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Cheesy tortellini pasta salad with tomatoes, olives, and herbs in a bowl.

Cheesy Tortellini Pasta Salad

This cheesy tortellini pasta salad is a perfect make-ahead lunch that is luxuriously creamy yet refreshingly light. Featuring cheese-stuffed tortellini, crisp vegetables, and a tangy Italian dressing, it's a satisfying main dish that gets better as the flavors meld in the fridge.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Salad
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz fresh cheese tortellini
  • 1 cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 red onion, finely diced
  • 1/2 cup sliced black olives
  • 1/4 cup fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Baking sheet (for cooling)

Method
 

  1. Bring a large pot of well-salted water to a rolling boil. Cook the fresh tortellini according to package directions (about 3-4 minutes). Drain and rinse under cool water to stop the cooking process. Spread the tortellini in a single layer on a baking sheet to cool completely.
  2. While the pasta cools, make the dressing. In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, Italian seasoning, and minced garlic. Season generously with salt and black pepper.
  3. Prepare all vegetables: halve the cherry tomatoes, dice the cucumber, finely dice the red onion (optional: soak diced onion in cold water for 10 minutes to mellow, then drain and pat dry), slice the olives, and chop the parsley.
  4. Add the completely cooled tortellini to the bowl with the dressing. Gently toss to coat evenly.
  5. Add all the prepared vegetables and parsley to the bowl. Fold everything together gently until evenly distributed.
  6. Cover the bowl tightly and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

For best results, ensure the tortellini is completely cool before mixing to prevent the mayo dressing from breaking. The salad can be stored in an airtight container in the refrigerator for up to 4 days. For variations, try adding baby spinach, diced rotisserie chicken, toasted pine nuts, or a pinch of red pepper flakes. See the article for detailed substitution ideas.