Description

This tortellini pasta salad is a fresh and hearty twist on the classic. Cheese-stuffed tortellini is tossed with crunchy cucumbers, juicy cherry tomatoes, olives, mozzarella, and fresh herbs—then coated in a zesty Italian dressing. It’s easy to prep ahead, incredibly customizable, and perfect for picnics, potlucks, or a satisfying weeknight meal. Serve chilled or at room temperature, and enjoy how the flavors develop even more over time.

Ingredients

1 (20 oz) package cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ red onion, thinly sliced
½ cup black olives, sliced
1 cup mozzarella pearls or cubed fresh mozzarella
¼ cup fresh basil, chopped
½ to ¾ cup Italian dressing (to taste)
Salt and black pepper, to taste

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Instructions

Boil the tortellini in salted water according to package instructions. Drain and rinse under cold water.
In a large bowl, combine the tortellini with cherry tomatoes, cucumber, red onion, olives, mozzarella, and basil.
Drizzle with dressing and toss until evenly coated. Season with salt and pepper.
Cover and refrigerate for at least 30 minutes before serving.
Toss again just before serving and adjust seasoning or dressing if needed.

Notes

For extra protein, add grilled chicken or chickpeas.
Homemade dressing gives an extra fresh boost—try olive oil, red wine vinegar, Dijon, and dried herbs.
Add fresh basil just before serving for best flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling + Chilling
Cuisine: Italian-American