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This Tortellini Pasta Salad is an easy 25-minute recipe bursting with fresh Mediterranean-inspired flavor. Filled with pillowy cheese tortellini, crisp vegetables, olives, creamy feta, and a tangy homemade dressing, it’s the perfect make-ahead salad for picnics, potlucks, BBQs, and easy summer dinners.
Today’s recipe is my go-to cold tortellini pasta salad! It’s a simple, crowd-pleasing summer salad that checks all the boxes – it’s filling, versatile, make-ahead friendly, and tastes even better served cold. The tender, pillowy-soft cheese tortellini is my favorite part because it guarantees delicious, cheese-filled pasta with every bite, while the juicy tomatoes, crunchy cucumber, bell pepper, salty olives, and creamy feta add texture, color, and flavor. The homemade lemon garlic Italian dressing is bright, tangy, and does a fantastic job of tying it all together.
Why You’ll Love This Tortellini Pasta Salad
My plan for this tortellini pasta salad recipe was pretty simple. It needed to be:
- Easy to make: Cook the tortellini, chop the vegetables, and whisk together the dressing, then toss it all together in a big bowl. That’s it.
- Easy to serve: This salad is delicious served cold or at room temperature, making it perfect for picnics, parties, potlucks, and easy summer dinners.
- Easy to store: This tortellini pasta salad stores really well in the refrigerator. I even think that it tastes better the next day, once the flavors have had a little time to develop.
- Easy to customize: Add chickpeas, artichoke hearts, pepperoncini, mozzarella pearls, fresh herbs, or your favorite store-bought dressing.
Recipe update: This post has been updated with new photos, clearer instructions, and a refreshed recipe that is easier to make, ready in under 25 minutes, and vegetarian.
- Cheese tortellini: I like using cheese tortellini for this recipe because it makes the salad more filling and adds a creamy, cheesy bite throughout. Refrigerated tortellini is my first choice, but frozen or dried tortellini will also work. Just cook it until al dente and rinse with cold water to stop cooking so it holds its shape when tossed with the dressing.
- Red onion: Adds sharp, savory flavor and a little crunch. If you prefer a milder onion flavor, soak the diced onion in cold water for 10 minutes, then drain well before adding it to the salad.
- English cucumber: Crisp, refreshing, and less watery than regular cucumber. Persian cucumbers are a great substitute.
- Green bell pepper: Adds crunch and a slightly grassy, fresh flavor. Red, orange, or yellow bell pepper may also be used for a sweeter flavor.
- Cherry tomatoes: Juicy cherry or grape tomatoes add sweetness and color. Cut them in half so they mix easily with the tortellini and dressing.
- Kalamata olives: These add salty, briny flavor that balances the richness of the cheese tortellini and feta. Black olives can be used for a milder flavor.
- Feta cheese: Creamy, salty feta adds tang and richness. For a different flavor, try mozzarella pearls, cubed provolone, or goat cheese.
For the homemade lemon garlic Italian dressing, you’ll need extra virgin olive oil, red wine vinegar, fresh lemon juice, garlic, Italian seasoning, fresh parsley, salt, and black pepper. Remember to taste and adjust the salt, pepper, lemon juice, or vinegar before serving, especially after the pasta salad has chilled.
Pro Tip
Best Tortellini for Pasta Salad
Refrigerated cheese tortellini is my first choice for most recipes that call for tortellini, but especially for this tortellini pasta salad. You can usually find 10 and 20-ounce bags in the refrigerated section at most major grocery stores. Frozen tortellini also works well, but it may need a few extra minutes to cook. Dried tortellini can be used in a pinch, but it usually has a firmer, less pillowy texture.
No matter which type you use, don’t overcook your tortellini. Overcooked tortellini can split, turn mushy, or fall apart when mixed with the vegetables and dressing. Cook the tortellini for about 90 seconds to 2 minutes, drain it well, and rinse it under cold water to stop the cooking process and cool it down for the salad.
How to Make Tortellini Pasta Salad
- Make the dressing. Add the olive oil, red wine vinegar, lemon juice, minced garlic, Italian seasoning, fresh parsley, salt, and black pepper to a jar with a tight-fitting lid. Shake well to combine, then taste and adjust with more salt, pepper, lemon juice, or vinegar, if needed.
- Cook the tortellini, but don’t overcook! Bring a large pot of salted water to a boil and cook the cheese tortellini just until al dente (it should be slightly undercooked).
- Cool the tortellini. Drain and rinse the tortellini under cold water to stop the cooking process, then drain again so the salad does not become watery.
- Toss the tortellini with dressing. Transfer the cooled tortellini to a large mixing bowl and toss with about half of the dressing. This gives the pasta a chance to absorb flavor before the vegetables are added.
- Add the vegetables, feta, and remaining dressing. Add the chopped veggies, kalamata olives, and feta cheese to the bowl. Pour the remaining dressing over the top and gently toss until everything is evenly coated. Taste and season with additional salt and black pepper, as needed.
- Chill and serve. Serve immediately or cover and refrigerate for 30 minutes before serving. Toss again just before serving and refresh with a splash of olive oil, lemon juice, or extra dressing, if needed.
