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

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.