Easy Italian Tortellini Pasta Salad Recipe – Fresh, Fast, and Flavorful

This Italian tortellini pasta salad is the kind of dish you make once and then keep in your back pocket for busy nights, potlucks, and easy lunches. It’s bright, zesty, and full of color, with tender cheese tortellini and a mix of crunchy veggies. The dressing is simple but bold, and it ties everything together in minutes.

You can prep it ahead, serve it cold or at room temp, and customize it with whatever you have on hand. It’s the definition of low effort, big reward.

Easy Italian Tortellini Pasta Salad Recipe - Fresh, Fast, and Flavorful

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 1 to 1.25 pounds refrigerated cheese tortellini (or spinach and cheese)
• 1 cup cherry or grape tomatoes, halved
• 1 small English cucumber, diced (or 2 Persian cucumbers)
• 1/2 small red onion, thinly sliced
• 1/2 cup roasted red peppers, chopped
• 1/2 cup black olives or Kalamata olives, pitted and sliced
• 1/2 cup pepperoncini, sliced (optional but recommended)
• 4 ounces mini mozzarella balls (ciliegine), halved, or diced fresh mozzarella
• 1/3 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped (or basil in summer)
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sugar or honey (balances acidity)
• Salt and black pepper, to taste

Method

 

1. Boil the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender.Do not overcook.
2. Rinse and cool: Drain and rinse tortellini under cool water to stop the cooking. Shake off excess water and spread on a sheet pan to cool completely.
3. Make the dressing: In a jar or bowl, whisk olive oil, red wine vinegar, Dijon, garlic, oregano, basil, red pepper flakes, and sugar or honey. Season with salt and pepper.Taste and adjust acidity or sweetness as needed.
4. Prep the mix-ins: Halve the tomatoes, dice the cucumber, slice the onion, chop roasted red peppers, and slice olives and pepperoncini. Halve the mozzarella balls.
5. Toss the salad: In a large bowl, combine cooled tortellini with tomatoes, cucumber, onion, roasted red peppers, olives, pepperoncini, mozzarella, and parsley. Pour over about two-thirds of the dressing and toss gently to coat.
6. Finish and rest: Add grated Parmesan and more dressing as needed.Let the salad rest for 15–20 minutes so the flavors meld. Taste and adjust salt, pepper, or vinegar before serving.
7. Serve: Enjoy chilled or at room temperature. Garnish with extra parsley or basil and a drizzle of olive oil if you like.

What Makes This Special

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This recipe checks every box: quick, satisfying, and flexible. The cheese tortellini adds a hearty base that makes the salad feel like a full meal, not just a side.

A classic Italian-style vinaigrette, cherry tomatoes, olives, and pepperoncini bring that tangy, savory punch. Plus, it travels well and tastes even better after the flavors sit for a bit.

• Quick to make: Ready in about 25 minutes.
• Great for gatherings: Easy to scale up and serve cold.
• Customizable: Swap in your favorite veggies, meats, or cheeses.
• Make-ahead friendly: Tastes even better the next day.

Shopping List

• 1 to 1.25 pounds refrigerated cheese tortellini (or spinach and cheese)
• 1 cup cherry or grape tomatoes, halved
• 1 small English cucumber, diced (or 2 Persian cucumbers)
• 1/2 small red onion, thinly sliced
• 1/2 cup roasted red peppers, chopped
• 1/2 cup black olives or Kalamata olives, pitted and sliced
• 1/2 cup pepperoncini, sliced (optional but recommended)
• 4 ounces mini mozzarella balls (ciliegine), halved, or diced fresh mozzarella
• 1/3 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped (or basil in summer)

For the Italian Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sugar or honey (balances acidity)
• Salt and black pepper, to taste

Optional add-ins: 4–6 ounces salami or pepperoni (chopped), artichoke hearts (drained and quartered), sun-dried tomatoes, or arugula.

Instructions

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1. Boil the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender.

   Do not overcook.

2. Rinse and cool: Drain and rinse tortellini under cool water to stop the cooking. Shake off excess water and spread on a sheet pan to cool completely.
3. Make the dressing: In a jar or bowl, whisk olive oil, red wine vinegar, Dijon, garlic, oregano, basil, red pepper flakes, and sugar or honey. Season with salt and pepper.

   Taste and adjust acidity or sweetness as needed.

