If regular pasta salad is a weekend playlist, then this tortellini version is the live concert. It’s bouncy, cheesy, and full of personality — and honestly, it just makes salad more fun to eat. I first put this together for a last-minute potluck when I had some fresh tortellini lying in the fridge, and since then, it’s become one of those “everyone always asks for the recipe” dishes.
What I love most is how the little tortellini pockets catch all the tangy dressing in their folds. Add in sweet cherry tomatoes, briny artichokes, creamy white beans, and peppery greens — it’s got that perfect mix of flavors and textures that keeps every bite interesting.
What Goes Into This Tortellini Salad
Let’s walk through what you’ll need. You probably have a lot of this in your fridge already.
- Tortellini – Go for the fresh kind in the refrigerated section. I’ve used both cheese-filled and vegan versions (shoutout to Kite Hill for the dairy-free option), and both work beautifully. The key is using fresh tortellini — dried just doesn’t give you that soft, pillowy bite.
- Cherry tomatoes – Their juiciness balances out the richness of the tortellini. I like halving them so they release just a bit of juice into the salad.
- White beans – Navy beans are perfect. They’re small enough to nestle between the tortellini and give the salad some staying power with plant-based protein.
- Red onion – A few thin slices go a long way for crunch and a bit of sharpness.
- Artichoke hearts & pepperoncini – I always keep jars of both on hand. They bring that vinegary, briny punch that perks up the whole bowl.
- Arugula – Adds a bite and freshness. You can swap in spinach if you prefer something milder.
- Fresh basil – I love tossing in torn basil right before serving. It smells like summer.
- Grated cheese (optional) – If I’m serving this at home, I often add Parmesan or pecorino. At a party, I usually skip it for a lighter, more crowd-friendly vibe.
- Red pepper flakes – Just a pinch brings everything to life.
- Italian dressing – Make your own if you can (I usually shake it up in a jar: olive oil, lemon juice, dried oregano, garlic, salt, and pepper). It’s what brings everything together.
How I Make This Salad Without Stress
This is one of those toss-it-together meals, and it’s great because nothing needs to be super precise. Here’s how I do it:
- Cook the tortellini – I bring a big pot of salted water to a boil, cook the pasta until just al dente (they cook fast!), and then rinse them gently under cool water. A drizzle of olive oil keeps them from clumping. If I’m in a rush, I spread them out on a plate to cool quickly.
- Prep the dressing – I usually make a quick dressing while the tortellini cools. Just whisk or shake it all in a jar. It keeps well in the fridge too, so I often double the batch.
- Assemble the salad – I add the cooled pasta to a big bowl and layer in the tomatoes, beans, artichokes, pepperoncini, and red onion. I pour in half the dressing and toss gently. Then I fold in the arugula and basil, and if I’m feeling it, a handful of grated cheese. A pinch of red pepper flakes, a little taste check, and done.
My Favourite Ways to Mix It Up
The beauty of this salad is that it’s flexible. Here’s how I’ve played around with it depending on what’s in my kitchen:
- Add crunch – Diced red bell pepper or chopped celery gives a nice bite.
- Change the dressing – A lemon vinaigrette or red wine vinegar-based Greek dressing works great too.
- Swap the briny stuff – Don’t love pepperoncini? Try chopped sun-dried tomatoes or roasted red peppers.
- Different herbs – If I’m low on basil, parsley or a touch of fresh oregano can pinch-hit.
- Switch up the cheese – I’ve used mini mozzarella balls and crumbled feta — both delicious.
- Chickpeas instead of white beans – Works just as well and gives it a Mediterranean twist.
Serving This Salad Like a Pro
You can absolutely eat this straight after making it, but if you let it chill for about 30 minutes, the flavors meld together a bit more.
If you’re making this ahead for a party or for weekday lunches, here’s what I do:
- Refrigerate it in an airtight container for up to 4 days.
- Toss with a little olive oil before serving if it’s been sitting in the fridge — pasta tends to soak up the dressing.
- Add fresh basil just before serving so it doesn’t wilt or turn dark.
Great Pairings and How I Serve It
This salad shines on its own — I’ve had it for lunch with just a slice of sourdough on the side — but it’s also a crowd-pleasing side dish.
It pairs well with:
- Grilled chicken or shrimp
- Veggie burgers
- A tray of roasted veggies
- Fresh fruit salad or a crisp cucumber-mint salad
When I bring it to a picnic or a BBQ, I usually double the batch — it’s one of those dishes people keep scooping onto their plates.
Questions You Might Have
Can I make this vegan?
Absolutely. Just use vegan tortellini and skip the cheese or use a plant-based option. It still tastes amazing.
What kind of tortellini should I use?
Always go for fresh tortellini — the kind you find in the refrigerated section. It cooks quickly and the texture is perfect for a salad.
How long will this keep in the fridge?
Up to 4 days. Just give it a fresh toss with a bit of oil and lemon juice before serving if needed.
Can I add protein?
You already get some from the beans, but grilled chicken, shrimp, or even crispy tofu would go well here if you want to bulk it up.
One Last Thought
If you’re someone who thinks pasta salad is usually just “meh,” give this one a go. It’s got brightness, it’s filling, and it tastes like something you’d order at a good café. I’ve made it for weekend lunches, weekday meal prep, and backyard get-togethers — and it always disappears fast.
Tortellini Pasta Salad
This bright, flavorful tortellini pasta salad is my go-to when I want something quick, colorful, and perfect for warm-weather lunches or picnic spreads. Loaded with juicy tomatoes, peppery arugula, briny artichoke hearts, and a punchy Italian dressing, it’s a fresh twist on classic pasta salad—only better thanks to those pillowy cheese-filled tortellini.
Ingredients
- 18 ounces cheese or plant-based tortellini (fresh, refrigerated)
- 1 cup cooked white beans, rinsed and drained
- ½ cup red onion, very thinly sliced
- 2 cups halved cherry tomatoes
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 2 cups fresh arugula
- 5 pepperoncini, stems removed and chopped
- 1 cup torn fresh basil, plus extra for topping
- Grated Parmesan or pecorino cheese, optional
- Crushed red pepper flakes, optional
- Zesty Italian dressing (homemade or store-bought)
Instructions
- Bring a pot of salted water to a boil and cook the tortellini just until al dente, following the package instructions. Once done, drain and let it cool completely—spread it on a tray if you want to speed this up.
- While the tortellini cools, get the rest of your salad components ready. Toss the cherry tomatoes, white beans, red onion, chopped artichokes, and pepperoncini into a large mixing bowl.
- Whisk or shake up your Italian dressing if you’re making it from scratch.
- Once the tortellini has cooled, add it to the bowl. Pour in about half of the dressing and give everything a good toss to coat.
- Fold in the arugula and fresh basil just before serving. Taste and adjust—add more dressing, cheese, or a pinch of red pepper flakes if you like a little heat.
- Finish with a few extra basil leaves on top and enjoy right away, or chill it in the fridge. It keeps well for up to 4 days, making it a great make-ahead option.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 490Total Fat 32gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 11gCholesterol 96mgSodium 1440mgCarbohydrates 25gFiber 4gSugar 5gProtein 28g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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