Crisp cucumbers and bell peppers combine with soft, plump cheese tortellini and herby Italian dressing to make the best Tortellini Pasta Salad recipe. Packed with black olives, sun-dried tomatoes, mozzarella pearls and more!
Add all Salad Dressing ingredients to a bowl. Stir until well blended. Cover and set in the refrigerator until needed.
Cook tortellini according to package instructions. Drain and add to a large bowl. Stir dressing to mix well. Pour ½ the dressing mixture over the warm tortellini. Stir to coat.
Add the rest of the Tortellini Pasta Salad ingredients to the bowl. Stir and fold to coat.
Before serving, add in the rest of the dressing and toss to coat—you can start with less and add more as desired. Add salt and pepper to taste. Serve immediately, or cover and refrigerate for 2 hours.
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Notes
*Can use ½ teaspoon garlic powder instead
For the best flavor, refrigerate for 30 minutes to 2 hours. I also loved this the next day!
Dressing – you might have leftover dressing, I ended up using about 1 cup to coat my tortellini salad. You can keep the extras to re-toss and coat the salad on Day 2 and 3, as the dressing will absorb during storing.