Tortellini Pasta Salad is a colorful, tasty dish that combines cheesy tortellini with fresh veggies and a light, zesty dressing. It’s the kind of salad that feels hearty and satisfying thanks to the tender pasta pockets, but still fresh and bright from the crisp peppers, cherry tomatoes, and maybe a sprinkle of herbs. This salad is perfect for a quick lunch or a potluck side dish that everyone will ask about.
I love making this salad because it comes together quickly, and you can customize it any way you like. I sometimes add olives or a little bit of mozzarella for extra creaminess. What I really appreciate is how the tortellini holds up nicely without becoming mushy, so it stays delicious even if you make it ahead of time. This salad has become a favorite in my house because it’s simple, tasty, and easy to share.
My favorite way to serve tortellini pasta salad is chilled, straight from the fridge on a warm day. It pairs wonderfully with grilled chicken or just a crusty slice of bread. It’s also great to pack for picnics or lunchboxes since it doesn’t get soggy. This salad simply makes me happy every time I eat it, and I’m always excited when there’s some left for later!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini both work well. If you can’t find cheese-filled, spinach or mushroom tortellini add a nice twist. For a lighter option, try spinach or whole wheat pasta.
Mayonnaise & Sour Cream: These create the creamy dressing. Greek yogurt is a great swap for sour cream to cut some fat but keep creaminess. For a dairy-free version, use a plant-based mayo and yogurt.
Cherry Tomatoes & Cucumber: They add crunch and freshness. You can swap cherry tomatoes with grape or regular diced tomatoes. English cucumber or pickles make good alternatives too.
Salami or Pepperoni: Optional but adds a savory touch. Feel free to leave it out or swap with cooked chicken or chickpeas for a vegetarian boost.
How Do I Make the Creamy Dressing Smooth and Tasty?
Getting the dressing right is key to a flavorful salad. Here’s how I do it:
- Whisk mayonnaise and sour cream (or Greek yogurt) until smooth before adding other ingredients.
- Add olive oil and vinegar (or lemon juice) slowly while whisking to emulsify the dressing.
- Stir in Italian seasoning, garlic powder, and optional red pepper flakes for balanced flavor.
- Taste and adjust salt, pepper, or vinegar to make the dressing bright and tasty.
This slow mixing helps blend flavors and creates a creamy, well-balanced dressing that clings nicely to the tortellini.
Equipment You’ll Need
- Large pot – to cook the tortellini until tender.
- Colander – for draining and rinsing the pasta quickly.
- Mixing bowl – to toss the pasta, veggies, and dressing together.
- Whisk – makes blending the dressing smooth and easy.
- Measuring cups and spoons – for accurate ingredient portions.
Flavor Variations & Add-Ins
- Swap salami or pepperoni for cooked chicken or ham to add protein without the spice.
- Use feta or Parmesan cheese for a sharper, salty flavor.
- Add sliced black olives or roasted red peppers for extra color and flavor.
- Mix in fresh basil or oregano instead of parsley for a different herbal note.
How to Make Tortellini Pasta Salad
Ingredients You’ll Need:
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup cooked salami or pepperoni, cubed (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Italian seasoning or dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This pasta salad takes about 20 minutes to prepare, including cooking and cooling the tortellini. Plus, you’ll want to refrigerate it for at least 30 minutes before serving so all the flavors can blend nicely. Perfect for making ahead!
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions (usually 3-5 minutes). Once cooked, drain the pasta and rinse it under cold water to cool it down and stop it from cooking further. Set aside.
2. Mix the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), olive oil, red wine vinegar (or lemon juice), Italian seasoning, garlic powder, crushed red pepper flakes, salt, and black pepper until the mixture is smooth and creamy.
3. Combine the Ingredients:
Add the cooled tortellini to the bowl with the dressing. Then add the halved cherry tomatoes, diced cucumber, sliced red onion, optional cubed salami or pepperoni, and chopped parsley.
4. Toss and Season:
Gently toss everything together with a spoon or spatula until the tortellini and veggies are evenly coated with the creamy dressing. Taste and adjust seasoning by adding more salt, pepper, or a splash of vinegar if you’d like.
5. Chill and Serve:
Cover the salad and place it in the fridge for at least 30 minutes to let the flavors meld. When ready, serve it chilled as a colorful, creamy, and refreshing pasta salad—great for lunch, picnics, or a light dinner.
Can I Use Frozen Tortellini for This Pasta Salad?
Yes! If using frozen tortellini, cook it according to the package instructions and be sure to rinse under cold water afterward to cool it quickly and prevent it from sticking together.
Can I Make This Pasta Salad Ahead of Time?
Absolutely. Prepare the salad up to a day in advance and refrigerate it. Just give it a gentle stir before serving. The flavors will taste even better after sitting for a while!
How Should I Store Leftover Pasta Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini may soak up some dressing over time, so stir it well before serving again.
What Can I Substitute for Mayonnaise or Sour Cream?
You can swap sour cream with Greek yogurt for a healthier option, or use dairy-free mayo and yogurt if you want a vegan-friendly alternative. Just adjust the seasoning to taste.
