Irresistible Italian Tortellini Pasta Salad Fresh Summer Favorite

Introduction

There’s something about a bright, chilled pasta salad that feels like summer on a plate—easy to make, easy to share, and always the first bowl to empty at picnics, potlucks, and backyard cookouts. This tortellini pasta salad is my go-to when I want a dish that looks festive, tastes like a little Italian deli vacation, and still holds up beautifully on a buffet table.

The inspiration comes from those warm afternoons when the kitchen feels too hot for anything complicated, but you still want a meal that feels special. I started making variations of this after tasting an Italian-style salad at a family gathering: tender cheese tortellini, crisp vegetables, and a zesty dressing that clings to every bite. Over time, I refined it into this fresh summer favorite—colorful, satisfying, and incredibly shareable.

Why You’ll Love This Italian Tortellini Pasta Salad

• Big flavor, minimal effort: Tortellini cooks quickly, and the rest is simple chopping and tossing.

• Perfect make-ahead dish: It tastes even better after chilling as the dressing soaks in.

• Great for gatherings: Holds its shape, travels well, and feeds a crowd.

• Flexible: You can swap vegetables, cheese, and herbs based on what you have.

Ingredients You’ll Need (with exact measurements)

This recipe balances creamy cheese-filled tortellini with crisp vegetables and a tangy Italian-style dressing. Here’s everything you’ll need:

• Cheese tortellini: 20 oz (about 567 g) refrigerated cheese tortellini

• Cherry tomatoes: 2 cups (about 300 g), halved

• Cucumber: 1 1/2 cups (about 225 g) diced (about 1 medium cucumber)

• Red bell pepper: 1 cup (about 150 g) diced (about 1 medium pepper)

• Red onion: 1/2 cup (about 75 g) finely diced

• Black olives: 3/4 cup (about 110 g) sliced

• Chickpeas: 1 can (15 oz / 425 g), rinsed and drained

• Fresh mozzarella pearls: 8 oz (227 g)

• Parmesan: 1/3 cup (about 30 g) finely grated, plus more to serve

• Fresh basil: 1/2 cup (about 20 g) thinly sliced (plus extra for garnish)

Homemade Zesty Italian Dressing (with exact measurements)

• Extra-virgin olive oil: 1/2 cup (120 ml)

• vinegar: 1/4 cup (60 ml)

• Lemon juice: 1 tbsp (15 ml)

• Dijon mustard: 2 tsp

• Honey: 2 tsp

• Italian seasoning: 2 tsp

• Garlic: 2 cloves, finely grated or minced

• Salt: 3/4 tsp, plus more to taste

• Black pepper: 1/2 tsp

• Crushed red pepper flakes: 1/4 tsp (optional)

How to Make Irresistible Italian Tortellini Pasta Salad (Step-by-Step)

1) Cook the tortellini just right

Bring a large pot of well-salted water to a boil. Add 20 oz (567 g) refrigerated cheese tortellini and cook according to package directions until tender (typically 3–5 minutes). Be careful not to overcook—tortellini can turn soft quickly.

Drain and rinse briefly under cool water to stop the cooking. Shake off excess water well.

2) Mix the dressing

In a jar or bowl, combine:

• 1/2 cup (120 ml) extra-virgin olive oil

• 1/4 cup (60 ml) vinegar

• 1 tbsp (15 ml) lemon juice

• 2 tsp Dijon mustard

• 2 tsp honey

• 2 tsp Italian seasoning

• 2 garlic cloves, minced

• 3/4 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp crushed red pepper flakes (optional)

Whisk vigorously (or shake the jar) until emulsified and glossy.

3) Chop and combine the salad

In a large mixing bowl, add the cooled tortellini and:

• 2 cups (300 g) cherry tomatoes, halved

• 1 1/2 cups (225 g) diced cucumber

• 1 cup (150 g) diced red bell pepper

• 1/2 cup (75 g) diced red onion

• 3/4 cup (110 g) sliced black olives

• 1 can (15 oz / 425 g) chickpeas, rinsed and drained

• 8 oz (227 g) mozzarella pearls

• 1/3 cup (30 g) grated Parmesan

• 1/2 cup (20 g) sliced fresh basil

4) Dress, chill, and serve

Pour about 3/4 of the dressing over the salad and toss gently so you don’t tear the tortellini. Taste and add more dressing as needed (tortellini absorbs flavor as it chills).

Cover and refrigerate for at least 30 minutes (60 minutes is even better). Before serving, toss again, taste for salt/pepper, and finish with extra basil and Parmesan if you like.

Tips for the Best Tortellini Pasta Salad

• Salt the pasta water well: Tortellini needs seasoning from the start for the best overall flavor.

• Cool the tortellini quickly: A short rinse under cool water helps keep the texture springy and prevents sticking.

• Dress in two stages: Add most of the dressing first, then refresh with the rest right before serving for maximum zip.

