Summer Tortellini Salad

Save this recipe on:

Nothing says sunshine on a plate like this Summer Tortellini Salad. Bursting with fresh vegetables, juicy tomatoes, and herby dressing, this dish captures the very essence of a backyard picnic or a sunny lunch al fresco. It’s colorful, full of bold flavor, and comes together in no time, making it a go-to for potlucks, barbecues, or just a quick weekday dinner when the kitchen feels too hot to turn on the oven.

What makes this salad stand out is the hearty base of cheese tortellini. It adds a creamy, savory bite that pairs beautifully with crisp cucumbers, sweet corn, and tangy feta. Tossed with a light homemade vinaigrette, this dish balances richness and freshness, and it’s just as good the next day straight from the fridge.

Why You’ll Love This Summer Tortellini Salad

It’s the kind of recipe that checks all the boxes: easy, satisfying, and impressively delicious. Whether you’re feeding a crowd or prepping lunches for the week, this dish holds up well and adapts to your preferences. Add grilled chicken for protein, swap in whatever veggies are in season, or make it vegetarian-friendly with plant-based cheese. It’s a flexible and forgiving dish.

Plus, it delivers that wow-factor presentation with vibrant pops of color that make it as appealing to the eyes as it is to the tastebuds. Serve it chilled or at room temperature—either way, it disappears quickly!

Can I Use Store-Bought Tortellini or Should I Make It Fresh?

Store-bought cheese tortellini works perfectly in this salad and saves loads of time. Look for refrigerated versions for the best texture and flavor, but frozen will do in a pinch too. If you happen to have fresh, homemade tortellini on hand, that’s a lovely upgrade, but not at all necessary.

Just make sure not to overcook it—a firm, slightly chewy texture is ideal so it holds up when tossed with the dressing and vegetables.

Ingredients for the Summer Tortellini Salad

This dish comes alive with the right combination of creamy, crunchy, sweet, and savory ingredients. Each component adds texture and brightness to the salad.

• Cheese tortellini
• Cherry tomatoes
• Cucumbers
• Red onion
• Fresh basil
• Sweet corn
• Feta cheese
• Olive oil
• Red wine vinegar
• Dijon mustard
• Honey
• Salt and pepper

How To Make the Summer Tortellini Salad

Step 1: Cook the Tortellini

Bring a pot of salted water to a boil and cook the tortellini according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Step 2: Prep the Vegetables

Slice the cherry tomatoes in half, dice the cucumber, finely slice the red onion, and cut the corn off the cob (or thaw if using frozen). Chop the fresh basil.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and a generous pinch of salt and pepper. Taste and adjust the seasoning to your liking.

Step 4: Toss Everything Together

In a large bowl, combine the cooked tortellini, all the vegetables, crumbled feta, and basil. Pour the dressing over the top and toss gently until everything is well coated.

Step 5: Chill and Serve

Let the salad sit in the fridge for at least 30 minutes before serving. This helps the flavors blend beautifully. Garnish with extra basil or feta just before serving.

How to Serve and Store Summer Tortellini Salad

This salad makes enough to feed about 6 to 8 people, depending on serving size. It can be served as a main dish or as a hearty side to grilled meats or seafood.

For storing, place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors deepen as it rests, so it’s just as delicious (if not better) the next day. If it dries out a bit, a splash of olive oil or vinegar will refresh it.

What to Serve With Summer Tortellini Salad?

Grilled Chicken Skewers

Juicy skewers marinated in lemon and herbs are perfect with this chilled pasta salad.

Garlic Bread

A side of crunchy garlic bread adds a warm contrast to the cool salad.

Watermelon Slices

For a sweet and juicy finish, serve cold watermelon wedges on the side.

Lemonade or Iced Tea

Light and refreshing beverages round out a hot summer day meal.

Caprese Skewers

Cherry tomatoes, mozzarella balls, and basil on a stick mirror some of the salad’s flavor notes.

Grilled Shrimp

Tender shrimp cooked with garlic and lemon bring a bright protein pairing.

Cucumber Yogurt Dip and Pita

Creamy, tangy, and cooling—a great combo for summer feasting.

Roasted Vegetables

Tossed in olive oil and herbs, roasted zucchini and bell peppers add a rustic touch.

Print

Save this recipe on: