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Overhead image of tortellini pasta salad in a large white bowl with cheese tortellini, cherry tomatoes, cucumber, green bell pepper, red onion, kalamata olives, crumbled feta, and fresh basil leaves. A small white bowl of homemade Italian dressing sits near the top right, with vine tomatoes, basil, extra feta, and a black and white checkered towel arranged around the salad.
4.84 from 30 votes

Tortellini Pasta Salad Recipe

This cold Tortellini Pasta Salad is made with cheese tortellini, crisp vegetables, kalamata olives, feta cheese, and a bright homemade lemon garlic Italian dressing. It is fresh, filling, vegetarian, and perfect for picnics, potlucks, BBQs, and easy make-ahead lunches.
Prep Time20 minutes
Cook Time2 minutes
Total Time22 minutes
Servings: 8 as a side
Calories: 412kcal
Chef: Jessica Randhawa

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

Calories: 412kcal | Carbohydrates: 37g | Protein: 14g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 40mg | Sodium: 753mg | Potassium: 201mg | Fiber: 4g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 24mg | Calcium: 199mg | Iron: 3mg
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