Introduction
One sunny afternoon, Lina Vexley was preparing for a picnic with friends. She wanted something hearty yet refreshing, a dish that could travel well and satisfy everyone at the table. That’s when she turned to her beloved tortellini pasta salad. With its tender cheese-filled pasta, colorful vegetables, and a light Italian-style dressing, it was the perfect balance of comfort and freshness. The salad quickly became the star of the gathering, enjoyed by both kids and adults alike. For Lina, this recipe embodies the joy of simple ingredients coming together to create something memorable and utterly delicious.
Tortellini Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Main Salad
- 12 oz cheese tortellini fresh or frozen, cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup yellow bell pepper chopped
- 1/4 cup red onion thinly sliced
- 1/4 cup black olives sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 cup fresh basil leaves chopped
Instructions
- Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare vegetables: halve the cherry tomatoes, slice cucumber, chop bell pepper, and thinly slice red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper to make the dressing.
- In a large mixing bowl, combine cooled tortellini, vegetables, olives, and basil. Pour dressing over the top.
- Toss everything together until evenly coated. Chill for at least 30 minutes before serving.
Notes
Nutrition
How to Make Tortellini Pasta Salad
To prepare tortellini pasta salad, begin with the pasta itself. Cook cheese-filled tortellini according to the package instructions until al dente, then drain and rinse under cold water. This cooling process is key to stopping the cooking and ensuring the pasta remains firm in the salad. Place it aside to cool completely.
Next, prepare your vegetables. Slice cherry tomatoes in half for juiciness, chop cucumbers for crunch, and dice a yellow bell pepper for sweetness. Add thinly sliced red onion for a bit of sharpness and sliced black olives for a touch of saltiness. These ingredients provide color, texture, and balance.
For the dressing, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper. The mixture should be light, tangy, and herbaceous, perfectly complementing the richness of the tortellini. Fresh basil leaves are added for a burst of freshness and fragrance that ties everything together.
In a large mixing bowl, combine the cooled tortellini, vegetables, olives, and basil. Pour the dressing over and toss gently until everything is well coated. Take care not to break the tortellini as you mix.
Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the pasta to absorb the dressing. When ready, garnish with extra basil leaves for presentation. You can also enrich the salad by adding mozzarella pearls, grilled chicken, or even roasted vegetables.
Tortellini pasta salad is hearty enough to serve as a main dish yet versatile enough to accompany grilled meats or seafood. It’s colorful, flavorful, and refreshing—ideal for potlucks, family gatherings, or a light summer meal.
Conclusion
Tortellini pasta salad brings together the best of both worlds: the comfort of cheesy pasta and the freshness of seasonal vegetables. For Lina Vexley, it’s a dish that shines on picnic tables and dinner spreads alike. Its versatility allows endless variations, from adding proteins like chicken to experimenting with different dressings. Simple to prepare and visually appealing, this salad is a crowd-pleaser that can be enjoyed warm days or year-round. Once you make it, you’ll understand why it has become a go-to recipe for gatherings and everyday meals alike.