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Tortellini Pasta Salad With Italian Dressing

A vibrant and colorful salad combining chewy tortellini, fresh vegetables, and zesty Italian dressing, perfect for family gatherings or casual meals.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz tortellini pasta (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • ½ cup red onion, finely chopped
  • ½ cup black olives, sliced
  • ½ cup Italian dressing (ensure it’s alcohol-free)
  • ½ cup Parmesan cheese, grated (optional) Can be omitted for a dairy-free version.
  • ¼ cup fresh basil, chopped (for garnish)

Method
 

Cooking the Pasta
  1. Bring a pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 5-7 minutes, stirring occasionally until they float to the top.
Preparing the Vegetables
  1. While the tortellini is cooking, chop your cherry tomatoes, cucumbers, red onion, and slice your black olives.
Combining Ingredients
  1. In a large mixing bowl, add the cooked tortellini (drained and cooled), cherry tomatoes, cucumbers, red onion, and black olives.
Dressing the Salad
  1. Pour the Italian dressing over the pasta and veggies, mixing gently until everything is well combined.
Adding Cheese
  1. If using, sprinkle in the Parmesan cheese and gently fold it into the salad.
Garnishing and Serving
  1. Top with chopped fresh basil. Serve immediately or refrigerate for about an hour to let the flavors meld together.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. It can also be frozen for up to a month and enjoyed cold or at room temperature after thawing.