Name: Garden Tortellini Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American / Italian-inspired
Ingredients: 1 package (9–12 oz) cheese tortellini, refrigerated or frozen; 1 cup cherry tomatoes, halved; 1 cup cucumber, chopped; ¼ cup red onion, thinly sliced; ⅓ cup Kalamata olives, sliced; 1 cup mozzarella balls (bocconcini or ciliegine); ¾ cup Italian dressing or herbed vinaigrette; 1 teaspoon Italian seasoning; ¼ teaspoon crushed red pepper flakes (optional); 2 tablespoons fresh parsley or basil, chopped (optional)

I’ve always had a soft spot for dishes that blur the line between comfort food and something fresh from the garden, and this Garden Tortellini Pasta Salad strikes that balance perfectly. It’s one of those recipes I find myself reaching for in late summer when my fridge is full of vibrant vegetables and I’m craving something hearty but still light. The cheese-filled tortellini offer a rich, satisfying bite, while the crisp cucumbers, juicy tomatoes, and herbed vinaigrette add brightness and crunch. It’s a bowl full of color, flavor, and ease.

What I love most about this salad is how incredibly flexible it is. Whether I’m hosting a backyard lunch, packing up for a picnic, or just tossing something together after work, it never disappoints. It’s satisfying on its own but plays well with grilled meats, crusty bread, or even a chilled glass of white wine. And the best part? It tastes even better the next day—if there’s any left!

Why You’ll Love This Garden Tortellini Pasta Salad

This dish is a flavor-packed, make-ahead, crowd-pleasing salad that feels both indulgent and fresh. The combination of creamy cheese tortellini and crisp vegetables is pure texture heaven. The herby vinaigrette ties it all together with a zesty punch. It’s perfect for those days when you want something easy but impressive, and it works just as well as a weekday lunch as it does at a weekend gathering. It’s also vegetarian-friendly, endlessly customizable, and ready in under 30 minutes.

What Kind of Tortellini Should I Use?

For this Garden Tortellini Pasta Salad, I prefer using refrigerated cheese tortellini because it cooks quickly and has that soft, tender bite that pairs so beautifully with crunchy veggies. If you’re in a pinch, frozen tortellini works just fine—just be sure to cook it according to the package instructions and let it cool completely before tossing it with the other ingredients. Shelf-stable tortellini can also work, but the texture might be a bit firmer, which isn’t necessarily a bad thing depending on your preference.

If you’re looking to add even more flavor, spinach and ricotta-stuffed tortellini are a great option, or even a meat-filled version if you’re leaning into a heartier profile. Just make sure whatever kind you use is cooked al dente and rinsed with cool water to stop the cooking process and prevent it from sticking.

Options for Substitutions

This salad is super adaptable, which makes it a favorite in my kitchen. Don’t have cherry tomatoes? Diced roma or heirloom tomatoes are just as juicy and flavorful. Not a fan of olives? Swap them out for marinated artichokes, capers, or even roasted red peppers.

Instead of mozzarella balls, you can crumble in some feta or goat cheese for a tangier punch. Red onions too sharp for your liking? Try thinly sliced green onions or shallots. As for the dressing, if you don’t have Italian seasoning, just mix up some oregano, basil, and thyme. A lemon vinaigrette can also be a bright, citrusy twist. Feel free to throw in extras like baby spinach, arugula, grilled zucchini, or even chickpeas to bulk it up or suit your taste.

Ingredients for This Garden Tortellini Pasta Salad

Cheese Tortellini
The star of the show—soft, pillowy, and full of rich cheese that gives the salad its satisfying base.

Cherry Tomatoes
These little bursts of sweetness add vibrant color and juicy texture, balancing the creamy pasta beautifully.

Cucumber
Cool and crunchy, cucumber brings freshness and a hydrating element that lightens up every bite.

Red Onion
Thinly sliced for a sharp, slightly sweet bite that gives the salad just the right amount of zing.

