18 Delicious Tortellini Salad Recipes Creative

Oh, the joys of tortellini salad! Whether you’re craving a quick weeknight dinner, a seasonal picnic favorite, or just a bowl of comforting goodness, these 18 delicious recipes are about to become your new go-tos. Packed with flavors, textures, and colors, each dish promises to delight your taste buds and impress your guests. Ready to dive into a world of culinary creativity? Let’s get started!

Classic Tortellini Salad with Italian Dressing

Oozing with fresh flavors and ready in a flash, this Classic Tortellini Salad with Italian Dressing is your go-to for a no-fuss, crowd-pleasing dish. Perfect for picnics, potlucks, or a quick weeknight dinner, it’s as versatile as it is delicious.

Ingredients

• 1 lb. cheese tortellini, fresh or frozen
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp. Dijon mustard
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chiffonade
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 minutes for frozen.
2. While the tortellini cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper in a small bowl to create the dressing.
3. Drain the tortellini and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
4. Add the cherry tomatoes, Kalamata olives, red onion, and basil to the bowl with the tortellini. Pour the dressing over the salad and toss gently to combine.
5. Sprinkle the freshly grated Parmesan cheese over the salad and give it one final gentle toss.
6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Yield a salad that’s bursting with vibrant colors and textures, from the tender tortellini to the crisp vegetables. The Italian dressing coats every bite with a tangy, herby punch, making it irresistible. Serve it atop a bed of arugula for an extra peppery kick or alongside grilled chicken for a heartier meal.

Tortellini Salad with Sun-Dried Tomatoes and Spinach

Whip up this vibrant Tortellini Salad with Sun-Dried Tomatoes and Spinach for a dish that’s as Instagrammable as it is delicious. Perfect for picnics or a quick lunch, it’s a crowd-pleaser with minimal effort.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 2 cups baby spinach, tightly packed
• 1/2 cup sun-dried tomatoes in oil, drained and julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar, aged
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 for frozen.
2. While the tortellini cooks, whisk together olive oil, balsamic vinegar, minced garlic, red pepper flakes, sea salt, and black pepper in a large mixing bowl to create the dressing.
3. Drain the tortellini thoroughly and immediately toss it in the dressing while still warm to absorb the flavors.
4. Gently fold in the baby spinach and sun-dried tomatoes until the spinach begins to wilt slightly from the heat of the pasta.
5. Sprinkle with freshly grated Parmesan cheese and toss once more to combine.

Here’s the deal: this salad boasts a perfect balance of chewy tortellini, tender spinach, and the intense sweetness of sun-dried tomatoes. Serve it chilled for a refreshing twist or at room temperature to let the flavors shine.

Greek Tortellini Salad with Feta and Olives

Outrageously fresh and bursting with Mediterranean vibes, this salad is your next meal-prep hero. Toss tender tortellini with briny olives and creamy feta for a dish that’s as easy as it is addictive.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 2 cups baby spinach, loosely packed

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 minutes for frozen.
3. Drain the tortellini and rinse under cold water to stop the cooking process; set aside to cool completely.
4. In a large mixing bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, and black pepper until emulsified.
5. Add the cooled tortellini, Kalamata olives, and baby spinach to the bowl; toss gently to coat evenly with the dressing.
6. Fold in the crumbled feta cheese last to prevent it from breaking down too much.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Creamy feta and plump olives cling to each bite of pasta, while the spinach adds a fresh crunch. Serve it chilled on a hot day or pack it for a picnic that’ll have everyone asking for the recipe.

Tortellini Caesar Salad with Homemade Croutons

Skip the boring salads—this Tortellini Caesar Salad with Homemade Croutons is a game-changer. Spin your salad game into high gear with crispy, golden croutons and cheesy tortellini that’ll make your taste buds dance.

