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a bowl filled with tortellini salad.
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Tortellini Pasta Salad

This tortellini pasta salad is made with cheese tortellini, fresh veggies, and a simple homemade garlic-basil dressing. Perfect for meal prep, potlucks, and summer meals.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American, Italian
Diet: Vegetarian
Skill Level: Beginner
Servings: 6
Author: Rena Awada

Ingredients

  • 1 pounds cheese tortellini fresh or refrigerated
  • 4 ounces jarred artichoke hearts drained & chopped
  • 3 ounces olives Kalamata or mixed, halved
  • 3 ounces sun-dried tomatoes oil-packed, sliced
  • 6 ounces mini mozzarella balls bocconcini, halved
  • 1 cup cherry tomatoes halved
  • 2 garden cucumbers diced
  • 1 small red onion very thinly sliced
  • 1/4 cup fresh basil torn

Garlic-Basil Vinaigrette:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove finely grated
  • 2 teaspoons Dijon mustard
  • 2 teaspoon honey
  • 1 teaspoon dried basil
  • 1/2 teaspoon fine kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Boil the 1 pounds cheese tortellini in salted water according to package instructions. Drain and rinse briefly under cool water. Place in a large salad bowl to cool.
  • Make the dressing by whisking all the dressing ingredients (3 tablespoons extra virgin olive oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 garlic clove, 2 teaspoons Dijon mustard, 2 teaspoon honey, 1 teaspoon dried basil, 1/2 teaspoon fine kosher salt, and 1/4 teaspoon black pepper) Pour over the cooked pasta and toss to combine; this will help prevent it from sticking.
    dressing being poured over the tortellini pasta.
  • Chop all the salad ingredients (4 ounces jarred artichoke hearts, 3 ounces olives, 3 ounces sun-dried tomatoes, 1 cup cherry tomatoes, 2 garden cucumbers, 1 small red onion, and 1/4 cup fresh basil).
    chopped veggies on a wooden board.
  • Add them to the bowl with the pasta along with the 6 ounces mini mozzarella balls and toss gently to combine.
    pasta ingredients added to a bowl.
  • Let it sit 10 to 15 minutes before serving, to allow the flavors to meld.
    hand mixing the pasta salad.

Notes

  • You may use fresh or frozen tortellini. To cook them, I recommend you follow the package instructions because it will vary to what you are using.
  • Do not overcook the tortellini. I also like to rinse it before tossing it with the dressing. Otherwise they will stick to each other. 
  • Make it a full meal by adding in some grilled chicken or shrimp.
  • Let the salad sit for a bit after mixing to allow the flavors to meld.
  • Leftovers can be store for up to 3 days.

Nutrition

Calories: 477kcal | Carbohydrates: 49g | Protein: 20g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 39mg | Sodium: 874mg | Potassium: 681mg | Fiber: 7g | Sugar: 12g | Vitamin A: 594IU | Vitamin C: 20mg | Calcium: 260mg | Iron: 4mg