Delicious & Easy Cheese Tortellini Pasta Salad: Your Ultimate Summer Recipe

Prepare to fall in love with one of the most requested and utterly delicious recipes we’ve ever shared: this Simple Cheese Tortellini Pasta Salad. Born from years of perfecting the art of a perfect pasta salad, this dish has been a staple in our kitchen since our days on the East Coast. It’s an irresistible blend of textures and flavors, combining the rich creaminess of cheese tortellini with a powerful punch from salty olives, sweet roasted red peppers, tangy artichoke hearts, savory marinated mushrooms, and crisp red onions. All these incredible ingredients are brought together with a vibrant Italian dressing, making every bite a delightful experience. Whether you opt for a high-quality store-bought dressing for ultimate convenience or your cherished homemade recipe, this salad promises to be a crowd-pleaser.

Pasta Salad: The Best Summer Salad

When summer rolls around, nothing quite hits the spot like a refreshing, flavorful pasta salad. It’s more than just a side dish; it’s a culinary celebration of warm weather, outdoor gatherings, and effortless entertaining. Everyone seems to have that one go-to pasta salad recipe they love whipping up for potlucks, BBQs, and family get-togethers. While I enjoy experimenting with many different versions of pasta salad – some of which are yet to grace our website – a classic like this Simple Cheese Tortellini Pasta Salad holds a special place. Much like our popular Lemon Arugula Pasta Salad, this tortellini creation is a summertime must-have. The inherent richness of the cheese tortellini beautifully complements the diverse textures and bold flavors of the pantry staples we incorporate, creating a harmonious and utterly satisfying dish that stands out from the rest.

What makes pasta salad so universally adored? Its versatility is key. You can adapt it to any taste preference, dietary need, or occasion. It’s hearty enough to be a light meal on its own, yet light enough to perfectly accompany grilled meats, sandwiches, or other picnic favorites. The joy of a well-made pasta salad lies in its ability to be prepared ahead of time, allowing flavors to meld and deepen, making it an ideal candidate for meal prep or stress-free party planning. This tortellini version takes that convenience to the next level by incorporating a beloved filled pasta that adds an extra layer of deliciousness.

Mastering Pasta Salad Basics

If you’re new to the wonderful world of pasta salads, don’t worry! I’m here to share some invaluable tips I picked up years ago from a seasoned chef friend – basics that I still swear by today to ensure every pasta salad I make is a masterpiece. These foundational principles will guide you in creating a truly exceptional cold pasta dish:

• Choose the Right Pasta Shape: The success of a pasta salad often starts with the pasta itself. Opt for shapes with plenty of nooks, crannies, and pockets. These intricate designs are essential because they brilliantly capture and hold onto the delicious dressing, ensuring every bite is flavorful. Excellent candidates include Farfalle (bowtie pasta), Rotini (corkscrews), Fusilli (spirals), and Cavatappi (a longer, hollow corkscrew, famously used in our Mediterranean Pasta Salad). Avoid long, thin pastas like spaghetti or linguine, as they tend to clump together and don’t distribute dressing well in a cold salad. Remember to cook your pasta perfectly al dente – firm to the bite – as it will continue to soften slightly as it absorbs the dressing.
• Select a Good Quality Dressing: The dressing is the heart and soul of your pasta salad. It needs to be full-flavored and robust enough to stand up to all the other ingredients. Vinaigrettes are typically the best choice for pasta salads because their acidity brightens the flavors and helps keep the pasta from clumping. However, don’t shy away from creamy styles if they complement your chosen ingredients, although vinaigrettes offer a lighter, fresher profile for most cold pasta dishes. Whether you choose a high-quality store-bought option or craft your own homemade dressing, ensure it has a good balance of acid, oil, and seasonings. A good dressing will elevate every other component in the bowl.
• Incorporate a Variety of Sturdy Vegetables: To prevent your pasta salad from becoming soggy or losing its textural appeal, focus on sturdy vegetables that can withstand the acidity of the dressing and maintain their crunch. What qualifies as a sturdy vegetable? Think along the lines of crisp zucchini squash, refreshing cucumbers, colorful bell peppers, juicy cherry tomatoes, pungent red onions, and convenient pantry items like marinated artichoke hearts. These ingredients not only add vibrant color and essential nutrients but also provide a satisfying bite that contrasts beautifully with the soft pasta. (If you’re a fan of artichoke hearts, you’ll adore our One Pan Artichoke Chicken Bake, it’s incredibly good!)

