Easy Tortellini Pasta Salad
Easy Tortellini Pasta Salad is a creamy, cheesy, and tangy side dish that’s better than takeout and perfect for potlucks or meal prep. After making this many times, I’ve discovered the secret to keeping it from getting soggy. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy One-Pan Ground Beef Stuffed Zucchini Boats Recipe for Easy Healthy Dinner and Easy Strawberry Galette (no pie pan needed).
Why This Easy Tortellini Pasta Salad Is Pure Comfort
- Easy to make with just 10 ingredients
- Creamy and tangy Italian dressing
- Perfect for potlucks, meal prep, or a light dinner
What You'll Need for Easy Tortellini Pasta Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 (20 oz) package cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Optional: Fresh basil, chopped (for garnish)
- Optional: Croutons (optional)
📝 Ingredient Notes
- tortellini: Use refrigerated or frozen, both work fine.
🛒 Tools & Equipment I Recommend
- Salad Spinner — Keeps your greens fresh and crispy. → See on Amazon
- Box Grater — Makes quick work of grating cheese and vegetables. → See on Amazon
How to Make Easy Tortellini Pasta Salad
- Cook tortellini: Cook tortellini according to package instructions until al dente. Drain and rinse under cold water.
- Prepare dressing: In a large bowl, whisk together mayonnaise, Parmesan cheese, red wine vinegar, oregano, basil, salt, and pepper.
- Combine ingredients: Add cooked tortellini, cherry tomatoes, and red onion to the bowl with the dressing. Toss until well coated.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh basil and croutons if desired.
Cook's Tips for Perfect Easy Tortellini Pasta Salad
- Common mistake and fix: Don't overcook the tortellini to prevent it from falling apart in the salad.
- Tip: For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Tip: Add your favorite vegetables like cucumber, bell peppers, or olives for extra crunch and color.
Storing & Reheating Easy Tortellini Pasta Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Can be made up to 24 hours ahead of time.
Freezing Easy Tortellini Pasta Salad
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a quicker version, use store-bought Italian dressing.
- Best substitution: Substitute mozzarella or provolone tortellini for a different flavor profile.
- Make-ahead: Prepare the dressing and chop the vegetables a day ahead for easy assembly.
- Scaling: This recipe can easily be doubled for a larger crowd.
- Troubleshooting: If the dressing seems too thick, add a tablespoon or two of milk to thin it out.
Want to level up this recipe?
High-quality mayonnaise — Makes a creamy dressing that won't separate. → Check price on Amazon
Easy Tortellini Pasta Salad
Ingredients
Main Ingredients
- 1 (20 oz) package cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
Seasonings
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
Optional Toppings
- Fresh basil, chopped (for garnish)
- Croutons (optional)
Instructions
- Cook tortellini: Cook tortellini according to package instructions until al dente. Drain and rinse under cold water.
- Prepare dressing: In a large bowl, whisk together mayonnaise, Parmesan cheese, red wine vinegar, oregano, basil, salt, and pepper.
- Combine ingredients: Add cooked tortellini, cherry tomatoes, and red onion to the bowl with the dressing. Toss until well coated.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh basil and croutons if desired.
Notes
- Chef tip: For a quicker version, use store-bought Italian dressing.
- Best substitution: Substitute mozzarella or provolone tortellini for a different flavor profile.
- Make-ahead: Prepare the dressing and chop the vegetables a day ahead for easy assembly.
- Scaling: This recipe can easily be doubled for a larger crowd.
- Troubleshooting: If the dressing seems too thick, add a tablespoon or two of milk to thin it out.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Can be made up to 24 hours ahead of time.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 25g
- Carbs: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 40mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Tortellini Pasta Salad FAQs
Yes, you can make it up to 24 hours ahead. Store in the refrigerator until ready to serve.
Overcooking the tortellini can cause it to absorb too much dressing and turn dry. Cook until al dente and rinse under cold water.
No, freezing can make the tortellini mushy and the dressing separate.
No, this recipe is best made on the stovetop and in the refrigerator.
Greek yogurt or sour cream can be used as a substitute for a lighter version.
A Warm Final Note
I can’t wait for you to try Easy Tortellini Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
