Description
This tortellini pasta salad is packed with bold flavors, fresh vegetables, and creamy cheese-stuffed pasta, making it a refreshing yet satisfying dish perfect for summer picnics, family dinners, or quick lunches. The tender tortellini pairs beautifully with crisp cucumbers, juicy tomatoes, and a tangy Italian dressing, creating a delightful balance of texture and taste in every bite. It’s versatile, easy to make, and incredibly crowd-pleasing—especially when made ahead. Whether you’re looking to impress guests or simply enjoy something delicious during a busy week, this salad hits all the right notes.
Ingredients
Scale
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup black olives, sliced
- 1/2 cup fresh mozzarella balls or cubes
- 1/4 cup fresh basil, torn
- 1/3 – 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Boil tortellini in salted water according to package instructions. Drain and rinse with cold water.
- While tortellini cooks, prep the vegetables and basil.
- Combine tortellini, tomatoes, cucumber, onion, olives, mozzarella, and basil in a large bowl.
- Add dressing and gently toss until well coated.
- Chill for at least 30 minutes before serving.
- Garnish with extra basil or Parmesan if desired.
Notes
- For more protein, add grilled chicken, tuna, or chickpeas.
- Try switching the dressing to balsamic vinaigrette or lemon-herb for a fresh twist.
- If making ahead, store dressing separately and mix just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Pasta
- Method: Boil, Mix
- Cuisine: American-Italian
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg