This Cheese Tortellini Salad recipe is the summer dish you need to make for your next picnic, barbecue or gathering. It’s a crowd pleaser.
If you asked my college roommates about my cooking abilities back then, they would probably tell you that 1) I had maybe two dishes I would make for other people and they were fine; 2) I was a master takeout orderer; and 3) I once spent an hour making a pasta dish while they waited and it ended up being basically Spaghetti-Os. And it wasn’t better than opening a can.
But every so often, I would accidentally make something that surprised everyone. For instance, the first time I roasted asparagus (this was a time before roasted vegetables were a common thing), I thought I ruined it. But my friend declared it the best asparagus she’d ever had. And there was the time I needed to make something for a work potluck and tossed together tortellini salad that my coworkers devoured, begging for the recipe.
I thought they were kidding at first.
This week, I was making a Cheese Tortellini Pasta Salad using basically the same formula I used in college — but a little elevated with a homemade vinaigrette and refined mix-ins. But at it’s heart, this is the salad I’ve been making for decades. And when I realized that I’d never shared the recipe here on Sarah’s Cucina Bella, of course I had to.
Pasta-based salads are quick, easy, crowd-pleasing dishes that anyone can make. The key is to use a particularly acidic vinaigrette — and more of it than you think you need. This will ensure that the pasta and other fillings all get that pleasant bite that sets pasta-based salads apart from pasta dishes. And when you make tortellini salad, you are getting the added benefit of a filled pasta, which adds dimension to the dish.
This is a great dish to serve during cookouts with other cold salads (my Green Bean Salad with Basil Vinaigrette is shown here). Making this Easy Cheese Tortellini Salad is quick, easy and totally doable for cooks of all levels. And the homemade, extra-tart red wine vinaigrette does a great job of bringing everything together. But don’t just take my word for you. Try it yourself!
Cheese Tortellini Salad
Quick, easy and packed with flavor, this Cheese Tortellini Pasta Salad is a cookout favorite. Make some for your next gathering — or whenever because you're going to love this.
Ingredients
- 1 bag dried cheese tortellini (about 16-17.1 oz)
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onions
- 1/2 cup small diced green peppers
- 1/2 cup Castelvetranos olives (or mild, meaty green olive of your choice)
Red Wine Vinaigrette
- 1/3 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
Instructions
- Boil the cheese tortellini according to package directions. You'll want to cook them about a minute beyond al dente for optimal texture once cooled. Drain and immediately rinse with cold water until cooled.
- Transfer the cooked tortellini to a large mixing bowl and add the cherry tomatoes, red onions, green peppers and olives. Toss well.
- In a small mixing bowl, whisk together the red wine vinaigrette, olive oil, honey, mustard, salt, basil and pepper until smooth and fully combined. Pour over the tortellini mixture and toss well to combine.
- Chill for at least 30 minutes before serving. This should be stored in an airtight container in the fridge. Eat within 5 days.
Notes
Dried tortellini is a must for this recipe. It has a firmer texture than fresh or frozen tortellini, which stands up better to the mixing and the vinaigrette.