Pasta salad always feels like the unofficial dish of summer, bright, fresh, and made to be shared. I first put together this Garden Tortellini Pasta Salad on a warm July afternoon when our backyard was filled with family chatter, citronella candles flickering on the patio table, and the scent of something delicious on the grill. With family visiting from out of town, I wanted to make something simple yet memorable, something that felt just a little extra special.
Instead of the usual penne or rotini, I grabbed a pack of cheese tortellini from the fridge, and that decision changed everything. Tossed with crisp farmers market veggies, creamy mozzarella, and a quick balsamic vinaigrette, this salad came together effortlessly but tasted like so much more. Every bite was a mix of tender pasta, crunchy cucumber, sweet tomatoes, and those herby summer flavors that feel like a vacation.
Essential Elements and Equipment
This salad is built around simple ingredients, but quality makes all the difference. Fresh cheese tortellini is ideal, but even refrigerated or frozen will do the trick. Cherry tomatoes, crisp cucumber, sweet bell peppers, and mozzarella create a garden-fresh balance with just enough indulgence. A quick vinaigrette made from pantry staples ties everything together.
Tools you’ll need:
- A large pot for boiling the tortellini
- A strainer or colander
- A large mixing bowl
- A small bowl or jar for the dressing
- A sharp knife and a cutting board
Nothing fancy here, just straightforward tools for a dish that feels anything but basic.
Why You’ll Love This Recipe
This Garden Tortellini Pasta Salad isn’t just another side dish, it’s the star of the show. Here’s why:
- Bursting with flavor: Every bite is packed with fresh vegetables, tender pasta, creamy mozzarella, and briny olives, all kissed with a tangy homemade vinaigrette.
- Fast and flexible: You can have this on the table in under 30 minutes. And if you’re missing one ingredient? Swap it out! This recipe is incredibly forgiving.
- Perfect for any occasion: Whether you’re hosting a summer barbecue, preparing a weekday lunch, or contributing to a potluck, this salad is always a crowd-pleaser.
- Make-ahead magic: It actually tastes even better after chilling for 30 minutes, so you can prep it in advance and let the flavors mingle while you enjoy your time.
What really makes this salad shine is its texture soft tortellini, crunchy vegetables, and creamy mozzarella all tossed together with a silky vinaigrette. It’s the kind of dish you’ll find yourself craving again and again.
Ingredients You’ll Need
- 12 oz cheese tortellini (or any flavor you love)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red, yellow, or orange), diced
- ½ red onion, thinly sliced
- 1 cup fresh mozzarella balls (bocconcini) or cubed mozzarella
- ¼ cup Kalamata olives, pitted and halved
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves, torn or chopped
Preparation
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3–5 minutes for refrigerated types. Once tender, drain and immediately rinse under cold water to stop the cooking process. Set aside to cool.
Step 2: Chop the Veggies
While the tortellini is cooling, prep your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and halve the olives. If you’re using mozzarella balls, cut them in half (or cube the mozzarella if you’re using a block).
Step 3: Make the Dressing
In a small bowl or jar, combine olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Whisk or shake until well combined. Taste and adjust seasoning if needed.
Step 4: Combine Everything
In a large mixing bowl, toss the cooled tortellini, vegetables, olives, and mozzarella together. Pour the dressing over the top and gently toss to ensure everything is evenly coated.
Step 5: Garnish and Chill
Top with fresh basil if you like, and either serve immediately or let it chill in the fridge for 30–60 minutes. This allows all the flavors to blend beautifully.
Variations
One of the best things about this Garden Tortellini Pasta Salad is how forgiving and flexible it is. Seriously, this is a “use what you’ve got” kind of recipe that still feels fancy. Whether you’re catering to picky eaters, trying to eat more plant-based, or just working with the leftovers in your fridge, there’s so much room to make it your own. Here are a few easy ways to switch it up:
- Looking to bulk it up? Add in grilled chicken, a can of chickpeas, or some diced salami for a heartier version that works great as a stand-alone meal.
- Want to keep it vegan? Just swap in plant-based tortellini (you can usually find them in the refrigerated section) and skip the mozzarella or use your favorite vegan alternative. The dressing’s already dairy-free, so you’re good there!
- More greens, please: Toss in a handful of arugula, baby spinach, or even chopped kale. They’ll soften slightly from the vinaigrette and add such a nice pop of color and freshness.
- No need to run to the store: If you’re out of cherry tomatoes, slice up some juicy heirlooms. No cucumber? Try chopped zucchini or even celery. Kalamata olives not your thing? Leave them out or swap for something milder.
- Mix up the dressing: Balsamic not your vibe? Use lemon juice for something brighter or red wine vinegar for a bit more zing. You can even stir in a spoonful of Greek yogurt or mayo for a creamier version.