Variations and Additions
This cold tortellini pasta salad is easy to modify with whatever you have on hand.
- Add chickpeas or white beans for extra vegetarian protein.
- Mix in marinated artichoke hearts, pepperoncini, roasted red peppers, or sun-dried tomatoes for more bold, briny flavor.
- Swap the feta cheese for mozzarella pearls, cubed provolone, or shaved parmesan.
- For extra freshness, add chopped fresh basil, oregano, or baby spinach just before serving.
- For a non-vegetarian version, try adding charcuterie meats like salami, pepperoni, or prosciutto.
- Use store-bought or homemade basil pesto, Italian dressing, or a little bit of each.
What to Serve with Tortellini Pasta Salad
I make this recipe for lunch and dinner all the time throughout the summer. It’s filling enough to be served on its own, or with chopped chicken, steak, or even shrimp! Chicken marinated in my Greek chicken marinade or citrus chicken marinade are unanimous favorites at my house and can be served alongside or mixed into the salad.
It also makes an easy side dish for just about any warm-weather gathering. Here are a few favorite recipes to pair with it:
Make-Ahead and Storage Tips
- To make ahead: This easy tortellini salad can be made several hours in advance or up to 1 day before serving. For the freshest texture, cook the tortellini, chop the vegetables, and make the dressing ahead of time, then toss everything together before serving. You can also fully assemble the salad in advance, but I recommend saving a little dressing to refresh it later.
- To store: Store leftover tortellini pasta salad in an airtight container in the refrigerator for up to 3-4 days. The dressing may settle and the tortellini will absorb some of it as it sits, so toss well before serving.
- To refresh: Add a splash of olive oil, lemon juice, red wine vinegar, or extra dressing before serving.
More Pasta Salad Recipes
If you try making this tortellini pasta salad recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Tortellini Pasta Salad Recipe
Ingredients
For the Tortellini Salad
- 20 ounces cheese tortellini, cooked just until al dente (about 2 minutes)
- ½ red onion, diced
- 1 English cucumber, peeled, quartered, and diced
- 1 green bell pepper, seeded and diced
- 10 ounces cherry tomatoes, halved
- ½ cup kalamata olives, pitted and sliced
- 4 ounces feta cheese, crumbled
- salt and black pepper, to taste
- fresh basil, to garnish, optional
For the Homemade Lemon Garlic Italian Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 2-3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Mix the dressing. In a jar or small bowl, combine ½ cup olive oil, ¼ cup red wine vinegar, 2 tablespoons lemon juice, minced garlic, 2 teaspoons Italian seasoning, 1 tablespoon minced parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Shake or whisk until fully combined. Set aside while you cook the pasta.
- Boil the tortellini. Cook the cheese tortellini in salted boiling water according to the package instructions. Remove it from the heat as soon as it is al dente (about 2 minutes) so it stays firm enough for the salad.
- Rinse and drain. Pour the tortellini into a colander and rinse with cold water until cooled. Shake off as much excess water as possible, then let it drain for a few minutes.
- Season the tortellini. Place the cooled tortellini in a large bowl and add half of the dressing. Gently toss to coat the pasta without tearing it.
- Add the salad ingredients. Add the red onion, cucumber, green bell pepper, cherry tomatoes, kalamata olives, and feta cheese to the bowl.
- Toss everything together. Drizzle the remaining dressing over the salad and fold everything together until evenly mixed. Taste and add more salt or black pepper, if needed.
- Chill before serving. Cover and refrigerate for at least 30 minutes for the best flavor. Stir once more before serving and add a little extra olive oil, lemon juice, or dressing if the salad needs loosening up. Garnish with fresh basil, if desired.
Notes
- Best tortellini to use: Refrigerated cheese tortellini is the best choice for this salad because it cooks quickly and has a soft, pillowy texture. Frozen tortellini also works well. Dried tortellini can be used, but it usually has a firmer texture.
- Do not overcook the tortellini: Cook it just until al dente – about 90 seconds to 2 minutes. Overcooked tortellini can tear, split open, or become mushy when tossed with the dressing.
- Rinse after cooking: Rinsing the tortellini under cold water stops the cooking process, removes excess starch that causes the pasta to stick together, and cools it quickly for the salad.
- Easy substitutions: Use red, yellow, or orange bell pepper instead of green bell pepper. Black olives may be used in place of kalamata olives for a milder flavor. Mozzarella pearls, parmesan, or cubed provolone can be used instead of feta.
- Optional additions: Add chickpeas, white beans, marinated artichoke hearts, pepperoncini, roasted red peppers, sun-dried tomatoes, baby spinach, fresh basil, or oregano. For a non-vegetarian version, add salami, pepperoni, or prosciutto.
- Dressing shortcuts: You can use your favorite store-bought Italian dressing, homemade Italian dressing, basil pesto, or a mix of pesto and Italian dressing.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss well before serving, as the dressing may settle and the tortellini will absorb some of it as it sits.
- Refresh before serving: Add a splash of olive oil, lemon juice, red wine vinegar, or extra dressing before serving leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
