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A photo of a white ceramic plate with a serving of tortellini pasta salad. The salad is made with cheese tortellini, vibrant vegetables such as cherry tomatoes, cucumber, and olives, and is tossed in a lemon dressing. The salad is topped with chopped basil leaves. There are lemon wedges on the side. The plate is placed on a marble counter. A fork and a napkin are also placed near the counter.

Tortellini Pasta Salad

This tortellini pasta salad is loaded with cheese-stuffed pasta, crunchy vegetables, and a tangy Italian dressing. Perfect as a side dish or light lunch, it’s easy to make, colorful, and bursting with fresh flavor. Great for potlucks, meal prep, or picnics!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch Recipes, Side Dish
Cuisine Italian-American
Servings 6 servings

Equipment

  • Large pot For boiling tortellini
  • Mixing bowl For tossing ingredients
  • Colander To drain and rinse cooked pasta

Ingredients
  

  • 1 pound cheese tortellini cooked and cooled
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers diced, any color
  • ½ cup red onion thinly sliced
  • ½ cup Kalamata olives pitted and halved
  • ½ cup Italian dressing store-bought or homemade
  • 2 tablespoons fresh basil chopped, for garnish

Instructions
 

  • Cook the cheese tortellini according to package instructions. Drain and rinse under cold water to cool.
  • In a large mixing bowl, add cooled tortellini, cherry tomatoes, diced peppers, red onion, and olives.
  • Pour the Italian dressing over the salad and toss gently until everything is coated evenly.
  • Cover and refrigerate for at least 30 minutes to let the flavors blend.
  • Before serving, stir again and top with fresh chopped basil.

Notes

  • Use fresh tortellini from the refrigerated section for the best texture.
  • Add extra dressing before serving if the salad absorbs too much in the fridge.
  • For protein, toss in grilled chicken or chickpeas.
Keyword cold pasta salad, easy summer pasta salad, tortellini pasta salad
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