I remember the late summer potlucks with low sun through the kitchen window and a stack of mismatched plates, when a bowl of cool pasta was always the first to disappear, so I started keeping this Cheese Tortellini Pasta Salad Recipe in my rotating menu for backyard lunches and last minute guests because it photographs beautifully and tastes like a little celebration in a bowl
Why You’ll Love It
This salad feels polished enough for a summer party but easy enough for a weekday lunch, the cheese tortellini gives it a comforting, pillowy bite while fresh tomatoes and basil keep it bright, and it travels well in a cooler so friends, family, or coworkers can all crowd the buffet and come back for seconds
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 12 ounces fresh cheese tortellini (about 340 g dry or one 12 oz package fresh)
- 1 cup cherry tomatoes, halved (about 150 g)
- 8 ounces mini mozzarella balls, drained (about 225 g)
- 2 cups baby arugula or mixed baby greens (about 60 g)
- 1/4 cup fresh basil leaves, lightly torn
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Optional pinch of red pepper flakes for a little heat
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente, usually about 8 to 10 minutes for dry or 3 to 5 minutes for fresh, then drain and rinse briefly with cool water to stop cooking and shake off excess water.
- While the pasta cooks whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes in a medium bowl to make a light vinaigrette. Taste and adjust seasoning.
- In a large mixing bowl combine the drained tortellini, halved cherry tomatoes, mini mozzarella balls, and torn basil. Pour the vinaigrette over the warm or cooled pasta and toss gently to coat, adding the baby arugula last so it stays bright.
- Let the salad rest for 10 to 15 minutes at room temperature so the flavors marry, then give it a final toss and adjust salt and pepper before serving.
- If serving chilled, transfer to the fridge for 30 minutes, then bring back to slightly below room temperature before plating for the best texture.
Recipe Variations
- Mediterranean twist Swap basil for chopped fresh oregano and add kalamata olives and sliced red onion, skip the mozzarella and use feta crumbles.
- Pesto tortellini Replace the vinaigrette with 3 tablespoons of prepared pesto thinned with a little olive oil, toss with the tortellini and tomatoes for a herb-forward version.
- Veggie packed Add diced cucumber and roasted red peppers for crunch and color, and increase the arugula to 3 cups.
- Protein boost Stir in cubed grilled chicken or sliced salami to make it a heartier main course.
Make Ahead: You can prepare the tortellini and the vinaigrette up to 24 hours ahead, store the cooked tortellini in an airtight container in the refrigerator and keep the dressing separate, combine and add delicate ingredients like arugula and torn basil within an hour before serving for the freshest texture
Frequently Asked Questions
Can I use frozen tortellini for this salad
Yes frozen tortellini works well just follow package cooking times and cool slightly before tossing with the dressing so it does not become waterlogged
How long will the salad keep in the refrigerator
Stored in an airtight container the salad will keep 2 to 3 days but the greens and mozzarella may soften, for best texture store the dressing separately and add fresh basil and arugula when ready to serve
Can I make this dairy free or vegan
To make it dairy free choose a plant based tortellini or swap for a filled ravioli alternative and replace mozzarella with marinated tofu cubes or leave out the cheese and add more olives and roasted vegetables
Cheese Tortellini Pasta Salad Recipe
This salad feels polished enough for a summer party but easy enough for a weekday lunch, the cheese tortellini gives it a comforting, pillowy bite while fresh tomatoes and basil keep it bright, and it travels well in a cooler so friends, family, or coworkers can all crowd the buffet and come back for seconds
Ingredients
- 12 ounces fresh cheese tortellini (about 340 g dry or one 12 oz package fresh)
- 1 cup cherry tomatoes, halved (about 150 g)
- 8 ounces mini mozzarella balls, drained (about 225 g)
- 2 cups baby arugula or mixed baby greens (about 60 g)
- 1/4 cup fresh basil leaves, lightly torn
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Optional pinch of red pepper flakes for a little heat
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente, usually about 8 to 10 minutes for dry or 3 to 5 minutes for fresh, then drain and rinse briefly with cool water to stop cooking and shake off excess water.
- While the pasta cooks whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes in a medium bowl to make a light vinaigrette. Taste and adjust seasoning.
- In a large mixing bowl combine the drained tortellini, halved cherry tomatoes, mini mozzarella balls, and torn basil. Pour the vinaigrette over the warm or cooled pasta and toss gently to coat, adding the baby arugula last so it stays bright.
- Let the salad rest for 10 to 15 minutes at room temperature so the flavors marry, then give it a final toss and adjust salt and pepper before serving.
- If serving chilled, transfer to the fridge for 30 minutes, then bring back to slightly below room temperature before plating for the best texture.
Conclusion
This Cheese Tortellini Pasta Salad Recipe feels both styled and practical, a reliable bowl that looks lovely on the table and travels without fuss, it balances creamy pasta with bright tomatoes and herbs so you can make it for weeknight meals, gatherings, or when you want a pretty potluck dish, trust your palate, adjust the acid and salt to taste, and enjoy the way small details like basil and a good vinaigrette lift a simple salad into something memorable
