There’s something about a well-made pasta salad that brings comfort and satisfaction to any meal. Whether it’s served as a side dish at a summer barbecue or enjoyed as a light yet filling lunch, a good pasta salad is always a crowd-pleaser. This Tortellini Pasta Salad takes the concept of a traditional Italian pasta salad and elevates it with cheese-filled tortellini, fresh vegetables, and a rich balsamic dressing that ties everything together beautifully. While many pasta salads use deli meats like pepperoni, we’ll be swapping it out for grilled or shredded chicken or beef, making this recipe more versatile while still delivering all the bold, savory flavors you love. Perfect for beginner cooks, this recipe is simple to prepare, requires minimal cooking, and comes together in just 10 minutes, making it a fantastic choice for busy weeknights, potlucks, or meal prep.
PrintTortellini Pasta Salad: A Flavorful and Easy Italian-Inspired Dish for Beginners
Bring bold Italian flavors to your table with this Tortellini Pasta Salad! Cheese-stuffed tortellini meets crunchy veggies, fresh herbs, and a tangy dressing for a dish that’s both refreshing and satisfying. It’s an effortless side dish or light meal that’s perfect for busy days, meal prep, or entertaining. Whether you’re a pasta lover or just looking for a quick and easy salad, this recipe is a must-try. A little prep, a lot of flavor, and zero hassle—what’s not to love?
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- Total Time: 13 minutes
- Yield: 10 servings 1x
Ingredients
Main Ingredients:
- 1 & 1/2 pounds refrigerated tortellini – Cheese-filled tortellini adds richness and texture. You can also use spinach-filled tortellini for extra flavor.
- 1 & 1/2 cups cooked and shredded chicken or sliced grilled beef – Instead of pepperoni, you can use rotisserie chicken, grilled chicken breast, or thinly sliced steak.
- 8 ounces mozzarella, chopped into 1/2-inch pieces – Fresh mozzarella works best, but you can also use shredded mozzarella for convenience.
- 4 ounces Parmesan, chopped into 1/2-inch pieces – Parmesan adds a salty, nutty flavor. If you prefer, you can use Pecorino Romano.
- 1/2 cup green onions, chopped – Adds a mild onion flavor and freshness.
- 1 dry pint cherry tomatoes, halved – These add a juicy, slightly sweet contrast.
- 1 can medium black olives, drained and halved – Adds briny, earthy flavor to balance the dish.
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped – Gives the salad a tangy, slightly sweet depth.
- 1/2 cup deli-sliced pepperoncini – Adds mild heat and acidity for balance.
Dressing Ingredients:
- 1/4 cup balsamic vinegar (white or regular) – White balsamic keeps the salad’s color lighter, but either works well.
- 1/3 cup + 1 tablespoon olive oil – Extra virgin olive oil adds richness and helps the dressing coat the ingredients.
- 1 tablespoon Italian seasoning – A blend of dried basil, oregano, thyme, and rosemary enhances the Italian flavors.
- 2 cloves garlic, smashed – Fresh garlic gives a robust, savory depth to the dressing.
- 1/2 teaspoon salt – Balances and enhances all the flavors in the dish.
- 1/4 teaspoon black pepper – Adds a subtle kick to the dressing.
Instructions
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Add the refrigerated tortellini and cook according to package instructions (typically 2-3 minutes).
- Once the tortellini floats to the top, drain it immediately and rinse with cold water to stop the cooking process.
- Toss the tortellini with a little olive oil to prevent sticking and set aside.
Step 2: Prepare the Chicken or Beef
- If using chicken:
- Shred pre-cooked rotisserie chicken or quickly grill a chicken breast with salt, pepper, and a drizzle of olive oil. Let it rest, then slice or shred.
- If using beef:
- Grill or pan-sear a thinly sliced steak with salt, pepper, and Italian seasoning. Let it rest before slicing into thin strips.
Step 3: Prepare the Salad Ingredients
- Chop the mozzarella and Parmesan into 1/2-inch cubes.
- Slice the green onions and halve the cherry tomatoes.
- Drain and halve the black olives.
- Drain the marinated artichoke hearts and chop them into smaller pieces.
- Slice the pepperoncini into bite-sized pieces.
Step 4: Make the Dressing
- Add balsamic vinegar, olive oil, Italian seasoning, smashed garlic, salt, and black pepper to a blender.
- Blend until smooth. Alternatively, whisk everything in a bowl while slowly drizzling in the olive oil to emulsify.
Step 5: Assemble the Salad
- In a large mixing bowl, combine the cooked tortellini, prepared chicken or beef, mozzarella, Parmesan, green onions, cherry tomatoes, black olives, artichoke hearts, and pepperoncini.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Step 6: Chill and Serve
- The salad can be served immediately, but it tastes best when refrigerated for at least 2 hours to allow the flavors to meld.
- Before serving, toss again to redistribute the dressing.
Notes
- Prevent Overcooking Tortellini: Since tortellini cooks quickly, watch it closely and remove it from the boiling water as soon as it floats. Overcooked tortellini can become mushy.
- Make It Ahead: This salad is best after chilling for a few hours, so it’s ideal for meal prep or entertaining.
- Balancing the Dressing: If the dressing tastes too tangy, add a teaspoon of honey or a little extra olive oil to mellow the acidity.
- Customizing Ingredients: Feel free to add cucumbers, roasted bell peppers, or even fresh spinach for more texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
Why This Recipe is Perfect for Beginners
- Quick and Easy Preparation: This dish takes just 10 minutes to assemble, with most of the work involving chopping and tossing ingredients together.
- Minimal Cooking Required: Since tortellini cooks in just a few minutes and the chicken or beef can be pre-cooked or store-bought, this recipe is beginner-friendly.
