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Tortellini Salad is a delicious, colorful, and fresh way to feed a large crowd. What’s my favorite part? The assembly only takes a couple of minutes. You can also make this ahead of time and store it in the refrigerator for up to three days. Win! Win! Win! This is perfect for potlucks or picnics. It can also be served as a light meal at home. This Tortellini Salad will be a staple in your kitchen!

What is Tortellini Salad?

Tortellini are small rings of pasta that have been stuffed with cheese, meat, or vegetables. The tortellini, which has been cooked and cooled, is then mixed with herbs, vegetables, greens, and vinaigrette. Some people add chopped pickled peppers or cured meats. It’s easy to make, super filling, and a great choice when you need to feed a large crowd but don’t have a lot of time to cook.


Tortellini is the star of this salad, but you can use any type. We chose cheese tortellini because we wanted to keep it simple. Tortellini salad is easy to make. Here’s everything you need:

Tortellini – Any kind will do. If you cannot get this ingredient, use rotini or farfalle or penne or orecchiette or gnocchi. It’s called Pasta Salad!

Cherry tomato adds a splash of color, sweetness, and acidity. Red bell peppers can be substituted for tomatoes if you don’t like them.

Red Onion is a sharp, spicy ingredient that helps balance out the fat content of tortellini. You can substitute green onion, yellow onion, or white onion.

Summer veggies like zucchini and squash – These fresh vegetables add texture and flavor to your salad. Substitute cucumbers or carrots.

Black Olives – add a hint of saltiness. Replace with capers or green olives.

Baby spinach Italian Pasley adds herbaceous and peppery notes. You can substitute the spinach for kale, arugula, or other greens. If you don’t like parsley, use basil.

Parmesan Cheese- adds a touch of nuttiness and helps to round out flavors.

Italian dressing – brings everything together and gives it a zing. Substitute any vinaigrette with a mild flavor.

Tips for making the best Tortellini Salad

Use store-bought Italian Dressing for convenience. But for a more flavorful and delicious salad, try our Italian dressing recipe.

Add more low-cost vegetables in season to make a salad that can be divided into 16 portions instead of 12. You can use any vegetables, herbs, or greens that you have. Cut all ingredients to the same size.

Pickled cherry peppers and banana peppers can add a touch of acidity as well as heat.

Add grilled shrimp or chicken to the salad for a heartier dish. Try adding salami or chopped chicken.

What to serve with Tortellini Salad

Tortellini Salad is a great side dish for a href=””>Greek Marinated Chicken/a> or a href=””>Quick Garlic Butter Shrimp/a>. This salad is a great side dish for Greek Marinated Chicken and Quick garlic butter shrimp. It’s great with Homemade Focaccia or Balsamic roasted vegetables.

How to store Tortellini Salad

Tortellini Salad can be stored in the refrigerator for up to three days. Store leftovers in an airtight container. To make the salad in advance, prepare the tortellini and the vegetables by chopping, salting, and slicing them. Then, prep the remaining ingredients. Then, add the veg to the container. Finally, top it with the greens. When you are ready to serve, mix with Parmesan cheese and dressing.


One summer squash ($1.10)

One zucchini ($0.75)

1/2 tsp salt ($0.02)

1 pint cherry tomatoes ($3.00)

Half red onion (0.38)

2 cups fresh baby spinach, packed ($1.49)

Half cup of sliced black olives (£1.99)

1/4 cup Italian Dressing (USD 1.42)

Half cup of chopped Italian parsley (0.3$)

1/4 cup Parmesan cheese ($0.33)

1 lb cheese tortellini ($4.79)


To begin, prepare the tortellini as directed on the package. Drain well and let cool in a large bowl.

Slice the summer squash into quarter-inch rounds, and then quarter them. Add the squash and zucchini to a large mixing bowl, sprinkle salt on top, and stir.

Cut cherry tomatoes in half. Slice the red onions into 1/4-inch half-moons, and then soak them in cold water for a few minutes to soften their sharp taste. Chop parsley,and, f baby sifinach leaves are big, chop those as well.

Top the tortellini with cherry tomatoes, red onions, zucchini, squashes, baby spinach, and sliced black Olives. Next, drizzle 1/2 cup of Italian salad over the tortellini.

Top the salad with Parmesan and chopped Italian parsley. Next, drizzle the remaining 1/4 cup Italian dressing. Mix and serve. It was so easy!

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