Tortellini Salad

Searching for a meal to bring to a picnic or cookout? This salad of tortellini sounds delicious! It’s filled with fresh basil, juicy tomatoes, and a zingy dressing.

With its zesty dressing, crisp, fresh veggies, and the rich flavor of cheese-filled pasta, tortellini salad is a delicious blend of textures and flavors. This vivid take on a classic pasta salad comes from the heart of Italy and is ideal for light lunches, picnics, or as a cool side dish for any event.

With a delicate balance of tastes created by the supple tortellini pillows mingling with a vibrant array of veggies, every bite of this salad is a blast of flavorful satisfaction. This adaptable recipe, which tastes great warm or cold, is a monument to the culinary creativity that turns basic materials into a masterpiece.



  1. Eighteen ounces of cheese or vegan tortellini with an Italian dressing
  2. Two cups of cherry tomatoes, halved
  3. One 14-oz can of drained and sliced artichoke hearts
  4. One cup of cooked, rinsed and drained white beans
  5. ½ cup red onion, thinly sliced
  6. Five chopped and stemmed pepperoncini
  7. 2 cups fresh arugula
  8. 1 cup fresh basil, torn, plus more for garnish
  9. Parmesan or pecorino cheese, optional
  10. Red pepper flakes, optional


  1. Cook the tortellini as directed on the package until they are al dente. After draining, allow to cool.
    Make the dressing by following this recipe’s directions.
  2. Toss the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and dressing together in a big bowl. Toss again after adding the basil and arugula. Add Parmesan and red pepper flakes, if preferred, and adjust the seasoning to taste. Add extra fresh basil as a garnish. Serve immediately or keep chilled for up to 4 days.


*Check the refrigerated section of your grocery store for fresh tortellini.

Tortellini Salad Serving Suggestions

You can either serve the tortellini salad immediately or keep it in the fridge for up to four days. If preparing the salad in advance, do not add the fresh basil garnish until just before serving. After a day or two in the refrigerator, I also like to toss it with an additional drizzle of olive oil.


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