I often pull a quick bowl of tortellini pasta salad together on weekdays when the fridge has a few odds and ends and I need a fast, tasty dinner that still feels like a meal, the kids eat the cheese tortellini without fuss and I can finish work while the salad chills.
Why You’ll Love It
This salad is one of those reliable go-tos that fits into busy evenings and casual potlucks, it comes together fast, uses a single pot for cooking, and the flavors hold up well if you make it a little ahead, perfect for lunches, picnics, or a simple weeknight dinner that everyone likes.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 12 oz (340 g) refrigerated cheese tortellini
- 1 pint (about 250 g) cherry tomatoes, halved
- 1 medium cucumber, thinly sliced and halved
- 1/3 cup pitted black olives, sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 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 kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil, add the tortellini and cook according to package directions until al dente, usually 7 to 9 minutes, then drain and rinse briefly under cold water to stop cooking.
- While the pasta cooks, whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl until combined.
- In a large mixing bowl combine the drained tortellini, halved cherry tomatoes, sliced cucumber, and sliced olives.
- Pour the dressing over the pasta and vegetables and toss gently until everything is evenly coated.
- Fold in the torn basil leaves just before serving to keep them bright and fresh.
- Taste and adjust salt or vinegar if needed, then serve chilled or at room temperature.
Recipe Variations
- Mediterranean: Replace black olives with chopped roasted red peppers and add 1/4 cup crumbled feta for a briny, creamy twist.
- Protein Boost: Stir in 1 cup chopped rotisserie chicken or canned chickpeas for a heartier salad.
- Italian Herb: Swap red wine vinegar for balsamic vinegar and add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped oregano.
- Veggie Forward: Add 1 cup baby spinach leaves and 1/2 cup sliced radishes for extra crunch and color.
Make Ahead: You can cook the tortellini and make the dressing up to 24 hours in advance, store the pasta and dressing separately in airtight containers in the refrigerator, and chop vegetables the morning of serving, then toss everything together 30 minutes before eating for best texture.
Frequently Asked Questions
Can I use frozen tortellini for this salad
Yes, frozen tortellini works fine, just cook to package directions and cool it quickly under cold water before assembling.
How long will the salad keep in the fridge
Stored in an airtight container the salad will keep 3 to 4 days, but add basil just before serving to keep it fresh.
Can I make this dairy free
Yes, use dairy free tortellini or a vegetable-filled tortellini and skip any cheese additions; the dressing is already dairy free.
Is there a good substitute for red wine vinegar
White wine vinegar or apple cider vinegar can be used in the same amount, they will change the flavor slightly but still taste great.
Tortellini Pasta Salad
This salad is one of those reliable go-tos that fits into busy evenings and casual potlucks, it comes together fast, uses a single pot for cooking, and the flavors hold up well if you make it a little ahead, perfect for lunches, picnics, or a simple weeknight dinner that everyone likes.
Ingredients
- 12 oz (340 g) refrigerated cheese tortellini
- 1 pint (about 250 g) cherry tomatoes, halved
- 1 medium cucumber, thinly sliced and halved
- 1/3 cup pitted black olives, sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 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 kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil, add the tortellini and cook according to package directions until al dente, usually 7 to 9 minutes, then drain and rinse briefly under cold water to stop cooking.
- While the pasta cooks, whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl until combined.
- In a large mixing bowl combine the drained tortellini, halved cherry tomatoes, sliced cucumber, and sliced olives.
- Pour the dressing over the pasta and vegetables and toss gently until everything is evenly coated.
- Fold in the torn basil leaves just before serving to keep them bright and fresh.
- Taste and adjust salt or vinegar if needed, then serve chilled or at room temperature.
Conclusion
This tortellini pasta salad is a practical, dependable recipe that fits busy schedules and still tastes like you took time to make something good, it comes together quickly, stores well, and adapts easily to what you have on hand, so feel confident to tweak ingredients and make it your go-to weeknight or picnic salad.
