Every summer, like clockwork, I find myself craving cold, refreshing meals that don’t require turning my kitchen into a sauna. That’s where this Zesty Italian Tortellini and Veggie Pasta Salad comes in. It’s the kind of dish that feels like summer in a bowl, bright, colorful, and bursting with fresh flavor. I originally made it for a backyard cookout when I had barely 30 minutes to throw something together. I had some cheese tortellini in the fridge, a bunch of fresh veggies from the farmer’s market, and a craving for something tangy and herby. I tossed everything with a homemade Italian-style dressing and hoped for the best.
Well, it was a hit. Every last bite disappeared before the burgers even hit the grill. Since then, it’s become a staple in our house during the warmer months. It’s one of those recipes that you can prepare in advance, bring to a potluck, or serve as a light lunch during the week. Even my picky-eater husband goes back for seconds, especially when I add extra mozzarella cubes. There’s something about that combo of cheese-stuffed pasta and crisp veggies all dressed up in a zesty vinaigrette that just works.
Essential Elements
This pasta salad is all about simplicity and balance. The cheese tortellini brings a soft, creamy richness while the fresh vegetables add crunch and color. The homemade Italian dressing ties everything together with a tangy, herby finish that really wakes up your palate.
It’s super versatile too; you can easily swap in whatever veggies you have on hand or use a store-bought dressing if you’re in a rush. But if you’ve got 5 extra minutes, making your own dressing is worth every drop.
Why You’ll Love This Recipe
- Quick to Make: Just 15 minutes of active prep plus a quick chill, and it’s ready to serve.
- No Oven Needed: Perfect for summer when you want to keep things cool.
- Make-Ahead Friendly: This salad actually tastes better after sitting for a bit in the fridge, making it ideal for meal prep, picnics, or parties.
- Crowd-Pleaser: The flavor combination of cheesy pasta, crisp veggies, and tangy dressing is universally loved.
- Highly Customizable: Add rotisserie chicken, swap veggies, or use your favorite cheese blend; it’s all fair game.
Whether you’re making lunch for yourself or feeding a whole group, this recipe offers a delicious and colorful escape from heavy meals.
Ingredients You’ll Need
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella cheese, cubed or shredded
- 1/4 cup fresh basil, chopped
For Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Preparation
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Chop the Vegetables
While the pasta is cooking, prep your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and slice the black olives. Toss all the veggies into a large mixing bowl.
Step 3: Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning if needed.
Step 4: Assemble the Salad
Add the cooled tortellini and mozzarella cheese to the bowl with the vegetables. Pour the dressing over the top and gently toss until everything is evenly coated.
Step 5: Chill and Garnish
Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Just before serving, sprinkle in the chopped fresh basil. Serve cold or at room temperature.
Variations
The beauty of this pasta salad is how easily it can be customized based on what you like or have in the fridge. Here are a few ways to make it your own:
- Add protein: Grilled chicken, salami slices, chickpeas, or tuna can turn this into a hearty main dish.
- Try different pasta: If you don’t have tortellini, use bowtie, penne, or rotini. Just make sure it’s a short pasta that holds dressing well.
- Go Greek-style: Swap mozzarella for feta, use Kalamata olives, and throw in some artichoke hearts and a splash of lemon juice.
- Vegan version: Use a vegan cheese-filled tortellini and skip the mozzarella. Substitute with a tangy vegan dressing made with olive oil, vinegar, mustard, and herbs.
- Gluten-free twist: Use gluten-free pasta shells or any certified gluten-free tortellini available at natural food stores.
- Creamier version: Mix a spoonful of Greek yogurt or mayo into the dressing for a richer texture.
Feel free to play with textures and flavors to suit your taste. This is the kind of dish that works well whether you keep it classic or add a fun twist.
How to Serve
This salad is a true chameleon; it works for just about any occasion.
- Picnic-ready: Pack it cold in a sealed container with a fork and napkin. It travels well and doesn’t spoil quickly like mayo-based salads.
- As a side dish: It pairs beautifully with grilled meats like burgers, steaks, or barbecue chicken.
- Make it the main event: Add some grilled shrimp, rotisserie chicken, or marinated tofu to make it a complete meal.
- Holiday tables or potlucks: The vibrant colors and tangy dressing stand out at buffet tables. Make it a day ahead and serve chilled or at room temperature.
The best part is that it tastes even better the next day, so it’s perfect for leftovers or easy weekday lunches.
Recipe Tips
- Chill the pasta completely before adding veggies. This keeps everything crisp and prevents wilting.
- Use fresh herbs like basil or parsley for the brightest flavor.
- When using fresh mozzarella, try the pearl-sized balls for convenience and visual appeal.
- If you’re short on time, store-bought Italian dressing works in a pinch, but homemade always tastes fresher.
- For even flavor distribution, toss the salad again right before serving.
Cooking Note
- Don’t overcook the tortellini. You want it tender but not mushy, so it holds up when tossed with the dressing and veggies.
- For a stronger flavor, let the salad sit overnight, just hold off on adding the fresh basil until right before serving.
- If using frozen tortellini, thaw first or cook slightly longer, following the package instructions.
- Want it spicier? Add more red pepper flakes or a dash of hot sauce to the dressing.
- To avoid soggy salad, keep dressing separate if prepping more than a day in advance.
Nutritional Information (Approximate per serving)
- Calories: 350
- Protein: 12g
- Sodium: 420mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes + 30 minutes chill time
- Yield: 4–6 servings
FAQs
1. Can I make this ahead of time?
Absolutely! In fact, it tastes better after sitting in the fridge for a few hours. You can make it up to a day in advance. Just wait to add the fresh basil until right before serving for the best flavor and appearance.
2. Can I use store-bought Italian dressing instead of homemade?
Yes! While homemade gives you more control over flavor, your favorite bottle of zesty Italian dressing will still work beautifully. You can even combine both to use store-bought and add a splash of vinegar or fresh herbs for a personalized twist.
3. How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much dressing, you can refresh it with a drizzle of olive oil or a spoonful of dressing before serving again.
Conclusion
This Zesty Italian Tortellini and Veggie Pasta Salad has become one of those “why didn’t I make this sooner?” recipes for me. It’s such a simple way to bring together fresh, vibrant flavors in a dish that’s equal parts comforting and refreshing. Whether I’m preparing lunch for myself, contributing to a family potluck, or prepping meals ahead of a busy week, this salad always delivers.
It checks all the right boxes: quick, colorful, full of texture, and endlessly customizable. It’s not only a joy to make, but also a real treat to eat. And when those warm months hit and your kitchen feels like a sauna, it’s nice to have a dish that cools things down without sacrificing taste.
I hope this recipe becomes as much of a go-to in your kitchen as it has in mine. If you give it a try, I’d love to hear how you made it your own!
Print
- Total Time: 25 minutes + 30 minutes chill time
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella cheese, cubed or shredded
- 1/4 cup fresh basil, chopped
For Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Chop the Vegetables
While the pasta is cooking, prep your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and slice the black olives. Toss all the veggies into a large mixing bowl.
Step 3: Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning if needed.
Step 4: Assemble the Salad
Add the cooled tortellini and mozzarella cheese to the bowl with the vegetables. Pour the dressing over the top and gently toss until everything is evenly coated.
Step 5: Chill and Garnish
Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Just before serving, sprinkle in the chopped fresh basil. Serve cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350
- Sodium: 420
- Protein: 12