Name: Tortellini Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 (20-ounce) package refrigerated cheese tortellini; 1 1/2 cups halved cherry tomatoes; 1 cup chopped Persian cucumbers; 1 cup cooked chickpeas, drained and rinsed; 1/2 cup diced red bell pepper; 1/2 cup thinly sliced red onion; 1/2 cup chopped kalamata olives; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 1/2 teaspoon sea salt, more to taste; Freshly ground black pepper; Italian dressing (see linked recipe or use store-bought)

Why You’ll Love Tortellini Salad Recipe

This tortellini salad is easy to make and full of flavors and textures — chewy pasta, crisp veggies, and herb-fresh basil all tossed in a bright Italian dressing. It’s versatile, vegetarian, and can be made ahead of time for meals on the go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

18 ounces cheese or vegan tortellini
Italian dressing
2 cups halved cherry tomatoes
1 (14‑ounce) can artichoke hearts, drained and chopped
1 cup cooked white beans, drained and rinsed
½ cup thinly sliced red onion
5 pepperoncini, stemmed and chopped
2 cups fresh arugula
1 cup fresh basil, torn, plus extra for garnish
Parmesan or pecorino cheese (optional)
Red pepper flakes (optional)

Directions

Cook the tortellini according to the package directions until al dente. Drain and let cool.
Prepare the Italian dressing in a small bowl or use store‑bought.
In a large salad bowl, combine the cooled tortellini, tomatoes, artichokes, beans, onion, and pepperoncini.
Pour in half the dressing and toss to combine.
Add the arugula and basil and toss again.
Season to taste. If using, add Parmesan and red pepper flakes. Toss gently.
Garnish with more basil and serve.

Servings and Timing

This recipe serves about 6 people. It takes roughly 20 minutes to prepare and about 5 minutes to cook the tortellini, for a total time of around 25 minutes.

Variations

Add more crunch with diced red bell pepper or celery.
Swap pepperoncini for roasted red peppers or sun‑dried tomatoes.
Try fresh oregano or parsley in place of basil.
Fold in mini mozzarella balls or crumbled feta.
Swap white beans for chickpeas for a different texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you make the salad ahead of time, wait to add fresh basil until just before serving to keep it bright and fresh. Give the salad a toss and add a little extra dressing or olive oil before serving if it looks dry.

FAQs

What type of tortellini should I use?

Fresh cheese tortellini works best because it’s tender and flavorful, but you can use vegan tortellini if you prefer.

Can I make this salad ahead of time?

Yes — you can prepare it a few hours in advance. Add fresh basil right before serving for the best texture.

Is this salad vegetarian?

Yes, this version is vegetarian, and you can easily make it vegan by using vegan tortellini and skipping the cheese.

Can I use store‑bought dressing?

Absolutely — store‑bought Italian dressing saves time and still tastes great.

How long does it keep in the fridge?

Stored in an airtight container, it stays fresh for up to 4 days.

Can I freeze this salad?

Freezing isn’t recommended because the texture of the pasta and vegetables can change when thawed.

What can I serve with tortellini salad?

It pairs well with grilled vegetables, veggie burgers, or fruit salad for a picnic or cookout.

Can I add extra vegetables?

Yes — bell peppers, cucumbers, or olives are great additions for extra flavor and crunch.

Is this salad gluten‑free?

Not as written, but you can make it gluten‑free by using gluten‑free tortellini.

What’s a good substitute for arugula?

Spinach or mixed salad greens work well if you don’t have arugula.

Conclusion

This tortellini salad is a delicious, easy‑to‑make pasta salad full of fresh flavors and textures. It’s perfect for gatherings or as a satisfying lunch, and its adaptability makes it a recipe you’ll return to again and again.