Ingredients

• 9 oz fresh cheese tortellini
• 2 cups day-old sourdough bread, cubed
• 3 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/3 cup Caesar dressing
• 2 cups romaine lettuce, chopped
• 1/4 cup anchovy fillets, optional

Instructions

1. Preheat your oven to 375°F. Toss the sourdough cubes with 2 tbsp olive oil, garlic powder, sea salt, and black pepper until evenly coated.
2. Spread the bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes, or until golden and crispy, stirring halfway through for even browning.
3. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-4 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
4. In a large bowl, combine the cooked tortellini, romaine lettuce, and homemade croutons. Drizzle with Caesar dressing and toss gently to coat.
5. Sprinkle with grated Parmesan cheese and anchovy fillets if using. Serve immediately for the best texture and flavor.

Now you’ve got a salad that’s anything but ordinary—creamy, crunchy, and packed with umami. Try serving it in a hollowed-out Parmesan bowl for an extra wow factor.

Avocado and Tortellini Salad with Lime Dressing

Overwhelm your taste buds with this zesty, creamy, and utterly satisfying dish. Perfect for summer picnics or a quick gourmet lunch, it’s a game-changer.

Ingredients

• 1 package (9 oz) cheese tortellini, fresh or frozen
• 2 ripe avocados, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup thinly sliced red onion

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 5-7 for frozen.
3. Drain the tortellini and rinse under cold water to stop the cooking process. Tip: Shock the pasta in ice water for an extra firm texture.
4. In a large mixing bowl, whisk together the olive oil, lime juice, lime zest, salt, and pepper until emulsified.
5. Add the cooled tortellini, diced avocados, cilantro, and red onion to the bowl. Tip: Add avocados last to prevent mushiness.
6. Gently toss the salad until all ingredients are evenly coated with the dressing. Tip: Use a silicone spatula for a gentle mix that keeps the tortellini intact.
7. Serve immediately or chill for 30 minutes to enhance flavors.

Velvety avocados and tender tortellini create a luxurious texture, while the lime dressing adds a bright, tangy punch. For an extra crunch, top with toasted pine nuts or serve over a bed of arugula.

Tortellini Pasta Salad with Roasted Vegetables

Just when you thought pasta salad couldn’t get any better, this tortellini version with roasted veggies slaps. Perfect for picnics or meal prep, it’s a colorful, flavor-packed dish that’s as easy to make as it is to devour.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 red bell pepper, diced into 1/2-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cherry tomatoes, zucchini, and red bell pepper with 2 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on the prepared baking sheet.
3. Roast the vegetables for 20-25 minutes, stirring halfway, until they’re caramelized and tender. Tip: For extra flavor, let them sit in the oven for an additional 5 minutes after turning it off.
4. While the vegetables roast, cook the tortellini according to package instructions. Drain and rinse under cold water to stop the cooking process. Tip: Adding a splash of olive oil to the water prevents sticking.
5. In a large bowl, whisk together the remaining olive oil, balsamic vinegar, remaining salt, and pepper. Add the cooled tortellini and roasted vegetables, tossing gently to coat.
6. Fold in the fresh basil and Parmesan cheese just before serving. Tip: For a richer taste, let the salad sit for 10 minutes to allow flavors to meld.

Fresh out the bowl, this salad boasts a delightful contrast of textures—chewy tortellini, juicy tomatoes, and crisp-tender veggies. Serve it atop a bed of arugula for a peppery kick or alongside grilled chicken for a hearty meal.

Caprese Tortellini Salad with Fresh Mozzarella

Dive into this vibrant Caprese Tortellini Salad, where juicy tomatoes, creamy fresh mozzarella, and tender tortellini collide in a dish that’s as Instagram-worthy as it is delicious.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 8 oz fresh mozzarella pearls, drained
• 1 pint cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 for frozen.
3. Drain the tortellini and rinse under cold water to stop the cooking process; set aside to cool completely.
4. In a large mixing bowl, combine the cooled tortellini, mozzarella pearls, and halved cherry tomatoes.
5. Drizzle with extra-virgin olive oil and balsamic glaze, then sprinkle with sea salt and freshly ground black pepper.
6. Gently toss the salad to evenly coat all ingredients with the dressing.
7. Fold in the chiffonade of fresh basil just before serving to maintain its vibrant color and aroma.

