This colorful Tortellini Salad is loaded with flavor from the fresh pasta and summer veggies, tossed with homemade balsamic vinaigrette. It's filling, satisfying, and incredibly quick easy to make — even if you're in a rush. In just 15 minutes, serve this easy side dish for al fresco dining or take to a big party or potluck!
If you need a side dish ready in a hurry for a summer barbecue or potluck, this tortellini pasta salad should be your number one choice! Since it uses fresh pasta, it's ready from start to finish in just 15 short minutes — and yes, that includes the time it takes to prep the veggies and make the dressing from scratch. The vinaigrette adds a tangy, zingy flavor in just moments, bringing the whole dish together. Your guests will all be coming back for seconds (and thirds)!
Why You'll Love This Tortellini Salad
- Tons of fresh flavor. Like any good summer salad, this easy pasta salad has just the right balance of bright, tangy flavors and different textures. The tomatoes, bell peppers, olives, and red onion wake up the cheese-filled tortellini and make this salad taste so light and refreshing. The tangy vinaigrette is the cherry on top!
- So filling and satisfying. With fresh pasta, veggies, and plump cannellini beans, this hearty pasta salad is the perfect dish to keep your crew energized and ready for fun. It's satisfying enough to serve as a light lunch, too. I like to keep a batch in my fridge for a couple of days for an easy side dish or even a vegetarian main dish during the hot summer months!
- Great to make ahead of time. Although you can certainly make this tortellini salad recipe right before serving, it tastes even better after it sits in the fridge a day to soak up all the flavors. Make it the night before your potluck or BBQ for low-stress entertaining!
Ingredient Notes
To make this delicious Tortellini Salad, you will need the following ingredients (full measurements in recipe card below):
- fresh cheese tortellini - this part is important! The quick cook time comes from using fresh pasta, which is ready much faster than other types.
- veggies - add lots of summer flavor with fresh cherry tomatoes, black olives, red onion, and red bell pepper.
- canned cannellini beans - these tender white beans are common in Italian food and add a meaty, creamy texture.
- Parmesan cheese - use freshly grated Parmigiano Reggiano for the best flavor.
- fresh parsley- a little finely chopped Italian parsley for a pop of freshness.
Italian Dressing Ingredients
- extra virgin olive oil - for the base of the dressing.
- balsamic vinegar - for a touch of sweetness. White wine vinegar is a good substitute.
- lemon juice - this adds an extra freshness that really wakes up the whole dish.
- Dijon mustard - to bind the dressing together.
- seasonings - season to taste with Italian seasoning and ground black pepper. For a kick of heat, add some red pepper flakes (optional).
You will also need measuring cups and spoons, a large pot, strainer, small bowl, whisk or spoon, and a large bowl for serving.
How to Make the Best Tortellini Salad
- Cook tortellini. In a large pot of boiling water, add tortellini and cook until al dente according to the package instructions, about 3 minutes for fresh refrigerated tortellini, 5-7 minutes for frozen tortellini, and 10-12 minutes for dried tortellini. Drain and let cool for 10 minutes.
- Make dressing. In a small mixing bowl, add all the ingredients for the Italian dressing including olive oil, vinegar, lemon juice, mustard, Italian seasoning, black pepper, and red pepper flakes (if using). Stir well until smooth.
- Combine. In a large mixing bowl, add cooked tortellini, tomatoes, black olives, red onion, bell pepper, and cannellini beans.
- Toss. Stir in Italian seasoning and toss well.
- Serve. Sprinkle with cheese and parsley. You can serve immediately or store in the fridge up to 3 days
Recipe Variations
- Use dried or frozen pasta. Frozen pasta also cooks very quickly and is a great alternative. Just be sure to cook until al dente to keep it from being overly soft. Dried tortellini can take quite a bit longer, but is a nice shelf-stable option to keep on hand for whenever!
- Change the pasta flavor. I like to make this dish with cheese-filled pasta, but you could certainly try spinach tortellini or another variety. I usually prefer to use a meat-free type of tortellini as the texture is still enjoyable to eat when chilled. Plus, this makes it suitable for more guests.
