Easy Tortellini Salad

A chilled Italian-style pasta salad made with cheese tortellini, fresh vegetables, mozzarella, olives, pepperoncini, and Italian dressing. It is a simple make-ahead side dish for gatherings, lunches, and warm-weather meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 50

Servings: 6 servings

Ingredients Method Notes

Ingredients

Main Ingredients

20 ounces Refrigerated cheese tortellini
1 cup Cherry or grape tomatoes, halved
1 cup Cucumber, sliced or chopped
1/2 cup Red onion, thinly sliced
1/2 cup Sliced black olives
1 cup Small mozzarella balls or cubed fresh mozzarella
1/2 cup Sliced pepperoncini, optional

Dressing

3/4-1 cup Bottled Italian dressing

Optional Toppings

1/4 cup Grated Parmesan cheese
1-2 tablespoons Fresh parsley or basil, chopped

Seasoning

To taste Salt and freshly ground black pepper

Method

Step-by-Step

Bring a large pot of salted water to a boil. Cook the refrigerated tortellini according to the package directions, usually for 4 to 6 minutes, just until tender.
Drain the tortellini well, then rinse it briefly under cold water to stop the cooking and cool the pasta. Drain again thoroughly so excess water does not thin the dressing.
Place the cooled tortellini in a large bowl with the tomatoes, cucumber, red onion, black olives, mozzarella, and pepperoncini.
Pour in about 3/4 cup of Italian dressing and toss gently. Add more dressing as needed, then season with pepper and a small amount of salt.
Cover the bowl and refrigerate for at least 30 minutes, preferably 1 hour. Toss again before serving and refresh with the reserved dressing if the tortellini has absorbed too much.

Notes

Do not overcook the tortellini because it can fall apart in the salad. Reserve a few tablespoons of dressing for serving time, since the pasta absorbs dressing while chilling. Store covered in the refrigerator and serve chilled.