Last weekend was one of those frantic Friday nights when I’d promised my family a home-cooked dinner but had zero inspiration (and let’s be honest, very little energy). I stood in my kitchen at 7:15 p.m., scanning the pantry and fridge like I was on some wild cooking show—no strange mystery ingredients, though. Then, tucked behind a tub of leftover pasta sauce, I spotted a package of fresh cheese tortellini. A wave of excitement washed over me. Suddenly, I was all in: the idea of a cool, creamy pasta salad danced in my head, and I could practically hear my kids cheering—even though they were glued to screens in the living room (sigh). Long story short, I whipped up this Tortellini Pasta Salad faster than you can say “summer vibes,” and it was gone in a blink. Seriously, it’s that cozy and craveable, yet light enough to keep you from feeling like you’ve just taken a nap in your carb coma.
Ever since that dinner, this salad’s become my go-to for everything from lazy weeknight meals to potluck showstoppers (you’ll want to make a double batch, trust me). Imagine pillowy cheese tortellini tossing arms with sweet cherry tomatoes, crisp bell peppers, and bright ribbons of basil, all blanketed in a tangy, Greek yogurt–powered dressing that’s creamy but never heavy. It’s like Italy and a picnic had a delicious, fuss-free love child. And here’s the best part: you don’t need to fire up the oven or break a sweat. Just boil, toss, chill, and voilà—you’ve got a dish that feels fancy but tastes like a warm hug on a hot day. Okay, let’s be real, it feels perfect any time of year, but it especially sings in summer.
Why You’ll Love This Tortellini Pasta Salad
- No oven required—just boil, toss, and chill for fuss-free summer cooking.
- Ready in under 30 minutes—perfect for busy weeknights or last-minute get-togethers.
- Creamy-but-light dressing (thanks to Greek yogurt!) is tangy, dreamy, and never heavy.
- Loads of crisp veggies for color, crunch, and sneaky nutrition (kids won’t know!).
- Perfect for potlucks—stays fresh for hours, so you can mingle instead of hovering.
- Customizable to whatever’s in your fridge—swap veggies, add olives, mix in salami.
- Leftovers taste even better the next day when all those flavors have time to mingle.
Ingredient Notes
Here’s the lowdown on what you’ll need and how to make smart swaps if your pantry’s playing tricks on you.
- Cheese Tortellini (12 ounces) – I usually grab fresh refrigerated tortellini, but frozen or dry works in a pinch (just follow the package times).
- Cherry Tomatoes (1 cup) – Halved. Go for a rainbow mix to keep things playful and colorful.
- Bell Peppers (1 red, 1 yellow) – Diced. Orange works too if yellow isn’t on sale.
- Cucumber (½ cup) – Seeded and chopped. English cucumbers have fewer seeds, so your salad won’t be a soggy situation.
- Red Onion (¼ cup) – Thinly sliced and soaked in cold water for 5 minutes to take the edge off (trust me).
- Fresh Basil (¼ cup) – Chiffonaded. No dried stand-in here—fresh herbs make this sing.
- Kalamata Olives (½ cup) – Pitted and halved. Totally optional, but oh-so fun for a salty pop.
- Plain Greek Yogurt (¾ cup) – Whole milk variety gives you that silky mouthfeel. Don’t skip it!
- Extra-Virgin Olive Oil (3 tablespoons) – For richness and to help the dressing glide.
- White Wine Vinegar (2 tablespoons) – Or swap in fresh lemon juice for a citrusy twist.
- Dijon Mustard (1 tablespoon) – A little zing goes a long way here.
- Garlic (1 clove) – Minced. You can swap in garlic powder in a pinch, but fresh really shines.
- Dried Oregano & Dried Basil (1 teaspoon & ½ teaspoon) – Pantry staples that add that Italian flair.
- Salt, Pepper & Red Pepper Flakes – To taste. A small pinch of red pepper makes things interesting (yes, really!).
Pro Tip: If your yogurt is extra tangy, stir in a teaspoon of honey or a drizzle more olive oil to balance it out. And if you’re running low on veggies, swap in artichoke hearts or even steamed broccoli—it’s your salad, your rules.
Step-by-Step Directions
- Bring a big pot of salted water to a rolling boil. Salt it like the ocean—that’s your only chance to season the pasta from the inside out. Add the tortellini and gently stir so they don’t stick. Cook according to package directions until al dente, usually about 3–4 minutes for fresh (longer for dry or frozen). Drain in a colander and rinse under cold water to stop the cooking process—this little trick prevents your pasta from turning into a mushy mess.
- As the pasta cools, prep your veggies. Slice those cherry tomatoes in half (or quarters, if they’re extra big), dice the bell peppers, chop the cucumber, and thinly slice the onion. If you’ve soaked the onion, give it a quick shake to get rid of excess water. Toss everything into a large salad bowl—make it roomy so you have plenty of space to mix later.
