This tortellini pasta salad is my go-to cold pasta salad for summer and honestly, any time of year I need an easy, crowd-pleasing side dish. It’s loaded with cheese-filled tortellini, fresh grape tomatoes, salami, olives, and fresh basil, all tossed in a simple zesty homemade Italian dressing. Every bite is bold, satisfying, and packed with Italian-inspired flavor.

 

This is great for bringing to a BBQ, potluck, or picnic, or making it ahead for easy lunches during the week, this tortellini pasta salad always delivers. It comes together in just 20 minutes, and the flavors only get better as it chills in the fridge. Think of it as your favorite Italian pasta salad, made even heartier with pillowy, cheese-stuffed tortellini.

If you love this recipe, you’ll also want to try my Italian Pasta Salad, Dill Pickle Pasta Salad, and Caesar Pasta Salad for even more easy pasta salad ideas.

Ingredients You’ll Need

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For the Salad

• Cheese tortellini – I use refrigerated cheese tortellini, which cooks in just a few minutes. Frozen tortellini works too; just add a couple of extra minutes to the cook time.
• Grape or cherry tomatoes – Halved. Their juicy sweetness balances the briny olives and savory salami perfectly.
• Salami – Mild or spicy, your call. Chopped deli salami or a salami stick both work great. Pepperoni or chorizo are fun swaps too.
• Black olives – Sliced black olives are mild and easy. Kalamata olives or green olives will give you a bolder, brinier flavor.
• Red onion – Diced small for a subtle bite. Shallot is a milder substitute if you prefer.
• Fresh basil – A handful of chopped fresh basil ties the whole Italian-inspired salad together. Fresh parsley or oregano are good alternatives.

For the Dressing 

• Olive Oil – You’ll want to use good quality olive oil since it’s the backbone of a good dressing. Another option is avocado oil.
• Vinegar – I use red wine vinegar, but just about any kind works. White wine vinegar, distilled vinegar, or even balsamic.
• Italian Seasoning – I use my homemade Italian seasoning. Choose your favorite store-bought or homemade blend.
• Garlic – Freshly minced garlic has the best flavor. If needed, you can substitute ¼ teaspoon of dried garlic per fresh clove.
• Mustard – Dijon is deliciously creamy, but you can make this dressing with yellow mustard, hot brown mustard, or whole grain mustard if you’d like.

How to Make Tortellini Pasta Salad

This tortellini pasta salad is low-effort but packs plenty of delicious flavors, so it’s great to whip up on hot days, or when I need a last-minute side dish. It takes just a few quick steps.

• Cook the tortellini. First, boil the tortellini until it’s cooked through. You’ll want to drain the pasta and rinse it well under cold water afterward.
• Make the dressing. Next, whisk up your dressing ingredients.
• Toss. Combine your tortellini with the other salad ingredients in a bowl, and drizzle over the dressing. Give everything a good toss to coat.
• Chill. Pop your tortellini pasta salad into the fridge until you’re ready to serve it. I like to make this salad a few hours ahead, or up to a day in advance, as it really gives the flavors a chance to mingle.

Recipe Tips

• Don’t overcook the tortellini. Fresh or refrigerated tortellini can go from perfectly tender to mushy very quickly. Taste-test a piece before draining to make sure it’s just cooked through. You want it tender but still holding its shape.
• Rinse with cold water right after draining. This stops the cooking immediately and prevents the tortellini from sticking together.
• Dress while slightly warm. Tossing the tortellini in the dressing while it’s still slightly warm (or right after rinsing) helps it absorb more flavor. The pasta soaks up the Italian dressing as it cools.
• Make it ahead. This is a great make-ahead salad. Make it the night before, cover tightly, and refrigerate. The flavors meld beautifully overnight.
• Reserve extra dressing. If you’re making the salad several hours or a day ahead, set aside a little extra dressing. Pasta tends to absorb the dressing as it sits, so a quick toss with the reserved dressing right before serving keeps it moist and fresh.
• Shortcut option. Skip the homemade dressing entirely and use your favorite bottled Italian dressing. It works great in a pinch!

Recipe Variations & Add-Ins

One of the best things about this tortellini pasta salad recipe is how easy it is to customize. Here are some of my favorite ways to change it up:

Protein Swaps

• Grilled chicken – Slice or dice grilled chicken breast and toss it in for a heartier main-dish version.
• Pepperoni – Use pepperoni in place of (or alongside) the salami.
• Shrimp – Chilled cooked shrimp makes this feel a little more elevated.
• Cheese Add-Ins
• Mozzarella pearls – Since I use cheese tortellini, I usually skip extra cheese, but fresh mozzarella pearls are a delicious addition.
• Parmesan – Freshly grated parmesan stirred in at the end adds a salty, savory punch.
• Feta – Crumbled feta gives a tangy, creamy twist.

Veggie Add-Ins

• Chopped marinated or canned artichoke hearts
• Diced roasted or fresh red bell pepper
• Sun-dried tomatoes
• Capers
• Sliced cucumber
• Baby spinach or arugula
• Celery or shredded carrots

Dressing Variations

• Creamy tortellini pasta salad – Swap the Italian dressing for a creamy Caesar or ranch dressing.
• Pesto tortellini pasta salad – Replace the dressing with fresh basil pesto or spinach pesto for a totally different flavor profile.
• Greek tortellini salad – Use the ingredients from my Greek pasta salad with a Greek vinaigrette.

What to Serve With a Tortellini Salad

This cold tortellini pasta salad pairs beautifully with just about any grilled or summer main dish. Here are some of my favorite pairings:

• Classic hamburgers or cheeseburgers off the grill
• Corn on the cob
• Air fryer chicken wings
• Pinwheel sandwiches for an easy no-cook spread
• Garlic bread or crusty Italian bread

It also works wonderfully as a standalone light lunch, especially when served with a simple green salad on the side.

Storing Leftovers

• Refrigerate. Keep this salad chilled in the fridge or cooler until serving, and refrigerate any leftovers airtight for up to 4 days.
• Freeze. I don’t recommend freezing pasta salads as they tend to have a weird texture once thawed.
• Make ahead: This salad is ideal for making 1–2 days ahead. It keeps well and actually tastes better after the flavors have had time to meld in the fridge.

More Tortellini Recipes

• Creamy Chicken Tortellini Soup
• Ham Tortellini 
• Tomato-Basil Tortellini
• Sausage Tortellini Skillet
• Crockpot Tortellini Soup