This creamy tortellini pasta salad is so delicious and quick to make (less than 15 minutes). You'll LOVE the creamy herb and vinegar dressing tossed with cheesy-filled tortellini and colorful fresh vegetables! The perfect side salad or make it a light meal and add diced chicken. Tip: make it low carb and keto by using cauliflower florets in place of the pasta! 😉
The Best Creamy Tortellini Pasta Salad
Creamy and delicious! The dressing in this pasta salad is like a creamy vinaigrette that is super flavorful from the herbs de Provence and red wine vinegar. I like adding mayo to my dressings to make them creamier and stick to the noodles and veggies even more.
Ready in 15 minutes. This recipe is super simple and easy to whip together for an easy side dish - or main dish! Boil your pasta and chop your veggies, whisk your dressing, and then toss altogether when your pasta is done.
Serve immediately, or I find it is best when served chilled for at least 30 minutes.
Make it a low carb keto pasta salad. You can easily turn this into a low carb and keto recipe by swapping out the pasta for crisp-tender cooked cauliflower. Be sure to use a keto-friendly mayonnaise. Add some protein to make it into a complete meal. Salami, cubed ham, or chicken make great additions!
Easy Tortellini Pasta Salad Ingredients
Here are the ingredients you will need to make tortellini pasta salad:
- Frozen Cheese Tortellini: substitute with a different flavor tortellini or use plain pasta. Use cauliflower florets to reduce carbs.
- Cherry Tomatoes: start with a cup cherry tomatoes, and you can always increase the amount based on preference.
- Bell Pepper: you can use any variety or color of bell pepper you like. Red bell pepper, orange and yellow is a bit sweeter than green.
- Sliced Green Onion
- Black Olives: omit if desired; classic Italian pasta salad has black olives, and they add a nice flavor.
- Sweet Onion: substitute with red onion if you desire.
- Fresh Parsley
- Mayonnaise: use any variety of mayonnaise you like, such as light or made with olive oil, avocado oil, etc.
- Red Wine Vinegar: this adds a little acidity to the dressing, which compliments the oil, seasoning, and mayonnaise.
- Italian Seasoning: use your favorite Italian seasoning or herbs de Provence.
- Extra Virgin Olive Oil
- Salt and Pepper: used to taste; adjust as needed.
For exact ingredient quantities, please see the recipe card below!
Cheese Tortellini Pasta Salad Substitutions and Variations
Replace pesto with your dressing ingredients and toss with your pasta and vegetables for a pesto tortellini pasta salad.
Add mozzarella balls to your pasta salad for extra flavor and texture.
Add protein to your pasta salad to make it an all-in-one meal! I suggest ham, salami, chicken, or any of your favorites. If doing so, add an extra 2 tablespoons of may and 1/2 teaspoon of herbs de Provence.
Use any variety of bell peppers of your choice. I like to use red bell pepper and yellow and orange for the best flavors, but it is all based on your preference.
Low Carb-Keto: substitute the tortellini pasta with bite-size cauliflower pieces to reduce the carbs and calories!
How to Make Tortellini Pasta Salad
Here are the step-by-step instructions for making Italian pasta salad. For detailed instructions, please see the recipe card below.
1. Cook tortellini according to the package directions. Plunge pasta in cold water to stop cooking. Drain and place in a large bowl.
2. In a small bowl, whisk together the mayonnaise, vinegar, and Italian seasoning. Slowly whisk in the olive oil until well incorporated.
3. Add tomatoes, bell peppers, sweet onion, green onion, olives, and parsley. (Note: if using, add chicken or other protein now).
4. Pour dressing over pasta salad and toss to coat evenly.
5. Cover with plastic wrap and chill in the fridge for at least 30 minutes before serving.
Be sure to pin this pin to Pinterest to save for later! 🙂
What Goes with Cheese Tortellini Pasta Salad?
Garnish your pasta salad with fresh chopped parsley and parmesan cheese if desired.
Stir in feta cheese crumbles to your salad for a creamy texture and a nice salty flavor.
Here are some recipes that would go great with cheese tortellini pasta salad:
- Pork Tenderloin on the Grill
- Filet Mignon Grill Recipe
- Grilled Chicken Drumsticks in Buttermilk Brine
- Grilled Pork Steak Recipe
- Cowboy Ribeye Steak with Cumin Chili Rub
Storing Leftover Cold Tortellini Pasta Salad
Store your leftovers in an airtight container in the fridge for up to 2 days. The acidity in the dressing tends to break down the fresh veggies in the salad and makes it watery, so it's best to eat it sooner rather than later.
Can you Freeze Creamy Tortellini Pasta Salad?
No, it is not recommended to freeze this pasta salad. When you have a salad with fresh vegetables and freeze it when it thaws, the vegetables release all their water, making the salad watery, the pasta mushy, and the vegetables have no crunch anymore.
Tortellini Pasta Salad Recipe FAQs
If you serve your pasta salad the next day, you could dress it the night before for easy serving. I personally do not dress my salad until the day of for the best flavor and consistency for the pasta and to keep the vegetables crunchy.
Make sure you make enough dressing for how much pasta salad you are making. If you do not add enough dressing, then the pasta absorbs the moisture that is available, causing the salad to become drier.
Always rinse your noodles after cooking to remove the extra starch that is on them. This prevents your noodles from sticking together. Additionally, you can drizzle with a little olive oil and toss the noodles to prevent them from sticking.
Recipe
Tortellini Pasta Salad
Ingredients
- 1 (19-ounce package) frozen cheese tortellini
- 1 cup halved cherry tomatoes
- 1 cup chopped bell peppers (make it colorful with multicolor)
- ¼ cup sliced green onion
- ¼ cup sliced black olives
- 3 tablespoons chopped sweet onion
- 3 tablespoons chopped fresh parsley
- ¼ cup mayonnaise
- 1½ tablespoon red wine vinegar
- 2 teaspoon Italian seasoning (herbes de Provence may be used)
- ⅓ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Cook pasta according to the package directions. Plunge pasta in cold water to stop them from cooking. Drain and place in a large bowl.
- Add tomatoes, bell peppers, sweet onion, green onion, olives, and parsley. (Note: If using, add chicken or other protein now, see note below)
- In a small bowl whisk together the mayonnaise, vinegar, and Italian seasoning. Slowly whisk in the olive oil until it is well incorporated.
- Pour dressing over pasta salad and toss to coat evenly. Chill for 30 minutes before serving.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: For a meal in one add 2 cups chopped cooked chicken, ham, or diced hard salami - add an extra 2 tablespoons of mayo and 1/2 teaspoon of herbes de Provence. Adjust seasoning to taste after it chills.
- LOW CARB KETO OPTION: Substitute crisp tender cauliflower florets for the pasta and sprinkle in freshly grated parmesan cheese.
- TIPS: Chill at least 30 minutes, up to 2 hours, to allow flavors to blend.
- SERVING SUGGESTIONS: Garnish with fresh parsley and parmesan if desired.
Nutrition
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