)
- 2 cups baby spinach, roughly chopped
- 1/2 cup fresh basil leaves, torn
- 1/4 small red onion, thinly sliced
- 1/4 cup grated Parmesan cheese
- For the dressing: 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove minced, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente, usually about 10 to 12 minutes, then drain and rinse briefly under cold water to stop cooking and cool the pasta.
- While the tortellini cooks, whisk together the olive oil red wine vinegar Dijon mustard minced garlic dried oregano salt and pepper in a small bowl or jar until well combined, taste and adjust seasoning.
- In a large mixing bowl combine the cooled tortellini halved cherry tomatoes mozzarella pearls chopped spinach sliced red onion and olives if using.
- Pour about three quarters of the dressing over the salad and toss gently to coat everything evenly, reserve the rest of the dressing to taste later.
- Fold in the torn basil leaves and sprinkle the grated Parmesan over the top then give the salad one final gentle toss.
- Taste and add more dressing salt or pepper if needed, chill for at least 20 minutes to let flavors meld or serve right away at room temperature.
- Before serving give the salad a quick toss and garnish with a few extra basil leaves and a light drizzle of reserved dressing.
Recipe Variations
- Mediterranean: Swap the mozzarella for crumbled feta add sun dried tomatoes and a squeeze of lemon for a tangy twist.
- Veggie Boost: Add roasted red peppers and artichoke hearts and skip the olives for a colorful vegetable-forward salad.
- Lighter Version: Use whole wheat tortellini and reduce olive oil by half, replace some mozzarella with extra spinach for lower calories.
- Protein Add: Stir in grilled chicken strips or cannellini beans to make it a more filling main course.
Make Ahead: You can cook the tortellini and make the dressing up to 2 days ahead; store the cooked tortellini in an airtight container in the fridge and keep the dressing in a separate jar, prepare the vegetables and mozzarella the same day or up to one day ahead stored separately, assemble the salad up to 4 hours before serving for best texture or combine everything and chill for up to 24 hours while reserving extra dressing to refresh before serving.
Frequently Asked Questions
Can I use frozen tortellini for this salad
Yes frozen tortellini works well just cook according to package directions and cool before tossing with the other ingredients.
How long will the salad keep in the fridge
Stored in an airtight container it will keep 3 to 4 days though textures will soften over time, refresh with extra dressing before serving.
Can I make this dairy free
Yes omit the mozzarella and Parmesan and use a dairy free cheese or extra olives and roasted vegetables for flavor.
Is there a good substitute for red wine vinegar
You can use white wine vinegar or a mild apple cider vinegar, reduce slightly if you prefer a gentler acidity.
Tortellini Salad Recipe
This tortellini salad is the kind of recipe you can make after work and still feel proud of, it is hearty enough to satisfy picky eaters yet fresh enough for warm weather, families love the pillowy cheese tortellini and the mix of juicy tomatoes and soft mozzarella means even kids will taste the basil, I make it for potlucks, quick dinners, and lazy weekend lunches because it comes together easily and keeps well so you can relax and enjoy company.
Ingredients
- 12 oz (340 g) cheese tortellini, uncooked
- 1.5 cups cherry tomatoes, halved
- 8 oz (225 g) fresh mozzarella pearls or small bocconcini
- 1/2 cup Kalamata olives, pitted and halved (optional)
- 2 cups baby spinach, roughly chopped
- 1/2 cup fresh basil leaves, torn
- 1/4 small red onion, thinly sliced
- 1/4 cup grated Parmesan cheese
- For the dressing: 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove minced, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente, usually about 10 to 12 minutes, then drain and rinse briefly under cold water to stop cooking and cool the pasta.
- While the tortellini cooks, whisk together the olive oil red wine vinegar Dijon mustard minced garlic dried oregano salt and pepper in a small bowl or jar until well combined, taste and adjust seasoning.
- In a large mixing bowl combine the cooled tortellini halved cherry tomatoes mozzarella pearls chopped spinach sliced red onion and olives if using.
- Pour about three quarters of the dressing over the salad and toss gently to coat everything evenly, reserve the rest of the dressing to taste later.
- Fold in the torn basil leaves and sprinkle the grated Parmesan over the top then give the salad one final gentle toss.
- Taste and add more dressing salt or pepper if needed, chill for at least 20 minutes to let flavors meld or serve right away at room temperature.
- Before serving give the salad a quick toss and garnish with a few extra basil leaves and a light drizzle of reserved dressing.
Conclusion
This tortellini salad is one of those dependable recipes that feels both effortless and homely, it carries the warmth of a shared kitchen and the ease of a quick weeknight meal while still looking inviting on the table, make it your own with the variations suggested and remember that small swaps are often how family favorites are born, trust the simple steps and enjoy sharing a bowl with people you care about.
