Cheese Tortellini Pasta Salad

Picture a big bowl of cheese tortellini pasta salad, each plump little ring coated in a glossy Italian dressing, dotted with cherry tomatoes, ribbons of salami, briny olives, and fresh basil.

It’s cool, colorful, and incredibly inviting—the kind of invigorating, satisfying meal that comes together fast, in about 25 minutes, with almost no fuss.

This salad is perfect for busy weeknights, potlucks, and anyone who loves make-ahead lunches or easy entertaining. I still remember the first time it saved me: friends texted they were “almost there” for an impromptu Sunday hangout, and I’d nothing ready.

A bag of tortellini, a jar of dressing, and some fridge odds and ends turned into a generous bowl that fed everyone—with seconds.

It shines at picnics, office lunches, backyard barbecues, and those last-minute “bring a dish” moments. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, zesty Italian flavor in every bite
• Comes together quickly with simple, fresh ingredients
• Perfect make-ahead salad for parties, picnics, and lunches
• Easily customizable with your favorite veggies and add-ins
• Satisfies cravings with cheesy, hearty tortellini pasta

Ingredients

• 12 ounces cheese tortellini, fresh or refrigerated — cook to al dente so it holds shape
• 1 tablespoon salt — seasons the pasta water deeply
• 1 cup cherry tomatoes, halved — choose sweet, ripe tomatoes
• 1 cup cucumber, diced — use seedless for better texture
• 1/2 cup red onion, thinly sliced — soak briefly in cold water to mellow bite
• 1/2 cup black olives, sliced — Kalamata or ripe black for briny flavor
• 1/2 cup bell pepper, diced (any color) — pick crisp, brightly colored peppers
• 1/2 cup mozzarella pearls, drained — use fresh, soft bocconcini
• 1/4 cup Parmesan cheese, grated — grate fresh for best flavor
• 1/4 cup fresh basil, chopped — add just before serving for brightness
• 1/3 cup extra-virgin olive oil — use a fruity, good-quality oil
• 3 tablespoons red wine vinegar — adds tangy balance to the richness
• 1 teaspoon Dijon mustard — helps emulsify the dressing
• 1 clove garlic, minced — mince finely to avoid sharp chunks
• 1 teaspoon dried Italian seasoning — rub between fingers to release aroma
• 1/2 teaspoon salt — adjust to taste after chilling
• 1/4 teaspoon black pepper — freshly ground for better flavor
• 1/4 teaspoon red pepper flakes (optional) — add for a gentle heat

Step-by-Step Method

Boil the Tortellini

Bring a large pot of water to a rolling boil and add the tablespoon of salt. Add the cheese tortellini and cook according to package directions until just al dente. Stir occasionally to prevent sticking. Don’t overcook, as the pasta will soften more when tossed with the dressing and chilled.

Cool and Drain the Pasta

Drain the cooked tortellini in a colander. Rinse briefly under cool running water to stop the cooking and remove excess starch, but don’t over-rinse. Shake off any excess water. Transfer the cooled tortellini to a large mixing bowl, spreading it out slightly so it doesn’t clump together.

Prep and Add the Vegetables

Dice the cucumber and bell pepper, halve the cherry tomatoes, thinly slice the red onion, and slice the black olives if not pre-sliced. Add all these vegetables to the bowl with the tortellini.

Add the mozzarella pearls, grated Parmesan, and chopped fresh basil. Gently toss to distribute everything evenly without breaking the pasta.

Whisk the Dressing

In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian seasoning, salt, black pepper, and red pepper flakes if using. Whisk vigorously until the mixture looks smooth and slightly thickened.

Make sure the oil and vinegar are fully combined so the dressing coats the pasta evenly.

Toss with Dressing

Pour the prepared dressing over the tortellini and vegetable mixture. Use a wooden spoon or spatula to gently toss until everything is well coated.

Scrape the sides and bottom of the bowl so no dressing pools. Taste and adjust seasoning slightly now, knowing flavors will meld more as it chills.

Chill and Finish the Salad

Cover the bowl tightly and refrigerate for at least 30 minutes to let the flavors meld and the pasta absorb some dressing. Before serving, toss again and taste cold.

