Name: Garden Tortellini Pasta Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 lb cheese tortellini; 1 ½ cups cherry tomatoes, halved; 1 cup cucumber, diced; ½ small red onion, thinly sliced; ⅓ cup Kalamata olives, pitted and sliced; 1 cup mini mozzarella balls; ½ cup Italian herb dressing; ½ tsp dried oregano (optional); ¼ tsp chili flakes (optional)

Craving something refreshing, colorful, and loaded with flavor? This Garden Tortellini Pasta Salad delivers all of that and more. It’s a vibrant medley of tender cheese tortellini, juicy cherry tomatoes, crisp cucumbers, briny olives, and creamy mozzarella balls, all tossed in a zesty Italian herb vinaigrette.

Whether you’re hosting a summer potluck, prepping weekday lunches, or just looking for a way to make vegetables exciting again, this cold tortellini salad checks all the boxes. It balances heartiness with brightness, and it’s one of those dishes that gets better as it sits. Perfect for make-ahead situations or last-minute get-togethers.

Preparation Phase & Tools to Use

Creating this salad doesn’t require advanced kitchen gear, but a few essentials will help streamline the process:

Large Pot: You’ll need this to boil the tortellini properly without overcrowding, which helps prevent sticking.
Colander: For draining the pasta quickly and efficiently, while retaining the perfect al dente texture.
Sharp Chef’s Knife: Chopping fresh vegetables cleanly and evenly makes a big difference in presentation and mouthfeel.
Mixing Bowl: A large one allows you to toss the salad thoroughly, ensuring every ingredient is evenly coated with dressing.
Measuring Spoons & Cups: Precision matters for the vinaigrette’s balance of acidity and seasoning.

These tools ensure your prep work stays smooth and enjoyable, turning a colorful toss-together into something restaurant-worthy.

Ingredients for the Garden Tortellini Pasta Salad

Cheese Tortellini: The star of the salad. It provides a chewy, rich base that soaks up all the flavors.
Cherry Tomatoes: They add bursts of juiciness and sweet acidity.
Cucumber: Offers crisp texture and refreshing coolness.
Red Onion: Brings a subtle bite and beautiful color contrast.
Kalamata Olives: Adds briny depth and savory notes.
Mini Mozzarella Balls: Creamy and mild, they balance the zingy vinaigrette.
Italian Herb Dressing: Ties everything together with tangy, herby brightness.
Dried Oregano & Chili Flakes (optional): Sprinkle for added flavor complexity.

How To Make the Garden Tortellini Pasta Salad

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely.

Step 2: Prep the Vegetables

While the pasta cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and pit/slice the Kalamata olives. Drain the mozzarella balls if needed.

Step 3: Toss It All Together

In a large mixing bowl, combine the cooled tortellini, vegetables, olives, and mozzarella. Pour over the Italian herb dressing and toss gently to coat every piece.

Step 4: Add the Finishing Touches

Sprinkle with dried oregano and chili flakes if desired. Let the salad sit for at least 15 minutes in the fridge before serving to allow flavors to meld.

How to Serve and Store Garden Tortellini Pasta Salad

This pasta salad is best served chilled or at cool room temperature. It makes an excellent side for grilled meats or as a standalone lunch dish with crusty bread. Garnish with fresh basil or a touch more vinaigrette right before serving for an extra pop.

To store, transfer the salad to an airtight container and keep it in the fridge. It stays fresh for up to 4 days, and the flavors deepen over time. If it seems dry after a day or two, just add a splash of extra dressing and toss.

Frequently Asked Questions

How do I prevent the tortellini from getting mushy?

Be sure to cook it al dente and rinse under cold water to stop the cooking immediately. Also, don’t overmix once you’ve added the dressing.

Can I make this salad a day ahead?

Yes! It actually improves as it rests. Just store it in the fridge and toss again before serving.

What can I use instead of mozzarella balls?

Cubed feta or even shredded parmesan works well if you want a sharper cheese element.

Is this recipe vegetarian?

Yes, as long as your tortellini is cheese-based and doesn’t contain meat.

Can I use a different dressing?

Absolutely. Balsamic vinaigrette or a lemon-garlic dressing also pair beautifully with this salad.

How can I make it more filling?

Add grilled chicken, chickpeas, or even diced salami for extra protein.

Want More Pasta Salad Ideas?

If you’re loving the freshness and versatility of this Garden Tortellini Pasta Salad, there are plenty more options on LadyPlate to try:

You might also enjoy the California Spaghetti Salad, which takes a veggie-packed approach with a sweet and tangy dressing twist. Or for something heartier, the Delicious Beef Bowtie Pasta adds a meaty component to your pasta plate.

Looking for that bold Italian combo? The Italian Grinder Salad offers layered textures with a deli-inspired flavor punch. And for those cooler nights, Hearty Tuscan Bean Soup makes a great pairing to balance out light and filling.

For more pasta creations, check out my daily uploads and recipe inspiration board on Pinterest: LadyPlate on Pinterest

Pin and Tell Me How Yours Turned Out

You can save this recipe to your lunch or summer salad boards for later. Just click the Pin button!

If you make it, let me know how it turned out in the comments. Did you add your own twist? Maybe swapped in a different dressing? I’m always excited to hear how you customize it.

Garden Tortellini Pasta Salad

Author: Julia Koch
Total Time: 20 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This Garden Tortellini Pasta Salad is the perfect cold dish for summer lunches, potlucks, and light dinners. Packed with cheese tortellini, crisp vegetables, creamy mozzarella balls, and a punchy herb vinaigrette, it’s a colorful, crowd-pleasing salad that’s both refreshing and satisfying.

Ingredients

1 lb cheese tortellini

1 ½ cups cherry tomatoes, halved

1 cup cucumber, diced

½ small red onion, thinly sliced

⅓ cup Kalamata olives, pitted and sliced

1 cup mini mozzarella balls

½ cup Italian herb dressing

½ tsp dried oregano (optional)

¼ tsp chili flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and rinse with cold water. Let cool completely.

2. While pasta cools, prep vegetables: halve cherry tomatoes, dice cucumber, thinly slice red onion, and slice olives. Drain mozzarella if needed.

3. In a large bowl, combine tortellini, tomatoes, cucumber, onion, olives, and mozzarella.

4. Drizzle Italian herb dressing over the mixture. Gently toss until all ingredients are evenly coated.

5. Sprinkle with dried oregano and chili flakes if using.

6. Refrigerate for at least 15 minutes before serving to let flavors meld.