Every time I make this Tortellini Pasta Salad, it reminds me of carefree summer lunches and vibrant picnics.
It’s the kind of dish that’s just as good freshly made as it is after a day in the fridge—and it always disappears fast.
Creamy tortellini, sweet corn, juicy tomatoes, and that zesty Italian dressing? Absolute magic.
Why I Love This Recipe
This salad is bright, hearty, and full of textures.
It comes together quickly and is perfect for meal prep or potlucks.
The homemade Italian dressing gives it a bold, tangy finish that makes every bite exciting.
What You’ll Need (Ingredient Highlights)
Cheese tortellini – Soft, rich, and satisfying.
Bell peppers – Add crunch and a pop of color.
Corn – Sweet and juicy, balancing the creamy pasta.
Tomatoes – Cherry or grape, they bring freshness.
Cheddar cheese – Cubed for creamy sharpness.
Italian dressing – Zesty, herby, and easy to make.
Parsley or green onion – Optional, but adds a bright finish.
Pro Tips Before You Start
Use fresh tortellini for the best texture.
Rinse pasta briefly with cold water to stop the cooking.
Let the salad chill before serving so the flavors meld.
Make extra dressing—it keeps well and adds flavor boosts later.
How to Make Tortellini Pasta Salad
Step 1: Cook the Tortellini
Bring a large pot of water to a boil.
Add tortellini and cook according to package instructions.
For delicate fresh tortellini, lower heat after adding to prevent splitting.
Drain and rinse with cold water.
Step 2: Make the Dressing
In a small bowl or mason jar, combine olive oil, white wine vinegar, Italian seasoning, garlic powder, salt, and black pepper.
Whisk or shake until fully combined. Set aside.
Step 3: Prep the Vegetables
Chop green and red bell peppers into small pieces.
Slice cherry tomatoes in halves.
Steam or drain corn depending on type used.
If using canned corn, rinse and drain well.
Step 4: Combine the Salad
In a large mixing bowl, add the cooked tortellini, chopped vegetables, corn, and cheddar cheese cubes.
If using parsley or green onion, sprinkle them in.
Step 5: Dress and Chill
Pour about half of the dressing over the salad.
Toss gently to coat. Cover and refrigerate for at least 30 minutes to let the flavors develop.
Step 6: Serve and Enjoy
Before serving, toss again and drizzle more dressing if desired.
Taste and adjust seasoning. Serve cold or at room temperature.
What to Serve It With
Grilled sausages or burgers
A crusty ciabatta or focaccia
Light soups or brothy stews
Lemonade or sparkling wine
Variations / Substitutions
Use tricolor tortellini for extra color.
Swap cheddar for mozzarella pearls or provolone.
Add chopped salami or ham for a protein boost.
Try basil pesto instead of Italian dressing.
Use baby spinach for a leafy twist.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Best served cold after chilling.
Refresh with a little extra dressing before serving leftovers.
Avoid freezing—pasta texture will change.
You can prep all ingredients ahead, then mix before serving.
Dressing keeps in the fridge up to a week.
FAQs
Can I use frozen tortellini?
Yes, but make sure to boil it just until tender. Don’t overcook.
What’s the best cheese for this salad?
Sharp cheddar gives great flavor, but you can use mozzarella, feta, or pepper jack.
Can I make this salad ahead of time?
Absolutely! In fact, it tastes better after chilling for a few hours.
What if I don’t have Italian seasoning?
You can use a mix of oregano, basil, thyme, and garlic powder instead.
Is this salad vegetarian?
Yes, just be sure your tortellini is cheese-filled without meat.
Can I serve it warm?
It’s best cold, but slightly warm tortellini also works well.
How do I avoid soggy pasta?
Rinse pasta with cold water after cooking and toss with dressing just before chilling.
Final Thoughts
This Tortellini Pasta Salad is everything I love in one bowl—bright, flavorful, and fuss-free.
It’s ideal for sharing at summer barbecues, family lunches, or prepping for weekday meals.
Once you’ve made it, you’ll want to keep it in rotation all year long.
