Tortellini Pasta Salad

The heat was hitting 90 degrees that Saturday and my sister texted asking what to bring to the block party. I had a package of tortellini in the fridge and a garden full of tomatoes, so I threw this together in twenty minutes flat. Three people asked for the recipe before they even finished their first serving. Now it is my go-to whenever summer feels like it is lasting forever.

Last summer I made this for my best friend who just had a baby. She ate it standing up in her kitchen at 10 PM and said it was the first real meal she had enjoyed in weeks. Something about cold pasta being easy to eat with one hand while bouncing a baby on your hip makes it perfect for feeding new parents.

Ingredients

• Fresh cheese tortellini: The refrigerated kind cooks faster than dried and has such a better texture in cold salads
• Cherry tomatoes: They stay firm instead of getting mealy like larger tomatoes do after sitting in dressing
• Cucumber and red bell pepper: These give you that satisfying crunch that makes pasta salad feel substantial
• Red onion: A little goes a long way so mince it small unless you want onion flavor to take over
• Black olives: They add that briny punch that cuts through the creamy cheese
• Mini mozzarella balls: Bocconcini are perfect because you do not have to chop anything and they stay creamy
• Fresh basil: Do not use dried here because fresh basil makes the whole dish taste like summer
• Extra virgin olive oil: This is the base of your dressing so use something you actually like the taste of
• Red wine vinegar: Gives just enough acid to wake everything up without being too sharp
• Dijon mustard: The secret ingredient that makes the dressing stick to the pasta instead of pooling at the bottom

Instructions

Cook your pasta:

Boil the tortellini until it is just tender, then drain immediately and rinse under cold water until it is cool to the touch.

Prep your vegetables:

Halve the tomatoes, dice the cucumber and bell pepper, slice the olives, and mince the onion into small pieces.

Make the dressing:

Whisk together the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until it looks creamy.

Combine everything:

Toss the cooled tortellini with all the vegetables and mozzarella in a large bowl.

Season and rest:

Pour the dressing over the salad, mix until everything is coated, and refrigerate for at least 30 minutes.

Pin it

My neighbor Linda brought this to a potluck last summer and she told me her teenage son, who survives mostly on chicken nuggets, went back for thirds. Sometimes the simplest food is what hits the spot when no one realized they were hungry.

Making It Ahead

You can make this entire salad the day before and store it in an airtight container in the refrigerator. The flavors actually develop and get better overnight. Just hold off on adding the fresh basil until right before serving so it does not turn dark.

Customizing Your Salad

Sometimes I swap in spinach or arugula if I want something leafy, though the greens will wilt slightly from the dressing. Grilled chicken turns this into more of a meal, and salami works great if you want something heartier for a main dish.

Serving Suggestions

This pairs beautifully with a crisp Pinot Grigio or any light white wine that can stand up to the vinegar in the dressing. Serve it as a side alongside grilled meats or make it the star of a light lunch.

• Bring this to your next potluck and watch how fast it disappears
• Double the recipe if you are feeding more than four people because people always go back for seconds
• Keep it chilled especially if you are serving it outdoors

Pin it

Cold pasta salad on a hot day is one of those simple pleasures that makes summer feel complete.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish actually improves when made ahead. Chill for at least 30 minutes before serving, and it will keep well in the refrigerator for up to 2 days.

→ What other vegetables can I add?

Try adding fresh spinach, arugula, broccoli florets, or grated carrots for extra color and nutrition. Just keep the total vegetable quantity similar to maintain the right balance.

→ Can I use dried tortellini instead of fresh?

Absolutely. Dried tortellini works well—just cook according to package directions and rinse thoroughly with cold water to stop the cooking process and cool it down quickly.

→ How can I add more protein?

Grilled chicken, salami, pepperoni, or cannellini beans make excellent protein additions. Simply toss them in with the vegetables before adding the dressing.

→ What dressing variations work well?

Balsamic vinaigrette, pesto, or a creamy Greek yogurt-based dressing all complement the flavors beautifully. Adjust based on your preference and what you have on hand.