tortellini salad

A twist on the classic, this Tortellini Caprese Salad is the pasta salad of the summer--and every season in between. Toss it together in 10 minutes and enjoy the fresh flavors of basil, tomatoes, cheesy tortellini and a delicious balsamic glaze. A perfect side but also hearty enough for a meal!

Tortellini Caprese Salad

oz cheese tortellini, uncooked (approximately 5 cups uncooked)

cherry tomatoes, halved

Mozzarella pearls

spinach

basil

olive oil

T balsamic vinegar

garlic cloves,

Italian seasoning

tsp salt and pepper

Balsamic glaze (optional)

Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.

When tortellini is cooked al dente, strain the water and then rinse with cool water for a few seconds to cool it slightly. Add the tortellini to a medium to large bowl. Add in the spinach, tomatoes, basil and garlic. Pour over the olive oil, balsamic vinegar and add the Italian seasoning, salt and pepper. Toss the salad well to combine.

Chill until ready to serve. When ready to serve, toss well to redistribute the olive oil that is on the bottom of the bowl. Add more olive oil if it seems too dry. Add a drizzle of balsamic glaze just before serving.

Store in the refrigerator in an airtight container for up to 5 days.

Creamy and flavorful this Garlic Parmesan Tortellini Salad is the perfect Summer pasta dish that you will want at your dinner table night after night. Full of tortellini, bacon, peas and a garlic parmesan sauce this salad is a surefire hit.

Garlic Parmesan Tortellini Salad

19 oz bag cheese tortellini

peas

bacon (cooked and crumbled)

Shredded parmesan

Tbs butter

Tbs flour

milk

garlic (minced)

Salt and pepper

cheese

Cook pasta according to package directions, throwing in peas the last few minutes of cooking.

Drain pasta and place into a medium to large bowl.

To make your sauce in medium saucepan heat your butter over medium heat until melted.

Add in your flour and stir for about 1 minute.

Slowly whisk in your milk until slightly thickened.

Stir in garlic, salt and pepper and cheese and let cook until cheese is melted and sauce has thickened.

Pour over your pasta and add your crumbled bacon.

Toss to coat.

Sprinkle with shredded parmesan if desired.

The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals!

Greek Tortellini Salad

cheese tortellini

grape tomatoes (cut in half)

cucumber (chopped)

kalamata olives (pit removed and chopped)

onion

feta cheese

extra virgin olive oil

red wine vinegar

oregano

Salt and pepper (to taste)

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

 In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

This tortellini salad recipe is a perfect picnic side dish or make-ahead lunch! It&#039;s filled with juicy cherry tomatoes, fresh basil, briny artichoke hearts, and a zingy homemade dressing.

Tortellini Salad

Italian Dressing

cherry tomatoes

artichoke hearts,

beans

red onion

pepperoncini

arugula

basil (torn, plus more for garnish)

Parmesan or pecorino cheese (optional)

Red pepper flakes (optional)

Cook the tortellini according to the package directions until al dente. Drain and let cool.

Prepare the dressing according to the instructions in this recipe.

In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste, and add Parmesan and red pepper flakes, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.

Quick and easy Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini pasta will be your go-to potluck side dish.

Greek Tortellini Pasta Salad

cheese tortellini pasta ((either fresh,

cherry tomatoes (halved)

½ red onion (diced)

cucumber

artichoke hearts (roughly chopped)

kalamata olives ((whole

feta cheese ((I use reduced fat))

basil leaves (finely chopped)

apple cider vinegar

garlic

thyme

sugar

dijon mustard

salt (or

black pepper (to taste)

juice of ½ lemon

Combine all dressing ingredients in a jar, cover and shake well.

In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.

Serve immediately OR cover and refrigerate up to 6 hours before serving.

This tortellini salad is full of zingy flavor: delicious for picnics and cookouts! Leftovers last for days, so it's ideal as an easy lunch.

Easy Tortellini Salad

refrigerated cheese tortelloni*

(2 cups) baby spinach spinach

cherry tomatoes, sliced

white wine vinegar***

dill and garlic powder

kosher salt,

black pepper

neutral oil (like organic vegetable

Parmesan cheese

Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run cool water over it until it’s warm. 

Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes. In a large bowl, whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and fresh ground black pepper. Then whisk in the olive oil and neutral oil. 

Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the Parmesan cheese and stir to combine. Taste and add salt or more cheese to taste. Serve at room temperature or cold. Stores up to 4 days refrigerated (leftovers taste great and work well for lunches!).

This is SO tasty and easy - just discovered it a couple of weeks ago and I’ve already made it twice. I like that I can make it ahead and have a yummy, filling but light summer dinner.

