Feed a crowd on a dime with this delicious Tortellini Salad

My favorite part? It only takes a few minutes to put together. Plus, you can make it ahead of time and store it in the fridge for up to 3 days.

Win! Win! Win!

It’s perfect for picnics, potlucks, or a light lunch at home. Get ready to put this Tortellini Salad recipe on repeat!

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “We love this recipe!

It’s so customizable. We added fresh sweet corn this time around, which was a treat. I don’t like tomatoes or onions so my husband just adds them to his portion with a little extra dressing.

We even made it as part of our meal prep and it keeps well for a few days. I love that you don’t have to cook the zucchini and it just softens with the salt and dressing.”

Quick and Easy Tortellini Salad Recipe

Here’s the thing—I absolutely love how easy this Tortellini Salad is to throw together.

If you’re not familiar with tortellini, it’s a delicious pasta stuffed with goodies like cheese, meat, or veggies and shaped into a small ring. It’s like getting a built-in flavor bomb with every bite! For this salad, I mix the cooked and cooled tortellini with fresh summer veggies, herbs, greens, and a zesty vinaigrette.

But what really makes this recipe a winner for me? It comes together in just three simple steps, it’s super filling, and it’s a lifesaver when you’ve got a crowd to feed but don’t feel like spending hours in the kitchen.

Budget-Friendly Tip

Sometimes, I bulk up this salad with more low-cost, in-season veggies to transform a pound of tortellini into 16 servings instead of 12.

You can use any fresh veggies, greens, and fresh summer herbs you have on hand. Just cut everything in similar sizes.

Notes

• Tortellini: If you can’t access this ingredient, substitute it with rotini, farfalle, penne, orecchiette, or gnocchi. (And call it Pasta Salad!)
• Cherry Tomatoes: If you’re not a fan of tomatoes, try using red bell peppers instead.
• Red Onion: You can substitute with green onion, white onion, or yellow onion.
• Summer Squash and Zucchini: Try cucumber or carrots.
• Black Olives: Substitute with green olives or capers.
• Baby Spinach and Italian Parsley: Adds herbaceous peppery notes. Substitute the spinach with kale or arugula. You can also switch the parsley with fresh basil.

How to Make Tortellini Salad Step-By-Step Photos

Cook the tortellini: Start by cooking one pound of tortellini as shown on the package instructions.

You can use any type of tortellini you love, but I personally use cheese tortellini in this recipe! Drain the pasta well, transfer it to a very large bowl, and chill it in the fridge.

Prep the squash and zucchini: As you wait for the tortellini to cook, you can slice one summer squash and one zucchini into 1/4-inch rounds, then quarter the rounds. Place the quartered veggies into a large bowl, sprinkle them with 1/2 tsp salt and mix. Prep the other vegetables: Slice 1 pint of cherry tomatoes in half.

Then, slice 1/2 a red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop 1/2 cup fresh Italian parsley, and if your 2 cups of baby spinach leaves are quite large, chop them, too.

Make the salad: When the tortellini has cooled you can assemble the salad. To do this, add the zucchini and squash to the same bowl as the cooled tortellini.

Then, add the halved cherry tomatoes, sliced red onion, baby spinach, and 1/2 cup sliced black olives. Finish it off with 1/2 cup of the Italian dressing (I use our homemade Italian dressing, but store-bought will also work.)

Next, top the salad with the chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing.

Serve: Finally, mix and serve! Wasn’t that easy?

Now go feed your army and enjoy your time with them instead of spending it in your kitchen!

Tips For Making The Best Tortellini Salad

• You can use store-bought Italian dressing for convenience, but for a more flavorful salad, use our recipe for Italian Dressing.
• Add a little acidity and heat with pickled cherry peppers or banana peppers.
• For a heartier salad, add chopped grilled chicken or shrimp. Or try adding chopped salami.

Serving Suggestions

While I often enjoy this Tortellini Salad on its own, it shines even more when served alongside a bigger meal, like a backyard barbecue or picnic. One of my go-to pairings is Greek Marinated Chicken, which is a tangy, herb-infused chicken that perfectly complements the fresh veggies in the salad.

Or, if you’re in the mood for seafood, I also love serving it with Shrimp Scampi. And I can’t resist pairing it with our No-Knead Homemade Focaccia to soak up any extra dressing at the end!

How To Store

Tortellini salad keeps up to 3 days in the fridge.

Just make sure to store leftovers in an airtight container. If you want to make the salad ahead of time, I recommend making the tortellini, chopping and salting the squash and zucchini, and prepping the rest of the ingredients.

Add the tortellini to a large container and top with the vegetables and then the greens. Mix with Parmesan and dressing when you’re ready to serve.