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Homemade tortellini pasta salad with cheese tortellini, cherry tomatoes, fresh herbs, and grated Parmesan in a ceramic bowl.

Tortellini Pasta Salad

5 from 1 vote
A creamy, flavor-packed tortellini pasta salad that’s been perfected over 18 years in restaurant kitchens and family gatherings. A crowd-pleaser at every event, this make-ahead dish combines cheese-filled pasta with crisp veggies, herbs, and a tangy homemade dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 20 oz Cheese tortellini - Fresh or frozen
  • 1 cup Cherry tomatoes - Halved, salted if desired
  • 1 cup Fresh mozzarella - Use mini balls, pat dry
  • 1 Red bell pepper - Diced small
  • ¼ cup Red onion - Thinly sliced
  • ⅓ cup Black olives - Sliced
  • ¼ cup Fresh basil - Chopped or torn
  • 1 cup Baby spinach - Optional, chopped if large
  • ¼ cup Mayonnaise
  • ⅓ cup Italian dressing - Creamy or vinaigrette-based
  • ¼ cup Parmesan cheese - Freshly grated
  • ½ teaspoon Garlic powder
  • ½ teaspoon Italian seasoning
  • To taste Salt
  • To taste Black pepper
  • Optional Pine nuts - Toasted
  • Optional Sun-dried tomatoes - Sliced
  • Optional Artichoke hearts - Chopped

Equipment

  • Large mixing bowl (For tossing everything together)
  • Fine-mesh colander (For draining and rinsing tortellini)
  • Chef's knife (For chopping vegetables)
  • Cutting board
  • Rubber spatula (For gentle mixing)
  • Measuring cups/spoons (For dressing and seasoning)

Method
 

  1. Boil tortellini until al dente according to package instructions. Drain and rinse under cold water. Let cool completely.
    Cheese tortellini boiling in a steamy pot on the stove, with cooked pasta and fresh basil in the background.
  2. Halve cherry tomatoes, dice bell pepper, slice onion thin, and pat mozzarella dry. Chop spinach and basil.
    Chopped cherry tomatoes, red onion, mozzarella, and cheese tortellini on a wooden cutting board with a kitchen knife.
  3. Whisk mayo, Italian dressing, Parmesan, garlic powder, and Italian seasoning until smooth. Adjust salt and pepper.
    Creamy dressing being whisked with tortellini in a bowl, topped with black pepper and surrounded by fresh ingredients.
  4. Combine cooled tortellini, vegetables, and mozzarella in a large bowl. Pour in ¾ of dressing. Toss gently to coat.
    Tortellini pasta salad with tomatoes, mozzarella, olives, spinach, and red onion, tossed with dressing in a glass bowl.
  5. Refrigerate for at least 2 hours. Before serving, stir, adjust seasoning, add remaining dressing if needed, and top with fresh basil.

Nutrition

Serving: 200gCalories: 420kcalCarbohydrates: 34gProtein: 14gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 580mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 950IUVitamin C: 25mgCalcium: 250mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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