Why Cheese Tortellini Excels in Pasta Salads

While many pasta shapes work well for cold salads, this recipe specifically highlights the magic of using stuffed cheese pasta, particularly tortellini. So, what exactly is tortellini? Tortellini pasta is a delightful, ring-shaped pasta, often described as a small, delicate bundle. What makes it truly special for this salad is its delectable filling, typically a blend of creamy cheeses like ricotta, Parmesan, and sometimes a hint of nutmeg. This built-in cheese component adds an incredible depth of flavor and a luxurious texture that regular pasta simply can’t offer.

The unique shape of tortellini is perfect for pasta salad for several reasons. Its nooks and crannies are like tiny pockets, expertly designed to capture and hold onto the flavorful Italian dressing, ensuring that every single bite is bursting with taste. Beyond its shape, the creamy, savory bite of cheese within each tortellini bundle is ideally suited for a cold salad. It provides a satisfying richness and a complementary flavor that enhances all the other ingredients without overpowering them. This makes the salad feel more substantial and indulgent.

Tortellini is most often purchased fresh, usually found in the refrigerated section of your grocery store alongside other fresh pasta varieties like ravioli. Fresh tortellini, with its soft, freshly made cheese filling, has a superior taste and texture compared to dried versions, which tend to be denser. The convenience of fresh pasta also means quicker cooking times, getting you to your delicious salad even faster! We find this and other fresh pastas, like the cheese-stuffed ravioli in our Italian Cheese Ravioli with Burst Tomatoes, to be incredibly delicious and versatile for a wide range of dishes, from quick weeknight dinners to impressive side dishes. A bonus: refrigerated stuffed pasta is available in various sizes, from smaller 10-ounce containers perfect for a modest salad to larger 20-ounce packages, making it easy to scale up for bigger gatherings.

Essential Ingredients for Your Tortellini Pasta Salad

Gathering your ingredients is the first step to creating this unforgettable cheese tortellini pasta salad. This recipe calls for a balance of fresh and pantry-friendly items that come together to create a symphony of flavors and textures. Remember, quality ingredients make a significant difference in the final taste of your salad.

• 20-ounce container of refrigerated cheese tortellini: Opt for a good quality brand for the best flavor and texture.
• 2 tablespoons extra virgin olive oil: Essential for tossing the cooked pasta to prevent sticking and add richness.
• 1 cup of oily pitted olives: Kalamata olives are highly recommended for their briny, rich flavor, or use your favorite marinated pitted Italian olives for a different nuanced taste.
• 1 cup of roasted red pepper strips, chopped into bite-sized pieces: Jarred roasted red peppers are incredibly convenient and add a smoky sweetness.
• 1, 14.5-ounce jar of marinated quartered artichoke hearts, drained: These provide a tender, tangy element that’s a hallmark of many Mediterranean-inspired salads.
• 1/2 cup of finely diced red onion: Adds a crisp texture and a pungent, fresh bite that brightens the salad.
• 1/2 cup of marinated mushrooms, drained: Offers an earthy, umami depth and a lovely tender texture.
• 1/4-1/2 cup of freshly grated Parmesan or Romano cheese: Freshly grated cheese provides the best flavor; adjust the amount to your cheesy preference.
• 1/2 cup of good store-bought Italian dressing: Choose a high-quality brand you enjoy, or use your favorite homemade version. You can always add more dressing if you prefer a wetter salad.

