The late summer afternoon light used to pool on our kitchen table while I tossed together whatever colorful vegetables were in the fridge and a tub of tortellini, and that is how this Tortellini Pasta Salad Recipe became the slow favorite for picnics and easy weeknight leftovers, a little bowl of bright tomatoes, pillowy cheese tortellini, and fresh basil that always felt like a styled but relaxed meal.
Why You’ll Love It
This salad reads like a relaxed dinner party and packs up like a weekday lifesaver, it comes together fast, keeps well in the fridge, and pleases people who like fresh flavors and those who prefer something more filling thanks to the stuffed pasta, so it lives between lunch, potluck, and pantry-rescue dinner.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 12 ounces refrigerated cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup small mozzarella pearls drained
- 1/2 cup fresh basil leaves torn
- 1 small cucumber diced (about 1 cup)
- 1/4 cup sliced black olives optional
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook the tortellini according to package instructions until al dente then drain and run briefly under cold water to stop cooking and cool slightly.
- While the pasta cooks whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, a pinch of salt and a few grinds of black pepper in a small bowl to make the dressing.
- In a large mixing bowl combine cooled tortellini, halved cherry tomatoes, diced cucumber, mozzarella pearls and sliced olives if using.
- Pour the dressing over the salad and toss gently to coat, taste and adjust salt and pepper.
- Fold in torn basil leaves just before serving to keep them bright and fragrant.
- Let the salad sit for 10 to 15 minutes at room temperature so flavors meld, or chill for an hour for a cooler picnic style.
Recipe Variations
- Mediterranean twist Use sun dried tomatoes, artichoke hearts and omit mozzarella for a tangy briny version.
- Pesto tortellini Swap the dressing for 3 tablespoons of basil pesto thinned with a little olive oil for a richer herb forward salad.
- Light and green Keep it low calorie by using spinach tortellini and increasing cucumber and basil while reducing olive oil to 1 tablespoon.
- Protein boost Add sliced grilled chicken or canned chickpeas for a heartier main dish salad.
Make Ahead: You can cook the tortellini and make the dressing up to 24 hours ahead, store pasta and dressing separately in airtight containers in the refrigerator, assemble the salad 30 minutes before serving and add basil and mozzarella just prior to serving for best texture.
Frequently Asked Questions
How long will tortellini pasta salad keep in the refrigerator
Stored in an airtight container it will keep well for 3 days though texture and brightness of basil will decline after day two.
Can I use frozen tortellini
Yes cook frozen tortellini according to package instructions and allow to cool before tossing with the other ingredients.
Is there a dairy free option
Use dairy free cheese alternatives or omit the mozzarella and add roasted red peppers and extra olives for flavor.
Can I serve this warm
You can serve it warm right after tossing with dressing but the flavors are more melded when it rests briefly or is served at room temperature.
Tortellini Pasta Salad Recipe
This salad reads like a relaxed dinner party and packs up like a weekday lifesaver, it comes together fast, keeps well in the fridge, and pleases people who like fresh flavors and those who prefer something more filling thanks to the stuffed pasta, so it lives between lunch, potluck, and pantry-rescue dinner.
Ingredients
- 12 ounces refrigerated cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup small mozzarella pearls drained
- 1/2 cup fresh basil leaves torn
- 1 small cucumber diced (about 1 cup)
- 1/4 cup sliced black olives optional
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook the tortellini according to package instructions until al dente then drain and run briefly under cold water to stop cooking and cool slightly.
- While the pasta cooks whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, a pinch of salt and a few grinds of black pepper in a small bowl to make the dressing.
- In a large mixing bowl combine cooled tortellini, halved cherry tomatoes, diced cucumber, mozzarella pearls and sliced olives if using.
- Pour the dressing over the salad and toss gently to coat, taste and adjust salt and pepper.
- Fold in torn basil leaves just before serving to keep them bright and fragrant.
- Let the salad sit for 10 to 15 minutes at room temperature so flavors meld, or chill for an hour for a cooler picnic style.
Conclusion
This Tortellini Pasta Salad Recipe is one of those easy recipes that looks composed but feels effortless, it adapts to whatever is in your kitchen and rewards simple tweaks like a swap to pesto or the addition of grilled protein, so feel confident to make it your own, enjoy the mix of tender stuffed pasta and fresh herbs, and treat it as a reliable go to for casual meals and gatherings.
