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The easiest tortellini pasta salad recipe that is ready in less than 20 minutes! Premade cheese tortellini is tossed in olive oil with seasonings and a medley of fresh vegetables like juicy tomatoes and thin sliced red onions. This is the perfect pasta salad for picnics, potlucks, and more!
Fresh and Easy: Tortellini Pasta Salad
Whenever I’m in a dinner rut, I turn to this easy tortellini pasta salad for a quick dinner that is both filling and fresh. The leftovers make for a great lunch as well especially after it has been chilled in the refrigerator and the flavors have time to get together.
Tortellini pasta salad is also great to bring to potlucks or picnics because the amount that it makes and the ingredients are fully customizable and forgiving, including the dressing that it can be tossed in. I’ll get into that below.
How to Make Tortellini Pasta Salad
- Cook the tortellini pasta for 2 minutes max, drain, and allow to come to room temperature.
- Toss the remaining ingredients together in a large bowl then add in the tortellini!
Variations and Customizations
- Swap the olive oil and seasonings for homemade basil pesto! Use up to 1 cup of basil pesto.
- Add a protein. Grilled chicken strips would really add great flavor and a boost of heartiness in this.
- Bulk it up with more vegetables. Artichoke hearts, cucumbers, olives, and bell peppers would be lovely additions.
- Prefer a non-tortellini pasta salad? Try this Mediterranean pasta salad or BLT pasta salad instead!
What Kind of Tortellini to Use
For this recipe, I prefer to use plain cheese tortellini. You can find them fresh in the refrigerated section of your grocery store. If you prefer a flavored tortellini, you can do that as well. A four cheese tortellini is a good option!
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. You do not need to reheat. Bring leftovers to room temperature when you’re ready to eat again or eat it chilled.
This can also be made up to 48 hours ahead of time. Bring the pasta salad to room temperature and toss everything together right before serving to distribute the oil and seasonings.
Tortellini Pasta Salad
Ingredients
- 18 ounces (510 g) cheese tortellini, not the jumbo size, but regular
- 1 pint (340 g) cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 12 ounces (340 g) mozzarella balls
- 1 bunch basil leaves, torn
- ⅔ cup (83 g) thinly sliced pepperoncini
- ¼ cup (59 ml) olive oil
- 1 teaspoon Italian seasoning
- 2 tablespoons salad supreme seasoning
- Salt and pepper, to taste
Instructions
- Cook cheese tortellini in boiling water for 2 minutes. Drain and allow to cool to room temperature.18 ounces (510 g) cheese tortellini
- In a large bowl, mix together all the remaining ingredients for the tortellini pasta salad then add the tortellini. Toss to incorporate evenly.1 pint (340 g) cherry tomatoes, ½ small red onion, 12 ounces (340 g) mozzarella balls, 1 bunch basil leaves, ⅔ cup (83 g) thinly sliced pepperoncini, ¼ cup (59 ml) olive oil, 1 teaspoon Italian seasoning, 2 tablespoons salad supreme seasoning, Salt and pepper
Nutrition
Photographs by Meg McKeehan Photography