- Whisk together the dressing. In a medium bowl, combine Greek yogurt, olive oil, white wine vinegar (or lemon juice), Dijon mustard, and minced garlic. Sprinkle in the dried oregano, dried basil, salt, pepper, and a pinch of red pepper flakes. Whisk until silky and smooth—no big globs of yogurt hiding in the bowl. Give it a taste and adjust seasoning as needed. This is where you can fine-tune the tang, olive oil richness, or heat level.
- Time for the big toss. Add your cooled tortellini to the veggie bowl, then pour that dreamy dressing over the top. With two large spoons or salad tongs, gently fold everything together until every pasta pillow and veggie chunk is coated. You’re aiming for ribbons of creamy dressing, not a soupy lake at the bottom. If it looks too dry, add a splash more olive oil or a spoonful of water.
- Cover the salad and pop it into the fridge for 20–30 minutes. I know you’re tempted to dive right in, but patience pays off here—those herbs and spices need a little time to mingle and bloom into their full, flavorful potential. (If you really can’t wait, even a quick 10-minute chill will help.)
- When you’re ready to serve, give it a final toss, taste for salt and pepper, and scatter fresh basil leaves on top. For an extra dash of pizzazz, throw in a handful of additional halved cherry tomatoes or a sprinkle of grated Parmesan cheese. Grab a fork (and maybe a second for good measure) because this one disappears fast.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 20–30 minutes (totally worth it)
Total Time: About 50 minutes (with chill) or 20 minutes if you’re in a hurry.
Variations & Flavor Twists
- Stir in some artichoke hearts and sun-dried tomatoes for a Mediterranean party in your mouth.
- Swap tortellini for tri-color rotini if you’re on a budget (or want a fun swirl of pasta shapes).
- Mix in fresh spinach or arugula for extra greens and a peppery bite (hello, nutrition!).
- Use red wine vinegar and toss in salami cubes for a quick antipasto vibe.
- Add corn kernels, black beans, and cilantro for a south-of-the-border flair.
- For a dairy-free twist, grab coconut or almond milk yogurt and vegan tortellini.
Storage & Reheating Tips
This salad actually loves being a day-old leftover: that extra chill time deepens the flavors even more. Store it in an airtight container in the fridge for up to 3 days—your tortellini will hold up like a champ. If you’re making it way ahead, you can toss the pasta, veggies, and dressing separately, then marry them just before serving to keep everything bright and crisp. No reheating needed here—this one’s best cold or at room temperature. If you’re serving indoors in winter, let it sit out for about 15 minutes so it’s not ice-cold on your teeth.
Final Thoughts
I hope this cozy, craveable Tortellini Pasta Salad becomes one of your favorite go-to dishes, the kind you lean on when life’s busy but you still want something satisfying (and slightly lighter) on the table. It’s the kind of recipe that feels fancy but is so simple, you’ll wonder why you didn’t start making it sooner. Got questions about subs? Want to swap in your secret ingredient or just rave about how awesome it turned out? Leave me a comment below—I love hearing from you. And if you snap a pic of your colorful creation, tag me on Instagram so I can cheer you on (and maybe drool a little). Cheers to easy, delicious comfort food that makes you feel like summer all year round!
Tortellini Pasta Salad
Ingredients
- 12 ounces cheese tortellini (fresh or refrigerated—Barilla works great)
- 1 cup cherry tomatoes (halved, choose a rainbow mix for color pop)
- 1 medium red bell pepper (diced)
- 1 medium yellow bell pepper (diced, or substitute orange)
- 1/2 cup cucumber (seeded and chopped, English cucumber preferred)
- 1/4 cup red onion (finely sliced, soak in cold water for 5 minutes to tame bite)
- 1/4 cup fresh basil leaves (chiffonaded, no substitute—freshness matters)
- 1/2 cup pitted Kalamata olives (halved, optional for a briny twist)
- 3/4 cup plain Greek yogurt (whole milk variety for creaminess)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar (or lemon juice)
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper (to taste)
- Red pepper flakes (a pinch, optional for a light kick)
Instructions
- Bring a large pot of salted water to a rolling boil. Add cheese tortellini and stir gently; cook until al dente, about 3–4 minutes. Drain and rinse under cold water to stop cooking.
- Halve tomatoes, dice peppers, chop cucumber, slice onion, and if using olives, halve them. Toss everything into a big salad bowl.
- In a medium bowl, whisk Greek yogurt, olive oil, white wine vinegar, Dijon mustard, minced garlic, dried oregano, and dried basil until silky. Season with salt, pepper, and red pepper flakes.
- Add cooled tortellini to the bowl of veggies. Pour dressing over top and gently toss until every piece is coated.
- Cover and refrigerate for 20–30 minutes to let flavors meld.
- Before serving, toss again, adjust seasoning, and scatter fresh basil leaves on top. Optionally add grape tomatoes or grated Parmesan for a finishing touch.
