There’s something comforting about a big bowl of pasta salad on a hot day — it feels like summer, family gatherings, and the easy kind of cooking that doesn’t make you sweat. If you want a salad that travels well, holds up in the fridge, and still tastes fresh after a few hours, this cold tortellini pasta salad will become your go-to. It’s bright with lemon, rich with Parmesan, and packed with texture so every bite is interesting.
If you’re wondering what to serve for brunch, my sourdough discard cinnamon rolls pair wonderfully with cold salads.
Why this recipe works
Tortellini is a great base because the cheese-filled pockets add richness without needing extra cheese on top. I keep the dressing emulsified with a little mayo and olive oil so it clings to the pasta, and I add both crisp vegetables and tender greens for contrast. Make it vegetarian or toss in salami or grilled chicken for heartier meals — it’s flexible and forgiving.
If you want a protein-packed twist, my honey garlic chicken bowls are a great companion to this salad.
Ingredients
These ingredients serve about 6 as a side or 4 as a main. Feel free to scale up for a party.
- 1 pound (450 g) cheese tortellini, cooked according to package directions, rinsed and cooled
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/2 cup thinly sliced red onion (soaked in cold water 5 minutes if you want milder flavor)
- 1/2 cup diced cucumber
- 1/2 cup diced salami or pepperoni (optional) or use cooked, chopped chicken
- 1/2 cup shredded Parmesan or Pecorino
- 1/4 cup chopped fresh basil
- 1/4 cup toasted pine nuts or chopped walnuts (optional, for crunch)
Dressing
- 1/3 cup good extra virgin olive oil
- 2 tablespoons mayonnaise (for creaminess; optional if you prefer oil-only)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar (balances the acid)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
How to Make Cold Tortellini Pasta Salad
Time needed: 25 minutes
Follow these steps and you’ll have a salad that’s bright, not soggy, and easy to customize.
- Cook and cool the tortellini
Boil the tortellini until just tender, drain, and rinse under cold water to stop cooking. Spread on a tray to cool completely so the dressing adheres better.
- Whisk the dressing
In a bowl, whisk together lemon juice, minced garlic, Dijon, honey, and mayonnaise. Slowly drizzle in olive oil while whisking to emulsify. Season with oregano, salt, and pepper. Taste and adjust — you might like a touch more lemon.
- Prep the mix-ins
While the pasta cools, halve the cherry tomatoes, dice the cucumber, slice the onion, and chop the basil. If using salami, dice it small so it distributes evenly.
- Toss gently
In a large bowl combine cooled tortellini, tomatoes, cucumber, onion, spinach, salami, and most of the Parmesan (reserve some for topping). Pour the dressing over and fold gently until everything is coated. Add basil and nuts last so their texture stays fresh.
- Chill or serve
The salad benefits from 30–60 minutes in the fridge to let flavors meld, but you can serve it immediately. Give it a final stir before serving and sprinkle remaining Parmesan and extra basil on top.
Make-ahead tips
You can make the tortellini and dressing a day ahead and combine them a few hours before serving. If you’re transporting the salad, pack the dressing separately and toss just before arriving — it keeps the salad from becoming too soft.
Notes & Variations
- Swap baby spinach for arugula if you prefer a peppery bite.
- Add roasted red peppers or artichoke hearts for Mediterranean flair.
- For a lighter dressing, omit the mayo and add 2–3 tablespoons more olive oil and a teaspoon of Greek yogurt if you want creaminess with less fat.
- To make it heartier, fold in cooked chicken or use more salami — this turns the salad into a main-dish meal.
- For a lighter summer meal, try serving this salad alongside a grilled shrimp bowl with avocado corn salsa.
FAQs
Yes. Use dairy-free tortellini or swap for filled vegan ravioli if available, and replace the Parmesan with a sprinkle of nutritional yeast. Use a vegan mayo in the dressing.
Stored in an airtight container, this salad will keep in the fridge for 3–4 days. Note that the spinach and tomatoes will release some water over time — stirring and a quick drain of excess liquid help revive it.
This salad plays well with grilled proteins or simple sandwiches. For a quick meal pairing, try a grilled shrimp bowl with avocado corn salsa alongside it for a fresh, summery spread.
Conclusion
If you love simple, make-ahead dishes that still taste like they were made with care, this cold tortellini pasta salad will be on repeat in your kitchen. It’s forgiving, travel-friendly, and easy to tweak depending on what’s in your fridge. Once you’ve tried it, you might also enjoy my garlic parmesan chicken pasta for cozy weeknight dinners — both recipes are comfort-forward and come together quickly.
Give this one a go the next time you need something for a potluck, picnic, or just a satisfying weekday lunch. And if you experiment with a twist—say swapping in roasted veggies—tell someone you love them and bring extra; this salad disappears fast.
Cold Tortellini Pasta Salad
Ingredients
Salad
- 1 pound cheese tortellini , cooked, rinsed, and cooled
- 1 cup cherry tomatoes halved
- 1 cup baby spinach roughly chopped
- ½ cup red onion thinly sliced
- ½ cup cucumber diced
- ½ cup salami diced or pepperoni optional or cooked chopped chicken
- ½ cup shredded Parmesan or Pecorino
- ¼ cup fresh basil chopped
- ¼ cup toasted pine nuts or chopped walnuts optional
Dressing
- ⅓ cup extra virgin olive oil
- 2 tbsp mayonnaise optional, for creaminess
- 2 tbsp fresh lemon juice
- 1 small garlic clove minced
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- ½ tsp dried oregano
- Salt and black pepper to taste
Instructions
- Boil tortellini according to package directions until al dente. Drain and rinse under cold water to stop cooking; spread on a tray to cool completely.
- Whisk lemon juice, minced garlic, Dijon, honey, and mayonnaise in a bowl. Slowly whisk in olive oil to emulsify. Season with oregano, salt, and pepper.
- Halve cherry tomatoes, dice cucumber, slice onion, and chop basil. Dice salami or prepare cooked chicken if using.
- Combine cooled tortellini, vegetables, salami, and most of the Parmesan in a large bowl. Pour dressing over and fold gently until coated. Add basil and nuts last.
- Chill 30–60 minutes for best flavor. Stir before serving and garnish with remaining Parmesan and extra basil.
Notes
- Make ahead: Cook pasta and make dressing a day ahead; toss before serving.
- Vegan option: Use dairy-free tortellini or swap for cooked pasta and replace Parmesan with nutritional yeast.
- Storage: Keeps 3–4 days in the refrigerator in an airtight container.
