When it comes to pasta salads, few dishes hit the spot quite like a colorful, zesty Italian Tortellini and Veggie Pasta Salad. It brings together the rich, cheesy bite of tortellini, the crisp crunch of fresh vegetables, and the bold tang of a homemade Italian dressing. Whether you’re prepping for a summer potluck, a casual dinner, or a make-ahead lunch, this recipe is a go-to winner.
Tortellini is one of those comfort foods that feels indulgent but also fits beautifully into a balanced salad, especially when you pack it full of veggies. The best part? You can customize it with what you have on hand and it only takes minutes to throw together.
This salad is a crowd-pleaser — satisfying, light yet filling, and full of vibrant Mediterranean flavors. Let’s dive into the heart of the dish and learn how to make this delightful bowl of comfort and crunch.
Ingredients:
For the Salad:
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ red bell pepper, diced
- ½ cup sliced black olives
- ½ cup mozzarella (cubed or shredded)
- ¼ cup chopped fresh basil
For the Dressing:
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Preparation:
Step 1: Cook the Tortellini
Start by cooking the cheese tortellini according to the package directions. Typically, this will take about 4–6 minutes in boiling water. Be careful not to overcook; the tortellini should be al dente to hold its shape in the salad. Once cooked, drain immediately and rinse under cold water to stop the cooking process and cool the pasta down.
Step 2: Prep the Veggies
While the tortellini cools, prep your vegetables. Halve the cherry tomatoes for juicy bursts of flavor in every bite. Dice the cucumber and bell pepper for refreshing crunch. Slice the red onion thinly so it adds flavor without overpowering. If you want to mellow the onion’s sharpness, soak it in ice water for 10 minutes and drain before using.
Step 3: Make the Dressing
In a small bowl or a mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, pepper, and red pepper flakes if using. The Dijon mustard acts as an emulsifier, giving the dressing a smooth, creamy consistency that clings beautifully to the pasta and vegetables.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled tortellini, chopped vegetables, mozzarella, and black olives. Pour the dressing over the mixture and toss gently to ensure everything is evenly coated. Add the chopped basil just before serving for the freshest flavor and a fragrant, herbal finish.
Step 5: Chill and Serve
For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes. This gives the ingredients time to absorb the dressing and lets all the flavors meld beautifully. Serve cold or at room temperature for maximum enjoyment.
Variation:
- Protein Boost: Add grilled chicken, sliced salami, or chickpeas for more protein.
- Go Green: Toss in spinach, arugula, or kale for extra color and nutrition.
- Change the Cheese: Swap mozzarella with feta, goat cheese, or shaved Parmesan.
- Swap Veggies: Use zucchini ribbons, roasted red peppers, or artichoke hearts.
- Vegan Option: Use plant-based tortellini and cheese alternatives.
Cooking Note:
If you’re using frozen tortellini, make sure it’s fully thawed before boiling to ensure even cooking. Always rinse cooked pasta in cold water for salads — this keeps it from sticking and stops the cooking so it doesn’t turn mushy. Taste your dressing before using — red wine vinegar can vary in acidity, so adjust to your liking.
Serving Suggestions:
- As a main dish for lunch or dinner, especially during warmer months.
- As a side dish with grilled meats like chicken, steak, or Italian sausage.
- Perfect for potlucks, BBQs, or picnics — it’s portable and keeps well.
- Pair with a crusty bread and a glass of crisp white wine for an easy meal.
Tips:
- Double the recipe for parties or meal prep.
- Store in an airtight container in the fridge for up to 3 days.
- Add basil just before serving to preserve its bright green color.
- If serving the next day, refresh the salad with a splash of oil or vinegar.
- For a gluten-free version, use gluten-free tortellini.
Prep Time:
20 minutes
Chill Time:
30 minutes
Total Time:
50 minutes
Nutritional Information (Per Serving):
- Calories: ~380 kcal
- Protein: ~12g
- Sodium: ~540mg
- Carbohydrates: ~32g
- Fat: ~22g
-
Conclusion
This Italian Tortellini and Veggie Pasta Salad is more than just a side — it’s a colorful, satisfying, and flavorful dish that you’ll want to keep in your regular rotation. It’s incredibly versatile, easily adaptable, and most importantly, it tastes amazing. Fresh, zesty, cheesy, and loaded with garden goodness — what more could you ask for in a pasta salad?
Whether you’re packing lunch for the office, feeding a crowd, or just need a fuss-free weeknight meal, this recipe is ready to be your new favorite. It’s a bowl of sunshine with every bite!
Italian Tortellini and Veggie Pasta Salad
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
For the Salad:
-
12 oz cheese tortellini (fresh or frozen)
-
1 cup cherry tomatoes, halved
-
1 cucumber, diced
-
½ red onion, thinly sliced
-
½ red bell pepper, diced
-
½ cup sliced black olives
-
½ cup mozzarella (cubed or shredded)
-
¼ cup chopped fresh basil
For the Dressing:
-
¼ cup olive oil
-
2 tbsp red wine vinegar
-
1 tbsp Dijon mustard
-
1 tsp dried oregano
-
1 tsp garlic powder
-
½ tsp salt
-
¼ tsp black pepper
-
½ tsp red pepper flakes (optional)
Instructions
-
Cook the Tortellini
Boil tortellini according to package instructions. Drain and rinse under cold water. Set aside. -
Prep the Veggies
Chop and slice all vegetables and cheese. -
Make the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, Dijon, oregano, garlic powder, salt, pepper, and red pepper flakes. -
Combine Everything
In a large bowl, toss together tortellini, vegetables, mozzarella, and dressing until evenly coated. -
Chill and Serve
Refrigerate for at least 30 minutes to let flavors blend. Stir in fresh basil just before serving. Enjoy cold or at room temperature!
Notes
Make it ahead — it gets better as it chills!
Add grilled chicken or salami for a protein boost.
Use tri-color tortellini for a festive look!
- Prep Time: 20 minutes
- Chill Time: 30 minutes
Nutrition
- Serving Size: 6
- Calories: 380 per serving
- Sodium: 540mg
- Fat: 22g
- Carbohydrates: 32g
- Protein: 12g
FAQs:
Q: Can I make this ahead of time?
Absolutely! It actually tastes better after chilling. Just add the basil right before serving.
Q: Can I use a bottled dressing instead?
Yes, though homemade gives the freshest flavor. Look for an Italian or balsamic vinaigrette.
Q: Can I serve it warm?
You can, but it’s traditionally served cold or at room temperature for best texture.
Q: What can I substitute for mozzarella?
Use feta for a tangy twist, or shaved Parmesan for a nutty edge.