When summer hits and you’re craving something fresh, tangy, and just a little indulgent, this Tortellini Pasta Salad is exactly what you need.
It’s one of those recipes that never fails — cheesy tortellini meets crisp veggies, briny olives, and a bright vinaigrette that ties everything together. Whether you’re packing it for a picnic, a backyard BBQ, or just meal-prepping for the week, this dish always feels like a win.

There’s something about the way the tortellini soaks up the dressing overnight — the flavors deepen, the texture holds, and the whole bowl seems to taste even better the next day. So yes, you can absolutely make it ahead (and honestly, you should).

Ingredients for Tortellini Pasta Salad

For the Salad

20 oz refrigerated cheese tortellini (or spinach/meat-filled, if you prefer)
1 pint cherry tomatoes, halved
1 medium cucumber, peeled and chopped
½ small red onion, thinly sliced
1 cup pitted Kalamata olives, chopped
1 cup fresh mozzarella balls (or cubed fresh mozzarella)
½ cup chopped salami or pepperoni
½ cup grated Parmesan cheese
2 cups baby spinach or arugula
¼ cup fresh basil, chopped

For the Dressing

½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
½ teaspoon dried oregano
Salt and pepper, to taste

Optional flavor boost: Add a pinch of red pepper flakes or a squeeze of lemon juice for brightness.

How to Make Tortellini Pasta Salad

Cook the tortellini.
Bring a large pot of salted water to a boil. Cook the tortellini just until al dente — slightly firm to the bite. Drain immediately, then rinse with cold water to stop the cooking.
(Tip: Don’t overcook! Soft tortellini can fall apart in the salad.)
Make the dressing.
In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon, honey, garlic, oregano, salt, and pepper until emulsified. It should look silky, not separated.
Coat the pasta.
Pour half the dressing over the warm tortellini and toss gently to coat. Let it sit for about 10 minutes — this helps the pasta absorb flavor from the inside out.
Add the fresh ingredients.
Mix in the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour the remaining dressing over top and toss gently until everything glistens.
Chill and serve.
Cover the bowl and refrigerate for at least 2 hours. The flavor melds beautifully over time. Before serving, give it a quick toss and taste — you can always add a splash more vinegar or olive oil if it needs reviving.
Garnish and enjoy.
Sprinkle with extra basil and Parmesan, and serve cold or at room temperature.

Tips & Tricks for the Best Tortellini Pasta Salad

Prevent sogginess: Cook the tortellini just until al dente and rinse immediately.
Balance the flavors: The dressing should taste slightly tangy — the pasta and cheese will mellow it out.
Make ahead magic: Chill overnight for deeper flavor, but add greens right before serving.
Custom touch: Add grilled chicken, shrimp, or even roasted red peppers for extra color and heartiness.
Quick fix: If it dries out in the fridge, drizzle with a tablespoon of olive oil or vinegar and toss again.

Variations & Add-Ins

Vegan or Dairy-Free: Use vegan tortellini and swap cheese for marinated artichokes or roasted chickpeas.
Gluten-Free: Choose gluten-free tortellini or short pasta.
Mediterranean Twist: Add sun-dried tomatoes, feta, and roasted red peppers.
Protein Boost: Mix in prosciutto, cubed chicken, or tuna.
Seasonal Spin: In spring, try asparagus tips; in fall, roasted pumpkin cubes with sage oil.

Frequently Asked Questions

🥣 Can I make tortellini pasta salad ahead of time?

Yes! It’s actually better that way. Prepare it up to 2 days ahead, but wait to add spinach or arugula until just before serving to keep it fresh and crisp.

❄️ How do I store leftovers?

Store in an airtight container for 2–3 days in the fridge. If it thickens or seems dry, toss with a little extra dressing or olive oil before serving.

🍝 Can I use frozen tortellini?

Absolutely. Just cook according to package instructions and rinse well in cold water before adding to the salad.

Nutrition Information (Per Serving)

Calories: ~370 kcal
Carbohydrates: 27 g
Protein: 14 g
Fat: 23 g
Sodium: 720 mg
Fiber: 2 g

(Values are approximate and vary by ingredients.)

There’s a quiet kind of joy in a recipe like this, simple ingredients, easy prep, but an unexpectedly elevated result.
Every bite of this Tortellini Pasta Salad feels like summer, salty, creamy, tangy, and impossibly fresh. Whether you’re sharing it at a picnic or sneaking forkfuls straight from the fridge (we’ve all been there), it’s the kind of dish that brings people together.

So go ahead — make it once, tweak it to your taste, and save it in your “keeper” file. You’ll come back to it every summer, I promise.