20 Delicious Best Tortellini Salad Recipes Creative

Dive into the world of tortellini salads with our roundup of 20 delicious recipes that are as versatile as they are flavorful! Whether you’re craving a quick weeknight dinner, a refreshing summer dish, or a cozy comfort food twist, these creative takes on tortellini salad will inspire your next meal. Perfect for home cooks looking to spice up their menu, there’s something here for every taste and occasion. Let’s get cooking!

Cheesy Tortellini Salad with Italian Dressing

This Cheesy Tortellini Salad with Italian Dressing is a crowd-pleaser, combining the richness of cheese-filled pasta with the fresh zest of homemade dressing.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/2 cup Italian dressing
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the cheese tortellini according to package instructions, then drain and rinse under cold water.
2. In a large bowl, combine the cooked tortellini, cherry tomatoes, black olives, and red onion.
3. Pour the Italian dressing over the salad and toss gently to coat all ingredients evenly.
4. Sprinkle with grated Parmesan cheese, fresh basil, salt, and black pepper, then toss again lightly.
5. Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.

The magic of this salad lies in the contrast between the creamy tortellini and the tangy Italian dressing, making it a refreshing yet satisfying dish.

Tip: For an extra crunch, add some toasted pine nuts right before serving.

Summer Tortellini Salad with Fresh Vegetables

This Summer Tortellini Salad is a vibrant, refreshing dish that combines cheesy tortellini with crisp vegetables for a perfect picnic or potluck offering.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Cook the tortellini according to package instructions, then drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, and fresh basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, black pepper, and garlic powder.
4. Pour the dressing over the tortellini mixture and toss gently to coat everything evenly.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

The beauty of this salad lies in its versatility—swap in your favorite seasonal veggies or add a sprinkle of feta for an extra flavor boost.

Tip: For an even quicker version, use pre-cooked tortellini from the refrigerated section.

Pesto Tortellini Salad with Sun-Dried Tomatoes

This Pesto Tortellini Salad with Sun-Dried Tomatoes is a vibrant, flavor-packed dish that’s as easy to make as it is delicious, perfect for those busy weeknights or a sunny picnic.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup prepared pesto
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 cups fresh baby spinach

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the pesto, olive oil, lemon juice, salt, and black pepper.
3. Add the cooled tortellini, sun-dried tomatoes, and baby spinach to the bowl. Toss gently to coat everything in the pesto mixture.
4. Sprinkle with grated Parmesan cheese before serving.

The magic of this salad lies in the contrast between the creamy pesto-coated tortellini and the tangy bite of sun-dried tomatoes, making every forkful a delightful surprise.

Tip: For an extra crunch, toss in some toasted pine nuts or slivered almonds right before serving.

Greek Style Tortellini Salad with Feta and Olives

Bring a taste of the Mediterranean to your table with this Greek Style Tortellini Salad, packed with creamy feta, briny olives, and a zesty lemon dressing.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled tortellini, cherry tomatoes, Kalamata olives, cucumber, and red onion.
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Sprinkle the crumbled feta cheese over the top and give it one final gentle toss.

The magic of this salad lies in the contrast between the creamy tortellini and feta against the crisp vegetables and tangy dressing, making it a standout dish for any potluck or picnic.

Tip: For an extra burst of flavor, let the salad sit in the fridge for an hour before serving to allow the flavors to meld together.

Avocado and Tortellini Salad with Lime Dressing

This Avocado and Tortellini Salad with Lime Dressing is a refreshing twist on pasta salad, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 (9 oz) package cheese tortellini
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled tortellini, diced avocados, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
4. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
5. Serve immediately or chill in the refrigerator for up to 1 hour before serving for enhanced flavors.

The creamy avocados and zesty lime dressing bring a burst of freshness to the hearty tortellini, making this salad a standout dish for picnics or potlucks.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Spinach and Tortellini Salad with Balsamic Glaze

This Spinach and Tortellini Salad with Balsamic Glaze is a vibrant, flavorful dish that’s as pleasing to the eye as it is to the palate, perfect for a quick lunch or a light dinner.

Ingredients

• 9 oz package of cheese tortellini
• 4 cups fresh baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic glaze
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the tortellini according to package instructions, then drain and let cool slightly.
2. In a large bowl, combine the cooked tortellini, spinach, cherry tomatoes, and red onion.
3. Drizzle the olive oil and balsamic glaze over the salad, then sprinkle with salt and black pepper. Toss gently to coat everything evenly.
4. Top with grated Parmesan cheese just before serving.

The magic of this salad lies in the sweet and tangy balsamic glaze that beautifully complements the creamy tortellini and fresh spinach, creating a dish that’s both hearty and refreshing.

Tip: For an extra crunch, add some toasted pine nuts or walnuts right before serving.

Roasted Red Pepper and Tortellini Salad

This Roasted Red Pepper and Tortellini Salad is a vibrant, flavor-packed dish that’s as pleasing to the eye as it is to the palate, perfect for those who love a hearty yet refreshing meal.

Ingredients

• 1 (9 oz) package cheese tortellini
• 2 cups roasted red peppers, sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.
3. Add the cooled tortellini, roasted red peppers, and baby spinach to the bowl. Toss gently to coat everything in the dressing.
4. Sprinkle with grated Parmesan cheese and chopped fresh basil before serving.

The combination of sweet roasted peppers with the tangy balsamic dressing and creamy tortellini creates a symphony of flavors that’s both sophisticated and comforting.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Tortellini Caesar Salad with Homemade Croutons

Transform your classic Caesar salad into a hearty meal with this Tortellini Caesar Salad, topped with crispy homemade croutons for that perfect crunch.

Ingredients

• 1 (9 oz) package cheese tortellini
• 3 cups romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 2 cups day-old bread, cubed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F. Toss the bread cubes with olive oil, garlic powder, and salt. Spread them out on a baking sheet and bake for 10-12 minutes, until golden and crispy. Set aside to cool.
2. Cook the tortellini according to the package instructions. Drain and let it cool slightly.
3. In a large bowl, combine the cooked tortellini, romaine lettuce, and Caesar dressing. Toss gently to coat everything evenly.
4. Sprinkle the salad with grated Parmesan cheese and the homemade croutons just before serving.

The cheesy tortellini adds a delightful twist to the traditional Caesar salad, making it a satisfying dish that stands out with its textures and flavors.

Tip: For an extra flavor boost, try adding a squeeze of lemon juice to the dressing before tossing it with the salad.

Caprese Tortellini Salad with Fresh Basil

This Caprese Tortellini Salad is a vibrant, no-cook dish that brings together the classic flavors of a Caprese salad with the heartiness of cheese tortellini, perfect for those warm days when you crave something fresh yet satisfying.

Ingredients

• 1 (20 oz) package cheese tortellini, cooked and cooled
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooked tortellini, cherry tomatoes, and mozzarella balls.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
3. Pour the dressing over the tortellini mixture and toss gently to coat.
4. Add the fresh basil and toss again until everything is evenly distributed.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The beauty of this dish lies in the contrast between the creamy mozzarella and the tangy balsamic, with the fresh basil adding a pop of color and flavor that makes it as pleasing to the eye as it is to the palate.

Tip: For an extra burst of flavor, try using sun-dried tomato or pesto-filled tortellini instead of plain cheese.

BBQ Chicken Tortellini Salad

This BBQ Chicken Tortellini Salad is a crowd-pleaser, combining the smoky flavors of barbecue with the comforting chew of cheese tortellini for a dish that’s as satisfying as it is simple to make.

Ingredients

• 1 lb cheese tortellini
• 2 cups cooked chicken, shredded
• 1/2 cup BBQ sauce
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped

Instructions

1. Cook the tortellini according to package instructions, then drain and rinse under cold water to cool.
2. In a large bowl, whisk together the BBQ sauce, mayonnaise, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until smooth.
3. Add the cooled tortellini, shredded chicken, red onion, and cilantro to the bowl. Toss until everything is evenly coated with the dressing.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The magic of this salad lies in the smoky BBQ dressing that clings to every nook of the tortellini, offering a burst of flavor in every bite.

Tip: For an extra smoky flavor, try using a hickory or mesquite BBQ sauce.

Tortellini Pasta Salad with Artichokes and Parmesan

This Tortellini Pasta Salad with Artichokes and Parmesan is a vibrant, flavorful dish that’s perfect for picnics or as a refreshing side. It’s packed with textures and tastes that will have everyone asking for seconds.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled tortellini, artichoke hearts, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
4. Pour the dressing over the tortellini mixture and toss gently to coat.
5. Sprinkle with grated Parmesan cheese and chopped fresh basil, then toss lightly once more.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The combination of tender tortellini, tangy artichokes, and fresh basil creates a salad that’s as delightful to eat as it is to look at.

Tip: For an extra burst of flavor, add a handful of pitted kalamata olives to the salad before serving.

Mediterranean Tortellini Salad with Lemon Herb Dressing

This Mediterranean Tortellini Salad with Lemon Herb Dressing is a vibrant, flavorful dish that brings a refreshing twist to your pasta salad repertoire.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled tortellini, cherry tomatoes, Kalamata olives, cucumber, red onion, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The bright lemon herb dressing and briny olives give this tortellini salad a distinctly Mediterranean flair that’s perfect for picnics or potlucks.

Tip: For an extra burst of freshness, add a handful of arugula just before serving.

Bacon and Ranch Tortellini Salad

This Bacon and Ranch Tortellini Salad is a crowd-pleaser, combining the creamy tang of ranch with the smoky crunch of bacon for a pasta salad that’s anything but ordinary.

Ingredients

• 1 (20 oz) package cheese tortellini
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions, sliced
• 1/2 cup ranch dressing
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water.
2. In a large bowl, combine the cooked tortellini, crumbled bacon, cherry tomatoes, cheddar cheese, and green onions.
3. In a small bowl, whisk together the ranch dressing, olive oil, salt, and black pepper. Pour over the tortellini mixture and toss gently to coat.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The magic of this dish lies in the contrast between the cool, creamy tortellini and the warm, crispy bacon—a combo that’s sure to disappear fast at your next potluck.

Tip: For an extra flavor boost, try using peppered bacon or adding a sprinkle of smoked paprika to the dressing.

Tortellini Salad with Arugula and Prosciutto

This Tortellini Salad with Arugula and Prosciutto is a vibrant, flavorful dish that’s perfect for picnics or a light summer dinner, combining the richness of cheese tortellini with the peppery bite of arugula and the salty crispness of prosciutto.

Ingredients

• 1 (20 oz) package cheese tortellini
• 4 cups arugula
• 4 oz prosciutto, thinly sliced and torn into pieces
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
3. Add the cooled tortellini, arugula, and prosciutto to the bowl with the dressing. Toss gently to combine.
4. Sprinkle the grated Parmesan cheese over the salad and toss lightly once more.
5. Serve immediately, or chill in the refrigerator for up to 2 hours before serving for enhanced flavors.

The magic of this salad lies in the contrast between the creamy tortellini and the crisp, salty prosciutto, all brought together with a tangy lemon dressing that brightens every bite.

Tip: For an extra layer of flavor, toast the prosciutto in a dry skillet until crisp before adding it to the salad.

Spicy Tortellini Salad with Jalapenos and Cilantro

Spice up your pasta salad game with this Spicy Tortellini Salad, packed with jalapenos and fresh cilantro for a kick that’s sure to wake up your taste buds.

Ingredients

• 1 (20 oz) package cheese tortellini
• 2 jalapenos, seeded and finely diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Cook the tortellini according to the package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, lime juice, salt, black pepper, and garlic powder.
3. Add the cooled tortellini, diced jalapenos, and chopped cilantro to the bowl. Toss until everything is evenly coated with the dressing.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The crisp freshness of cilantro paired with the heat from jalapenos turns this tortellini salad into a vibrant dish that’s as visually appealing as it is tasty.

Tip: For an extra crunch, toss in some diced cucumbers or bell peppers right before serving.