4. Prep the mix-ins: Halve the tomatoes, dice the cucumber, slice the onion, chop roasted red peppers, and slice olives and pepperoncini. Halve the mozzarella balls.
5. Toss the salad: In a large bowl, combine cooled tortellini with tomatoes, cucumber, onion, roasted red peppers, olives, pepperoncini, mozzarella, and parsley. Pour over about two-thirds of the dressing and toss gently to coat.
6. Finish and rest: Add grated Parmesan and more dressing as needed.

   Let the salad rest for 15–20 minutes so the flavors meld. Taste and adjust salt, pepper, or vinegar before serving.

7. Serve: Enjoy chilled or at room temperature. Garnish with extra parsley or basil and a drizzle of olive oil if you like.

How to Store

• Refrigerator: Store in an airtight container for up to 3–4 days.

  The flavors deepen over time.

• If making ahead: Keep some dressing reserved and stir it in right before serving to refresh the pasta.
• Moisture control: If the salad tightens up, add a splash of olive oil and vinegar to loosen and brighten it.
• Avoid freezing: Tortellini and fresh veggies don’t thaw well for a salad texture.

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Benefits of This Recipe

• Satisfying and balanced: Carbs from pasta, fat from cheese and olive oil, and fiber from veggies.
• Meal prep friendly: Holds up in the fridge and packs well for lunch.
• Budget-conscious: Uses simple pantry staples and flexible produce.
• Kid- and crowd-pleasing: Familiar flavors with an Italian twist.
• Customizable: Easy to make vegetarian, add protein, or tailor to dietary needs.

Common Mistakes to Avoid

• Overcooking tortellini: Soft, blown-out pasta will fall apart. Cook just to tender and rinse briefly to stop cooking.
• Skipping the cool-down: Warm tortellini will absorb too much dressing and turn soggy. Cool completely before tossing.
• Under-seasoning: Taste the dressing and the final salad.

  Add salt, pepper, or vinegar to balance.

• Too much watery veg: If using very juicy tomatoes or cucumbers, seed them or pat dry to avoid a watered-down dressing.
• Using all the dressing at once: Start with two-thirds, then add more as needed. You want glossy, not swampy.

Recipe Variations

• Antipasto Style: Add chopped salami, artichoke hearts, and sun-dried tomatoes. Swap mozzarella for provolone cubes.
• Veggie-Loaded: Add blanched broccoli florets, bell peppers, and arugula.

  Finish with extra lemon zest.

• Mediterranean Twist: Use feta instead of mozzarella, add chickpeas, and switch olives to Kalamata. Add a squeeze of lemon.
• Pesto Vinaigrette: Whisk 1–2 tablespoons pesto into the dressing and skip dried herbs. Great with pine nuts.
• Spicy Version: Add Calabrian chili paste or extra red pepper flakes and a few chopped hot cherry peppers.
• Gluten-Free Option: Use gluten-free tortellini and check labels on pepperoncini and meats.

FAQ

Can I use frozen tortellini?

Yes.

Cook from frozen according to the package, drain, rinse to cool, and proceed. Just avoid overcooking, as frozen tortellini can soften quickly.

What protein works best in this salad?

Chopped salami, grilled chicken, or diced ham all work well. For a vegetarian option, add chickpeas or white beans and a few more olives.

Can I use bottled Italian dressing?

You can.

For better flavor, whisk in a spoonful of grated Parmesan and a squeeze of lemon to wake it up. Homemade dressing usually tastes fresher.

How far in advance can I make it?

Up to 24 hours ahead is ideal. Store it covered in the fridge, then toss with a splash of extra dressing before serving to refresh.

What can I substitute for pepperoncini?

Use mild banana peppers, pickled jalapeños for heat, or omit and add a bit more vinegar and olives for tang.

Do I have to rinse the pasta?

For salad, yes.

Rinsing cools the tortellini quickly and removes excess starch so it doesn’t clump or drink up all the dressing.

How do I keep red onion from overpowering the salad?

Slice it thin and soak in cold water for 10 minutes, then drain. This mellows the sharpness without losing crunch.

In Conclusion

This easy Italian tortellini pasta salad brings big flavor with minimal effort. It’s flexible enough for weeknights and impressive enough for parties.

Keep the dressing bright, the pasta perfectly tender, and the veggies crisp, and you’ll have a reliable favorite in your rotation. Make it your own with add-ins, and enjoy it cold, fresh, and full of zing.

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Sumayya

Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.