Tortellini Salad Recipe

Cheese tortellini: Small pasta filled with cheese that cooks quickly and adds a creamy texture.

Cherry tomatoes: Sweet, bite-sized tomatoes that add color and juiciness.

Cucumber: Crisp and refreshing, it adds a cool crunch to the salad.

Red onion: Thinly sliced for a bit of sharpness and extra flavor.

Olive oil: A smooth, fruity oil that helps bring all the flavors together.

Red wine vinegar: Adds a tangy kick to the dressing.

Dried oregano: A herb that gives a warm, slightly bitter taste.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a little spice and depth.

Fresh basil: Bright, fragrant leaves that finish the salad with a fresh herbal note.

One of the most helpful steps in this Tortellini Salad Recipe is cooking the tortellini just right and then letting it cool before mixing it with the other ingredients. Here’s how to do that smoothly:

1. Bring a big pot of water to a boil. Adding a pinch of salt to the water helps the pasta taste better.
2. Add the tortellini carefully so they don’t stick to the bottom or each other.
3. Stir gently right after adding them and a few times while they cook.
4. Follow the package’s cooking time exactly so the tortellini don’t get mushy.
5. When they’re done, pour them into a colander to drain the hot water.
6. Rinse the tortellini with cold water to stop the cooking and cool them down.

Letting the tortellini cool is a small step that makes a big difference. If you add hot pasta right away to the salad, it can make the other fresh ingredients like cucumber and cherry tomatoes wilt or get soggy. Cooling the tortellini keeps everything crisp and fresh, and it helps the dressing stick better without turning the salad watery.

When I first made this salad, I didn’t rinse the tortellini with cold water, and the salad ended up warm and a little mushy. Now, I always cool them down first—it’s like giving the salad a fresh start. Plus, if you want to save time, you can cook the tortellini ahead of time and keep them in the fridge until you’re ready to toss everything together. It makes putting the salad together super easy, especially on busy days!

• cheese tortellini - Substitute with spinach tortellini: Adds a different flavor profile while maintaining the same texture and shape.

• cherry tomatoes - Substitute with grape tomatoes: Similar size and sweetness, making them an easy swap.

• diced cucumber - Substitute with zucchini: Provides a similar crunch and mild flavor.

• red onion - Substitute with shallots: Milder and sweeter, offering a less pungent taste.

• olive oil - Substitute with avocado oil: Has a similar healthy fat profile and a mild flavor.

• red wine vinegar - Substitute with apple cider vinegar: Offers a similar acidity with a slightly fruitier taste.

• dried oregano - Substitute with Italian seasoning: Contains oregano along with other complementary herbs.

• salt - Substitute with sea salt: Provides a similar salty flavor with potentially more minerals.

• black pepper - Substitute with white pepper: Offers a similar heat but with a slightly different flavor profile.

• fresh basil - Substitute with fresh parsley: Adds a fresh, slightly peppery flavor that complements the salad.

• Allow the tortellini salad to cool completely before storing. This prevents condensation, which can make the salad soggy.
• Transfer the tortellini salad to an airtight container. This helps maintain freshness and prevents the salad from absorbing other odors in the fridge.
• Store the salad in the refrigerator for up to 3-4 days. The cherry tomatoes and cucumber will stay crisp, and the flavors will meld beautifully over time.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This keeps the vegetables and tortellini from becoming too soft. Simply toss the salad with the dressing just before serving.
• For freezing, note that tortellini salad is best enjoyed fresh. However, if you must freeze it, do so without the vegetables and dressing. Freeze only the cooked and cooled tortellini in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the tortellini in the refrigerator overnight. Once thawed, combine with fresh vegetables and prepare the dressing as per the recipe.
• Avoid freezing the dressing as the olive oil and vinegar can separate and change texture upon thawing.
• If you have leftovers that have been dressed, they can still be stored in the fridge for a couple of days, but the texture of the vegetables may soften.

• For a quick and easy method, place the tortellini salad in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use a skillet. Add a splash of olive oil to the pan and heat over medium-low heat. Add the tortellini salad and stir occasionally until warmed through, about 5-7 minutes.

• For those who enjoy a slightly crispy texture, spread the tortellini salad on a baking sheet. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, stirring halfway through to ensure even heating.

• If you have a steamer basket, bring a pot of water to a simmer. Place the tortellini salad in the steamer basket and cover. Steam for about 5 minutes, or until heated through.

• For a refreshing twist, consider serving the tortellini salad cold. Simply toss it with a bit more olive oil and red wine vinegar to freshen up the flavors before serving.

• Large pot: Used to cook the tortellini according to the package instructions.

• Colander: Essential for draining the cooked tortellini.

• Large mixing bowl: Used to combine the cherry tomatoes, cucumber, red onion, and cooled tortellini.

• Small bowl: Ideal for whisking together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients.

• Chef's knife: Necessary for dicing the cucumber, halving the cherry tomatoes, and chopping the fresh basil.

• Cutting board: Provides a safe surface for cutting the vegetables and herbs.

• Measuring cups: Used to measure out the cherry tomatoes, cucumber, and olive oil accurately.

• Measuring spoons: Used to measure the red wine vinegar, dried oregano, salt, and black pepper.

• Serving spoon: Useful for tossing the salad to coat it evenly with the dressing.

• Salad tongs: Handy for serving the tortellini salad.

Pre-cook the tortellini: Cook the tortellini a day ahead and store it in the fridge to save time on the day you plan to make the salad.

Use pre-chopped vegetables: Buy pre-chopped cherry tomatoes, cucumber, and red onion to cut down on prep time.

Make the dressing in advance: Whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper the night before and store it in a sealed container.

Batch prep: Double the recipe and store half for another meal, saving you time later in the week.