The Italian Tortellini Pasta Salad Recipe is an absolute gem for anyone who loves fresh, vibrant, and satisfying dishes that come together with ease. This salad perfectly balances tender cheese tortellini with crisp vegetables, salty feta, and fragrant herbs, all tossed in a zesty, homemade dressing that sings with every bite. It’s the kind of recipe that’s great for quick lunches, potlucks, or casual dinners when you want something hearty but refreshing. Sharing this Italian Tortellini Pasta Salad Recipe feels like passing along a little slice of sunshine—simple ingredients creating a spectacular flavor explosion.
Ingredients You’ll Need
Each ingredient in this Italian Tortellini Pasta Salad Recipe plays a special role, making the dish bright, flavorful, and fulfilling. From the creamy cheese tortellini to the crisp veggies and aromatic herbs, these components come together like old friends to make a salad that’s just bursting with texture and color.
- Cheese tortellini (12 ounces): The star of the dish, providing chewy, cheesy bites that hold the salad together beautifully.
- Cherry tomatoes (1 cup, halved): Sweet and juicy, they add a pop of vibrant red and freshness.
- Cucumber (1 cup, diced): Adds cool crunch and a subtle earthiness to balance the flavors.
- Bell pepper (1, diced): Choose red, yellow, or green to add sweetness and a crisp bite.
- Red onion (1/2 cup, finely chopped): Brings a slightly sharp, tangy depth that enlivens the salad.
- Black olives (1/2 cup, sliced): Adds briny richness and a lovely contrast to the other ingredients.
- Feta cheese (1/2 cup, crumbled): Salty and creamy, this cheese ties the salad flavors together perfectly.
- Fresh parsley (1/4 cup, chopped): Brings bright herbal notes that lift the entire dish.
- Fresh basil (1/4 cup, chopped): Adds an irresistible sweet and slightly peppery aroma.
- Olive oil (1/2 cup): The dressing’s silky base, enhancing every ingredient with richness.
- Red wine vinegar (1/4 cup): Gives the dressing a tangy kick that wakes up your taste buds.
- Dried oregano (1 teaspoon): Offers warm, earthy flavors to complement the fresh herbs.
- Garlic powder (1 teaspoon): Adds subtle savory undertones without overpowering the salad.
- Salt and pepper to taste: Essential seasonings that bring all the flavors into harmony.
How to Make Italian Tortellini Pasta Salad Recipe
Step 1: Cook the Tortellini
Start by boiling a large pot of salted water. Once it’s at a rolling boil, drop in the cheese tortellini and cook according to package directions until they are al dente—usually about 3 to 5 minutes for fresh and 8 to 10 minutes for frozen. The key is to get just the right tender-chewy texture that will soak up the dressing without getting mushy.
Step 2: Cool the Tortellini
Drain the cooked tortellini in a colander and rinse immediately under cold running water. This cools them down quickly and halts the cooking process, ensuring they stay firm and ready for the salad. Let them drain completely while you prepare the other ingredients.
Step 3: Combine the Fresh Ingredients
In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, sliced black olives, crumbled feta, fresh parsley, and basil. Mixing them first allows you to evenly distribute all those fresh, colorful components that make this Italian Tortellini Pasta Salad Recipe shine.
Step 4: Whisk the Dressing
In a small bowl, whisk olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper until fully combined. This dressing is simple but packs a punch of tang and herbal goodness that complements every bite.
Step 5: Toss Tortellini with Salad and Dressing
Add the cooled tortellini to the vegetable and cheese mix, then pour the dressing over everything. Gently toss all the ingredients together, making sure each piece is well coated in that flavorful dressing. The result is a colorful, inviting salad that’s ready to chill and let the flavors meld.
Step 6: Chill the Salad
Cover the bowl and refrigerate for at least 30 minutes so the flavors get to know each other and deepen. If you can wait a few hours, the salad becomes even more delicious as the dressing is absorbed and the herbs infuse the tortellini.
Step 7: Final Touch and Taste
Before serving your Italian Tortellini Pasta Salad Recipe, give it another gentle toss and taste for seasoning. Add a pinch more salt and pepper as needed to bring the salad perfectly into balance.
