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Tortellini Pasta Salad Recipe

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This Tortellini Pasta Salad combines tender cheese-filled tortellini with crisp vegetables, mozzarella, olives, Parmesan, and tangy Italian dressing. It is a colorful make-ahead side dish that’s perfect for picnics, potlucks, barbecues, and summer lunches.

Ingredients

  • 20 ounces cheese tortellini
  • 1 1/2 cups cherry tomatoes, halved
  • 1 medium cucumber, chopped
  • 1 red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1 cup mozzarella pearls
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup Italian dressing, plus more as needed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions, about 5–7 minutes or until tender without overcooking.
  2. Drain the tortellini and rinse it briefly under cold water to stop the cooking process. Drain thoroughly and allow it to cool.
  3. While the tortellini cools, halve the cherry tomatoes, chop the cucumber, dice the bell pepper, thinly slice the red onion, and slice the olives.
  4. Place the cooled tortellini in a large mixing bowl. Add the tomatoes, cucumber, bell pepper, red onion, olives, mozzarella pearls, and parsley.
  5. Pour the Italian dressing over the salad and gently toss until the pasta and vegetables are evenly coated.
  6. Add the Parmesan cheese and season with salt and black pepper to taste. Toss gently to combine.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
  8. Toss the salad again before serving. Add another splash of Italian dressing if the pasta has absorbed too much dressing while chilling.

Notes

  • Refrigerated or frozen cheese tortellini can be used; cook according to the package instructions and cool before assembling the salad.
  • For a Mediterranean variation, substitute feta for mozzarella and add Kalamata olives, artichoke hearts, fresh basil, and a squeeze of lemon juice.
  • Add diced salami, pepperoni, grilled chicken, or chickpeas for a heartier salad.
  • Broccoli, spinach, zucchini, roasted red peppers, or carrots can be added or substituted for the vegetables.
  • Reserve a little Italian dressing to refresh the salad just before serving because the tortellini absorbs dressing as it chills.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Freezing is not recommended because the fresh vegetables can become watery and lose their crisp texture.

Nutrition

Find it online: https://thefamilycooking.com/tortellini-pasta-salad-recipe/