Step-by-Step: Crafting Your Simple Cheese Tortellini Pasta Salad

This is genuinely one of the simplest and most satisfying pasta salads you’ll ever prepare, especially if you opt for a high-quality store-bought Italian dressing to streamline the process. One of the best aspects of this recipe is its flexibility; feel absolutely free to adjust any ingredient quantities to perfectly suit your personal taste. Adore roasted red peppers? Add more! Can’t get enough cheese? Sprinkle generously! This salad is incredibly forgiving and easy to customize.

1. Cook the Tortellini: Begin by bringing 3 quarts of water to a rolling boil in a 4-quart pot. Once boiling, add a generous pinch of kosher salt to season the water, which in turn seasons the pasta. Carefully add the fresh tortellini to the boiling water. Crucially, cook the tortellini for only half the time indicated on the package directions. This is the secret to achieving al dente pasta – pasta that is firm to the bite, not mushy. This ensures the tortellini will hold its shape beautifully and withstand the dressing and other robust ingredients without becoming soggy, which is vital for a cold pasta salad.
2. Cool and Toss the Pasta: As soon as the tortellini is cooked al dente, drain it immediately in a colander. Rinse it thoroughly under cold running water. This step quickly halts the cooking process, prevents the pasta from sticking together, and helps cool it down for the salad. Once well-drained, transfer the cooled tortellini to a large mixing bowl. Add two tablespoons of extra virgin olive oil and toss the pasta gently but thoroughly. The olive oil coating helps prevent the pasta from absorbing too much of the salad dressing too quickly, ensuring a better texture and flavor balance in the final salad. Allow the pasta to cool for a few minutes more before proceeding with the rest of the ingredients.
3. Combine All Ingredients: Once the tortellini has fully cooled, it’s time to assemble your masterpiece. Add the pitted olives, roasted red pepper strips (chopped into bite-sized pieces), drained marinated artichoke hearts, finely diced red onion, and drained marinated mushrooms to the bowl with the pasta.
4. Dress and Season: Next, sprinkle in your freshly grated Parmesan or Romano cheese and pour in the Italian dressing.
5. Gentle Toss and Final Adjustments: Toss all the ingredients gently until everything is evenly distributed and the tortellini and vegetables are well coated with the dressing. Taste the salad and adjust the dressing as needed – perhaps you prefer a bit more tang or moisture. Finally, sprinkle with salt and freshly ground black pepper to taste, enhancing all the individual flavors.

Your Simple Cheese Tortellini Pasta Salad is now ready to chill and be enjoyed!

Creative Variations & Smart Substitutions

The beauty of this delicious pasta salad lies in its incredible adaptability. It serves as a fantastic base for countless variations, allowing you to tailor it to your preferences, seasonal availability, or what you happen to have on hand. Feel free to get creative with these ideas, all of which pair wonderfully with cheese tortellini and a great Italian dressing.

• A Hearty Italian Twist: Instead of or in addition to some of the jarred items, try adding finely chopped Prosciutto, more artichoke hearts, and small cubes of Fontina cheese. This combination adds a richer, meatier dimension with another layer of creamy cheese.
• Caprese Inspired: For a fresh, summery take, incorporate fresh cherry tomatoes (halved), a generous amount of fresh basil leaves (torn or chopped), and small fresh mozzarella balls (bocconcini or ciliegine). This variation offers bright, classic Italian flavors.
• Roasted Vegetable Medley: Elevate the salad with homemade Simple Balsamic Roasted Vegetables (like zucchini, bell peppers, and red onion) for a deeper, caramelized flavor, paired with cubed Asiago cheese for a sharp, nutty contrast.
• Mediterranean Greens: Add a peppery kick with fresh arugula leaves, sun-dried tomato strips packed in oil (drained and chopped), and a generous dusting of shredded Parmesan cheese. This offers a vibrant, slightly bitter, and intensely savory profile.
• Add Protein: For a more substantial meal, consider adding cooked and shredded rotisserie chicken, grilled shrimp, or even canned tuna (well-drained).
• Spice it Up: A pinch of red pepper flakes can add a subtle warmth if you enjoy a little heat.
• Different Olives: Experiment with different types of olives, such as green Castelvetrano olives, for a milder, buttery flavor.