Al dente tortellini pairs perfectly with the burst of cherry tomatoes and the creamy mozzarella, creating a symphony of textures. Serve chilled on a warm summer day or as a standout side at your next barbecue.

Tortellini Salad with Pesto and Cherry Tomatoes

Dive into this vibrant Tortellini Salad with Pesto and Cherry Tomatoes—a dish that’s as easy to make as it is to devour. Perfect for those scorching summer days when you crave something light yet satisfying.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 1/2 cup homemade basil pesto
• 1 pint cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup pine nuts, toasted
• 1/2 cup fresh mozzarella pearls
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 for frozen.
2. Drain the tortellini in a colander and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
3. In a small bowl, whisk together the pesto and olive oil until emulsified. Pour over the tortellini and toss gently to coat.
4. Add the cherry tomatoes, sea salt, and black pepper to the bowl. Toss again to combine.
5. Fold in the toasted pine nuts and mozzarella pearls, ensuring even distribution throughout the salad.
6. Garnish with chiffonade basil leaves just before serving to maintain their vibrant color and aroma.

Fresh and flavorful, this salad boasts a delightful contrast of textures—from the chewy tortellini to the juicy burst of cherry tomatoes. Serve it chilled on a platter for a crowd or pack it for a picnic to enjoy under the sun.

Spicy Tortellini Salad with Pepperoncini and Salami

Zesty and bold, this Spicy Tortellini Salad with Pepperoncini and Salami is your next go-to for a punchy, flavor-packed meal. Perfect for those who crave a little heat with their eat, it’s a dish that promises to deliver on both taste and texture.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup sliced pepperoncini, plus 2 tbsp of their brine
• 1/2 lb Genoa salami, thinly sliced and cut into strips
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 4-5 minutes for fresh, 7-8 for frozen.
2. While the tortellini cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and crushed red pepper flakes in a large mixing bowl to create the dressing.
3. Drain the tortellini and rinse under cold water to stop the cooking process. Shake off excess water and add to the bowl with the dressing.
4. Toss the tortellini gently to coat evenly with the dressing. Let it sit for 5 minutes to absorb the flavors.
5. Add the sliced pepperoncini, pepperoncini brine, salami strips, cherry tomatoes, Kalamata olives, and chopped parsley to the bowl. Season with salt and freshly ground black pepper.
6. Gently toss all ingredients together until well combined. Taste and adjust seasoning if necessary.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Yield a salad that’s a vibrant mix of spicy, tangy, and savory flavors, with a satisfying chew from the tortellini and salami. Serve it on a platter for a family-style meal or portion into mason jars for a picnic-ready option.

Tortellini Salad with Artichokes and Lemon Vinaigrette

Fresh, vibrant, and bursting with flavor, this tortellini salad is your next go-to for picnics or potlucks. Fold in artichokes and a zesty lemon vinaigrette for a dish that’s as refreshing as it is satisfying.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 for frozen.
3. Drain the tortellini and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing clumping.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
5. In a large mixing bowl, combine the cooled tortellini, artichoke hearts, and parsley. Tip: Gently fold to keep the tortellini intact.
6. Pour the vinaigrette over the salad and toss to coat evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
7. Sprinkle with grated Parmesan cheese just before serving.

Perfectly balanced, the creamy tortellini and tangy artichokes play off the bright lemon vinaigrette. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a hearty meal.

Tortellini and Chicken Salad with Honey Mustard Dressing

Transform your lunch game with this **Tortellini and Chicken Salad**—**tossed** in a homemade honey mustard dressing that’s equal parts sweet and tangy. **Tender** cheese tortellini and juicy chicken strips make every forkful irresistible.

Ingredients

• 9 oz fresh cheese tortellini
• 2 boneless, skinless chicken breasts, pasture-raised, grilled and sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 cups baby arugula
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the tortellini cooks, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, sea salt, and black pepper in a small bowl until emulsified.
3. In a large mixing bowl, combine the cooled tortellini, sliced grilled chicken, and baby arugula. Drizzle with the honey mustard dressing and toss gently to coat.
4. Garnish with toasted pine nuts and shaved Parmesan cheese before serving. Tip: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden for enhanced flavor.
5. Serve immediately or chill for up to 2 hours for a cooler salad. Tip: For an extra crunch, add thinly sliced cucumber or radish just before serving.