Tortellini and Shrimp Salad with Garlic Dressing

This Tortellini and Shrimp Salad with Garlic Dressing is a refreshing twist on pasta salad, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 (9 oz) package cheese tortellini
• 1 lb medium shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted kalamata olives, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook tortellini according to package instructions. Drain and rinse under cold water.
2. In a large skillet over medium heat, cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
3. In a large bowl, combine tortellini, shrimp, cherry tomatoes, olives, and basil.
4. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over the salad and toss to coat.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

The garlic dressing in this salad brings a punchy flavor that complements the sweetness of the shrimp and the richness of the tortellini, making every bite a delightful contrast.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Asian Inspired Tortellini Salad with Sesame Dressing

This Asian Inspired Tortellini Salad with Sesame Dressing is a delightful twist on the classic pasta salad, offering a perfect blend of flavors and textures that will surprise and delight your taste buds.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Cook the tortellini according to package instructions, then drain and rinse under cold water to cool.
2. In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, grated ginger, and minced garlic to make the dressing.
3. In a large bowl, combine the cooled tortellini, shredded carrots, sliced red bell pepper, and green onions.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Sprinkle the sesame seeds over the top before serving.

The magic of this salad lies in the harmony of the nutty sesame dressing with the fresh, crisp vegetables and tender tortellini, creating a dish that’s as satisfying as it is vibrant.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before sprinkling them on the salad.

Tortellini Salad with Roasted Vegetables and Goat Cheese

This Tortellini Salad with Roasted Vegetables and Goat Cheese is a vibrant, hearty dish that brings together the best of summer produce and rich, creamy flavors for a meal that’s as satisfying as it is colorful.

Ingredients

• 1 (20 oz) package cheese tortellini
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 red bell pepper, diced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 oz goat cheese, crumbled
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the cherry tomatoes, zucchini, yellow squash, and red bell pepper with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Roast for 25 minutes until the vegetables are tender and slightly caramelized.
2. Meanwhile, cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
3. In a large bowl, combine the cooled tortellini, roasted vegetables, remaining 2 tbsp olive oil, and 2 tbsp balsamic vinegar. Toss gently to mix.
4. Add the crumbled goat cheese and chopped basil to the bowl, giving everything one final gentle toss to combine.

The magic of this salad lies in the contrast between the warm, roasted vegetables and the cool, creamy goat cheese, creating a dish that’s both refreshing and deeply flavorful.

Tip: For an extra burst of freshness, add a squeeze of lemon juice just before serving.

Tortellini Antipasto Salad with Italian Meats

This Tortellini Antipasto Salad is a vibrant, hearty dish that brings the flavors of an Italian charcuterie board to your salad bowl, perfect for picnics or potlucks.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/2 cup diced salami
• 1/2 cup diced provolone cheese
• 1/4 cup sliced pepperoncini
• 1/4 cup chopped fresh basil

Instructions

1. Cook the tortellini according to package instructions, then drain and rinse under cold water.
2. In a large bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper to make the dressing.
3. Add the cooled tortellini, cherry tomatoes, black olives, salami, provolone cheese, and pepperoncini to the bowl with the dressing. Toss gently to combine.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
5. Just before serving, stir in the fresh basil.

The combination of tangy pepperoncini and creamy provolone cheese gives this salad a delightful contrast of flavors and textures that’s sure to impress.

Tip: For an extra burst of freshness, add a handful of arugula right before serving.

Sweet and Tangy Tortellini Salad with Cranberries

This Sweet and Tangy Tortellini Salad with Cranberries is a vibrant, flavor-packed dish that’s as pleasing to the eye as it is to the palate, perfect for those who love a little sweetness in their savory.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach, loosely packed
• 1/4 cup crumbled feta cheese

Instructions

1. Cook the tortellini according to package instructions, then drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
3. Add the cooled tortellini, dried cranberries, chopped walnuts, and baby spinach to the bowl with the dressing. Toss gently to combine.
4. Sprinkle the crumbled feta cheese over the top before serving.

The contrast of the sweet cranberries and tangy balsamic dressing against the creamy tortellini and feta creates a symphony of flavors that’s unexpectedly harmonious.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-4 minutes before adding them to the salad.

Conclusion

We hope this roundup of 20 Delicious Best Tortellini Salad Recipes has inspired your next meal! Each recipe offers a unique twist on this classic dish, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!

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