Ready in 20 minutes, every forkful of this Cheese Tortellini Pasta Salad is loaded with something good! Pillowy cheese-filled pasta, juicy cherry tomatoes, briny olives, zesty red onion, and fresh greens are tossed with a simple lemon vinaigrette to let each flavor shine.
Ellen’s Notes
Whenever I bring this cheese tortellini pasta salad to a cookout, it disappears before the burgers do. That’s how I know it’s a winner!
The flavors lean Mediterranean with plump cheese tortellini, two kinds of olives, peppery spinach, and a lemon-and-olive-oil dressing that comes together in under a minute. Fresh parsley and oregano bring it home with that herby brightness you just can’t get from a jar.
I love that there’s no mayonnaise to worry about going sideways at an outdoor party. And that it’s perfect for making an hour or two ahead, as it tastes even better after the flavors mingle for a bit.
📌 Key Ingredient Notes
Cheese Tortellini: Look for fresh tortellini in the refrigerated section near the deli, not the dried kind in the pasta aisle. Frozen tortellini is fine too; just add a minute or two to the cook time.
Cherry Tomatoes: Stick with cherry or grape tomatoes for this salad. They hold their shape much better than larger varieties, which can turn mushy and water down the dressing. Slice them in half (or quarters if they’re on the larger side).
Kalamata and Green Olives: I use both for a layered briny flavor. Kalamatas are deeper and fruitier while green olives bring that classic salty pop. Pre-sliced olives save you a step and work great. If you only have whole olives, just give them a rough chop. Make sure to drain them well so the brine doesn’t water down your dressing.
Fresh Parsley and Oregano: Fresh herbs really do make all the difference here, so don’t skip them. Flat-leaf (Italian) parsley has more flavor than the curly variety and is what I recommend. If you only have dried oregano, use about 1½ teaspoons in place of the 2 tablespoons fresh. Dried is much more concentrated.
How To Make Tortellini Pasta Salad
See the printable recipe card for full ingredient list and directions below.
- Cook the tortellini, then drain it with cold water.
- Mix together all of the dressing ingredients in a bowl.
- Add the cooked tortellini and all other pasta salad ingredients to a large bowl.
- Pour the salad dressing over everything and toss to combine.
Ellen’s Recipe Tips
Don’t overcook the tortellini. Once they float to the top and look plump, they’re done. Overcooked tortellini will fall apart in the salad and turn mushy.
Always rinse with cold water. Running the cooked tortellini under cold water stops the cooking process and prevents them from sticking together. This step is non-negotiable for any pasta salad! Warm pasta will wilt the spinach and break down the dressing.
Zest the lemon before juicing it. Zesting a juiced lemon is nearly impossible — squishy and frustrating. Pull out your microplane first, zest in light strokes (just the yellow, not the bitter white pith), and then juice.
Use a really big bowl for tossing. A bowl that feels too big is exactly the right size for tossing pasta salad. You need room to move things around without crushing the tortellini or losing ingredients over the side.
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FAQ – Recipe Help
Yes, but with a little strategy. For the freshest result, make it within 1 to 2 hours of serving, or prep all the components separately and toss them together right before you serve. If you have to assemble it the night before, hold back the spinach and half the dressing and add those just before serving.
The tortellini soaks up dressing as it sits, so it’s totally normal for it to dry out a little. Just whisk together a little extra olive oil and lemon juice (about 2 tablespoons oil to 1 tablespoon juice) and toss it through the salad to revive it.
Yes! Stir in grilled chicken, shrimp, or chickpeas to turn this easy tortellini pasta salad into a satisfying main course. About 1 to 2 cups of protein is the sweet spot for the recipe as written.
No, freezing isn’t recommended. The cherry tomatoes, fresh greens, and tortellini all suffer in texture once frozen and thawed.
How To Store Leftovers
This cheese tortellini pasta salad is at its peak quality when served the day it’s made, but leftovers will keep nicely in an airtight container in the refrigerator for up to 2 to 3 days.
The pasta does soak up some of the dressing as it sits, so before serving leftovers, give the salad a good toss and add a small splash of fresh olive oil and a squeeze of lemon to brighten everything back up. If you want to be sure it tastes its best, toss leftovers with a tablespoon or two of extra dressing right before serving cold.
Cheese Tortellini Pasta Salad
Ingredients
- 20 oz cheese tortellini
- 2 cups cherry tomatoes, sliced
- 2 cups fresh baby spinach, or arugula
- ½ red onion, sliced thin
- 1 cup Kalamata olives, whole or sliced in half
- 1 cup green olives, whole or sliced in half
- 1 cup fresh chopped parsley
- 2 tablespoons fresh chopped oregano
Dressing:
- ¾ cup olive oil
- the zest of the 1 lemon
- the juice of 1 lemon
- ½ teaspoon minced garlic
- salt and pepper, to taste
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Instructions
- Cook the tortellini according to the package instructions in well-salted water. Drain and rinse with cold water.
- While the tortellini is cooking, make the dressing. In a small bowl mix the olive oil, lemon zest, lemon juice, garlic, salt and pepper.
- In a large bowl, add the tortellini, tomatoes, spinach, onion, olives, parsley and oregano. Pour the dressing over the pasta and toss to coat.
- Serve immediately or chill in the fridge for up to 2 hours, making sure to toss it once more before serving. Keep in mind that olive oil will firm up in the fridge, so set the salad out on the counter for about 20 minutes before serving.
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Notes
Nutrition
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