Easy Cheese Tortellini Pasta Salad

This bright cheese tortellini pasta salad brings together tender pasta, sweet tomatoes, briny olives, and creamy mozzarella for an irresistible Italian-inspired side. The real magic is in the bold garlicky dressing that makes every bite pop with flavor. Great for picnics or weeknight dinners, this easy dish has become my go-to whenever I want something crowd-pleasing that comes together in minutes.

The first time I tossed this together for a family BBQ everyone requested the recipe by the end of the meal and now it is a staple at any summer gathering.

Ingredients

• Tri color frozen tortellini: One pound gives you just the right amount of chewy pasta plus cheesy filling for each bite Look for frozen over dried for the best texture
• Kalamata olives: Whole pitted olives bring a briny punch and keep things easy Always check that they are firm and glossy
• Sweet grape tomatoes: These little tomatoes burst with juiciness and sweetness Choose firm brightly colored ones for peak flavor
• Fresh mozzarella balls or sliced mozzarella: Eight ounces of creamy cheese to soak up all the dressing Look for mozzarella packed in water for the softest texture
• Extra virgin olive oil: Use a quarter cup for richness and a fruity kick Good quality olive oil makes a noticeable difference
• Neutral oil such as avocado: A quarter cup helps mellow the flavors If your olive oil is very flavorful you can skip this for full olive
• Brine from the Kalamata olives: Adds deep savory notes and ties everything together One tablespoon is just enough
• Minced garlic: One tablespoon pungent and fresh for intense garlicky goodness
• Granulated garlic: A teaspoon brings a mellow rounded garlic flavor layer
• Black pepper: Half a teaspoon for a gentle kick Use fresh cracked for a more aromatic touch
• Crushed red pepper: Just a touch at a quarter teaspoon for gentle heat
• Kosher salt: Diamond Crystal is recommended at two teaspoons It seasons the whole salad without being harsh
• Fresh basil leaves: Torn or chopped these lend a bright herbal freshness Go for deep green leaves that smell sweet

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of salted water to a boil Add the frozen tortellini and cook according to the package directions If you prefer a slightly softer bite cook for one minute longer than al dente Drain the pasta well and immediately rinse with cold water until cool This stops the cooking and keeps the tortellini from sticking

Prepare the Dressing and Salad Base:

In a large bowl combine extra virgin olive oil neutral oil Kalamata olive brine minced garlic granulated garlic black pepper crushed red pepper and kosher salt Mix thoroughly to create a fragrant dressing

Add the Main Ingredients:

To the bowl add the cooked cooled tortellini the whole Kalamata olives halved or whole grape tomatoes and the mozzarella balls or chunks Gently toss everything in the dressing until every piece is evenly coated

Finish with Basil and Serve:

Tear or chop the fresh basil leaves then sprinkle over the top of the salad Give one final gentle toss to mix Best served at room temperature for maximum flavor

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You Must Know

• Naturally vegetarian and a protein-packed side or main
• Tastes even better after sitting for about thirty minutes
• Easy to double for a crowd and holds up well at picnics

My favorite part is the juicy grape tomatoes which soak up the garlicky dressing and explode with flavor in every bite At our last picnic my kids kept sneaking extra mozzarella chunks right out of the bowl before I even dressed the salad

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The flavors meld and improve overnight If the salad firms up too much just drizzle on a bit more olive oil and toss before serving

Ingredient Substitutions

You can swap the mozzarella for cubed provolone or even feta for a sharper taste If you are not a fan of olives try roasted red peppers for a different salty element Tri color tortellini is fun but plain cheese tortellini works just as well

Serving Suggestions

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Serve as a side with grilled chicken or steak or let it be the center of a vegetarian dinner This pairs beautifully with crusty bread For parties I sometimes scoop it into lettuce cups for a finger-food twist

Cultural Context

Italian pasta salads like this one are beloved for their use of fresh ingredients and cheerful presentation The tri color tortellini nods to the Italian flag and the simplicity of olive oil garlic and mozzarella is classic Italian comfort food at its finest

Frequently Asked Questions

→ How do I keep the tortellini from becoming mushy?

Cook tortellini until just past al dente as directed, then immediately rinse and drain with cold water to stop the cooking process and firm up the texture.

→ Can I substitute another cheese for mozzarella?

Fresh mozzarella offers a creamy bite, but you can also use feta or cubed provolone for a different flavor profile.

→ What is the purpose of using olive brine in the dressing?

Olive brine boosts the dressing with a subtle tangy, salty depth that enhances the flavor of the tortellini and vegetables.

→ Should this salad be served cold or at room temperature?

Serving at room temperature allows the flavors to meld and the ingredients to taste their best, though it's also tasty chilled.

→ How far ahead can I prepare this dish?

You can make it up to a day in advance. Add the basil just before serving to keep it fresh and vibrant.