Vegetarian tortellini salad with Italian dressing

20-minute vegetarian tortellini salad recipe! A crowd pleaser Italian tortellini pasta salad perfect for summer bbqs, potlucks, or picnics.

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Hi, Rhubarbarians! This vegetarian tortellini salad is a quick and easy recipe you'll want to make all summer long!

It's fast, delicious, and always a crowd please at summer bbqs, potlucks, or picnics.

I find it filling enough for a main dish for dinner in the summer. Fresh and bright flavors mixed with pasta and cheese. YUM!

Jump to:

• Why you'll love this
• Ingredients and equipment
• Step by step instructions
• Serving suggestions
• Recipe tips and substitutions
• Making ahead, storing, and freezing
• FAQs
• Recipe
• Comments and reviews

Why you'll love this

This versatile tortellini pasta salad is both a vegetarian pasta dish AND a salad!

The highlight of this dish is the cheese tortellini, which is a filling pasta. But, this is best served cold with a light salad dressing rather than a heavy pasta sauce.

Just like summer salads should be, this dish is loaded with lots of goodies to keep it from being boring. Olives, sun-dried tomatoes, artichoke hearts, banana peppers, fresh basil.. the list goes on!

This cold pasta salad is perfect for a make ahead meal for dinner, lunch, or side dishes at outdoor cookouts!

Have you tried this easy Italian vegan pasta salad recipe yet?

Ingredients and equipment

Here's everything you need to make tortellini salad with Italian dressing at home! Full ingredients and instructions are listed in the recipe card at the bottom of this article

Ingredients:

• Cheese tortellini
• Water
• Red onion
• Jarred or canned sun-dried tomatoes, banana peppers, olives, and artichoke hearts
• Fresh mozzarella (bocconcini is perfect)
• Fresh basil
• Italian dressing
• Salt and pepper

Equipment:

• Cook top or stove top
• Large pot for cooking the pasta. This pasta pot has a straining lid!
• Water
• Colander
• Cutting board
• Chef's knife
• Measuring cups
• Large salad bowl or mixing bowl. I love the wooden lids on these salad bowls.
• Large spoons or salad tongs. Bamboo tossers are always a good choice.

Are you an olive lover? Give this spaghetti with green olives a try!

Step by step instructions

Here's the perfect way make this Italian inspired tortellini salad in just 20 minutes! Full instructions are listed in the recipe card at the bottom of this article

• You'll first want to choose your tortellini. I used a cheese tortellini with cheeses that marry well with Italian flavors. Mozzarella, parmesan, ricotta, etc. Whatever tortellini you choose, just make sure they pair well with Italian flavors.
• Cook your tortellini according to package directions.
• While the pasta cooks, prep and chop all of the ingredients.
• Place the pasta salad ingredients into a large bowl.
• Strain the pasta and remove excess liquid, patting with a towel if necessary.
• Place the pasta into the bowl with the chopped ingredients.

• Pour the Italian dressing over the mixture and gently toss to combine.
• Taste and season to your liking with salt and black pepper.
• Eat right away or refrigerate and serve the next day.

Serving suggestions

• As a side dish: everyone loves pasta salad as a side dish at a bbq! Make it ahead and chill in the refrigerator until ready to serve at your table.
• Serve it with: grilled portobello mushroom burgers, caprese portobello mushroom pizzas, or grilled tofu.

Pro tip: Wait to add the fresh basil until ready to serve so it doesn't get soggy and stays fresh!

• As a main dish: the cheese tortellini in this vegetarian pasta salad makes it filling enough for a meal! It makes a great main dish lunch or light dinner. Chill before serving for hot summer days and summer picnics!
• Serve it with: Instant pot artichokes, olive rosemary focaccia bread, or corn on the cob.

Recipe tips and substitutions

• If you have a favorite recipe for homemade Italian dressing, go ahead and use that instead of bottled!
• I like this tortellini salad best when it's chilled, but wait to add the fresh basil until right before serving.
• Cook the pasta until just al dente. Make it's not overcooked or mushy.
• Add a handful or two of fresh baby arugula before serving for more greens.
• Feel free to use your favorite kind tortellini with your favorite filling. If you're not using cheese tortellini, I recommend adding parmesan cheese or feta cheese when serving!
• You can swap out the salad ingredients for ones that you like, for example the olives can be swapped for kalamatas, the banana peppers can be swapped for spicy peppers or bell pepper, the sun dried tomatoes can be swapped for cherry tomatoes, etc.
• If you can't find bocconcini, go ahead and use fresh mozzarella cut into bite sized pieces.
• Add red pepper flakes at the end if you'd like!

You will love this caprese pesto pasta salad recipe!

Making ahead, storing, and freezing

• Making ahead: I actually prefer this salad made ahead and chilled! Make the recipe as written but leave out the basil until ready to serve. Cover the pasta and store in the refrigerator for up to 3 days. Give the pasta a good toss before serving.
• Storing: store any leftovers in the refrigerator in a sealed container for up to 3 days. Give the pasta a good toss before serving.
• Freezing: I don't recommend freezing this pasta salad, as it does not thaw well.

FAQs

Have you tried this cheese tortellini with caramelized onion sauce recipe yet?

More summer recipes to try:

Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

Recipe

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