Kalamata Olives
Briny and bold, olives provide that salty Mediterranean kick that pairs so well with the creamy tortellini.

Mozzarella Balls (Bocconcini or Ciliegine)
Mild and milky, they add a creamy element and look beautiful tucked among the veggies.

Italian Dressing or Herbed Vinaigrette
This is the flavor glue—zesty, herbaceous, and coats every ingredient with tangy brightness.

Italian Seasoning
A dried blend of herbs like oregano, basil, and thyme that elevates the whole dish with extra savory depth.

Crushed Red Pepper Flakes (optional)
Just a pinch for a subtle heat that wakes up the whole salad.

Fresh Parsley or Basil (optional garnish)
Adds a final touch of color and freshness that makes the salad feel garden-fresh and homemade.

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process and cool the pasta down quickly.

Step 2: Prep the Vegetables

While the tortellini cools, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and pit/slice the Kalamata olives if they aren’t already. If using fresh herbs, chop those too.

Step 3: Combine the Salad

In a large mixing bowl, combine the cooled tortellini, cucumbers, tomatoes, red onion, olives, and mozzarella balls. Gently toss everything together so it’s evenly distributed.

Step 4: Add the Dressing

Pour your Italian dressing or herbed vinaigrette over the mixture—start with about ¾ cup and add more as needed. Toss well until everything is nicely coated. Sprinkle in the Italian seasoning and red pepper flakes if using.

Step 5: Chill and Garnish

Let the salad rest in the fridge for at least 30 minutes before serving so the flavors can meld. Just before serving, toss again and top with chopped parsley or basil for a fresh finish.

How Long to Cook the Garden Tortellini Pasta Salad

The only cooking involved is boiling the tortellini, which typically takes 7 to 10 minutes, depending on the brand and whether it’s fresh, frozen, or shelf-stable. Once cooked and cooled, assembling the salad takes just 10 to 15 minutes. For the best flavor, I recommend letting the salad chill in the fridge for at least 30 minutes before serving—but it can stay there for several hours or even overnight.

So, from start to finish (including chilling time), you’re looking at around 45 minutes total, and only about 15 minutes of active work.

Tips for Perfect Garden Tortellini Pasta Salad

Cook the pasta al dente: Slightly firm tortellini holds up better in the salad and won’t get mushy after sitting in the dressing.
Rinse the tortellini after cooking: This cools it down fast and prevents it from sticking together. Don’t skip this step!
Use a good quality dressing: Whether store-bought or homemade, the dressing ties the whole dish together. Make sure it’s flavorful and well-balanced.
Let it chill: This isn’t just a tip—it’s essential. The salad needs at least 30 minutes in the fridge to allow the flavors to blend beautifully.
Toss again before serving: Ingredients can settle or absorb dressing. A quick final toss refreshes the salad.
Customize with add-ins: Roasted veggies, grilled chicken, or a sprinkle of Parmesan can elevate it even further.
Taste and adjust: Don’t be afraid to tweak the seasoning or drizzle a bit more dressing right before serving.

Watch Out for These Mistakes While Cooking

Overcooking the tortellini: It’s easy to go a minute too long, which leads to soft, mushy pasta that falls apart when tossed with dressing and veggies.
Skipping the rinse: Not rinsing the tortellini with cold water can leave it hot and sticky, which messes with both texture and flavor balance.
Using too much dressing upfront: It’s better to start with less and add more as needed. Too much dressing can make the salad soggy and overpower the fresh ingredients.
Not letting it chill: Serving it warm or room temp right away doesn’t give the flavors time to mingle—it’ll taste flat compared to a chilled version.
Chopping veggies too big: Bite-sized pieces ensure every forkful gets a little bit of everything. Oversized chunks make it harder to eat and mix.
Overloading it with extras: While it’s tempting to toss in a bunch of things, too many add-ins can clutter the salad and drown out the core flavors.

