Easy Tortellini Salad

Lillian Russo


This is my fresh tasting, flavorful, tortellini salad that is always a big hit at family gatherings!

Blue Ribbon Recipe

This isn't just your regular ol' pasta salad! The dressing is very light and the tortellini make for a very filling dish. You could easily serve this with some crusty bread and a nice salad for a lovely, light meal. The Test Kitchen


★★★★★ 14 votes

20 Min
10 Min
Stove Top


Add to Grocery List

  • 1-8 oz
    pkg. spinach filled tortellini-dry type (ronzoni or barilla brand) not frozen
  • 1-8 oz
    pkg. 3 cheese tortellini-dry type also
  • 1-6 oz
    jar marinated artichoke hearts-cut into small pieces
  • 1 pt
    grape tomatoes-cut in half or 1 large beefsteak tomato seeded and diced
  • 6 oz. can(s)
    black pitted olives-drained and sliced
  • 1/2
    red onion-sliced thin
  • 1/4 c
    grated carrots
  • 2 Tbsp
    fresh parsley-chopped-as a garnish.
  • ·
    ~~~~ my salad dressing ~~~~
  • 1/2 c
    apple cider vinegar
  • 1/2 c
    olive oil, extra virgin
  • 3 oz
    corn oil
  • 1 Tbsp
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    oregano, dried
  • 1 tsp

How to Make Easy Tortellini Salad


  1. In a small bowl or jar, mix together the salad dressing ingredients and set aside.
  2. Cook both tortellini packages according to the package directions, al dente.
  3. Drain and cool completely, and set aside.
  4. In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
  5. Then add in all the cooled tortellinis and toss well.
  6. Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
  7. Refigerate a few hours or overnight. Toss again before serving. And add some chopped fresh parsley for even more color!

Printable Recipe Card

About Easy Tortellini Salad

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian

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