Serving & Storing Your Delicious Pasta Salad

To fully enjoy the melded flavors and optimal texture of your Simple Cheese Tortellini Pasta Salad, I highly recommend chilling it for at least an hour before serving. This allows the dressing to truly penetrate the pasta and vegetables, and for all the flavors to harmonize beautifully. Just before serving, give the salad another gentle toss. It’s also a good idea to check the dressing level at this point – pasta tends to absorb liquids, so you might want to add another splash of Italian dressing to ensure it’s perfectly moist and flavorful.

This salad is wonderfully versatile. Serve it chilled as a delightful side dish for summer barbecues, picnics, or potlucks. It makes an excellent accompaniment to grilled chicken, burgers, or fresh seafood. For a light and satisfying lunch, serve a generous portion on a bed of fresh baby lettuce. To boost the protein content and make it a more complete meal, consider adding some leftover rotisserie chicken or grilled chicken breast.

Storing Leftovers: Any leftover pasta salad should be refrigerated promptly in an airtight container. This will keep it fresh and delicious for up to 3 days in the refrigerator. While the pasta may continue to absorb dressing over time, a quick refresh with a little extra Italian dressing before serving again will bring it back to life. This tortellini salad is also excellent for meal prepping, ensuring you have a flavorful and convenient lunch option ready to go throughout the week.

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All content and photographs ©Claudia’s Table and claudiastable.com

Simple Cheese Tortellini Pasta Salad

Ana | Claudia’s Table

July 4, 2024

This simple pasta salad packs a lot of punch with salty olives, roasted red peppers, artichoke hearts, marinated mushrooms, and red onions. It is finished in Italian dressing for the final touch. You can also use your favorite homemade Italian dressing if you prefer.

5 from 1 vote

Print Recipe
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Prep Time 10 minutes mins

Cook Time 10 minutes mins

resting time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Brunch, Dinner, Lunch

Cuisine American, Italian, Mediterranean

Servings 8

Calories 432 kcal

Equipment

• 1 5-quart pot
• 1 colander
• 1 large bowl
• 1 cutting board
• 1 knife
• 1 set measuring cups
• 1 set measuring spoons

Ingredients

  

• A 20-ounce container of refrigerated cheese tortellini
• 2 tablespoons extra virgin olive oil
• 1 cup of oily pitted olives: kalamata is a good variety for taste or marinated pitted Italian olives
• 1 cup of roasted red pepper strips chopped into bite-sized pieces
• 1 14.5 ounce marinated quartered artichoke hearts drained
• 1/2 cup of finely diced red onion
• 1/2 cup of marinated mushrooms drained
• 1/4 cup of freshly grated Parmesan or Romano cheese or more, to taste
• 1/2 cup of good store-bought Italian dressing or your favorite homemade Italian dressing

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Instructions

 

• In a 4 quart pot, bring 3 quarts of water to boil. Add a large pinch of kosher salt.
• Once the water is boiling, add the fresh tortellini and cook for half of the time as directed on the package. The main reason for this is that the tortellini will cook al dente. We want the pasta to be firm to the bite and hold up to the dressing and the ingredients.
• Once the pasta is cooked, rinse well under cold water. Place drained pasta in a large bowl.
• Toss the pasta with two tablespoons of olive oil. This will help prevent the salad dressing from fully absorbing into the pasta and keep it from sticking. Allow to cool before adding the rest of the ingredients.
• Add olives, roasted red pepper strips, artichoke hearts, diced red onions and mushrooms to the bowl with the cooled tortellini.
• Add the grated cheese and Italian dressing.
• Toss gently so all the ingredients are evenly distributed and coated.
• Adjust the dressing as needed, adding a little more if the salad seems dry.
• Sprinkle salt and pepper to taste before serving.

Notes

Nutrition

Serving: 1cupCalories: 432kcal

Nutritional information is calculated online and should be used as a guide.

Keyword cheese tortellini, easy pasta recipe, pasta salad, tortellini, tortellini pasta salad, summer salad

All content and photographs ©Claudia’s Table and claudiastable.com

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