Tuscan Tortellini Salad is a colorful, hearty pasta salad that combines cheesy tortellini, fresh vegetables, sun-dried tomatoes, olives, and Italian herbs, all tossed in a zesty vinaigrette. It’s like a little trip to the Italian countryside — but without needing a passport.

The cheesy pasta adds richness, while the crisp vegetables and tangy dressing keep it fresh and light. It’s perfect for potlucks, picnics, or a quick weeknight meal.

Why I Love This Recipe

We love this recipe because it takes a simple pasta salad and transforms it into something vibrant, hearty, and unforgettable. The cheesy tortellini provides a rich and satisfying base, while the Tuscan-inspired ingredients—like sun-dried tomatoes, olives, fresh basil, roasted peppers, and artichokes—add bold, Mediterranean flavors that bring the dish to life.

Tossed in a zesty dressing, each bite bursts with a perfect balance of tangy, savory, and fresh notes. What makes it extra special is its versatility: it can be served warm or chilled, as a side dish for gatherings or a standalone meal that feels both indulgent and wholesome.

Why It’s a Must-Try Dish

This salad is a must-try because it’s the perfect marriage of comfort and freshness. The tender, cheesy tortellini make it hearty and satisfying, while the Tuscan-inspired ingredients like sun-dried tomatoes, olives, roasted peppers, and fresh herbs bring a burst of bold Mediterranean flavors.

It’s a dish that feels elegant enough for entertaining yet simple enough for a weeknight meal. The vibrant colors and variety of textures make it as beautiful as it is delicious, and the zesty dressing ties everything together into a refreshing, crave-worthy bite.

Recipe Details:

Preparation Time: 15 minutes
Cooking Time: 7–8 minutes (for pasta)
Total Time: 25 minutes
Servings: 6 servings
Calories: ~350–380 calories per serving (varies with dressing used)

Ingredients

For the Salad:

1 (20 oz / 560 g) package cheese tortellini (fresh or refrigerated)
1 cup cherry tomatoes — halved
1 cup baby spinach — chopped
½ cup sun-dried tomatoes — drained and sliced
½ cup black olives — sliced
½ cup roasted red peppers — sliced
¼ cup red onion — thinly sliced
½ cup fresh mozzarella balls (bocconcini) — optional

For the Dressing:

½ cup extra virgin olive oil
3 tbsp red wine vinegar (or balsamic vinegar for a sweeter note)
1 tsp Dijon mustard
1 tsp dried Italian herbs (or a mix of basil, oregano, and thyme)
1 garlic clove — minced
Salt and black pepper — to taste

Directions

Cook Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and rinse with cold water to stop cooking.
Prepare Vegetables: While pasta cooks, chop spinach, slice tomatoes, onions, and other veggies.
Make Dressing: In a small jar or bowl, whisk together olive oil, vinegar, mustard, herbs, garlic, salt, and pepper.
Assemble Salad: In a large mixing bowl, combine cooked tortellini, vegetables, sun-dried tomatoes, olives, and mozzarella.
Toss with Dressing: Pour dressing over salad and toss gently until evenly coated.
Chill or Serve: Serve immediately for a warm salad, or refrigerate for at least 30 minutes for a chilled version.

Step-by-Step Preparation Method:

Boil Pasta: Use plenty of salted water for flavor; cook until just tender.
Cool Pasta Quickly: Rinse under cold water to prevent sticking if serving chilled.
Prep Veggies: Keep them bite-sized for even distribution.
Mix Dressing: Taste and adjust seasoning before adding to salad.
Combine: Gently fold to avoid breaking tortellini.
Chill (Optional): Improves flavor as ingredients marinate in dressing.

How to Serve

As a main course for lunch with crusty bread.
As a side dish for grilled meats or fish.
At a picnic or potluck — it travels well and can be served at room temperature.

Additional Tips & Variations:

Protein boost: Add grilled chicken, shrimp, or chickpeas.
Change the pasta: Try spinach or mushroom-filled tortellini.
Make it creamy: Replace vinaigrette with a creamy pesto or Caesar dressing.
Add nuts: Toasted pine nuts or walnuts for crunch.

Freezing & Storage

Refrigerator: Store in an airtight container for up to 3 days.
Freezing: Not recommended — pasta and fresh vegetables lose texture after thawing.
Meal prep tip: Keep dressing separate until ready to serve for fresher flavor.

Special Equipment Needed

Large pot (for boiling pasta)
Colander
Sharp knife & cutting board
Mixing bowl
Whisk or jar with lid (for dressing)

FAQ:

Q1: Can I use frozen tortellini?
Yes! Cook according to package instructions, then proceed with the recipe.

Q2: Can I make this the night before?
Yes, but add the spinach and dressing just before serving for the best texture.

Q3: Can I use store-bought dressing?
Absolutely. A quality Italian vinaigrette works well in place of homemade.

Q4: How do I make it dairy-free?
Use dairy-free tortellini or pasta, and skip the mozzarella.

Conclusion

Tuscan Tortellini Salad is the perfect blend of hearty and fresh, combining cheesy pasta with vibrant Mediterranean flavors. It’s versatile enough for a quick weekday meal, a dinner party side, or a picnic favorite. With minimal prep and endless customization options, it’s a recipe you’ll return to again and again for its balance of flavor, texture, and simplicity.