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This no-bake, quick and easy Tortellini Pasta Salad is bursting with sunshine flavors, creamy dressing, and crisp veggies—perfect for potlucks, summer gatherings, or a fuss-free weeknight side.
Let me explain why this Italian-inspired cold pasta salad has become my go-to summer dish. Tender cheese tortellini meets a tangy, creamy dressing made from Greek yogurt, a touch of mayo, bright lemon, and a sprinkle of Italian seasoning. Fresh cucumbers, cherry tomatoes, and sliced olives add color and crunch, while a handful of baby spinach (or peppery arugula) makes it feel almost virtuous. You know what? It’s a crowd-pleaser every single time. I first whipped this up for a backyard barbecue last July, and friends begged for the recipe. Now I make it year-round—office potlucks, school lunches, you name it. Plus, this pasta salad packs in protein and veggies, so it doesn’t just taste good; it feels good, too.
Why You’ll Love This Recipe
- No oven needed—just boil, chop, and toss
- Ready in about 30 minutes (including chill time)
- Versatile: serve as a side or toss in grilled chicken for a main
- Potluck favorite—travels well and stays creamy
- Packed with veggies but feels indulgent thanks to that creamy dressing
- Italian flair without hours of prep
- Make-ahead magic: prep the night before and save time on the big day
- Easily customized (gluten-free, dairy-free, or extra-spicy)
Ingredients
• 12 ounces cheese tortellini (fresh or refrigerated; whole-wheat or gluten-free works great)
• 1 cup cherry tomatoes, halved (use rainbow for a festive pop)
• ½ cup cucumber, diced (seed if you want less liquid)
• ¼ cup red onion, finely chopped (soak in cold water if you dislike sharpness)
• ⅓ cup sliced black olives (for briny contrast)
• 2 cups baby spinach or baby arugula (arugula makes it peppery—fun twist)
• ¾ cup plain whole-milk Greek yogurt (for extra creaminess)
• ¼ cup mayonnaise (light or avocado mayo is fine)
• 2 tablespoons extra-virgin olive oil (pick a fruity one you love)
• 2 tablespoons fresh lemon juice (about half a lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 teaspoon Italian seasoning (or herbes de Provence)
• 1 garlic clove, minced (or ½ teaspoon jarred)
• Salt and freshly ground black pepper, to taste
Tips on Ingredients
• Choose good-quality pasta—fresh tortellini cooks evenly and won’t get mushy.
• Whole-milk yogurt gives the dressing a lusciously rich texture; feel free to swap with dairy-free if needed.
• If you only have dried herbs, double the amount so that flavor shines through.
Directions
- Cook the tortellini: Bring a large pot of salted water to a rolling boil, then add tortellini. Boil for 3–4 minutes or until al dente. Drain and rinse under cold water—this stops cooking and keeps pasta from sticking.
- Prep the veggies: While pasta cooks, halve tomatoes, dice cucumber, chop onion, and rinse spinach. Pro tip: Dry leafy greens in a salad spinner so they don’t water down the salad.
- Whisk the dressing: In a medium bowl, stir together Greek yogurt, mayo, olive oil, lemon juice, mustard, honey, Italian seasoning, garlic, salt, and pepper. Taste and adjust seasoning—you want a balance of tang, herb, and a hint of sweetness.
- Combine everything: In a large bowl, gently fold tortellini, veggies, and olives into the dressing. Add spinach last—its warmth from the drained pasta will soften leaves just right.
- Chill briefly: Cover and refrigerate for at least 20 minutes. This step lets flavors meld; if you’re pressed for time, 10 minutes still works in a pinch.
- Toss and taste: Give the salad a gentle stir, then taste. Add more salt, pepper, or a splash more lemon juice if it needs brightness.
- Garnish just before serving: Sprinkle with fresh basil or parsley. For a crowd-pleasing finish, top with shaved Parmesan or a handful of toasted pine nuts.
- Serve cold: Dish out in a pretty bowl or transport in an airtight container to your next gathering.
Servings & Timing
Yields: About 6–8 side-dish servings or 4 hearty mains
Prep Time: 15 minutes
Chill Time: 20–30 minutes (or up to overnight)
Total Time: 35–45 minutes
Variations
• Grilled Chicken Tortellini Salad: Stir in 1 cup chopped, grilled chicken for protein-packed lunches.
• Pesto Swap: Replace the creamy dressing with ½ cup basil pesto and ¼ cup olive oil for a herby twist.
• Spicy Kick: Add ½ teaspoon red pepper flakes or a diced jalapeño for heat.
• Mediterranean Style: Omit yogurt, use ½ cup feta crumbles, sun-dried tomatoes, and 2 tablespoons red wine vinegar.
