Italian Tortellini Pasta Salad Recipe

This Mediterranean tortellini pasta salad is a bright and filling dish that works for any season. It swaps traditional dry noodles for cheese-filled pasta to make the salad feel like a complete meal.

You can put this together quickly for a potluck or keep it in the fridge for an easy lunch throughout the week.

Ingredients

Yields: 6 to 8 servings

• 20 ounces cheese tortellini (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup roasted red peppers, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

The Dressing

• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Boil the Pasta

Start by bringing a large pot of salted water to a boil. Drop in your cheese tortellini and cook them according to the package directions. Because you are serving this cold, you want to cook them just until they are tender but still firm.

Overcooked tortellini will fall apart when you toss them with the other ingredients. Once they are done, drain them in a colander and rinse immediately with cold water. This stops the cooking and washes away extra starch so the pasta doesn’t stick together.

Chop the Veggies

While the pasta is cooling, get your vegetables ready. Slice the cherry tomatoes in half and dice the cucumber into small, bite-sized pieces.

If the cucumber has very thick skin, you can peel it, but the skin adds a nice crunch and color to the bowl.

Chop your red onion very finely so it adds flavor without being overpowering. Place all these vegetables into a very large mixing bowl. The variety of colors here is what makes Mediterranean dishes look so appetizing.

Add the Brine

Next, add the sliced Kalamata olives and the roasted red peppers to the bowl. These ingredients add a salty, smoky depth to the salad that balances out the fresh vegetables. If you are using roasted peppers from a jar, make sure to pat them dry with a paper towel before chopping them.

This prevents the extra oil or brine from watering down your dressing. Toss these in with the tomatoes and cucumbers so the flavors start to mix.

Whisk the Dressing

In a small glass jar or a bowl, combine the olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper. Whisk the mixture vigorously until the oil and vinegar stay combined. Red wine vinegar is the best choice here because it has a sharp tang that cuts through the richness of the cheese-filled pasta.

If you want a little more zip, you can add a squeeze of fresh lemon juice. Set the dressing aside for a few minutes to let the dried oregano soften and release its oils.

Toss the Salad

Add the cold, drained tortellini to the bowl with the vegetables. Pour about three-quarters of the dressing over the top. Use large spoons to gently fold everything together. You want to be careful not to break the pasta shells.

Stirring it now allows the tortellini to absorb the dressing while they are still fresh. If you wait until right before serving, the pasta might taste a bit bland on the inside.

Crumble the Feta

Add the feta cheese and the fresh parsley to the bowl. I like to add the feta last because it is soft and can become messy if you toss the salad too much after adding it. Feta provides a creamy, salty finish that defines the Mediterranean style.

If you don’t like feta, you could use small mozzarella pearls instead for a milder Italian flavor. Give the salad one last gentle stir to distribute the cheese and herbs.

Let it Chill

This salad tastes much better after it has spent some time in the refrigerator. Cover the bowl with plastic wrap and let it sit for at least one hour. During this time, the pasta will soak up more of the vinaigrette and the vegetables will soften slightly.

If you are making this a day in advance, keep the remaining quarter of the dressing on the side. Right before serving, pour that extra dressing over the salad to give it a fresh, glossy look.

Serve it Up

When you are ready to eat, give the salad one quick toss. You can serve it directly from the large bowl or portion it out into individual dishes.

This pasta salad is quite heavy on its own, so it doesn’t need much else, but it goes great with a side of grilled chicken or a simple piece of crusty bread. It is best served chilled or at room temperature.

Tips to Make it Perfect

• Rinse the Pasta: Always rinse your tortellini in cold water after boiling to prevent them from becoming a sticky clump.
• Small Chops: Try to cut your cucumbers and tomatoes to be roughly the same size as the tortellini for a better eating experience.
• Fresh Herbs: While dried oregano is great for the dressing, always use fresh parsley for the final toss to keep the flavor bright.
• Check the Salt: Feta and olives are very salty, so taste the salad before adding extra salt to the final bowl.

Can I add meat to this pasta salad?

You can definitely add meat to make this an even heartier meal. Salami or pepperoni slices cut into quarters are classic additions that fit the Italian theme perfectly. If you want something lighter, grilled chicken breast or even canned chickpeas work very well.

If you add meat, you might want to increase the amount of dressing slightly to make sure everything stays well-coated.

How long can I keep this in the fridge?

This tortellini salad stays fresh in the refrigerator for about three to four days. In fact, many people think it tastes better on the second day after the flavors have had a chance to fully develop.

If the pasta seems a bit dry after sitting, just add a tiny splash of olive oil and a squeeze of lemon to wake it back up.

It is not a good idea to freeze this salad, as the vegetables will lose their crunch and the pasta can become mushy once thawed.