Tortellini Pasta Salad
Easy tortellini pasta salad made better with my homemade tangy Italian dressing! Cheese tortellini, beans, peppers, cucumber, olives, herbs — toss together and enjoy. The perfect stress-free side dish for potlucks, parties, and more.
I love pasta salad and make one almost weekly this time of year, the perfect side-dish for veggie burgers, corn on the cob and for sharing with friends.
While I have several pasta salad recipes on my website, I wanted to create an Italian version with tortellini, pepperoncini, olives, herbs, and veggies coated in my tangy Italian dressing. This one is so simple and perfect for sharing!
Why I love this recipe
The best part of this tortellini pasta salad is that it’s coated in my Italian dressing! I love that dressing (the white balsamic vinegar makes it!) and use it often– try it here, and then in my white bean salad and chopped Italian salad.
Make a big batch of this tortellini pasta salad for potlucks, picnics, or anywhere you want a simple side dish meant for sharing. I use regular frozen tortellini most of the time, but if you want to make it dairy-free, I like Kite Hill’s vegan tortellini.
Ingredient Notes
- White Beans: I’m always looking for ways to add beans to all my recipes, and a can of white beans adds nice texture, protein, and fiber.
- Bell Pepper: This adds nice color and texture, like the cucumber and red onion. Depending on preference, you can add more or less of these ingredients.
- Kalamata Olives: I love kalamata olives– they add the perfect briny bite. Use any leftovers in my olive tapenade!
- Pepperoncini Peppers: Like olives, I love the tangy, briny bite that pepperoncini adds to this tortellini pasta salad. I buy jarred peppers, then drain and chop them.
- Tomatoes: Cherry tomatoes are my favorite but you can also use chopped regular tomatoes, or especially chopped heirloom tomatoes when they are in season.
- White Balsamic Vinegar: I love the gentle sweetness of white balsamic vinegar in my Italian dressing, but if you don’t have white balsamic, I recommend red wine vinegar instead of regular balsamic, as regular balsamic will significantly change the taste and color of the dressing.
How to Make
Step 1: Make the Dressing
Whisk together the ingredients for the dressing: olive oil, vinegar, dried herbs, and a little maple syrup. I know the maple syrup sounds odd, but it really helps to balance the vinegar and makes the dressing pop a little.
Step 2: Toss Together
In a large bowl, add the tortellini, peppers, olives, cucumber, tomatoes, beans, onion, and parsley. Add the Italian dressing and toss together until well combined, then season to taste, as desired.
This tortellini pasta salad is great when made immediately, but the flavors will continue developing while it sits!
Tips for Success
I try to chop my vegetables somewhat uniformly in size—the peppers, cucumbers, and tomatoes. I then like to finely chop the red onion to prevent any overpowering bites and help distribute the flavor evenly.
Overcooked tortellini will be mushy and fall apart in the salad, so make sure to cook the tortellini to just al dente. Then, drain your tortellini well as excess water on the tortellini will dilute the dressing.
What to serve with
This tortellini pasta salad pairs well with any grilled protein, like my grilled tofu kebabs or BBQ tofu.
One of my favorite summer dinners is this tortellini salad with my heirloom tomato salad and grilled corn. It’s such a bright, delicious meal, and I often eat it at the peak of summer.
Frequently Asked Questions
My dressing separated after I whisked it. Is that normal?
Yes, it’s normal for oil and vinegar-based dressings to separate over time. Just whisk it again (or shake it) right before you’re ready to add to the salad.
Do I need to rinse the cooked tortellini?
No, you don’t need to rinse them, but it’s also OK if you do. Rinsing does remove some of the starch that helps the dressing cling to the pasta, and rinsing helps stop cooking. I don’t usually rinse, just add the tortellini with the veggies and dressing.
Make Ahead Tips
You can make this tortellini pasta salad ahead of time, as it benefits from sitting in the fridge for at least 30 minutes to an hour, allowing the flavors to meld. It’s a great one for meal prep!
Stored in an airtight container in the fridge, this salad will last for about 3 days. The vegetables may soften a bit over time, but will still be delicious.
More Tortellini Recipes
- Instant Pot Tortellini Soup
- One Pot Creamy Tomato Tortellini Soup
- Creamy Chickpea Tortellini Soup
- Brothy Tortellini Soup with White Beans
More Pasta Salads
- Lemon Pasta Salad
- Vegan Pasta Salad
- Summer Pasta Salad with Lemon-Tahini Dressing
- Cherry Caprese Pasta Salad
- Roasted Beet Pasta Salad
If you try this tortellini pasta salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Easy Tortellini Pasta Salad
Ingredients
Tangy Italian Dressing
- 1/3 cup olive oil
- 3 tablespoons white balsamic vinegar or red wine vinegar
- 1/2 teaspoon each: dried parsley, onion powder, dried basil, dried oregano, garlic powder
- 1/4 teaspoon salt and pepper (each)
- 1/2 teaspoon maple syrup
Rest of the Salad
- 1 pound cooked tortellini
- 1 15 ounce can white beans, drained and rinsed
- 1 cup chopped bell pepper
- 1/2 cup chopped cucumber
- 1/3 cup halved kalamata olives
- 1/4 cup sliced pepperoncini peppers
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1 cup halved cherry tomatoes
Instructions
- Whisk together all the ingredients for the dressing. Season to taste and set aside.
- In a large bowl, combine all the ingredients for the salad: tortellini, white beans, pepper, cucumber, olives, pepperoncini, red onion, parsley, and tomatoes.
- Add the dressing and toss to combine. Taste, I usually add a small pinch of salt and pepper and toss again, but that will depend on your olives/pepperoncini. Serve immedietly or place in the fridge to enjoy later.