This Tortellini Salad is a vibrant, flavor-packed dish that’s as quick to make as it is delicious. In just 25 minutes, you’ll have a meal that combines tender cheese-filled tortellini with crisp veggies and a zesty dressing. The contrast of textures—creamy pasta, crunchy bell peppers, and juicy cherry tomatoes—creates a satisfying bite every time.
Bright, fresh, and effortlessly versatile, this salad is perfect for busy weeknights or a standout side at gatherings. The tangy dressing enhances the richness of the tortellini, while fresh herbs add a fragrant finish. It’s a dish that feels indulgent yet light, proving that great flavor doesn’t need hours in the kitchen.
Fresh & Flavorful Ingredients
- 18 ounces cheese tortellini or vegan tortellini* (use refrigerated or frozen, as preferred)
- Italian Dressing (homemade or store-bought, about ½ cup or to taste)
- 2 cups cherry tomatoes, halved
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup cooked white beans, drained and rinsed (cannellini or great northern beans work well)
- ½ cup red onion, thinly sliced
- 5 pepperoncini, stemmed and chopped (adjust for spice preference)
- 2 cups fresh arugula
- 1 cup fresh basil, torn, plus more for garnish
- Parmesan or pecorino cheese, optional (grated or shaved)
- Red pepper flakes, optional (for added heat)
Simple Step-by-Step Instructions
- Cook the tortellini: Bring a pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente (usually 3-5 minutes). Drain and let cool slightly.
- Prepare the dressing: Make the Italian dressing according to your preferred recipe or use store-bought. Set aside.
- Combine the base ingredients: In a large bowl, add the cooked tortellini, cherry tomatoes, artichoke hearts, white beans, red onion, and pepperoncini. Toss gently to mix.
- Add the dressing: Pour about half of the dressing over the salad and toss until everything is evenly coated.
- Incorporate the greens: Add the arugula and torn basil to the bowl. Toss again to combine, being careful not to bruise the greens.
- Season and garnish: Taste and adjust seasoning as needed. Add Parmesan cheese, red pepper flakes, and more dressing if desired. Garnish with extra fresh basil.
- Serve or store: Enjoy immediately, or refrigerate in an airtight container for up to 4 days.
Perfect Pairings: Serving Suggestions
This Tortellini Salad is a versatile dish that works well as a main course or a side. For a light lunch, serve it with a slice of crusty bread or garlic knots. If you’re hosting a summer gathering, pair it with grilled chicken or shrimp for added protein. It’s also a great addition to a potluck or picnic spread—just pack it in a sealed container and bring along some extra dressing for a fresh touch.
Mix It Up: Recipe Variations
Customize this salad to suit your taste or what’s in your pantry! Swap the white beans for chickpeas or kidney beans for a different texture. Add roasted red peppers or sun-dried tomatoes for a sweeter twist. If you’re not a fan of arugula, try spinach or mixed greens instead. For a creamier version, mix in a dollop of pesto or a sprinkle of feta cheese.
Make It Ahead: Storage and Reheating Tips
This salad stays fresh in the fridge for up to 4 days, making it a great make-ahead meal. Store it in an airtight container, and keep the dressing separate if you plan to enjoy it over multiple days. If the salad seems dry after chilling, add a splash of olive oil or a bit more Italian dressing before serving. It’s best enjoyed cold, so no reheating is needed!
Quick Tips: Time-Saving Hacks
To save time, use pre-cooked tortellini from the refrigerated section or cook a large batch and freeze it for future use. Chop your veggies in advance and store them in the fridge until you’re ready to assemble. If you’re short on time, skip making the dressing from scratch and use a high-quality store-bought Italian dressing instead.
Tortellini Salad
Ingredients
- 18 ounces cheese tortellini or vegan tortellini
- Italian Dressing
- 2 cups halved cherry tomatoes
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup cooked white beans, drained and rinsed
- ½ cup thinly sliced red onion
- 5 pepperoncini, stemmed and chopped
- 2 cups fresh arugula
- 1 cup fresh basil, torn, plus more for garnish
- Parmesan or pecorino cheese, optional
- Red pepper flakes, optional
Instructions
- Cook the tortellini according to the package directions until al dente. Drain and let cool.
- Prepare the dressing according to the instructions in this recipe.
- In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, and pepperoncini. Add half the dressing and toss to combine.
- Add the arugula and basil and toss again. Season to taste and add Parmesan, red pepper flakes, and more dressing, if desired.
- Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.