- Customizable: With a variety of ingredients that can be swapped based on preference or availability, this salad is easy to tailor to different tastes.
- Great for Meal Prep: This salad tastes even better after a few hours in the fridge, making it perfect for preparing ahead of time.
Ingredients and Substitutions
Here’s everything you’ll need to make this delicious Tortellini Pasta Salad:
Main Ingredients:
- 1 & 1/2 pounds refrigerated tortellini – Cheese-filled tortellini adds richness and texture. You can also use spinach-filled tortellini for extra flavor.
- 1 & 1/2 cups cooked and shredded chicken or sliced grilled beef – Instead of pepperoni, you can use rotisserie chicken, grilled chicken breast, or thinly sliced steak.
- 8 ounces mozzarella, chopped into 1/2-inch pieces – Fresh mozzarella works best, but you can also use shredded mozzarella for convenience.
- 4 ounces Parmesan, chopped into 1/2-inch pieces – Parmesan adds a salty, nutty flavor. If you prefer, you can use Pecorino Romano.
- 1/2 cup green onions, chopped – Adds a mild onion flavor and freshness.
- 1 dry pint cherry tomatoes, halved – These add a juicy, slightly sweet contrast.
- 1 can medium black olives, drained and halved – Adds briny, earthy flavor to balance the dish.
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped – Gives the salad a tangy, slightly sweet depth.
- 1/2 cup deli-sliced pepperoncini – Adds mild heat and acidity for balance.
Dressing Ingredients:
- 1/4 cup balsamic vinegar (white or regular) – White balsamic keeps the salad’s color lighter, but either works well.
- 1/3 cup + 1 tablespoon olive oil – Extra virgin olive oil adds richness and helps the dressing coat the ingredients.
- 1 tablespoon Italian seasoning – A blend of dried basil, oregano, thyme, and rosemary enhances the Italian flavors.
- 2 cloves garlic, smashed – Fresh garlic gives a robust, savory depth to the dressing.
- 1/2 teaspoon salt – Balances and enhances all the flavors in the dish.
- 1/4 teaspoon black pepper – Adds a subtle kick to the dressing.
Step-by-Step Instructions
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Add the refrigerated tortellini and cook according to package instructions (typically 2-3 minutes).
- Once the tortellini floats to the top, drain it immediately and rinse with cold water to stop the cooking process.
- Toss the tortellini with a little olive oil to prevent sticking and set aside.
Step 2: Prepare the Chicken or Beef
- If using chicken:
- Shred pre-cooked rotisserie chicken or quickly grill a chicken breast with salt, pepper, and a drizzle of olive oil. Let it rest, then slice or shred.
- If using beef:
- Grill or pan-sear a thinly sliced steak with salt, pepper, and Italian seasoning. Let it rest before slicing into thin strips.
Step 3: Prepare the Salad Ingredients
- Chop the mozzarella and Parmesan into 1/2-inch cubes.
- Slice the green onions and halve the cherry tomatoes.
- Drain and halve the black olives.
- Drain the marinated artichoke hearts and chop them into smaller pieces.
- Slice the pepperoncini into bite-sized pieces.
Step 4: Make the Dressing
- Add balsamic vinegar, olive oil, Italian seasoning, smashed garlic, salt, and black pepper to a blender.
- Blend until smooth. Alternatively, whisk everything in a bowl while slowly drizzling in the olive oil to emulsify.
Step 5: Assemble the Salad
- In a large mixing bowl, combine the cooked tortellini, prepared chicken or beef, mozzarella, Parmesan, green onions, cherry tomatoes, black olives, artichoke hearts, and pepperoncini.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Step 6: Chill and Serve
- The salad can be served immediately, but it tastes best when refrigerated for at least 2 hours to allow the flavors to meld.
- Before serving, toss again to redistribute the dressing.
Beginner Tips and Notes
- Prevent Overcooking Tortellini: Since tortellini cooks quickly, watch it closely and remove it from the boiling water as soon as it floats. Overcooked tortellini can become mushy.
- Make It Ahead: This salad is best after chilling for a few hours, so it’s ideal for meal prep or entertaining.
- Balancing the Dressing: If the dressing tastes too tangy, add a teaspoon of honey or a little extra olive oil to mellow the acidity.
- Customizing Ingredients: Feel free to add cucumbers, roasted bell peppers, or even fresh spinach for more texture and nutrients.
Serving Suggestions
This Tortellini Pasta Salad pairs well with:
- Garlic Bread: Serve with warm, crispy garlic bread for a complete meal.
- Grilled Vegetables: Roasted zucchini, bell peppers, or eggplant complement the flavors beautifully.
- Soup Pairing: A bowl of tomato basil soup or minestrone would make this a hearty, comforting meal.
- Light Greens: Serve with a fresh arugula or mixed greens salad on the side.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Toss again before serving, as the dressing may settle at the bottom.
- Avoid Freezing: Since tortellini and fresh ingredients don’t freeze well, it’s best to enjoy this salad fresh.
- Refreshing Leftovers: If the pasta absorbs too much dressing, drizzle with a little olive oil and balsamic vinegar before serving again.
Conclusion
This Tortellini Pasta Salad is a simple, delicious, and beginner-friendly dish that proves how easy it is to create a flavorful meal with minimal effort. Whether you’re making it for a quick lunch, a family gathering, or meal prepping for the week, this salad is a great addition to your recipe collection. With its combination of tender tortellini, juicy tomatoes, creamy mozzarella, and a perfectly balanced balsamic dressing, this dish is bound to become a favorite. Try it out, customize it to your liking, and share your experience in the comments! Happy cooking!