My family enjoyed this summer dinner recipe. I used spinach &amp; cheese ravioli because I had it on hand and it was great. I also added some black olives &amp; mushrooms. Some of us added a few dashes of raspberry vinaigrette which added a bit of a fruity tang. I will share this recipe with friends.

Im not sure if I liked the grape seed oil so I  added  more olive oil and it tasted fine

Easy and tasty summer salad.  I didn't have any fresh basil and used Italian dressing, grape tomatoes and ended up with frozen tortellini (on a pick up grocery order) and it was still excellent.  Thanks for posting!

This salad was a huge hit at our family reunion--no leftovers to be had.  I didn't have grapeseed oil so substituted avocado oil and salted before serving.  Can't wait to make again!

This vegetarian tortellini salad recipe features cheesy spinach tortellini tossed in healthy homemade green goddess dressing, layered across a platter with lemony fresh greens and seasoned vegetables. Recipe yields 4 to 6 servings.

Green Goddess Tortellini Salad

Green Goddess Dressing

(8 to 10 ounces each) spinach or cheese tortellini

salt, more to taste

spring vegetables*

baby arugula

lemon juice

Lemon zest

Flaky sea salt, to taste (optional)

Fill a large pot with water and add 1 teaspoon salt. Bring it to a boil over high heat. (If you will be blanching any vegetables, fill a large bowl with ice and water, and set it aside.)

Meanwhile, prepare the dressing, and set it aside. 

Once the water is boiling, cook the tortellini according to package directions. If you’re using fresh vegetables, you can go ahead and strain the tortellini as usual. 

If you will be blanching any vegetables, reuse the boiling water—just use a slotted spoon to transfer the tortellini to a strainer and set them aside. Add the veggies to the boiling water and cook for 4 to 6 minutes, until they are easy to pierce through with a fork. Strain the vegetables, then immediately dunk them into the ice bath to cool. After about 5 minutes, remove the vegetables with a slotted spoon and drain them well. 

Rinse the warm tortellini well under cool running water and set them aside. 

In a bowl, combine the prepared vegetables (blanched or fresh), arugula, olive oil, and lemon juice. Stir to combine, and season with salt liberally, to taste. Set aside.

In the cooking pot, combine the cooked tortellini and all of the dressing. Gently stir until evenly coated. 

To assemble, pour half of the dressed tortellini off-center onto a large serving platter. Gently pile about half of the arugula mixture on top and to the side of the noodles. Repeat with the remaining tortellini, followed by the remaining arugula mixture. Finely grate some fresh lemon zest over the dish (about 1/4th of a medium lemon’s worth). Finish it with a light sprinkle of flaky salt, if you have it.

Serve promptly, or refrigerate for later. This dish is best consumed within 2 hours, though it will keep well for up to 4 days.

Tortellini salad loaded with salami, capicola ham, pepperoni, fresh mozzarella cheese, homemade basic Italian dressing and much more. Perfect picnic salad.

Italian Tortellini Pasta Salad Recipe

oz three cheese tortellini

oz cherry tomatoes (cut in half)

banana peppers (chopped)

lb capicola ham (chopped)

lb pepperoni (chopped)

lb hard salami (chipped)

mozzarella cheese (chopped)

Tbsp minced Italian parsley

basil leaves (minced)

Salt

vinegar vinegar

red pepper flakes

Cook tortellini according to the package, drain well and transfer into a large mixing bowl. Drizzle with a little bit of olive oil so it won't stick together and let it cool to room temperature, stirring occasionally.

Chop meats, tomatoes, banana peppers and cheese. Add it to the cooled tortellini in the bowl.

Mince herbs and add it to the mixing bowl as well. Add some salt and mix well.

In a jar with a lid, combine ingredients for the dressing. Close the jar and shake well.

Pour dressing into the bowl with tortellini mixture and mix until fully incorporated.

Cover and refrigerate salad before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1657564798/d72lyojueyrej0ljwtb9.mp4

Tortellini salad loaded with salami, capicola ham, pepperoni, fresh mozzarella cheese, homemade basic Italian dressing and much more. You can easy make it ahead of time or right before the party. It really is a perfect pasta salad to take with your on a picnic.

Italian Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

summer squash (1.10)

zucchini (0.75)

salt (0.02)

cherry tomatoes (3.00)

baby spinach, packed (1.49)

black olives (1.99)

Italian dressing (1.42)

Parsley

Parmesan cheese (0.33)

lb cheese tortellini (4.79)

First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.

While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.

Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.

Once the tortellini has cooled, top it with the cherry tomatoes, red onion, zucchini, squash, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.

Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn&#39;t that easy?

Tortellini Pasta Salad is the perfect pasta salad to bring to your next BBQ. It is loaded with vegetables, pasta and delicious dressing.

