Name: Recipe "Summer Tortellini Salad"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 20 oz cheese tortellini (fresh or frozen); 1 cup grape tomatoes (halved); 1 red bell pepper (seeds removed and chopped); 1 ear sweet corn (kernels removed (about 1 cup)); 1 medium cucumber (chopped); 3 green onions (sliced); basil vinaigrette; kosher salt (to taste); black pepper (to taste); parmesan cheese (shredded); basil (chopped)

Eating nutFree? Asian Quinoa Salad or Southwest Quinoa Salad keep things interesting.

How This Summer Tortellini Salad Came Together

My basil plant went wild this summer, so I’ve been making basil vinaigrette on repeat. That’s how this easy pasta salad was born, it’s the perfect way to use up fresh produce. The combination of sweet corn, crunchy cucumbers, and tender tortellini with that bright vinaigrette is my favorite cold pasta salad right now.

Why This Summer Tortellini Salad Works

The basil vinaigrette takes 5 minutes in a blender and beats anything bottled.
It’s a true cold pasta salad, no mayo, so it’s safe to sit out at a summer potluck.
You can swap in any seasonal vegetables and it’ll still be delicious.

Key Ingredients for the Best Cold Pasta Salad

Cheese tortellini: Fresh or dried both work, but fresh cooks faster. Cook just until al dente, overcooked tortellini turns soft.
Basil vinaigrette: Homemade is best because it’s bright and herbaceous. Store-bought vinaigrette may be too sweet or acidic.
Fresh corn: The sweet crunch of raw or barely cooked corn is essential. If corn is out of season, thawed frozen corn is a decent sub.

Kitchen Tools for Tortellini Salad

Large pot for boiling pasta
Colander to rinse the tortellini
Large mixing bowl for combining
Chef’s knife and cutting board for chopping
Small bowl or jar for mixing vinaigrette

Tips for Assembling the Best Tortellini Pasta Salad

Cook the tortellini just until al dente, then rinse under cold water to stop the cooking. If you overcook it, the pasta will turn mushy once dressed. Make sure to drain it well, extra water will thin out the basil vinaigrette.

Toss the salad with about three-quarters of the dressing first, then taste. Add more if you want it punchier. The tortellini absorbs some dressing as it sits, so reserve a little to refresh the salad before serving if you’re making it ahead.

Expert Tips for Summer Tortellini Salad

For the sweetest corn, use fresh ears and cut the kernels straight off the cob, canned or frozen won’t have the same crunch. If your cucumber is particularly watery, give it a quick salt and pat dry so it doesn’t dilute the dressing. Letting the salad rest in the fridge for an hour before serving allows the flavors to meld without the pasta getting soggy.

Easy Variations for This Tortellini Salad

Turn this into a main dish by tossing in a cup of grilled chicken or chopped salami. For a vegetarian protein, add canned chickpeas or white beans. If you can’t find cheese tortellini, spinach or mushroom tortellini work nicely. The basil vinaigrette also pairs well with a handful of chopped fresh parsley or chives mixed in.

What to Serve with Tortellini Pasta Salad

This cold pasta salad works as a side dish for grilled meats like chicken skewers or burgers. It’s sturdy enough to bring to a summer potluck or picnic. For a light lunch, I’ll eat a big bowl with a sprinkle of extra Parmesan and fresh basil on top. A slice of crusty garlic bread on the side never hurts either.

How to Store Leftover Summer Tortellini Salad

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some dressing as it sits, so before serving again, stir in a splash of olive oil or extra vinaigrette to revive it. I wouldn’t freeze this salad because the vegetables and dressing won’t hold up.

Summer Tortellini Salad FAQs

Can I make this summer tortellini salad ahead of time?

Yes, you can assemble the salad up to 24 hours in advance. Keep it refrigerated and add the final drizzle of vinaigrette and fresh basil just before serving so the pasta doesn’t soak up too much dressing and the herbs stay bright.

How do I keep the tortellini from getting soggy?

Cook the tortellini al dente and rinse it under cold water immediately. Drain thoroughly before adding dressing. Tossing the salad with only part of the dressing and reserving the rest for later also helps maintain texture.

Can I use frozen tortellini instead of fresh?

Frozen tortellini works well. Just cook according to package directions, usually a minute or two longer than fresh. Be sure to rinse and drain it the same way to prevent excess moisture.

What can I substitute for basil vinaigrette if I don’t have basil?

If basil is unavailable, a simple Italian dressing or a vinaigrette made with parsley, oregano, or cilantro can work. However, the basil vinaigrette is a signature part of this recipe, so try to use fresh basil if possible.

Recipe

Summer Tortellini Salad

Summer Tortellini Salad-this easy tortellini pasta salad has all of your favorite summer ingredients: tomatoes, Red Pepper, corn, cucumbers, and the BEST basil vinaigrette. It is the perfect salad for summer potlucks.

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Italian

Cuisine

302 kcal

Calories

Ingredients

Servings

20 oz cheese tortellini, fresh or frozen
1 cup grape tomatoes, halved
1 red bell pepper, seeds removed and chopped
1 ear sweet corn, kernels removed (about 1 cup)
1 medium cucumber, chopped
3 green onions, sliced

basil vinaigrette
kosher salt, to taste
black pepper, to taste
parmesan cheese, shredded
basil, chopped

Instructions

1
Cook the tortellini according to package instructions. Rinse with cold water and drain well.
2
Place the cooked tortellini in a big bowl. Add the tomatoes, bell pepper, corn, cucumber, and green onions. Drizzle with basil vinaigrette and stir until the ingredients are well coated. Season with salt and pepper, to taste.

3
Finish the salad with Parmesan cheese and fresh basil. Serve cold or at room temperature.
4
Note-the salad will keep in the refrigerator for up to 3 days.

Nutrition (per serving)

302kcal

Calorie breakdown

Protein17%53 kcal

Fat21%64 kcal

Carbohydrates62%187 kcal

How this was calculated — 9 of 11 ingredients matched

cheese tortelliniTortellini, pasta with cheese filling, fresh-refrigerated, as purchased1741 kcal

grape tomatoesTomatoes, grape, raw65 kcal

red bell pepperPepper, banana, raw0 kcal

green onionsOnions, young green, tops only1 kcal

basil vinaigretteBasil, fresh0 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

parmesan cheeseCheese, parmesan, hard4 kcal

basilBasil, fresh0 kcal

Serving size ≈ 136 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Boiled, easy, kid-friendly, nutFree, summer, vegetarian

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