This tortellini pasta salad recipe is the ultimate crowd-pleaser: fresh, hearty, and absolutely bursting with flavour. It comes together in under 20 minutes, making it perfect for busy weekdays, summer picnics, or laid-back barbecues. With a vibrant mix of ingredients and a zingy lemon vinaigrette, it’s a dish you’ll be making on repeat.
The Best Ever Tortellini Pasta Salad: Fresh, Easy & Packed with Flavour
This tortellini pasta salad is the ultimate crowd-pleaser. It’s fresh, hearty, and bursting with flavour and texture.
To speed things up, I use store bought cheese-filled tortellini to make it. I am adding juicy cherry tomatoes, red onion, pepper, Kalamata olives, roasted artichokes in oil (from a jar), and some peppery rocket (aka arugula in the US). Everything is tossed in a zingy lemon vinaigrette.
Ready in less than 20 minutes, this tortellini pasta salad is the perfect make-ahead dish for picnics, barbecues, or easy weekday lunches. Say hello to your new favourite pasta salad!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 20 minutes with the help of store-bought tortellini, perfect for busy days.
- Bursting with Fresh Flavours: Juicy cherry tomatoes, roasted artichokes, peppery rocket, and Kalamata olives bring loads of taste and texture.
- Zingy and Refreshing: Tossed in a bright lemon vinaigrette.
- Hearty and Satisfying: A pasta salad that’s filling enough to be a meal on its own.
- Minimal Fuss, Maximum Flavour: Uses easy-to-find ingredients.
- Crowd-Pleasing Favourite: Whether you’re feeding family or friends, this salad always gets rave reviews.
- Flexible and Adaptable: Swap in your favourite veggies or tortellini.
Other Salad Recipes To Try
- Butter Bean Salad
- Crispy Rice Salad
- Mushroom Salad (with Tahini Dressing)
- Asian Vermicelli Noodle Salad (with smoked tofu)
- Lentil Tabbouleh
Watch How To Make This Tortellini Pasta Salad
How To Make This Tortellini Pasta Salad Recipe
Ingredients
To make this tortellini pasta salad, you will need:
- tortellini (I used spinach and ricotta)
- cherry tomatoes
- red onion
- orange pepper
- pitted Kalamata olives
- roasted artichokes in oil
- 1 handful rocket (US arugula)
- Dijon mustard
- fresh lemon juice
- extra-virgin olive oil
- garlic
- salt & pepper
- sugar, honey, or pure maple syrup to taste
Step 1: Cook The Tortellini
Cook the tortellini in salted water according to the packet instructions. When done, drain, place in a large salad bowl, and toss in the lemon vinaigrette straight away. Leave to cool down.
Step 2: Make The Vinaigrette
In the meantime, make the lemon vinaigrette: Whisk together the Dijon mustard, lemon juice, olive oil, garlic, and salt. Season to taste with pepper and sugar.
Step 3: Prepare The Vegetables
Halve the tomatoes, slice the onion, deseed and dice the pepper.
Step 4: Build and Serve The Tortellini Pasta Salad
Mix the tomatoes, onion, pepper, olives, and artichokes with the tortellini.
Add the rocket and toss again. Add more olive oil and lemon juice if needed. Serve at room temperature.
Make-Ahead and Storage Tips
Make-Ahead Tips
This tortellini pasta salad is best eaten on the day it is made. However, if needed, you can make it up to a day in advance and keep in a fridge in an airtight container. Only add the rocket just before serving to keep it fresh.
Make sure that the salad is served at room temperature, otherwise the tortellini will be slightly hard.
Storage Tips
Any leftover salad, can be kept in an airtight container in the fridge for up to 3 days. Give it a good toss before serving, and if it looks a little dry, simply refresh it with an extra drizzle of olive oil or a splash of lemon juice. Serve at room temperature.
I hope you enjoy this tortellini pasta salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Tortellini Pasta Salad Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 600 g tortellini (I used spinach and ricotta)
- 250 g cherry tomatoes halved
- 1 small red onion finely sliced
- 1 small orange pepper diced
- 150 g drained pitted Kalamata olives
- 110 g drained roasted artichokes in oil
- 1 handful rocket (US arugula)
FOR THE LEMON VINAIGRETTE
- 1 heaped tsp Dijon mustard
- 3 Tbsp fresh lemon juice
- 80 ml extra-virgin olive oil
- 2 cloves garlic grated
- ¼ teaspoon salt
- black pepper to taste
- 1 to 2 tsp sugar, honey, or pure maple syrup to taste
Instructions
- Cook the tortellini in salted water according to the packet instructions. When done, drain, place in a large salad bowl, and toss in the lemon vinaigrette straight away. Leave to cool down.600 g tortellini
- In the meantime, make the lemon vinaigrette: Whisk together the Dijon mustard, lemon juice, olive oil, garlic, and salt. Season to taste with pepper and sugar.1 heaped tsp Dijon mustard, 3 Tbsp fresh lemon juice, 80 ml extra-virgin olive oil, 2 cloves garlic, ¼ teaspoon salt, black pepper, 1 to 2 tsp sugar, honey, or pure maple syrup
- Prepare the vegetables: halve the tomatoes, slice the onion, deseed and dice the pepper.250 g cherry tomatoes, 1 small red onion, 1 small orange pepper
- Mix the tomatoes, onion, pepper, olives, and artichokes with the tortellini.150 g drained pitted Kalamata olives, 110 g drained roasted artichokes in oil
- Add the rocket and toss again. Add more olive oil and lemon juice if needed. Serve at room temperature.1 handful rocket
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/tortellini-pasta-salad/
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