Easy tortellini pasta salad combines pillowy tortellini with vibrant Mediterranean veggies, chickpeas, & tangy balsamic vinaigrette – A go-to 10-minute side dish!
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10 Minute Tortellini Salad with Balsamic Dressing
Having just shared a cozy easy vegan tortellini soup, I’m showing you the perfect way to enjoy this pillowy pasta in a cold, refreshing tortellini pasta salad. With fresh Mediterranean flavors, zingy balsamic, and tortellini, this salad will become a crowd-pleasing go-to for potlucks, parties, and regular dinners.
Using stuffed tortellini makes this dish even more satisfying than regular pasta salad, yet just as simple to prepare in a few fuss-free steps. It can also be made ahead (it tastes even better on day two!) and is easy to endlessly customize with what you have in your fridge/pantry.
Best of all, it’s a well-balanced meal with a satisfying combination of texture, flavor, color, fiber, protein, carbs, and fats. Vegans, vegetarians, and omnivores alike will love it!
The Ingredients and Substitutes
Add more flavor/depth with a little Dijon mustard, dried herbs like oregano, and even a drizzle of maple syrup. Alternatively, save time by using a pre-made dressing like vegan Greek dressing or Italian dressing.
What could I add to Mediterranean tortellini salad?
- Avocado: For rich creaminess, healthy fats, and plenty of antioxidants.
- Artichoke: Canned or jarred and finely chopped.
- Sun-dried tomatoes: To replace some or all the fresh tomatoes.
- Spinach: Make this tortellini salad with spinach to add extra nutrients.
- Vegan cheese: Either vegan feta cheese or mozzarella will work wonderfully in this vegan tortellini salad.
- Pesto tortellini pasta salad: Replace the dressing with a few tablespoons of your favorite red or green pesto.
- Vegan salami: For salty, savory flavor, color, and added protein. This addition is popular in Italian tortellini salad.
How to Make Tortellini Salad
Step 1: First, cook the tortellini according to the package instructions. Then, rinse them with cold water in a colander to halt the cooking process. Drain well and then toss with 2 tablespoon of olive oil to prevent sticking. Set aside.
Step 2: Meanwhile, halve the cherry tomatoes and dice the bell pepper and cucumber. Also, finely dice the red onion and chop the parsley. Add everything to a large salad bowl with the chickpeas, sliced olives, and lemon juice.
For a milder onion flavor, allow it to soak in the lemon juice for a few minutes or in ice water for 10 minutes.
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Step 3: Add the dressing ingredients – remaining olive oil, balsamic, garlic powder, and salt and pepper – and toss well.
Step 4: Finally, add the tortellini and gently mix.
Mix the dressing in a separate bowl/jar first or in the bottom of the salad bowl before adding the veggies and tossing it with the salad.
For the best flavor, cover and chill the tortellini salad for at least 2-3 hours (or even overnight) before serving it.
FAQs
As long as you use gluten-free tortellini, then otherwise, the salad is naturally gluten-free. You may have issues finding both vegan and gluten-free tortellini, though.
Technically, yes, though it will soften some of the fresh salad veggies, so some might not enjoy it.
Top Recipe Tips and Notes
- Don’t overcook the tortellini: Otherwise, it will fall apart and become mushy. It’s best to cook it al dente (usually 1 minute less than the packaging states).
- Toss the pasta in oil: This will keep it from sticking, so don’t skip it.
- Set some dressing aside: If you plan to store any leftovers, it’s a good idea to keep some dressing to one side to toss over the salad when serving.
- Allow the flavors to meld: Once assembled, leave the vegan pasta salad to chill for 2-3 hours before serving.
- Adjust the texture: Change how finely you slice/chop the salad veggies. Just aim to have them fairly even to not throw off the balance.
Storage Instructions
Make ahead: I highly recommend preparing this cold tortellini salad a few hours in advance.
If not the entire thing, you can chop the veggies, prepare the dressing, and store them in separate airtight containers in the fridge for 1-2 days. Combine with the tortellini and remaining ingredients when wanted.
Store: Once fully assembled, it’s best to consume the tortellini pasta salad within 3-4 days. I don’t recommend freezing it.
I use these containers and these labels.
Tortellini Pasta Salad
Ingredients
- 18 ounces of vegan tortellini
- 5 tablespoons of olive oil, divided
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of garlic powder
- Salt and pepper, to taste
- 1 cup of halved cherry tomatoes
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1 red or green bell pepper, diced
- 1 large cucumber, diced
- ½ cup of black sliced olives
- ½ red onion, diced
- 1 lemon
- ½ cup of chopped parsley
Instructions
- Cook the tortellini according to package instructions. When ready, place in a colander and pour cold water on them to stop them from overcooking. Drain well and drizzle 2 tablespoons of olive oil. Very gently toss to coat with the oil to prevent them from sticking to each other and set aside.
- In a large salad bowl, mix the remaining olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Then add the tomatoes, chickpeas, bell pepper, cucumber, olives, onion, lemon, and parsley. Mix well and add the tortellini. Very gently mix well and serve.
Notes
- Don’t overcook the tortellini: Otherwise, it will fall apart and become mushy. It’s best to cook it al dente (usually 1 minute less than the packaging states).
- Toss the pasta in oil: This will keep it from sticking, so don’t skip it.
- Set some dressing aside: If you plan to store any leftovers, it’s a good idea to keep some dressing to one side to toss over the salad when serving.
Andrea White says
So tasty!
Tansy says
What a vibrant salad and different way to enjoy tortellini. Thanks for the useful tips too.
Andrea says
It's the best! Hope you enjoyed it!
Sharon says
Tortellini salad is one of my favorite dishes. I love the variety of ingredients, thanks for the yummy recipe.
Andrea says
It's such a great salad! So glad you enjoyed it!
Tavo says
Your tortellini pasta salad recipe was a delightful discovery! The blend of flavors and textures made every bite enjoyable. I appreciated the clear, easy-to-follow instructions, which made the preparation process smooth and fun. This dish has definitely earned a spot in my regular meal rotation.
Andrea says
Definitely a great one to add to your rotation! So glad you liked it 🙂
Erin says
This vegan Tortellini Pasta Salad is so good! Love the colorful veggies and chickpeas!
KEVIN FOODIE says
Vibrant, colorful, flavorful, healthy, and complete are just some of the words I use to describe this tortellini pasta salad. I will be trying this salad. Thanks for sharing your easy recipe.
Colette says
Thanks for this recipe! I'm weak at the knees for pasta salads 🥗
Andrea says
You and me both!
Katie says
Absolutely loved this vegan tortellini pasta salad! Has so many great flavors and textures, and is easy to make ahead!