How to Serve Italian Tortellini Pasta Salad Recipe
Garnishes
Adding a final flourish to your salad makes it feel extra special. Try scattering a few extra fresh basil leaves or a sprinkle of grated Parmesan to enhance the flavors and add an elegant touch. A drizzle of high-quality olive oil right before serving also brings a luscious finish.
Side Dishes
This Italian Tortellini Pasta Salad Recipe pairs beautifully with grilled chicken or fish for a complete meal. It also works wonderfully alongside crusty garlic bread or a simple green salad to round out your table with variety and freshness.
Creative Ways to Present
Think beyond the bowl by serving the salad in hollowed-out bell peppers or as a topping for toasted baguette slices for an appealing appetizer. You can also portion it into individual jars or cups for easy grab-and-go lunches or picnic-perfect servings.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen with time, though the tortellini can absorb the dressing and soften, so enjoy within a couple of days for the best texture.
Freezing
Freezing is not recommended for this Italian Tortellini Pasta Salad Recipe because the fresh vegetables and cheese can become watery and the tortellini lose their tender texture.
Reheating
Since this is a cold pasta salad, reheating isn’t usually needed or advised. If you prefer it slightly warmer, let it sit at room temperature for 15-20 minutes before serving to take the chill off without compromising the fresh, crisp elements.
FAQs
Can I use store-bought tortellini for this recipe?
Absolutely! Whether fresh or frozen, store-bought cheese tortellini works perfectly and saves you time without sacrificing flavor or texture.
What can I substitute for feta cheese?
If you’re not a fan of feta, try using fresh mozzarella or ricotta salata for a different but equally delicious creamy element.
Is this salad gluten-free?
Only if you use gluten-free tortellini, as standard tortellini contains wheat. Look for gluten-free pasta varieties to keep it safe for gluten-sensitive diners.
Can I add protein to make it a full meal?
Definitely! Grilled chicken, shrimp, or even chickpeas make excellent additions to bulk up this salad for a satisfying main dish.
How long can I prepare this salad in advance?
It’s best prepared up to a day before serving. The flavors get better as they meld, but keeping it too long may make the vegetables lose their crunch and the tortellini soften too much.
Final Thoughts
This Italian Tortellini Pasta Salad Recipe is a bright, flavorful, and incredibly satisfying dish that you’ll find yourself reaching for time and again. Its simplicity and vibrant ingredients make it not only a crowd-pleaser but also a comforting go-to for any occasion. Give it a try—you might just discover your new favorite pasta salad!
Print
Italian Tortellini Pasta Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 55m
- Yield: 4 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and vibrant Italian Tortellini Pasta Salad combining cheese-filled tortellini with fresh vegetables, olives, and feta cheese, all tossed in a flavorful olive oil and red wine vinegar dressing. Perfect as a light lunch or a tasty side dish, this salad is easy to prepare and best served chilled.
Ingredients
Pasta
- 12 ounces cheese tortellini (fresh or frozen)
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (red, yellow, or green), diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Cheese
- 1/2 cup feta cheese, crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Begin by boiling a large pot of salted water. Add the cheese tortellini and cook according to the package instructions until al dente; typically 3 to 5 minutes for fresh tortellini or 8 to 10 minutes for frozen.
- Cool the Pasta: Drain the cooked tortellini in a colander and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Prepare the Vegetables and Herbs: In a large mixing bowl, combine the cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced black olives, crumbled feta cheese, chopped parsley, and chopped basil. Mix well to evenly distribute all ingredients.
- Make the Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Combine Salad: Add the cooled tortellini to the bowl with the vegetables and cheese. Pour the dressing over the salad and toss gently until everything is well combined and coated.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing the flavors to meld perfectly. For best flavor, chill for several hours.
- Final Touches: Before serving, give the salad another gentle toss and re-season with salt and pepper if necessary.
Notes
- Use fresh tortellini for a tender texture or frozen if you prefer convenience.
- Feel free to add other fresh vegetables like zucchini or artichoke hearts to customize your salad.
- The salad can be prepared a day ahead, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute cheese tortellini with a vegan alternative and omit feta or replace with a plant-based cheese.