- Add more veggies and mix-ins. Feel free to play around with the ingredients to make this salad your own! It'd be fantastic with sun-dried tomatoes, fresh mozzarella cheese, artichoke hearts, and more.
- Make a Greek pasta salad. Although the flavors in this dish are decidedly Italian, you can certainly take it in a different direction by using Greek herbs for the homemade dressing, replacing the Parmesan with feta cheese, and adding kalamata olives. So good! See our Greek Pasta Salad for recipe and tips.
How to Serve
This Tortellini Salad is delicious and filling served on its own, or paired with some of my favorite summer dinners and sides including:
- Balsamic Chicken Kabobs
- Vegetable Soup
- Salmon Burgers
- The Best Ribeye Steak
- Mediterranean Roasted Vegetables
- Garlic Shrimp Skewers
For more recipe ideas, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Don't overcook the pasta. It can be easy to overcook fresh pasta, giving it a gummy, sticky texture. Follow the package directions carefully, and consider rinsing the freshly cooked pasta with cold water to help it cool down even faster.
- Strain well. Let the pasta strain really well before assembling the salad. If it is still wet from cooking, it will dilute the salad dressing and change the texture.
- Keep it chilled. To serve this Italian pasta salad at a potluck or gathering, consider serving it in a chilled bowl or over ice to keep it fresh for longer. Fresh foods can grow unsafe levels of bacteria after just 2 hours at room temperature.
Storing Instructions
Store the Italian tortellini salad in an airtight container in the fridge for up to 3 days.
FAQ
It's generally not recommended. After freezing, both the pasta and fresh vegetables will become soggy and soft. It's always best to serve any type of pasta salad, including this tortellini salad, fresh from the fridge.
Once prepared, tortellini salad should be consumed within 3 days. This makes it an easy make-ahead option for potlucks and parties!
This tortellini pasta salad tastes best with a simple homemade Italian dressing made with the slightly sweet flavor of balsamic vinegar and a hint of mustard, lemon juice, and dried Italian herbs. This tangy combination infuses flavor into the fresh tortellini, cannellini beans, and veggies and brings the whole dish together. If needed, you can substitute store-bought balsamic vinaigrette or Italian dressing.
More Pasta Salad Recipes
- 40 Best Salad Recipes
- Italian Pasta Salad
- Mediterranean Orzo Pasta Salad
- Greek Pasta Salad
- Caprese Pasta Salad
- Broccoli Pesto Pasta
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Recipe
Tortellini Salad
- Total Time: 15 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This colorful Tortellini Salad is loaded with flavor from the fresh pasta and summer veggies, tossed with homemade balsamic vinaigrette. It's filling, satisfying, and incredibly quick easy to make — even if you're in a rush. In just 15 minutes, serve this easy side dish for al fresco dining or take to a big party or potluck!
Ingredients
- 1 package (9 ounces) cheese tortellini, fresh, frozen, or dried
- 2 cups cherry tomatoes, halved
- ¼ cup black olives, sliced
- ¼ cup red onion, chopped
- ½ red bell pepper, diced
- ½ cup canned cannellini beans, rinsed and drained
- ¼ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
For the Italian dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar or white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a large pot of boiling water, add tortellini and cook until al dente according to the package instructions, about 3 minutes for fresh refrigerated tortellini, 5-7 minutes for frozen tortellini, and 10-12 minutes for dried tortellini. Drain and let cool for 10 minutes.
- In a small mixing bowl, add all the ingredients for the Italian dressing including olive oil, vinegar, lemon juice, mustard, Italian seasoning, black pepper, and red pepper flakes (if using). Stir well until smooth.
- In a large mixing bowl, add cooked tortellini, tomatoes, black olives, red onion, bell pepper, and cannellini beans.
- Stir in the Italian dressing and toss well.
- Sprinkle with cheese and parsley. You can serve immediately or store in the fridge up to 3 days
Notes
How to store: Store the Italian tortellini salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Italian
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b says
Loved this dish. Added pepperoni but otherwise followed the recipe. Will make this quick but delicious dish many times this summer.