Name: Olive Tortellini Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 (20 oz) package refrigerated cheese tortellini; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 3/4 cup black olives, sliced; 1/2 cup green olives, sliced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/2 cup mozzarella pearls (optional); 1/2 cup Italian dressing (store-bought or homemade); Salt and pepper to taste

Jump to Recipe·Print Recipe

Olive Tortellini Pasta Salad a vibrant and savory pasta salad made with cheese-filled tortellini, briny olives, and crisp vegetables tossed in a zesty Italian dressing. I find this chilled dish to be the perfect side for picnics, BBQs, or even an easy weeknight meal. It delivers bold Mediterranean flavors with every bite and takes minimal effort to prepare.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (20 oz) package refrigerated cheese tortellini

1 cup cherry tomatoes, halved

1 cup cucumber, diced

¾ cup black olives, sliced

½ cup green olives, sliced

¼ cup red onion, finely chopped

¼ cup fresh parsley, chopped

½ cup mozzarella pearls (optional)

½ cup Italian dressing (store-bought or homemade)

Salt and pepper to taste

Directions

I start by cooking the tortellini according to the package directions. Once it's done, I drain it and rinse it under cold water to stop the cooking process.

In a large bowl, I combine the cooked tortellini, cherry tomatoes, cucumber, black and green olives, red onion, parsley, and mozzarella pearls if I'm using them.

Then I pour the Italian dressing over the salad and toss everything gently to coat evenly.

I season it with salt and pepper to taste.

Finally, I cover the bowl and refrigerate the salad for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes 6 servings.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes (plus chilling time)

Calories: 320 kcal per serving

Variations

I sometimes switch things up by using sun-dried tomatoes instead of fresh cherry tomatoes for a richer flavor. Swapping out mozzarella pearls with crumbled feta gives it a tangier kick. For more protein, grilled chicken or chickpeas are great additions. I also like experimenting with different dressings like balsamic vinaigrette or a lemon-herb version.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a cold pasta salad, I don’t reheat it. In fact, I find it tastes better the next day once all the flavors have blended more deeply. If it dries out a bit, I just add a splash of extra dressing before serving.

FAQs

Can I make this pasta salad ahead of time?

Yes, I often make it a day in advance. The flavors deepen as it chills, making it even more delicious.

Can I use frozen tortellini?

Absolutely. I just make sure to cook and cool it properly according to the package directions.

What kind of Italian dressing works best?

I prefer a zesty Italian dressing for bold flavor, but a homemade version with olive oil, vinegar, garlic, and herbs works beautifully too.

Is this salad vegetarian?

Yes, as long as the tortellini and dressing don't contain any animal-derived ingredients, it's a great vegetarian option.

Can I serve this warm instead of chilled?

Technically yes, but I think it tastes best chilled. The cold temperature helps all the ingredients stay fresh and crisp.

Conclusion

This Olive Tortellini Pasta Salad is one of those dishes I keep coming back to. It's colorful, flavorful, and incredibly easy to throw together. Whether I need a quick side dish or a satisfying lunch, this recipe delivers every time with its Mediterranean charm and hearty ingredients.

Recipe:

Olive Tortellini Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 20 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A vibrant and savory pasta salad made with cheese-filled tortellini, briny olives, crisp vegetables, and zesty Italian dressing. Perfect as a side for picnics, BBQs, or a refreshing main dish.

Instructions

Cook the tortellini according to the package directions. Drain and rinse under cold water to stop the cooking process.
In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, black and green olives, red onion, parsley, and mozzarella pearls if using.
Pour the Italian dressing over the mixture and toss gently to coat evenly.
Season with salt and pepper to taste.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.