Tortellini Pasta Salad

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Tortellini pasta salad is a summer classic. Skip the boxed mixes and make it your own!

This recipe has been retested and updated with new photos. It was first published June 2015.

Do you remember Suddenly Salad? It’s actually still on store shelves today, but it had its heyday back in the early 1990s. We ate it constantly in my house, as a go-to lunch for my mother and me over many weekends and summers.

The secret about Suddenly Salad, though, is that pasta salad is so easy to make without a box of fancy packaging. Pasta salads like my creamy balsamic chicken pasta salad and taco pasta salad are my go-to for potlucks, summery side dishes, and sharing meals with new moms.

One of my favorite pasta salads to make, tortellini pasta salad, is even easier than its non-cheesy cohorts because tortellini cooks faster. Why use a boring box of dried elbows when there is tortellini to be had?

Made with all the classic pasta salad ingredients like crunchy cucumbers and juicy tomatoes, this salad is tossed in a simple homemade herb dressing for lots of flavor in each forkful. Make it for your cookout this weekend or for an easy-breezy summer lunch!

Ingredients for tortellini pasta salad

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Frozen cheese tortellini
• Bell pepper – Use any color bell pepper here.
• Cucumber
• Cherry tomatoes
• Kalamata olives – You can also use black olives. Kalamata olives have a stronger flavor.
• Red onion
• Olive oil
• Red wine vinegar
• Shallot
• Dijon mustard
• Dried herbs – I use dried oregano, dried thyme, and dried basil in this dressing. You can swap in an Italian seasoning blend if you like.
• Salt and pepper
• Fresh basil

The tortellini for this recipe is the variety found in your freezer case. You can use any flavor you like, though I prefer to keep the salad vegetarian and go for the classic cheese flavor. My kids enjoy it with an extra smattering of grated cheese, but if you choose to add it, be sure to do so only just before serving, or the cheese will absorb the dressing and not be evenly distributed.

Don’t worry if you don’t have the red wine vinegar — practically any vinegar will do, though I don’t recommend distilled white. White wine vinegar, champagne vinegar, and apple cider vinegar are all great options.

How to make this recipe

Fill a large pot with 3-4 quarts of water and set over high heat to boil. Add a good pinch of salt, then add the tortellini.

Cook the pasta for 3-5 minutes, just until the pasta is floating at the top. You don’t want to overcook it as the tortellini can open up. Check the package for specific instructions, as brands can vary.

Drain tortellini and rinse with cold water to stop the cooking process. Let sit in colander while you prepare the rest of the recipe.

In a large bowl (big enough to hold the entire salad), whisk together all of the dressing ingredients until well blended. Taste and adjust any seasonings.

Add the tortellini and toss to coat with the dressing, then add the vegetables and stir again. Mixing in two steps ensures the dressing fully coats the pasta.

Garnish with fresh basil. You can serve the salad immediately, or cover and store in the refrigerator until mealtime. Letting the salad chill will help the flavors meld, but keep in mind the longer it sits the softer the pasta will become.

Storage tips

Because tortellini pasta salad is meant to be served chilled, it’s the perfect recipe to make ahead for summer entertaining or enjoying over the week for lunch.

You can store it in the original serving bowl covered tightly with plastic wrap, or transfer to an airtight lidded container. Pasta salad generally will keep for 3-5 days in the fridge.

The pasta will absorb more of the dressing as it sits, and will be quite soft by day 5.

I do not recommend freezing this pasta salad.

recipe suggestions

I usually don’t add extra cheese to this recipe, but if you like, you can add grated parmesan, cubed or crumbed feta cheese, or mini mozzarella balls or pearls.

Add meat with diced salami or pepperoni slices. This recipe is also great with grilled chicken.

Stir in flavor powerhouses like sun-dried tomatoes or pepperoncini. Or stir in baby arugula or spinach just before serving.

I’m already thinking about making this salad again. Have a batch of tortellini pasta salad ready for this weekend’s cookout!