Quick & Delicious Tortellini Pasta Salad You’ll Make on Repeat

There’s nothing better than a colorful pasta salad that comes together in minutes but tastes like you spent hours in the kitchen. This tortellini pasta salad is packed with fresh flavors, hearty enough to be a meal on its own, and versatile enough to serve at cookouts, picnics, or weeknight dinners. With cheesy tortellini, crisp veggies, and a simple dressing, it’s a recipe you’ll want on repeat all year long.

Classic Tortellini Pasta Salad

Fresh Tortellini Pasta Salad

Family-Style Tortellini Pasta Salad

This Tortellini Pasta Salad is a fresh, flavorful dish that combines cheesy tortellini with crisp vegetables, marinated bocconcini, and a vibrant homemade pesto.

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Yields: 5 people

Ingredients

Pesto

• 3-4 bunches of basil blanched (optional for blanching)
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese freshly grated
• 2 garlic cloves
• 1/2 lemon juiced & zested
• 1/3 cup pine nuts
• salt & pepper

Marinated Bocconcini

• 1 container Bocconcini cheese
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp oregano
• 1/4 tsp chili flakes
• Salt & pepper

Pasta Salad

• 1 package tortellini
• 3 baby cucumbers diced
• 1/2 red onion thinly sliced
• 1/2 cup cherry tomatoes halved
• 1/4 cup olives chopped
• 1 handful fresh basil chopped
• Salt & pepper

Instructions

Pesto

• If blanching the basil, briefly dip the leaves into boiling water, then transfer to an ice bath and pat dry.
• In a food processor, combine basil, olive oil, Parmesan, garlic, lemon juice and zest, pine nuts, salt, and pepper.
• Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste and set aside.

Marinated Bocconcini

• In a small bowl, whisk together olive oil, balsamic vinegar, oregano, chili flakes, salt, and pepper.
• Add the bocconcini and toss to coat evenly. Cover and refrigerate while preparing the rest of the salad.

Pasta Salad

• Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool.
• In a large bowl, combine the cooled tortellini, cucumbers, red onion, cherry tomatoes, olives, and fresh basil.
• Add the marinated bocconcini (with some of the marinade if desired) and toss gently.
• Drizzle with the prepared pesto, season with salt and pepper, and mix until everything is well coated.
• Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Watch the Recipe Below