Perfectly balanced with creamy tortellini, crisp arugula, and the crunch of pine nuts, this salad is a textural dream. **Plate** it on a chilled platter for a summer gathering or pack it for a picnic—it’s versatile and always a hit.

Tortellini Salad with Arugula and Parmesan

Make this Tortellini Salad with Arugula and Parmesan the star of your next meal. It’s fresh, flavorful, and fuss-free—perfect for those who love to eat well without the hassle.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 4 cups baby arugula, tightly packed
• 1/2 cup Parmesan cheese, shaved with a vegetable peeler
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 5-7 for frozen.
3. While the tortellini cooks, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper in a large bowl to create the dressing.
4. Drain the tortellini thoroughly and immediately toss it in the dressing while still warm to absorb the flavors.
5. Let the dressed tortellini cool to room temperature, about 10 minutes, stirring occasionally to prevent sticking.
6. Gently fold in the baby arugula and shaved Parmesan until evenly distributed.
7. Serve immediately, or chill in the refrigerator for up to 2 hours for a cooler salad.

Freshly made, this salad boasts a delightful contrast between the tender tortellini and the peppery arugula, with the Parmesan adding a salty crunch. For an extra touch, drizzle with a bit more olive oil and a squeeze of lemon right before serving.

Tortellini Salad with Roasted Red Peppers and Basil

Transform your summer spread with this vibrant tortellini salad. Tossed with smoky roasted red peppers and fresh basil, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 2 large red bell peppers, roasted and sliced into thin strips
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar, aged
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmigiano-Reggiano, shaved

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 for frozen.
2. While the tortellini cooks, whisk together the olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper in a large mixing bowl to create the dressing.
3. Drain the tortellini thoroughly and immediately toss it in the dressing to coat evenly. This helps the pasta absorb the flavors.
4. Gently fold in the roasted red pepper strips and basil chiffonade, ensuring an even distribution throughout the salad.
5. Sprinkle the toasted pine nuts and shaved Parmigiano-Reggiano over the top just before serving to maintain their texture and flavor.

Zesty and satisfying, this tortellini salad boasts a perfect balance of creamy, crunchy, and tangy elements. Serve it chilled for a refreshing picnic side or at room temperature as a hearty main.

Tortellini Salad with Cucumber and Dill

Revitalize your summer spread with this crisp, herby tortellini salad—packed with fresh cucumber and dill for a bite that’s as refreshing as it is Instagram-worthy.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 2 cups English cucumber, thinly sliced
• 1/4 cup fresh dill, finely chopped
• 1/2 cup extra-virgin olive oil
• 3 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 minutes for frozen.
3. Drain the tortellini in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing clumping.
4. In a large mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until emulsified.
5. Add the cooled tortellini, sliced cucumber, and chopped dill to the bowl. Gently toss to coat evenly with the dressing.
6. Sprinkle the crumbled feta cheese over the salad and give it one final gentle toss. Tip: Adding the feta last ensures it stays crumbly and distinct.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: This salad tastes even better the next day as the flavors deepen.

Outstandingly light yet satisfying, this salad boasts a creamy texture from the tortellini, a crunch from the cucumber, and a tangy pop from the feta. Serve it atop a bed of arugula for an extra peppery kick or alongside grilled chicken for a protein-packed meal.

Tortellini Salad with Grilled Zucchini and Eggplant

Here’s how to whip up a dish that’s as vibrant as your summer playlist. **Tortellini Salad with Grilled Zucchini and Eggplant** is your next go-to for picnics, potlucks, or just because.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 small eggplant, sliced into 1/2-inch rounds
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup pine nuts, toasted
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat grill to medium-high heat (400°F). Brush zucchini and eggplant slices with 2 tbsp olive oil; season with salt and pepper.
2. Grill vegetables for 3-4 minutes per side, until char marks appear and they’re tender. Remove; let cool slightly before chopping into bite-sized pieces.
3. Meanwhile, cook tortellini in boiling salted water according to package instructions. Drain; rinse under cold water to stop cooking.
4. In a large bowl, combine tortellini, grilled vegetables, remaining 1 tbsp olive oil, balsamic glaze, basil, and pine nuts. Toss gently to combine.
5. Top with crumbled feta cheese just before serving to maintain its texture.