• Vegan Version: Swap yogurt and mayo for vegan versions; try coconut yogurt for a subtle hint of sweetness.
• Seafood Spin: Fold in 8 ounces cooked shrimp or crab meat for an ocean-fresh spin.
Storage & Reheating
• Refrigerator: Store in an airtight container for 3–4 days. Stir before serving if any dressing pools at the bottom.
• Freezer: Not recommended—creaminess and pasta texture won’t hold up.
• Make-Ahead: Toss everything (including dressing) up to 24 hours ahead; keep chilled until 15 minutes before serving.
Notes
• I once over-cooked the tortellini—lesson learned: watch the clock and taste early. Al dente gives just enough bite without turning mushy once dressed.
• If your cucumbers are watery, scoop out seeds with a teaspoon. Otherwise, you’ll end up with a soupy bottom.
• Fresh herbs—basil, oregano, or even mint—lift this salad to another level, so don’t skip them if you have a garden or farmers’ market haul.
• For an extra-creamy boost, stir in a spoonful of ricotta cheese just before serving.
FAQs
Q: Can I use frozen tortellini?
A: Absolutely—just thaw according to package directions and rinse under cold water before mixing.
Q: How do I keep pasta salad from sticking?
A: Rinse hot pasta with cold water and toss immediately with a bit of dressing or oil to coat.
Q: Can I warm this salad?
A: It’s best served cold, but if you prefer room temperature, let it sit out 15 minutes before serving.
Q: What can I substitute for Greek yogurt?
A: Sour cream or extra mayo works, though the tang will be slightly different.
Q: How do I avoid a watery salad?
A: Drain veggies well, especially cucumbers and tomatoes; pat dry on paper towels if needed.
Q: Can I make it gluten-free?
A: Yes—swap in your favorite gluten-free tortellini or pasta shape.
Q: Is this recipe nut-free?
A: As written, yes—just skip optional pine nuts or choose a seed topping like pumpkin seeds.
Q: What’s the best way to transport this for a picnic?
A: Pack salad and garnish separately; toss them together right before serving to keep it fresh.
Conclusion
This Tortellini Pasta Salad brings together creamy dressing, tender tortellini, and fresh veggies for a quick and easy summer dish that’s sure to please. It’s a potluck favorite, a light lunch, and an Italian-inspired side all rolled into one. Give it a whirl, let me know how it turns out, and don’t forget to explore more cold pasta salad recipes or my Italian-Inspired Chicken Skewers for a full menu!
Tortellini Pasta Salad
Ingredients
- 12 ounces cheese tortellini fresh or refrigerated; whole-wheat or gluten-free works great
- 1 cup cherry tomatoes halved (use rainbow for a festive pop)
- 1/2 cup cucumber diced (seed if you want less liquid)
- 1/4 cup red onion finely chopped (soak in cold water if you dislike sharpness)
- 1/3 cup sliced black olives for briny contrast
- 2 cups baby spinach or baby arugula arugula makes it peppery—fun twist
- 3/4 cup plain whole-milk Greek yogurt for extra creaminess
- 1/4 cup mayonnaise light or avocado mayo is fine
- 2 tablespoons extra-virgin olive oil pick a fruity one you love
- 2 tablespoons fresh lemon juice about half a lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 teaspoon Italian seasoning or herbes de Provence
- 1 clove garlic minced (or 1/2 teaspoon jarred)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil, then add tortellini. Boil for 3–4 minutes or until al dente. Drain and rinse under cold water—this stops cooking and keeps pasta from sticking.
- While pasta cooks, halve tomatoes, dice cucumber, chop onion, and rinse spinach. Pro tip: Dry leafy greens in a salad spinner so they don’t water down the salad.
- In a medium bowl, stir together Greek yogurt, mayo, olive oil, lemon juice, mustard, honey, Italian seasoning, garlic, salt, and pepper. Taste and adjust seasoning—you want a balance of tang, herb, and a hint of sweetness.
- In a large bowl, gently fold tortellini, veggies, and olives into the dressing. Add spinach last—its warmth from the drained pasta will soften leaves just right.
- Cover and refrigerate for at least 20 minutes. This step lets flavors meld; if you’re pressed for time, 10 minutes still works in a pinch.
- Give the salad a gentle stir, then taste. Add more salt, pepper, or a splash more lemon juice if it needs brightness.
- Sprinkle with fresh basil or parsley. For a crowd-pleasing finish, top with shaved Parmesan or a handful of toasted pine nuts.
- Dish out in a pretty bowl or transport in an airtight container to your next gathering.