How to Serve
This pasta salad is as versatile as it is colorful. It can totally hold its own as a light main dish, but it also plays so well with others. Whether you’re setting up a backyard buffet, packing lunchboxes, or planning a cozy brunch, this salad always fits in.
Here are a few of my favorite ways to serve it:
- Paired with grilled chicken, steak, or shrimp for a balanced dinner.
- Alongside a sandwich or wrap for a quick, satisfying lunch.
- With a slice of quiche or a bowl of soup during brunch.
A few simple presentation tricks:
- Use a wide, shallow serving dish instead of a bowl so all the colors shine.
- Garnish with fresh basil leaves and a light drizzle of olive oil just before serving.
- Finish with a few cracks of black pepper or a sprinkle of flaky sea salt for that final, elevated touch.
Recipe Tips
This is the kind of recipe that looks impressive but is surprisingly low-maintenance, especially if you follow a few key tips:
- Fresh tortellini is ideal for a softer, more pillowy texture. Frozen works too, just don’t overcook it.
- Rinse with cold water right after draining to stop the cooking process and keep the tortellini from getting mushy.
- Let it rest: Even a 30-minute chill in the fridge helps the flavors come together more fully.
- Love a saucy salad? Double the vinaigrette and save a bit to freshen things up just before serving.
- Chop with care: Aim for bite-sized pieces so that everything is easy to fork together, no awkward chunks.
The little details really do make this dish stand out!
Cooking Note
A few final thoughts to help you nail it every time:
- Tortellini should be cooked just until tender; al dente is the goal.
- Taste your dressing before pouring. Adjust salt, tang, or sweetness as needed.
- If you’re prepping ahead, hold back a little dressing and toss it in right before serving to keep things fresh.
- Add the basil just before serving it loses its beautiful flavor and color if it sits too long.
- Store leftovers in an airtight container in the fridge for up to three days. Give it a good toss before serving again.
This is one of those dishes that actually gets better as it sits, making it perfect for busy weeks, lazy weekends, and everything in between.
Nutritional Information (Per Serving – Approximate)
- Calories: 350
- Protein: 14g
- Sodium: 550mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
FAQs
1. Can I make this pasta salad ahead of time?
Absolutely! In fact, it tastes even better after chilling for a bit. Prepare the salad a few hours in advance and refrigerate. Just be sure to toss it again before serving, and if it seems dry, add a splash of olive oil or a bit more dressing.
2. Can I use store-bought dressing instead of homemade?
Yes! A store-bought Italian or balsamic vinaigrette will work just fine. However, making the simple dressing from scratch gives the salad a fresh, personal flavor that’s hard to beat.
3. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much dressing overnight, you can refresh it with a splash of olive oil or a bit of lemon juice before serving.
Conclusion
There’s a reason why this Garden Tortellini Pasta Salad has become one of my most-requested dishes, not only by family but also by friends who have tried it just once. It’s one of those rare recipes that’s both indulgent and fresh, easy yet impressive, and flexible enough to suit almost any occasion or dietary preference.
It’s also a recipe that encourages you to play. Try it with what you have on hand. Change up the veggies. Add in something new. It’s a celebration of color, flavor, and simplicity all tossed into one big, beautiful bowl.
Whether you’re prepping this for a sunny afternoon picnic, a busy weekday lunch, or a laid-back dinner with family, I hope it brings a smile to your face and maybe even becomes a go-to in your home too. If you give it a try, don’t forget to share how you made it your own. Recipes like this one are all about connection around the table and beyond.
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Garden Tortellini Pasta Salad
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 12 oz cheese tortellini (or any flavor you love)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red, yellow, or orange), diced
- ½ red onion, thinly sliced
- 1 cup fresh mozzarella balls (bocconcini) or cubed mozzarella
- ¼ cup Kalamata olives, pitted and halved
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves, torn or chopped
Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3–5 minutes for refrigerated types. Once tender, drain and immediately rinse under cold water to stop the cooking process. Set aside to cool.
Step 2: Chop the Veggies
While the tortellini is cooling, prep your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and halve the olives. If you’re using mozzarella balls, cut them in half (or cube the mozzarella if you’re using a block).
Step 3: Make the Dressing
In a small bowl or jar, combine olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Whisk or shake until well combined. Taste and adjust seasoning if needed.
Step 4: Combine Everything
In a large mixing bowl, toss the cooled tortellini, vegetables, olives, and mozzarella together. Pour the dressing over the top and gently toss to ensure everything is evenly coated.
Step 5: Garnish and Chill
Top with fresh basil if you like, and either serve immediately or let it chill in the fridge for 30–60 minutes. This allows all the flavors to blend beautifully.
Nutrition
- Calories: 350
- Sodium: 550
- Protein: 14