Cheese Tortellini Salad

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Any time of year, any season at all, it’s the right time for a bright, fresh Cheese Tortellini Salad. Make it your own with any combination of veg and dressings.

As we get into the holiday season, Americans become enamored with traditional dishes, but often it winds up being a big plate of brown food. The Cheese Tortellini Salad recipe I’m sharing with you today is fresh, it looks bright and cheerful on the plate, and it keeps well in the fridge. Make it on a Sunday and enjoy it all week. Expecting visitors? This is an easy make ahead dish.


clear bowl with colorful tortellin salad with brigh green parsely scattered about

Ingredients for Cheese Tortellini Salad:

  • Cheese Tortellini: I prefer the kind in the refrigerated case in the super market. Wegmans and Aldis both have very good options.
  • Mozzarella Balls: Get the variety packed in oil with herbs.
  • Greek Olives: your favorite black olives are delicious in this pasta salad.
  • Roasted Red Peppers: make your life easy and get the ones in the jar.
  • Cherry Tomatoes: Perfect in this salad.
  • Red Onion: a few thinly sliced onions are a delicious tang.
  • Sliced Veg: persian cucumbers, green beans, squash, asparagus… steamed or fresh veg works, so this is up to you.
  • Dressing: I make a special Italian dressing that utilizes the oil the mozzarella balls are packed in.
  • Fresh Parsely: Chopped fresh herbs make this pasta salad fresh and inviting any time of year.

two clear bowls. one has red peppers and the other one black olives
Roasted Red Peppers and Kalmata Olives are perfect together

Ingredients for the Cheese Tortellini Salad Dressing:

  • Olive oil (I used the oil packed with the cheese): the oil the mozzarella balls come in is already seasoned with fresh herbs, so don’t waste it.
  • Red wine vinegar: the acid balances the creamy textures in the salad
  • Olive brine: a dash of olive brine adds a salty taste
  • Cloves of pressed garlic: Fresh garlic is perfect in any dressing
  • Fresh lemon juice: juice your lemons for the brightest finish
  • salt and pepper to taste


Make this salad using frozen vegetables, steamed and cut to bite sized pieces as well as shelf stable items like the roasted red peppers and the olives. Tortellini and cheese can be frozen and thawed for use. It’s nice if you can top it off with freshly sliced cucumbers and chopped parsley, but it’s not absolutely necessary.

Serve cheese tortellini salad on a bed of fresh salad greens. It is good enough to have as a main dish or as a beautiful side. Serve with a tomato soup for a filling but light cool weather supper.


clear bowl with colorful tortellin salad with brigh green parsely scattered about

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clear bowl with colorful tortellin salad with brigh green parsely scattered about

Cheese Tortellini Salad

  • Author: Patty McGuire
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Fresh Fare
  • Method: No Bake
  • Cuisine: American

Description

Any time of year, any season at all, it’s the right time for a bright, fresh Cheese Tortellini Salad. Make it your own with any combination of veg and dressings.


Ingredients

Scale

For the Cheese Tortellini Salad:

  • 20 ounce package of cheese tortellini
  • 1.5 cups of sliced cucumbers
  • 1.5 cups of cherry tomatoes
  • 1 cup of Kalmata olives
  • 2 ears of corn with corn cut off the cob
  • 1.5 cups of fresh or roasted red bell peppers
  • 1/4 cup of red onion (optional)
  • 8 oz package of frozen asparagus
  • 12 oz package of fresh mozzarella balls marinated in oil

For the Dressing:

  • 3/4 cup olive oil (I used the oil packed with the cheese)
  • 3 tbsp red wine vinegar
  • 3 tbsp olive brine
  • 2 large cloves of pressed garlic
  • 2 tbsp fresh lemon juice salt and pepper to taste

Instructions

  1. Cook the tortellini according to package directions.
  2. Cook the asparagus according to package directions.
  3. Rough chop the vegetables into approximately even sized pieces.
  4. Combine all the salad ingredients together in one large bowl.
  5. Whisk the dressing ingredients together until well combined.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Serve immediately.
  8. Store leftovers covered in the refrigerator.
  9. Consume within 5 days.

Notes

This recipe is easy to personalize. Use the veggies you like the best and season your dressing to your liking.


A signature that reads with love and cupcake, Patty. My signoff for every blog post. A script font with an illustration of a cupcake is included.
extreme closeup of a ripened strawberry with water droplets

Hi! I’m Pattymac

Sewist, Baker, Maker

I love figuring out new ways to use pom poms, where I can stash more fabric, and I’m always wondering what to bake next…chocolate or lemon? When not dreaming up new things to make (or bake), I love riding my beach cruiser on the Boardwalk, watching classic movies, and planting new things in my tiny but mighty container garden.

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