Tortellini Pasta Salad

Refrigerated Cheese Tortellini

Baby Spinach (chopped)

Handful Fresh Basil Leave (chopped)

Cherry Tomatoes (sliced

½ Red Onion (chopped)

Tablespoons Parmesan Cheese (shredded)

Boil the tortellini pasta in a large pot based on the package instructions.  Drain and rinse with cold water until the pasta is cooled off.

Add the pasta to a large mixing bowl.  Gently stir in the spinach, basil, cherry tomatoes and red onions.

Drizzle the onions on top and gently stir to coat the pasta and veggies with the dressing mixture.

Chill until ready to serve.

When serving, top with the shredded parmesan cheese.  Enjoy!

All I can say is... yummy! Even my kids tried this salad!

This is one of our go toos for an easy pasta side dish! Our kids prefer this over the spiral noodles.

This recipe is a fun twist on a classic pasta salad. I don't love cream based pasta salads so I was excited to find this one. I made it for taking to a friend's house for dinner recently and everyone loved it. Thank you so much!

Delicious recipe for summer! So refreshing!

https://www.youtube.com/watch?v=rzVBuo6Yrok

?? Simple steps make this Tortellini Pasta Salad easy to make. Get the recipe here -- https://www.eatingonadime.com/tortellini-pasta-salad-recipe/ Tortellini Pasta Salad is the perfect cold pasta salad for your next BBQ or potluck. It is loaded with fresh vegetables, pasta, and delicious dressing. Ingredients: ?? 18 ounces Refrigerated Cheese Tortellini ?? 1 1/2 cups Baby Spinach, chopped ?? 1 handful of Basil Leaves, fresh and chopped ?? 1 pint Cherry Tomatoes, sliced in half ?? 1/2 Red Onion, chopped ?? 1 cup Italian Dressing ?? 2 tablespoons Parmesan Cheese, shredded Get the full recipe and nutritional information here: https://www.eatingonadime.com/tortellini-pasta-salad-recipe/ ??Kitchen Gadgets I Used?? ?? Wooden Serving Set - https://amzn.to/3CV8rJq ?? Similar Saucepan - https://amzn.to/4i3ruQC ?? Similar Stainless Steel Mixing Bowl - https://amzn.to/4gLiNJC ?? Plastic Mixing Spoons - https://amzn.to/40WPfD8 ??More Pasta Salad Recipe videos:?? ? Easy Italian Pasta Salad - https://youtu.be/s8pPr5t5KLQ?si=9wU6tdI6iiFbYPyL ? Cowboy Pasta Salad - https://youtu.be/sHqWZytcGuI?si=vadOlYZ8dQESDeO9 ? Bacon Ranch Pasta Salad - https://youtu.be/6Zw34Lws66I?si=Zp354cZzpxUk5XuF

Easy Tortellini Pasta Salad Recipe! Quick & Delicious

This Pesto Tortellini Pasta Salad recipe is the packed with juicy tomatoes, creamy mozzarella, and bold salami. It’s a favorite for potlucks, picnics, easy weeknight dinners, and make ahead lunches.

Pesto Tortellini Pasta Salad

pesto

mozzarella pearls (drained)

Salami Cubes

Pine Nuts (Optional)

Note: This recipe size is perfect for picnics or gatherings. For a side dish, divide the recipe ingredient quantities by half, which makes about 4 good sized servings.

Bring a large pot of salted water to boil. Add 20 ounce cheese tortellini and cook tortellini according to package instructions. Do not overcook! Rinse immediately under cold water and set aside in a large mixing bowl or serving dish. It doesn&#39;t have to be completely cold to serve.

To the bowl, stir in in 1 cup pesto, 1.5 cups  cherry tomatoes, 8 ounces mozzarella pearls, 1/4 cup diced red onion1 cup Salami Cubes. Toss well to coat. Sprinkle with 1/4 cup Pine Nuts, if desired. Taste test and add pepper and salt if you like.

Serve immediately or cover and place in the fridge for up to 3 days.

Welcome to the comment section! Here you can leave me your feedback with a star rating. Readers, like yourself, can find comments helpful. This recipe was just requested yet again at a family lunch over the summer weekend. It's easy, fresh and delicious!

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Top 11 tortellini salad recipes from across the web

The most viewed tortellini salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tortellini Caprese Salad

Garlic Parmesan Tortellini Salad

Greek Tortellini Salad

Tortellini Salad

Greek Tortellini Pasta Salad

Easy Tortellini Salad

Green Goddess Tortellini Salad

Italian Tortellini Pasta Salad Reci...

Tortellini Salad

Tortellini Pasta Salad

Pesto Tortellini Pasta Salad

The most viewed tortellini salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine