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Cold Tortellini Pasta Salad

Cold Tortellini Pasta Salad

A fresh cold tortellini pasta salad made with tender cheese tortellini, crisp vegetables, mozzarella, olives, fresh herbs, and a tangy homemade Italian dressing. Perfect for potlucks, lunches, summer dinners, and make-ahead meals.

Prep Time15 minutes
Cook Time5 minutes
Total Time50 minutes
Servings8
Course: Salad, Side Dish, Lunch Cuisine: American, Italian-Inspired Calories: 300 Difficulty: BeginnerDiet: Vegetarian

Ingredients

Salad
20 ounces cheese tortellini
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper, diced
¼ cup red onion, finely chopped
½ cup sliced olives
1 cup mozzarella pearls
¼ cup fresh basil or parsley, chopped
Dressing
⅓ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl or jar
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Large spoon or salad tongs

Method

  1. Bring a large pot of water to a boil and cook the tortellini according to the package directions, usually 3–5 minutes, until tender but still firm enough to hold its shape.
  2. Drain the tortellini immediately and rinse under cool water for 30–60 seconds. Let it drain well, then cool completely for about 10 minutes.
  3. Halve the cherry tomatoes, dice the cucumber and bell pepper into roughly ½-inch pieces, and finely chop the red onion.
  4. Add the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and black pepper to a small bowl and whisk until well blended.
  5. Place the cooled tortellini in a large bowl and add the tomatoes, cucumber, bell pepper, red onion, olives, mozzarella pearls, and fresh basil or parsley.
  6. Pour about ¾ of the dressing over the salad and toss gently until the tortellini and vegetables are evenly coated. Reserve the remaining dressing.
  7. Cover and refrigerate for 30–60 minutes to allow the flavors to blend.
  8. Toss again before serving and add the reserved dressing a little at a time if the pasta looks dry. Taste and adjust with salt or black pepper if needed.

Chef’s Notes

  • Do not overcook the tortellini or it may become soft after chilling.
  • Cool and drain the tortellini well before adding the vegetables and cheese.
  • If the red onion tastes too strong, soak it in cold water for 5–10 minutes, then drain.
  • Save part of the dressing for serving because the tortellini absorbs dressing while chilling.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Store-bought Italian dressing can replace the homemade dressing. Start with about ½ cup and add more as needed.
  • Frozen tortellini can also be used; cook according to the package directions and cool completely before assembling the salad.