Cheese Tortellini Pasta Salad
Tortellini Pasta Salad is a crowd favorite side dish ready with 15 minutes of prep plus a quick chill, and it serves 6. Cheese stuffed tortellini, tossed with juicy cherry tomatoes, zucchini, bell peppers, black olives, and Parmesan, all coated in Italian dressing. It is budget friendly, packed with fresh vegetables, and perfect for using up what is in the crisper. Bring it to a barbecue, picnic, or potluck and watch the bowl empty before you get seconds.
This is the pasta salad that never makes it to the leftovers stage. Every time I set it out at a barbecue, the bowl is scraped clean by the time I go back for seconds.
It’s loaded with cheese stuffed tortellini, juicy tomatoes, crunchy peppers, olives, and Parmesan, all tossed in Italian dressing. YUM!!
What I love about it, beyond how fast it disappears, is how forgiving it is. It is a great way to use up leftover fresh vegetables, it is filling and budget friendly, and it comes together in 15 minutes of prep plus a short chill.
If you are looking to switch up your usual potluck dish, this is the one. It is right at home next to my Overnight Layered Salad when I want to prep ahead, and my Taco Pasta Salad when I am craving something with a Mexican twist.
Toss it, chill it, and bring it to your next gathering!
More Pasta Salads
- Taco Pasta Salad – Mexican spiced, hearty, zesty
- BLT Pasta Salad – Bacon, lettuce, tomato
- Caprese Pasta Salad – Fresh mozzarella and basil
- 7 Layer Salad – Make ahead, prep friendly
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Tortellini – I use plain cheese tortellini, but spinach or mushroom are fun swaps. Fresh, dried, or frozen all work. Cook it just to al dente so it holds up in the salad.
Red Onion – Adds a sharp bite. Swap in a sweet onion if you want something milder.
Tomatoes – Cherry tomatoes are easy and juicy. Grape or chopped Roma tomatoes work too.
Olives – Regular black olives are simple, but Kalamata or green olives bring a different flavor.
Parmesan Cheese – My favorite here for its nutty flavor. Feta or fresh mozzarella balls are great substitutes for a different flavor profile. Especially with different olives and dressing.
Salad Dressing – Your favorite bottled Italian works, or use a homemade Italian dressing. Chill the dressing before tossing so the salad stays cold.
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How To Make Tortellini Pasta Salad
- Cook the tortellini according to package directions. Run it under cold water to stop the cooking, drain well, and add to a large bowl. While the pasta cooks, mix your dressing if you are making it homemade.
- Add the sliced onion, halved cherry tomatoes, sliced zucchini, chopped bell pepper, chopped basil, black olives, and grated Parmesan to the bowl with the tortellini.
- Toss everything together and pour the Italian dressing over the top and mix again until everything is coated.
- Cover and chill in the refrigerator for 30 minutes to an hour. Garnish and serve cold.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for 3 to 5 days, though it is best within 2 to 3 days before the veggies lose their crunch.
Make Ahead: Cook and rinse the tortellini, then mix everything except the dressing and refrigerate up to 2 days. Add the chilled dressing and toss right before serving.
Refresh Leftovers: If it dries out as it sits, toss in a splash more dressing to bring it back.
Don’t Freeze: Freezing turns the pasta mushy and the vegetables watery, so this one is best made fresh.
Variations
Italian Tortellini Salad: Add chopped salami, fresh mozzarella, a sprinkle of my Homemade Italian Seasoning, and a balsamic dressing.
Mediterranean Pasta Salad: Use Kalamata olives, feta, artichoke hearts, roasted red peppers, sun dried tomatoes, and a Greek dressing.
Southwest Pasta Salad: Try a southwest vinaigrette with black beans, green onions, and Mexican cheese.
Add Protein: Toss in shredded chicken, diced salami, pepperoni, or chickpeas to make it a full meal.
Spice It Up: Add a pinch of red pepper flakes for a little heat.
What to Serve With Pasta Salad
- Air Fryer Blooming Onion – Crispy, shareable party starter
- Cheesy Cajun Garlic Bread – Buttery, spiced, golden
- Grilled Burgers – Backyard barbecue classic
- Skillet Fried Corn – Buttery, Southern side
Frequently Asked Questions
Yes! Cook and rinse the tortellini, mix it with the other ingredients, and refrigerate up to 2 days. Add the chilled dressing and toss right before serving so it does not get soggy.
You sure can. Just cook it thoroughly and let it cool completely before tossing it into the salad.
Stored airtight, it keeps 3 to 5 days, but it is best in the first 2 to 3 days before the vegetables soften.
I would not. Freezing makes the pasta mushy and the vegetables release water, leaving the salad soggy.
Rotisserie chicken, salami, pepperoni, ham, bacon, or even shrimp all work. For vegetarian, add chickpeas, kidney beans, or cannellini beans.
Do not overcook the tortellini and go easy on the dressing. Too much dressing is the number one reason pasta salad turns soggy.
Recipe Tips & Tricks
- Cook the tortellini just to al dente or a touch under. It softens more as it sits in the dressing.
- Go easy on the dressing. Too much makes the salad soggy, and you can always add more.
- Chill the dressing before tossing so the whole salad stays cold and fresh.
- Experiment with spinach or mushroom tortellini for a different flavor.
- Serve it as a side or bulk it up with protein for a vegetarian main.
This Cheese Tortellini Pasta Salad recipe is fresh, cheesy, and the first thing to disappear at any cookout. Toss one together for your next picnic and watch it vanish before you get seconds!
Tortellini Pasta Salad Recipe
Ingredients
- 20 ounces cheese stuffed tortellini
- ½ medium red onion thinly sliced
- 1 pint cherry tomatoes halved
- 1 medium zucchini sliced, halved
- 1 medium red or yellow bell pepper seeded, chopped
- ¼ cup fresh basil chopped
- 2.25 ounces black olives sliced, drained
- ½ cup grated parmesan cheese
- ½ Italian dressing use a bottle or your favorite!
Instructions
- Add cooked tortellini to a large mixing bowl.
- Top with all ingredients except for the dressing.
- Mix well until ingredients are fully combined.
- Add in dressing and mix again.
- Cover and place inside the refrigerator to chill for 30 minutes – 1 hour before serving.
Notes
- Cook the tortellini just to al dente or a touch under. It softens more as it sits in the dressing.
- Go easy on the dressing. Too much makes the salad soggy, and you can always add more.
- Chill the dressing before tossing so the whole salad stays cold and fresh.
- Experiment with spinach or mushroom tortellini for a different flavor.
- Serve it as a side or bulk it up with protein for a vegetarian main.
Nutrition
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