Tortellini Pasta Salad
If you’ve ever needed a back-pocket recipe for those days when you’re craving something fresh, vibrant, and incredibly easy to whip up—this Tortellini Pasta Salad is it. I’ve made it more times than I can count: for Fourth of July BBQs, weeknight dinners, meal-prep Sundays, you name it. And every time, the bowl is wiped clean before I even grab seconds. I mean, when was the last time salad was the star of the table?
The magic here lies in how simple yet satisfying it is. Cheesy tortellini gets tossed with juicy cherry tomatoes, marinated mozzarella, crunchy red onions, and a good drizzle of Italian dressing (or pesto, if that’s your vibe). That’s it! No fussy steps, no hours in the kitchen—just bold, herby flavors that feel like summer in every bite.
And if you love the idea of easy, flavor-packed bowls, you should definitely try our Italian Grinder Salad or this super refreshing Lemon Cucumber Pasta Salad. They’re just as satisfying and crowd-pleasing.
Tortellini Pasta Salad Ingredients That Pack a Punch
Let’s break down what goes into this masterpiece. Every ingredient brings something special to the table, and together? Pure magic.
Here’s what you’ll need:
1 (20-ounce) bag cheese tortellini – I go for the refrigerated kind. It’s tender, fresh, and cooks up fast.
1 cup basil pesto or Italian dressing – You can go classic with pesto or zesty with Italian dressing. I switch it up depending on my mood!
1 ½ cups cherry tomatoes, halved – These add a juicy burst that balances the creaminess of the cheese.
1 (12-ounce) container marinated mozzarella balls, drained – Rich, creamy, and packed with herby flavor.
¼ cup red onion, finely diced – Just enough bite to round things out.
Now you’re ready to build your Tortellini Pasta Salad with Italian Dressing. And trust me, it comes together faster than you can say “pass the pasta.”
Let’s Make It: Step-by-Step Instructions
Cook the Tortellini the Right Way
This part is key. If you’re using fresh cheese tortellini (which I highly recommend), you’ll want to slightly undercook it. Nobody wants a mushy salad.
Take a large pot, add salt to the water, and let it come to a rolling boil.
Add the tortellini and boil for exactly 1½ minutes—no more.
Quickly drain and rinse with cold water to halt the cooking process.
Pro tip: This helps keep the tortellini firm enough to hold up in the salad without getting soggy.
Assemble the Salad
Once the tortellini is cool, the rest is as easy as tossing everything into a bowl.
Add in the tomatoes, mozzarella balls, diced red onion, and pesto or Italian dressing.
Toss everything together until well coated and evenly distributed.
That’s it! In under 10 minutes, you’ve got a vibrant, flavorful Tortellini Pasta Salad that’s ready for anything—potluck, picnic, or solo lunch on the patio.
Serve It Up or Store It Away
This salad is so flexible. You can serve it right away (it’s amazing freshly tossed) or chill it in the fridge. I usually make it a couple of hours in advance to let the flavors meld.
Keep it in a sealed container for a maximum of 3 days.
Serve cold or room temp—never hot. Trust me, this one’s not meant to be reheated.
Ways to Customize Your Tortellini Pasta Salad
One of my favorite things about this salad? It’s basically a blank canvas. You can dress it up, tone it down, or throw in whatever extras you’ve got in the fridge.
Here are a few fun variations:
Boost your protein by adding grilled chicken or shrimp.
Swap cherry tomatoes for sun-dried tomatoes for deeper flavor.
Toss in some roasted red peppers or crisp bell peppers for extra crunch.
Want to make it vegetarian or vegan? Use a plant-based tortellini and dairy-free mozzarella.
For another bright and herby pasta salad twist, definitely give the Lemon Arugula Pasta Salad a try. It’s zippy, fresh, and just as easy to love.
What to Serve with This Salad
This dish can totally stand on its own, but I love pairing it with other light bites for a full spread.
Perfect pairings include:
Italian subs or club sandwiches
Prosciutto-wrapped melon or grilled veggies
A chilled rosé or homemade lemonade
Hosting a backyard dinner? Serve this salad alongside California Sushi Bowls for an unexpected (and insanely good) East-meets-West summer menu.
Why This Tortellini Pasta Salad Deserves a Spot in Your Weekly Rotation
Look, I’ve tried a lot of pasta salads over the years—some were too bland, some too mayo-heavy, and some just didn’t hit the spot. But this one? It checks every box.
Fast and easy (hello, 10-minute prep)
Bold, fresh flavors
Totally customizable
Meal prep-friendly
Whether I’m feeding a crowd or just looking to upgrade my lunch routine, this Tortellini Pasta Salad always delivers. And if you’re as pasta-obsessed as I am, the Tri Color Pasta Salad is another must-make—so colorful and satisfying.
Why You’ll Fall in Love With Tortellini Pasta Salad
So there you have it—your new favorite summer salad (and maybe your go-to year-round, like it is for me). It’s everything you want in a pasta salad: bold, fresh, ridiculously easy, and packed with texture.
Whether you’re throwing together a last-minute dinner, planning a backyard BBQ, or prepping lunches for the week, this Tortellini Pasta Salad with Italian Dressing has your back. And once you try it, I guarantee it’ll be love at first bite.
More Recipes You’ll Love
If you’re into easy, flavor-packed recipes like this Tortellini Pasta Salad, here are a few more favorites to explore next:
Each of these recipes is easy to make, packed with fresh ingredients, and perfect for everything from lunch prep to party menus.
Tortellini Pasta Salad with Italian Dressing
Ingredients
- 1 20-ounce bag cheese tortellini
- 1 cup basil pesto or Italian dressing
- 1 ½ cups cherry tomatoes sliced in half
- 1 12-ounce container marinated mozzarella balls, drained
- ¼ cup red onion diced
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the tortellini and cook for 1½ minutes only (ignore package instructions).
- Drain immediately and rinse under cold water to stop the cooking process.
- In a large bowl, combine cooked and cooled tortellini, halved cherry tomatoes, red onion, mozzarella balls, and pesto or Italian dressing.
- Toss everything together until evenly coated.
- Serve immediately, or cover and refrigerate for up to 3 days.
Notes
- For a protein boost, add grilled chicken, shrimp, or chickpeas.
- Swap cherry tomatoes for sun-dried tomatoes or bell peppers for variation.
- Best served cold or at room temperature—do not reheat.
- Pesto and dressing can be adjusted to taste.
- Pairs well with sandwiches, grilled meats, or fresh fruit.
