Name: Tortellini Pasta Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g (about 18oz) cheese tortellini (fresh is awesome, but the shelf-stable kind works in a pinch; my Nonna swears by the refrigerated brand, but honestly I use whatever’s on sale); 1 cup cherry tomatoes, halved (sometimes I’ll use sun-dried for more oomph); 1 cup cucumber, diced (I skip peeling. But if the skin is thick, go for it); 3/4 cup Kalamata olives, pitted & sliced (or green olives if I run out); 1/2 cup diced red onion (scallions also work if you hate cry-face onions); 1/2 cup mini mozzarella balls (or a big one, torn up, or skip entirely and just double up the tortellini cheese—yolo!); 1/4 cup jarred roasted red peppers, chopped (once I tried fresh pepper but it didn’t hit the spot); Big handful fresh basil, roughly chopped (parsley if you forgot basil existed, like me last Tuesday); 1/3 cup Italian dressing (homemade or, honestly, the random bottle lurking in the fridge works fine); Freshly cracked black pepper, to taste; Extra grated Parmesan, for topping (or skip if you’re dairy’d out)

Tortellini Pasta Salad: The Dish That Accidentally Stole the Show

Okay, so you know that feeling when you bring something to a barbecue expecting folks to just nibble politely and move on, but suddenly it’s the first bowl empty and someone’s scraping the bottom looking for more? That was me, with this tortellini Pasta Salad. My cousin George (the picky one—if you know, you know) even went for seconds! I swear, every time I make this, something a little chaotic happens, like last time when I found my cat had tried to claim the Parmesan bag. Anyway, this pasta salad’s got a weird knack for turning a regular meal into a low-key celebration, and honestly, you never quite expect it to be THAT popular… but here we are!

Why I Keep Coming Back to This Recipe

I make this when I’ve got literally twenty minutes before folks arrive (or my energy is circling the drain after work). My family goes crazy for it because, let’s be honest, cheese tortellini already makes anything taste better. Plus, you can throw in whatever crunchy veg is clinging on in the fridge (hello, slightly wrinkled cherry tomatoes). Oh, and if you’re the type who gets stressed when a salad “needs to marinate” just know I’ve dumped this on the table straight after mixing and no one’s ever complained. It’s even survived a road trip in the backseat without any major tragedies (well, except for that melting fork incident… don’t ask).

Here’s What You’ll Need (and What I Sometimes Swap)

500g (about 18oz) cheese tortellini (fresh is awesome, but the shelf-stable kind works in a pinch; my Nonna swears by the refrigerated brand, but honestly I use whatever’s on sale)
1 cup cherry tomatoes, halved (sometimes I’ll use sun-dried for more oomph)
1 cup cucumber, diced (I skip peeling. But if the skin is thick, go for it)
3/4 cup Kalamata olives, pitted & sliced (or green olives if I run out)
1/2 cup diced red onion (scallions also work if you hate cry-face onions)
1/2 cup mini mozzarella balls (or a big one, torn up, or skip entirely and just double up the tortellini cheese—yolo!)
1/4 cup jarred roasted red peppers, chopped (once I tried fresh pepper but it didn’t hit the spot)
Big handful fresh basil, roughly chopped (parsley if you forgot basil existed, like me last Tuesday)
1/3 cup Italian dressing (homemade or, honestly, the random bottle lurking in the fridge works fine)
Freshly cracked black pepper, to taste
Extra grated Parmesan, for topping (or skip if you’re dairy’d out)

Let’s Get Cooking! (Or, Well, Just Boiling and Mixing)

First things first, cook the tortellini: bring a big pot of salted water to a boil and toss them in. They usually only take about 3 minutes—keep a close eye, or they’ll go mushy (not that I’ve ever wandered off to check Instagram and had to start over…)
Drain and rinse the tortellini under cold water so they cool off and don’t clump like a sock in the dryer. Shake off that extra water pretty well.
Pop your halved cherry tomatoes, diced cucumber, olives, onion, mozzarella, roasted peppers, and basil all into a huge bowl.
Add the cooled tortellini. Throw in the Italian dressing. This is where I usually sneak a test bite and debate if I’ve gone overboard with the olives (so far, no one’s complained).
Toss it all really well. Crack on some black pepper and, if you’re feeling fancy, scatter an irresponsible amount of extra Parmesan up top.
Let the salad chill in the fridge for at least 20 minutes – unless you can’t wait (sometimes I can’t, and guess what? Still good!).