• Cut veggies evenly: Small, bite-size pieces mean you get a little of everything in each forkful.

• Use fresh basil last: Stir it in after chilling (or add half before and half after) to keep it vibrant.

Easy Variations (Keep It Italian, Keep It Fresh)

• Add more crunch: Stir in 1 cup (130 g) diced celery or 1 cup (150 g) diced yellow bell pepper.

• Make it extra herby: Add 2 tbsp chopped fresh parsley and/or 1 tbsp chopped fresh oregano.

• Swap the cheese: Use 1 cup (about 150 g) cubed provolone instead of mozzarella pearls.

• Add leafy greens: Fold in 2 cups (60 g) baby spinach right before serving.

• Boost protein (no pork): Add 2 cups (about 280 g) cooked, diced chicken breast if desired.

What to Serve with Italian Tortellini Pasta Salad

• Grilled chicken with lemon and herbs

• Roasted vegetables like zucchini, peppers, and onions

• Garlic bread or warm focaccia

• A simple fruit platter (watermelon, berries, grapes) for a classic summer spread

Make-Ahead, Storage, and Food Safety

This pasta salad is designed for make-ahead ease. Prepare it up to 24 hours in advance and keep it tightly covered in the refrigerator. Tortellini tends to absorb dressing, so plan to add a small splash of extra dressing (or a drizzle of olive oil and squeeze of lemon) right before serving.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. For best texture, stir in a little fresh basil and a spoonful of dressing after it’s been chilled overnight.

Serving tip: If it has been sitting out at a gathering, return it to the refrigerator after about 2 hours (less in very hot weather) to keep everything fresh and safe.

FAQs

1) Can I make tortellini pasta salad the night before?

Yes—this is one of the best reasons to love tortellini pasta salad. Making it the night before gives the dressing time to soak into the tortellini and chickpeas, creating a more flavorful bite overall. For best results, toss the salad with about 3/4 of the dressing when you first assemble it, then refrigerate it overnight in an airtight container. Right before serving, give it a thorough toss and assess the texture and flavor. Since chilled pasta can absorb dressing and feel a little dry, add the remaining dressing a tablespoon at a time until it looks glossy again. If you’re worried about the basil darkening, stir in only half of the 1/2 cup (20 g) sliced basil the night before and add the rest just before serving. The vegetables will stay crisp if they’re cut into larger dice, especially the cucumber and bell pepper. If you want extra crunch, you can also hold back a portion of the diced cucumber and fold it in right before you serve. Overall, this recipe is an ideal “prep once, enjoy later” dish for potlucks, family dinners, and packed lunches.

2) What type of tortellini works best—refrigerated, frozen, or shelf-stable?

Refrigerated cheese tortellini is my top choice for this salad because it cooks quickly and tends to have a tender, fresh texture that stays pleasant even after chilling. This recipe uses 20 oz (567 g) refrigerated cheese tortellini, which typically yields the perfect pasta-to-mix-ins ratio. Frozen tortellini also works well; just cook it according to package directions and make sure it’s fully drained and cooled before combining with the vegetables and cheese. Shelf-stable dried tortellini can be used in a pinch, but it often requires a longer cook time, and the texture can be slightly firmer after refrigeration. No matter which you choose, the key is to cook until just tender (not soft), drain thoroughly, and cool it promptly so it doesn’t keep cooking from residual heat. If you notice your tortellini sticking as it cools, toss it with 1–2 teaspoons of olive oil from the measured 1/2 cup (120 ml) in the dressing—just enough to prevent clumping without making it greasy.

3) How do I keep the salad from getting watery?

Watery pasta salad usually comes from vegetables releasing moisture or from pasta that wasn’t drained well. Start by draining the tortellini thoroughly—after rinsing, shake the colander and let it sit for a minute so excess water can drip away. Next, focus on the produce: cherry tomatoes and cucumbers can release liquid as they sit. Halving 2 cups (300 g) cherry tomatoes is great for flavor, but if your tomatoes are especially juicy, you can scoop out some seeds or let the halved tomatoes rest on a paper towel for a few minutes before adding. For the cucumber, using a firm variety and cutting it into a clean dice helps; if you want to be extra careful, you can lightly salt the diced cucumber (from the measured 3/4 tsp salt or a pinch of additional salt), let it sit for 10 minutes, then blot it dry before mixing in. Finally, don’t overdress early. Adding only 3/4 of the dressing at first helps you control the final consistency after chilling. If the salad still looks watery the next day, simply toss again and add a little extra Parmesan (from the measured 1/3 cup / 30 g) to help bind and boost flavor.

4) Can I make this recipe dairy-free or gluten-free?

