Tortellini Pasta Salad Summer

Tortellini pasta salad is my summer go—to whenever I need an easy and crowd—pleasing side dish that disappears fast at every picnic and potluck. Cheese tortellini brings so much flavor and substance that just a handful of fresh vegetables and a punchy vinaigrette turn it into the star of the table. The crisp basil and juicy vegetables make each bite lively and perfect for hot days.

Every party I have brought this to ended with empty bowls and recipe requests. My family loves the bright tangy taste and creamy cheese surprises in every forkful.

Ingredients

• Cheese tortellini: Choose a good quality refrigerated or frozen kind for the best texture and flavor
• Cherry tomatoes: Opt for ones that are bright red and firm for natural sweetness
• Cucumber: I like Persian or English cucumbers since they are less watery and crisp
• Red onion: Adds a bite and color Look for firm bulbs and soak them briefly to mellow out if you like
• Black olives: Go for pitted olives with a glossy smooth skin for a briny punch
• Fresh basil: Use vibrant green leaves for the freshest herby aroma
• Olive oil: Use extra virgin olive oil for the best rich flavor
• Red wine vinegar: Gives a tangy lift Choose one that is clear and deep red
• Salt and pepper: Freshly cracked pepper and sea salt make a noticeable difference

Instructions

Cook the Tortellini:

Boil the tortellini according to the package instructions using well salted water This usually takes about four to five minutes for refrigerated tortellini Stir gently and once they float to the surface check for doneness The pasta should be tender but still hold its shape Drain immediately to stop the cooking and rinse briefly under cool water

Prep the Vegetables:

While the tortellini is cooling halve the cherry tomatoes dice the cucumber finely chop the red onion slice the black olives and chiffonade the fresh basil Make sure the vegetables are evenly cut for a pleasing bite in every forkful

Mix the Salad:

In a large mixing bowl add the cooled tortellini then toss in the tomatoes cucumber red onion black olives and basil Try to distribute the ingredients evenly and do this gently to avoid breaking the tortellini

Make the Dressing:

In a separate smaller bowl whisk together the olive oil and red wine vinegar with a generous pinch of salt and plenty of cracked black pepper Beat until slightly thickened and emulsified Taste and adjust seasoning if needed

Dress and Toss:

Pour the vinaigrette evenly over the salad ingredients Toss everything together very gently so the tortellini stays intact but gets well coated with dressing and basil Let the flavors start mingling

Chill and Serve:

Cover the assembled salad and chill in the refrigerator for at least thirty minutes This step lets the tortellini absorb flavor and makes the salad more refreshing Serve cold never at room temperature especially for summer gatherings

My absolute favorite thing about this salad is the fresh basil It lifts everything and adds such a classically summery flavor Some of my happiest memories are making huge bowls of this with my sister before long beach days and we would sneak bites before packing it for the cooler

Storage Tips

Store leftover pasta salad in an airtight container in the refrigerator for up to two days The vegetables will keep their crunch if stored cold and tossed just before serving If making ahead keep the dressing separate and mix in right before eating for maximum freshness

Ingredient Substitutions

You can swap cheese tortellini for spinach or prosciutto filled varieties for a different flavor profile Replace basil with parsley or chopped baby arugula if you need something milder Kalamata olives instead of black olives also add tons of flavor If you only have white wine vinegar or lemon juice for the vinaigrette they work nicely too

Serving Suggestions

This salad is naturally vegetarian and pairs wonderfully with grilled chicken fish or veggie kebabs For parties serve in individual cups or as part of a picnic spread I often like to add a sprinkle of feta or a handful of toasted pine nuts for an extra twist

Cultural and Historical Context

Tortellini originated in the Emilia Romagna region of Italy Traditionally stuffed with a mix of meats or cheese they are often served with broth or creamy sauces Using them in a chilled salad is a playful nod to Italian antipasti traditions updating it for modern casual dining

Seasonal Adaptations

Swap cherry tomatoes for roasted peppers in early fall Add blanched asparagus tips or peas for a spring touch Mix in fresh corn kernels at the height of summer sweetcorn

A chilly tortellini salad is a crowd—pleaser that never fails to bring people together. Pour the dressing on just before serving for absolute peak freshness.

Fragen & Antworten zu Rezepten

→ Can I use a different type of tortellini?

Absolutely! Spinach or meat-filled tortellini bring unique flavors and work well with the fresh veggies and vinaigrette.

→ What vegetables pair best with this salad?

Cherry tomatoes, cucumber, red onion, and black olives offer color and crispness, but bell peppers or artichoke hearts are also delicious additions.

→ How long can I store the salad?

This dish keeps well in the refrigerator for up to two days, making it an ideal choice for meal prep.

→ Should the tortellini be completely cooled before mixing?

Yes, cooling the tortellini helps preserve the texture of the vegetables and prevents wilting or sogginess.

→ Can I make the dressing ahead of time?

Yes, whisk the olive oil and red wine vinegar with salt and pepper in advance and refrigerate until ready to use.