This 10-minute Italian tortellini pasta salad is loaded with fresh veggies, mozzarella pearls and pillowy tortellini pasta. A quick chop and throw together recipe for picnics, potlucks or a light lunch!
I’ve been making this pasta salad on repeat this summer. With a newborn in the arms and a toddler running at home while daycare was closed, I didn’t have time to spend hours in the kitchen to get food ready on the table. Instead, I took the habit to assemble a quick and simple family dish with fresh ingredients.
Better than your regular pasta salad, Tortellini salad features some cold cheesy tortellini pasta. They add a soft and chewy bite to the salad, and makes it more filling too. I suggest here a simple Italian version. You can then mix in any veggie you’d like to create endless variations of the recipe.
Why you’ll love this tortellini salad
- A 10-minute stress-free recipe using store-bought tortellini
- Filling and loaded with fresh veggies
- Easy to customize with your favorite add-ins
- Great for potlucks, picnics, quick lunch, etc.
What goes into tortellini pasta salad?
Cheese tortellini + bocconcini. Use fresh tortellini pasta, that cook within minutes.
Veggies. I used cherry tomatoes, cucumber, olives, baby spinach. Optional veggies are red onions, bell peppers, artichoke, etc.
Herb vinaigrette. It features olive oil, red wine vinegar, mustard, origano, garlic.
Pine nuts. They’re the crunchy little addition to the salad. We love them lightly toasted.
An easy 3-step pasta salad recipe
Ready in no time, this tortellini pasta salad really is the easiest recipe to throw together on a busy weekday. Find below the 3 main steps of the recipe, keeping in mind that the vinaigrette can be made ahead of time.
- Prepare the dressing and shake well.
- Cook the tortellini until just al-dente, drain and cool.
- Add all the chopped veggies, mozzarella pearls, pine nuts, and toss well. Enjoy!
Pro-tips for success
- Cook your tortellini al-dente. In other words, do not overcook your tortellini, or they will fall apart when tossed with the dressing. The pasta should have a little bit of firmness when you bite it.
- Rinse and drain your pasta under cold running water after removed from the heat to stop the cooking process.
- Use only ⅓ to ½ of the vinaigrette to toss all the ingredients together, and adjust the seasoning as needed when serving. If using all the dressing at once, your pasta may soak up all the dressing.
- Chill your assembled tortellini salad for about 30-minutes before serving – time permitted.
- Toast pine nuts in a pan placed on high with no fat until golden, before adding them to the salad.
Make-ahead and storing instructions
This tortellini salad tastes better when chilled before serving. You can make it the day before serving, tossing the ingredients with about ⅓ of the vinaigrette. Toss and store covered in the refrigerator. The remaining vinaigrette will keep in a separate jar and can be used as needed depending on the desired amount you want to use for the recipe. Leftovers will keep in the refrigerator for 3 days in a sealed container.
Variations around this tortellini pasta salad
Really there are endless ways to customize this recipe depending on your personal tastes and/or what you have available in your fridge. You can for instance:
- Substitute the mozzarella pearls for feta or goat cheese.
- Add diced bell peppers, sun-dried tomatoes, avocado, artichoke, corn, etc.
- Add sautéed or roasted veggies (roasted bell peppers, zucchini, eggplant, roasted broccoli…).
- Substitute the vinaigrette for green pesto.
You may also like…
- Mediterranean Avocado Grilled Cheese
- Caprese Croissant Breakfast Sandwich
- Chickpea Zoodles with Sun-Dried Tomatoes
- Corn and Zucchini Orzo Salad
- Chickpea Couscous Salad
Italian Tortellini Pasta Salad
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Mains
- Diet: Vegetarian
This 10-minute Italian tortellini pasta salad is loaded with fresh veggies, mozzarella pearls and pillowy tortellini pasta. A quick chop and throw together recipe for picnics, potlucks or a light lunch!
Ingredients
For the salad:
- 1 pound (16 ounces / 450g) fresh cheese tortellini pasta
- 12 ounces (340g) bocconcini aka pearl mozzarella
- 1 English cucumber, chopped
- 1 cup (150g) cherry tomatoes, halved
- ½ cup (60g) pitted black or kalamata olives, whole or sliced
- 1 to 2 handfuls fresh baby spinach
- ¼ red onion, sliced (optional)
- 2 Tablespoons pine nuts, toasted
For the vinaigrette:
- ½ cup (120 ml) olive oil
- ¼ cup (60 ml) red wine or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper
Instructions
- Combine all dressing ingredients in a jar, cover and shake well. Store dressing in the fridge until ready to use.
-
Cook tortellini according to package directions. Drain, rinse under cold water, and toss with 2 Tablespoons of the prepared dressing. Set aside in the fridge to chill.
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Toss together the completely cooled tortellini with all the veggies, bocconcini and toasted pine nuts in a large bowl. Pour half of the vinaigrette* over the top, then toss to combine. Serve immediately OR cover and refrigerate up to 1 day before serving.
Notes
* Pour only ⅓ to ½ of the vinaigrette to prevent the pasta from soaking all the liquid. When serving, you can drizzle on the remaining dressing to your preference. You may not want to use it all.
Did you make this recipe?
Lastly, if you make this Italian Tortellini Pasta Salad, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