Adjust with a bit more salt, pepper, or vinegar if needed. Let sit at room temperature 10–15 minutes for the best flavor and texture.

Ingredient Swaps

• Use whole wheat or gluten-free tortellini for a higher-fiber or gluten-free option (check labels for allergens).
• Swap mozzarella pearls with cubed provolone, feta, or a dairy-free cheese for lactose-intolerant or vegan guests (and omit Parmesan or use vegan Parm).
• Replace black olives with Kalamata or capers, and red wine vinegar with white wine vinegar or lemon juice if that’s what you have.
• Mix up the veggies: bell pepper can be swapped with roasted red peppers, cucumber with zucchini, and basil with parsley or baby spinach.

You Must Know

– Scale – For a crowd, double everything but increase the dressing by only 1.5× to start; toss, taste, then add more by the tablespoon.

The tortellini and vegetables should look lightly shiny, not sitting in a pool of dressing at the bottom of the bowl.

Serving Tips

• Serve slightly chilled in a shallow bowl so colorful veggies and tortellini are visible.
• Pair with grilled chicken, shrimp, or Italian sausage for a more filling main course.
• Offer extra Parmesan, red pepper flakes, and fresh basil on the side for topping.
• Plate on a bed of arugula or spinach for added freshness and peppery bite.
• Pack in individual jars or containers for easy picnics, potlucks, or work lunches.

Storage & Make-Ahead

Cheese tortellini pasta salad keeps in the fridge for up to 3–4 days in an airtight container.

It’s great to make a day ahead; reserve a little dressing to stir in before serving.

This salad doesn’t freeze well—the pasta turns mushy and the vegetables lose their texture.

Reheating

Gently reheat small portions in the microwave at 50% power, adding a splash of water or broth.

Alternatively, warm in a covered oven-safe dish or on low stovetop heat, stirring occasionally.

Summer Potluck Favorite

While it reheats beautifully for next-day lunches, this tortellini salad really shines on a sun-soaked picnic table at a summer potluck.

I love setting down the bowl and watching everyone’s eyes go straight to the glossy tortellini, the juicy cherry tomatoes, and the flecks of basil.

It smells like an Italian garden—bright vinegar, fruity olive oil, and that whisper of garlic.

Here’s why I always bring it to share:

1. It travels well and doesn’t wilt or collapse in the heat.
2. It tastes best slightly chilled or at cool room temperature.
3. It pairs effortlessly with grilled burgers, ribs, or simple chicken.
4. It looks colorful and abundant, so the table instantly feels festive.

Final Thoughts

Give this Cheese Tortellini Pasta Salad a try the next time you need a fresh, flavorful dish that comes together quickly.

Feel free to make it your own by swapping in your favorite veggies or cheeses and adjusting the dressing to suit your taste.

Frequently Asked Questions

Can I Make This Cheese Tortellini Pasta Salad Gluten-Free?

Yes, you can. I’d swap in gluten‑free tortellini, double‑check vinegar and mustard labels, then toss everything together. You’ll still taste juicy tomatoes, sharp basil, and silky dressing clinging to tender, bouncy pillows of pasta.

How Do I Adapt This Recipe for a Large Crowd?

I’d simply multiply every ingredient by three or four, then toss in an oversized bowl. I’d chill it in deep pans, stir occasionally, and serve heaping, glistening scoops so everyone tastes bright, garlicky freshness.

What Wine Pairs Best With Cheese Tortellini Pasta Salad?

I’d pour a chilled Pinot Grigio or Sauvignon Blanc; their citrusy brightness slices through creamy cheese, lifts the herbs, and lets each bite sparkle like sun on glass, while you linger over plates and easy conversation.

Can I Use This Salad as a Meal Prep Lunch?

Yes, you can, and I’d absolutely do it. Picture opening your lunchbox to cool, garlicky pasta, juicy tomatoes, briny olives, fragrant basil—still glossy with dressing. Just store it airtight and toss before eating.

How Can I Make This Recipe More Protein-Packed?

You can turn this into a protein feast: I’d tumble in grilled chicken or garlicky shrimp, scatter chickpeas, maybe mini mozzarella, then finish with toasted pine nuts—each bite richer, heartier, and deeply, satisfyingly filling.