What to Serve With Garden Tortellini Pasta Salad?

Grilled Chicken Skewers

The char and seasoning from grilled chicken perfectly complement the creamy tortellini and crisp vegetables.

Garlic Bread or Focaccia

Something crusty and garlicky is always a win alongside pasta salad—great for soaking up extra dressing, too.

Roasted Veggie Platter

Zucchini, bell peppers, and eggplant make an earthy, warm contrast to the chilled salad.

Lemon Herb Salmon

A fresh, flaky salmon filet with citrus notes brings a nice balance of protein and brightness.

Caprese Skewers

Keep the garden theme going with skewers of mozzarella, tomato, and basil—light, easy, and colorful.

Sparkling Lemonade or Iced Tea

A refreshing drink like lemonade or herbal iced tea is the perfect way to round out a picnic or lunch spread.

Quiche or Savory Tart

Pairing this pasta salad with a slice of quiche turns it into a fuller, more elegant brunch or light dinner.

Fresh Fruit Salad

End on a sweet note with a chilled bowl of watermelon, berries, and mint—especially on warm days.

Storage Instructions

Garden Tortellini Pasta Salad stores beautifully, which makes it a great make-ahead dish. Once prepared, transfer the salad into an airtight container and refrigerate for up to 4 days. The flavors actually improve as it sits, so don’t hesitate to prep it the day before serving.

If the pasta absorbs too much dressing over time, you can freshen it up with a quick splash of olive oil or an extra spoonful of dressing before serving. Avoid freezing—tortellini and fresh vegetables don’t hold up well once thawed.

Estimated Nutrition

Please note this is an estimate and can vary based on exact brands and quantities used:

Serving Size: 1 cup
Calories: ~320 kcal
Protein: 11g
Carbohydrates: 30g
Fiber: 3g
Sugar: 4g
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Cholesterol: 35mg
Sodium: 560mg
Trans Fat: 0g

This makes it a well-balanced option—comforting, yet fresh, with a good mix of carbs, protein, and healthy fats.

Frequently Asked Questions

What type of tortellini works best for this salad?

I recommend using refrigerated cheese tortellini for the best texture and flavor, but frozen or even shelf-stable tortellini will also work in a pinch.

Can I make this salad ahead of time?

Absolutely! It’s actually better when made ahead. Just store it in the fridge for up to 4 days and toss it again before serving.

What if I want to make this salad vegan?

Use a vegan-friendly tortellini and swap the mozzarella balls for a plant-based cheese or simply add extra veggies. Also, double-check that your dressing is vegan.

Can I serve this warm instead of chilled?

You can, but the flavors truly shine when chilled. Warm tortellini might soften the vegetables too much and change the overall balance.

How do I prevent the tortellini from sticking together?

After boiling, rinse it under cold water immediately and toss it with a tiny bit of olive oil if you’re not mixing it with the dressing right away.

Can I add protein to make it a full meal?

Definitely! Grilled chicken, shrimp, or even chickpeas are great protein boosters that blend nicely with the existing flavors.

Is it okay to use a store-bought dressing?

Yes, as long as it’s high-quality. A tangy Italian or balsamic vinaigrette works beautifully. Homemade is always great, but not necessary.

How long can this sit out at a picnic or party?

Keep it chilled as long as possible. At room temperature, it should be fine for up to 2 hours, but any longer than that and it should go back into the fridge.

Conclusion

Garden Tortellini Pasta Salad is the kind of dish you’ll want in your rotation all year long, but especially when fresh veggies are in full swing. It’s colorful, hearty, fresh, and endlessly customizable. Whether you’re prepping for a summer potluck, meal-prepping for the week, or just tossing together something quick on a busy evening, this salad is a true go-to. It looks gorgeous on the table and tastes even better the next day. Comfort meets garden freshness—and you won’t be able to stop at just one bowl.