A Few Little Notes from My Messy Kitchen

If you forget to rinse the tortellini, they’ll kinda glue together—just separate with your (clean) fingers; no one will know.
The longer it sits, the tastier it gets. I think this tastes better the next day, but my sister disagrees. Make your own call!
I’ve accidentally doubled the dressing before; it turned into soup, don’t do what I did.

Variations I’ve Actually Tried (the Good and the “Uh, Maybe Not”)

Threw in grilled chicken—made it a meal, but maybe too filling for a hot day. On second thought, sausage is nice if you want to go wild.
One time I experimented with goat cheese instead of mozzarella. Mixed reviews; Uncle Marty loved it, my kids… not so much.
Used balsamic vinaigrette instead of Italian dressing, and it was good, just a touch sweeter than I like.
Chickpeas, just once, for protein. Not my favorite, but not a disaster either.

Don’t Worry About Fancy Kitchen Kit

All you really need is a big pot, a colander, and a reasonable-sized bowl. If you don’t have a proper salad bowl, I’ve mixed this straight in the pot before. No one cared (except my best friend, who once insisted on actual matching dishes; I called her posh…)

How to Store Leftovers (Or If There’s Ever Any Left)

Just stick it in an airtight container in the fridge. It’ll keep for about 2-3 days—but honestly, in my house it never lasts more than a day! If it dries out a bit, splash on a little more dressing before you attack it again.

Serving This Salad—My Favorite Ways

I usually just throw it down as the main side at picnics, but sometimes if I’m feeling extra, I’ll grill sausages on the side or toss a pile of arugula on top. My aunt always brings crusty bread, and somehow that makes the whole thing feel borderline Italian holiday. Ice-cold lemonade doesn’t hurt, either.

My “Oops, Don’t Do This” Pro Tips

I once tried rushing the tortellini cook time—ended up with little pasta pillows bursting open. Now I hover and check every minute after the first two.
If you overdress at the start, the pasta soaks it all up and you’ll need twice as much. Actually, I find it works better if you add half at first, then adjust just before serving.
Leaving the salad out at room temp too long can make the cheese a bit sweaty. Into the fridge it goes, pronto.

Actual Questions People Have Asked (and My Not-So-Serious Answers)

Can I make this the day before? – Absolutely! In fact, it tastes even better after a night in the fridge. But don’t add extra dressing until you serve it or it’ll get soggy.
What if I hate olives? – Skip ‘em! Or swap in capers if you’re feeling briny. This recipe really does forgive a lot.
Can I freeze it? – Ehh… I wouldn’t. The tortellini gets weird and mushy in the freezer. Just make what you’ll eat in a couple days.
Is there a gluten-free version? – Use gluten-free tortellini if you can find it (a few brands make good ones). Not quite the same texture, but hey, close enough.
Which Italian dressing do you use? – Whichever small bottle someone left in my fridge last time. Homemade is great, but I’m not above supermarket shortcuts.
Why do my tomatoes go mushy? – Could be overripe, or maybe chop them a bit smaller. But honestly, it happens to me too, especially in July.

If you’ve made it this far, congrats! You now know most of my pasta salad secrets. If you’ve got a trick up your sleeve (or a minor disaster to share), I’d love to hear it. Just, you know, keep the cats away from the Parmesan.

Tortellini Pasta Salad