Light, yet satisfying, this salad boasts a smoky sweetness from the grilled veggies, balanced by the creamy feta and nutty pine nuts. Serve it chilled or at room temperature for a refreshing twist.

Tortellini Salad with Black Beans and Corn

Packed with vibrant flavors and textures, this tortellini salad is a summer staple. Perfect for picnics or a quick lunch, it’s a crowd-pleaser that comes together in minutes.

Ingredients

• 9 oz package of cheese tortellini
• 1 cup of black beans, rinsed and drained
• 1 cup of sweet corn kernels, fresh or thawed from frozen
• 1/4 cup of extra-virgin olive oil
• 2 tbsp of fresh lime juice
• 1 tsp of ground cumin
• 1/2 tsp of smoked paprika
• 1/4 cup of finely chopped red onion
• 1/4 cup of chopped fresh cilantro
• Salt, to precise taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 9-11 minutes.
3. Drain the tortellini and rinse under cold water to stop the cooking process; set aside to cool completely.
4. In a large mixing bowl, whisk together the olive oil, lime juice, cumin, and smoked paprika until emulsified.
5. Add the cooled tortellini, black beans, corn, red onion, and cilantro to the bowl with the dressing.
6. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
7. Season with salt, starting with 1/4 tsp and adjusting as needed, tossing again to combine.
8. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

With its creamy tortellini, crisp vegetables, and zesty dressing, this salad is a textural dream. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a heartier meal.

Tortellini Salad with Shrimp and Avocado

Let’s dive into a dish that’s as vibrant as your summer playlist—**Tortellini Salad with Shrimp and Avocado**. This no-fuss, flavor-packed meal is your next go-to for picnics, potlucks, or a quick dinner win.

Ingredients

• 9 oz fresh cheese tortellini
• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions, about 3-4 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and the shrimp, seasoning with 1/4 tsp sea salt. Cook for 2 minutes per side, until the shrimp are pink and opaque. Remove from heat and let cool.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, 1/4 tsp sea salt, and black pepper to create the dressing.
4. In a large mixing bowl, combine the cooled tortellini, shrimp, avocados, cherry tomatoes, and basil. Drizzle with the dressing and gently toss to coat evenly.
5. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Fresh, creamy avocados and juicy shrimp play off the tender tortellini, while the zesty dressing ties it all together. Serve this salad over a bed of arugula for an extra peppery bite or alongside grilled garlic bread for a heartier meal.

Tortellini Salad with Prosciutto and Melon

Let’s dive into a dish that screams summer: tortellini tossed with salty prosciutto, sweet melon, and a zesty dressing. It’s the ultimate balance of flavors and textures, ready in minutes.

Ingredients

• 1 lb cheese tortellini, fresh or frozen
• 4 oz prosciutto, thinly sliced and torn into pieces
• 2 cups cantaloupe, diced into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp white balsamic vinegar
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh mint leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes for fresh, 7-8 for frozen.
3. Drain the tortellini and rinse under cold water to stop the cooking process; set aside.
4. In a large bowl, whisk together the olive oil, white balsamic vinegar, honey, salt, and pepper until emulsified.
5. Add the cooled tortellini, prosciutto, and cantaloupe to the bowl with the dressing; gently toss to combine.
6. Fold in the basil and mint just before serving to maintain their vibrant color and freshness.
7. Chill the salad in the refrigerator for 15 minutes to allow the flavors to meld.

Relish the contrast of the tender tortellini against the crisp melon and salty prosciutto. Serve it on a platter for a family-style meal or portion into mason jars for a picnic-ready treat.

Conclusion

Magnificent! This roundup of 18 tortellini salad recipes offers a treasure trove of inspiration for your next meal. Whether you’re craving something light and fresh or rich and hearty, there’s a dish here to delight. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos