Tortellini Salad Recipe
Get ready to fall in love with the ultimate spring and summer crowd-pleaser: this Tortellini Salad Recipe combines tender cheese-filled pasta, vibrant veggies, fresh herbs, and a zippy homemade lemon dressing. Every bite bursts with color, creamy and crunchy textures, and a bright, refreshing flavor that truly celebrates the season. Whether you’re prepping for a potluck or a lazy family lunch, this salad is as satisfying as it is simple. Let’s dive into making your new picnic staple!
Ingredients You’ll Need
The beauty of this recipe is in its balance: each ingredient is thoughtfully chosen, bringing something unique to the bowl. From flavorful cheese tortellini to snappy vegetables and a pop of fresh herbs, every bite of this Tortellini Salad Recipe is layered with taste and texture.
- Tortellini: Look for a 20-ounce package of refrigerated cheese tortellini—these cook quickly and are pillowy and cheesy in every bite.
- Asparagus: Slice into 1-inch pieces for tender, springy crunch that’s perfectly sized for forkfuls.
- Sugar snap peas: Bright and crunchy, trim and halve for irresistible snap in each mouthful.
- Cherry tomatoes: Halved for juicy pops of color and sweet tartness.
- Radishes: Thin slices provide a crisp, peppery contrast to the creamy elements.
- Red onion: Finely chopped for a punch of mild sharpness—just enough to liven things up.
- Fresh basil: Chopped basil supplies that unmistakable summer garden essence.
- Fresh parsley: Adds an herby, lemony freshness that brightens the whole salad.
- Feta or Parmesan: Crumbled feta brings creamy tang, or use shaved Parmesan for salty richness—choose your favorite.
- Olive oil: Use a good quality one for a velvety, rich base in the dressing.
- Lemon juice: Squeeze fresh for unbeatable zing.
- Lemon zest: Lifts everything with a clean, sunny aroma.
- Dijon mustard: Gives the dressing body and a subtle bite.
- Garlic: A clove, minced, is plenty for gentle garlicky warmth.
- Salt and black pepper: Season to taste and bring all the flavors into perfect harmony.
How to Make Tortellini Salad Recipe
Step 1: Boil the Tortellini and Veggies
Start by bringing a large pot of salted water to a lively boil. Add the cheese tortellini and cook according to package instructions—typically just a few minutes for that perfect al dente texture. For an extra layer of freshness, toss your asparagus and sugar snap peas into the pot in the last two minutes of cooking. This quick blanch keeps them vibrant and crisp-tender. Once everything’s done, drain vigorously and rinse with cold water. This stops the cooking right away and prevents mushy pasta, ensuring each ingredient stays bright and perky.
Step 2: Whisk Up the Lemon Dressing
While your pasta and veggies are cooling, grab a small bowl and whisk together the olive oil, fresh lemon juice, zesty lemon peel, Dijon mustard, minced garlic, and a shower of salt and black pepper. This easy homemade vinaigrette doesn’t just tie everything together—it lifts and brightens all the salad components, infusing the Tortellini Salad Recipe with a tangy, sunshiny kick that you just can’t get from a bottle.
Step 3: Mix It All Together
In a roomy mixing bowl, gently toss your cooled tortellini and green veggies with cherry tomatoes, crunchy radishes, snappy red onion, and those handfuls of basil and parsley. Pour on the lemon dressing and toss with care, making sure every nook and cranny of tortellini gets kissed with flavor while keeping the veggies crisp and lively.
Step 4: Cheese and Chill
Once everything’s come together, scatter your choice of crumbled feta or shaved Parmesan over the top. The creamy savoriness balances out the bright, zesty flavors perfectly. Now, cover the bowl and let the salad chill in the fridge for 15 to 30 minutes. This short rest lets the dressing soak into every fold and veggie slice—making the flavors sing when you serve.
How to Serve Tortellini Salad Recipe
Garnishes
Elevate your Tortellini Salad Recipe with a premium finish by adding an extra sprinkle of fresh basil, parsley, or thin lemon zest ribbons just before serving. A bit of extra feta or Parmesan on top never hurts, and a light crack of fresh black pepper wakes up all those sparkling flavors. If you want to get fancy, a drizzle of good olive oil will give the salad an irresistible, glossy look.
Side Dishes
For a complete meal, pair this salad with grilled chicken, salmon, or even chickpeas for a vegetarian boost. A rustic loaf of crusty bread or a warm garlic flatbread works beautifully to soak up the lemony dressing. Simple sides like marinated olives, artichoke hearts, or even a quick caprese salad echo the Italian spirit and make your table feel extra festive.
Creative Ways to Present
Think outside the bowl! Serve your Tortellini Salad Recipe in individual mason jars for a portable picnic, or pile it onto a crisp bed of arugula for a dinner party-worthy starter. For family style, use a big, shallow platter so all those colorful veggies and herbs are showcased. Even as a filling for lettuce wraps, this salad brings cheerful color and flavor to the table.
Make Ahead and Storage
Storing Leftovers
Have some extra? Lucky you! Store leftovers in an airtight container in the refrigerator, and your Tortellini Salad Recipe will keep beautifully for up to 3 days. The flavors meld together even more overnight, making day-two salads wonderfully tangy and refreshing. Just give it a little toss before serving.
Freezing
While pasta salads like this are best enjoyed fresh, you can freeze the undressed tortellini and vegetables if needed. However, once dressed and fully assembled, freezing is not recommended as the texture of veggies and cheese may not survive the thaw with their crunch and creaminess intact.
Reheating
This Tortellini Salad Recipe is designed to be served cold or at room temperature, so reheating isn’t necessary. If you’d like to enjoy it a bit warmer, just let it sit out of the fridge for 30 minutes before serving. Avoid microwaving, which can turn the veggies and pasta too soft.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just as well—simply cook according to the package and proceed as directed. The final salad will be just as delicious with a slightly firmer bite.
How can I make this recipe vegan?
Swap the cheese tortellini for a vegan pasta option and use a plant-based cheese or skip the cheese altogether. Make sure your Dijon mustard is also vegan-friendly, and you’ll have a bright, herby vegan tortellini salad in no time!
Is there a substitute for asparagus?
Broccoli florets or green beans make great stand-ins if asparagus isn’t available. Just chop them small and add them to the boiling pasta and snap peas for the last couple minutes, so they stay crisp and bright.
What’s the best way to add protein?
You can toss in grilled chicken, salmon, or shrimp for a heartier salad, or keep it vegetarian by adding chickpeas, white beans, or even cubes of marinated tofu for protein that blends right in with the salad’s punchy flavors.
Can I make the dressing ahead of time?
Definitely! Whisk together the dressing ingredients up to 3 days in advance and keep it sealed in the fridge. Give it a good shake or stir before pouring over your fresh Tortellini Salad Recipe.
Final Thoughts
If you’re looking for a dish that’s loaded with flavor, texture, and happy, sunny vibes, you just can’t go wrong with this Tortellini Salad Recipe. It’s one of those recipes that always draws a crowd, and I can’t wait for you to try it out and see for yourself. Give it a whirl—and don’t be surprised if it becomes your new go-to for gatherings and easy lunches!
Print
Tortellini Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Tortellini Salad Recipe is a delightful combination of cheese tortellini, fresh vegetables, herbs, and a zesty lemon dressing. It’s perfect for a light and refreshing meal or as a side dish for a picnic or potluck.
Ingredients
Tortellini Salad:
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 cup asparagus (cut into 1-inch pieces)
- 1 cup sugar snap peas (trimmed and halved)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup radishes (thinly sliced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/2 cup crumbled feta or shaved Parmesan
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, adding asparagus and snap peas during the last 2 minutes of cooking. Drain and rinse under cold water to stop cooking. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
- Assemble the Salad: In a large mixing bowl, combine cooked tortellini, blanched vegetables, cherry tomatoes, radishes, red onion, basil, and parsley. Pour the dressing over the salad and toss gently to combine.
- Serve: Top with feta or Parmesan before serving. Chill for 15–30 minutes for best flavor.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Use store-bought vinaigrette for a quicker option.
- This salad is perfect for picnics and potlucks and holds up well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