You can adapt it, but you’ll need a few intentional swaps because tortellini is traditionally made with wheat and filled with cheese. For a gluten-free version, look for gluten-free tortellini (some brands offer it in the refrigerated or frozen section). Cook it gently and watch the timing closely, since gluten-free pasta can go from tender to soft quickly. For a dairy-free approach, choose a dairy-free filled pasta if available, or substitute the tortellini with a sturdy short pasta (like rotini) and add extra mix-ins to mimic that satisfying bite. Replace the 8 oz (227 g) mozzarella pearls with a dairy-free mozzarella alternative (or simply omit), and skip the 1/3 cup (30 g) Parmesan. To keep the salad flavorful, lean into herbs and tang: add more basil, a bit more lemon juice (from the measured 1 tbsp / 15 ml), and consider adding 1–2 tablespoons of chopped capers or extra olives for a salty, briny boost. The homemade dressing is naturally dairy-free as written. With these changes, you’ll still get a bold, Italian-inspired pasta salad that’s fresh, colorful, and perfect for sharing.

Final Thoughts

This is the kind of recipe that earns a permanent spot in your “what should I bring?” rotation—because it’s dependable, crowd-pleasing, and genuinely delicious without being fussy. The combination of tender cheese tortellini, crisp vegetables, briny olives, creamy mozzarella, and herb-speckled dressing hits all the notes you want in a summer dish: bright, savory, refreshing, and satisfying. It’s hearty enough to serve as a light meal, but it also shines as a side dish next to grilled favorites and picnic classics.

What I love most is how well it adapts to real life. If you’re cooking for family, you can make it ahead and know it will taste even better later. If you’re hosting friends, it looks beautiful in a big bowl with fresh basil scattered over the top. If you’re meal-prepping for the week, it stays flavorful and filling, especially with chickpeas in the mix. And if you’re working with what’s in your fridge, you can swap vegetables, adjust the herbs, and fine-tune the tang of the dressing until it tastes exactly right to you.

When you make this, don’t be surprised if someone asks for the recipe before they’ve finished their first serving. That’s the magic of a well-balanced pasta salad: it feels familiar and comforting, but the flavors are lively enough to keep you coming back for “just one more bite.” If you’re looking for a fresh summer favorite that travels well, serves a crowd, and delivers big Italian-inspired flavor with minimal effort, this tortellini pasta salad is ready for your table.

Irresistible Italian Tortellini Pasta Salad Fresh Summer Favorite

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• Author: Michelle Davis
• Total Time: 25 minutes
• Yield: 8 servings 1x

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Description

A bright, shareable tortellini pasta salad packed with crisp vegetables, chickpeas, mozzarella, basil, and a zesty homemade Italian-style dressing—perfect for picnics, potlucks, and easy summer dinners.

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Ingredients

Scale 1x2x3x

20 oz (about 567 g) refrigerated cheese tortellini

2 cups (about 300 g) cherry tomatoes, halved

1 1/2 cups (about 225 g) cucumber, diced

1 cup (about 150 g) red bell pepper, diced

1/2 cup (about 75 g) red onion, finely diced

3/4 cup (about 110 g) black olives, sliced

1 can (15 oz / 425 g) chickpeas, rinsed and drained

8 oz (227 g) fresh mozzarella pearls

1/3 cup (about 30 g) Parmesan, finely grated (plus more to serve)

1/2 cup (about 20 g) fresh basil, thinly sliced (plus more to garnish)

For the dressing

1/2 cup (120 ml) extra-virgin olive oil

1/4 cup (60 ml) vinegar

1 tbsp (15 ml) lemon juice

2 tsp Dijon mustard

2 tsp honey

2 tsp Italian seasoning

2 garlic cloves, minced or finely grated

3/4 tsp salt, plus more to taste

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes (optional)

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Instructions

1) Bring a large pot of salted water to a boil. Cook the 20 oz (567 g) cheese tortellini according to package directions until just tender. Drain and rinse briefly under cool water; drain very well.

2) Make the dressing: whisk (or shake in a jar) the olive oil,  vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic, salt, pepper, and optional red pepper flakes until emulsified.

3) In a large bowl, combine cooled tortellini, cherry tomatoes, cucumber, red bell pepper, red onion, olives, chickpeas, mozzarella pearls, Parmesan, and basil.

4) Pour in about 3/4 of the dressing and toss gently to coat. Cover and refrigerate 30–60 minutes.

5) Before serving, toss again and add remaining dressing as needed. Taste and adjust salt and pepper. Garnish with extra basil and Parmesan if desired.

Notes

For best flavor, make it up to 24 hours ahead; refresh with extra dressing right before serving.

Drain tortellini thoroughly to avoid watering down the dressing.

If you prefer a milder onion bite, soak the diced red onion in cold water for 10 minutes, then drain well.

Leftovers keep well in the refrigerator for up to 3 days; add fresh basil after chilling for the brightest flavor.

• Prep Time: 20 minutes
• Cook Time: 5 minutes

Michelle Davis