Tortellini Pasta Salad
This tortellini pasta salad is quick, colorful, and packed with fresh veggies, cheese tortellini, and a zesty dressing. Perfect for picnics, potlucks, or meal prep, it’s customizable, easy to make, and full of Mediterranean-inspired flavor.
Equipment
- Large pot for boiling pasta
- Colander (for draining pasta)
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Salad tongs or large spoon (for tossing salad)
- Airtight storage container (for leftovers)
Ingredients
- 1 20-ounce package cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup marinated artichoke hearts chopped
- 1/4 cup grated parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 1/4 cup fresh basil or parsley chopped
Instructions
- Cook the tortellini according to package instructions until just al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine tortellini, cherry tomatoes, cucumber, bell pepper, red onion, olives, artichoke hearts, and parmesan.
- In a separate bowl, whisk together olive oil, Dijon mustard, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Fold in fresh basil or parsley. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes to let flavors blend.
- Toss again before serving. Add extra dressing if desired and enjoy cold or at room temperature.
Notes
For added protein, stir in diced grilled chicken, salami, or chickpeas.
Change up the vegetables: roasted zucchini, asparagus, or spinach are excellent.
Add nuts (pine nuts, almonds) or seeds for crunch just before serving.
For a creamy twist, use a couple of tablespoons of pesto or a spoonful of mayo in the dressing.
Make ahead: Salad tastes even better the next day!
Store in an airtight container in the fridge for up to 3 days.
Gluten-free? Use gluten-free tortellini to keep it celiac-friendly.