Fresh & Flavorful Tortellini Salad for Dinner

Looking for a light yet satisfying dinner? This Tortellini Salad is a perfect blend of bold Mediterranean flavors, fresh ingredients, and a tangy tomato vinaigrette. With tender cheese-filled tortellini, sun-dried tomatoes, artichokes, and roasted red peppers, every bite bursts with deliciousness.

This dish is easy to make, customizable, and perfect for meal prep. Whether you’re serving it as a main course or a side dish, this tortellini salad will be a hit at your dinner table.

Why You’ll Love This Recipe

Quick & Easy

With only 40 minutes total time, this dish comes together fast—perfect for a busy weeknight or meal prep.

Bursting with Flavor

From the sweet sun-dried tomatoes to the savory artichokes and zesty vinaigrette, every bite is packed with flavor.

Versatile & Customizable

Enjoy it warm or cold, add protein like grilled chicken or shrimp, or make it vegetarian-friendly.

Perfect for Gatherings

This salad is great for potlucks, picnics, and meal prep—it tastes even better after marinating in the fridge.

Ingredients & Substitutions

Ingredient List

• 1 pound fresh or frozen cheese tortellini (preferably whole-wheat)
• 1 cup sun-dried tomatoes (not packed in oil)
• 1 14-ounce can artichoke hearts, rinsed and quartered
• 1 7-ounce jar roasted red peppers, rinsed and chopped
• 1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped
• 4 scallions, coarsely chopped
• ½ cup finely chopped fresh basil
• 1 ounce prosciutto, trimmed and julienned (optional)
• ⅛ teaspoon salt
• Freshly ground pepper, to taste
• Arugula, for serving (optional)

Tomato Vinaigrette

• 2 ripe tomatoes, halved and seeded
• 2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• ⅛ teaspoon salt
• Freshly ground pepper, to taste

Notes on Quality

For the best flavor, use high-quality sun-dried tomatoes and roasted red peppers. If fresh basil isn’t available, substitute with fresh parsley or a smaller amount of dried basil.

Possible Substitutions

• Swap cheese tortellini for spinach or mushroom tortellini for a different flavor
• Use jarred marinated artichokes for extra zest
• Replace prosciutto with crispy pancetta, cooked chicken, or leave it out for a vegetarian version

Step-by-Step Instructions

• Bring a large pot of water to a boil. Cook tortellini until just tender, about 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.

• Meanwhile, place sun-dried tomatoes in a small bowl and cover with boiling water. Let stand for 30 minutes. Drain and coarsely chop.
• Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, cherry tomatoes, scallions, basil, and prosciutto (if using). Season with salt and pepper.
• To prepare the Tomato Vinaigrette, rub tomato halves on the large-holed side of a box grater over a bowl until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt, and pepper to the tomato juice and whisk until blended.
• Pour the vinaigrette over the tortellini salad and toss to combine.
• Serve on a bed of arugula if desired. Enjoy chilled or at room temperature.

Expert Tips & Tricks

Best Practices

For the best flavor, let the salad sit for at least 20 minutes before serving to allow the flavors to meld.

Common Mistakes

• Overcooking the tortellini can make it mushy. Be sure to follow package directions and rinse with cold water to stop the cooking process.
• Skipping the resting time will result in a less flavorful salad. Give it time to absorb the vinaigrette.

Time-Saving Tips

• Use pre-cooked tortellini to cut down on prep time.
• Make the vinaigrette a day ahead and store it in the fridge for easy assembly.

Serving Suggestions

Pairings

Serve this salad with a side of crusty bread or a fresh green salad like this Beet Garden Salad with Goat Cheese for a colorful meal.

Presentation Ideas

Garnish with extra fresh basil and a sprinkle of parmesan cheese for a beautiful finish.

Beverage Pairings

This dish pairs well with a crisp white wine like Sauvignon Blanc or a refreshing iced tea with lemon.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Methods

This salad is best served cold, but if you prefer it warm, gently heat it in the microwave for 30 seconds.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, this tortellini salad tastes even better after a few hours in the fridge, making it perfect for meal prep or gatherings.

How can I make it vegetarian?

Simply omit the prosciutto and add more veggies or a plant-based protein like chickpeas.

What other dressings can I use?

Try a balsamic vinaigrette or a creamy pesto dressing for a different twist.

Variations & Customizations

Dietary Adaptations

To make this dish gluten-free, use gluten-free tortellini. For a vegan version, swap in dairy-free tortellini and use a lemon-olive oil dressing instead of the tomato vinaigrette.

Flavor Twists

• Add olives or capers for a briny kick
• Toss in some fresh mozzarella or feta for a creamy contrast
• Try roasted zucchini or eggplant for extra depth of flavor

Seasonal/Holiday Versions

• In summer, use fresh heirloom tomatoes and basil straight from the garden
• For a festive touch, add pomegranate seeds and pine nuts during the holidays

Conclusion

This tortellini salad is a simple yet flavorful dish that’s perfect for any occasion. Whether you enjoy it as a quick weeknight dinner or a meal-prep lunch, its fresh ingredients and vibrant flavors will keep you coming back for more. Try pairing it with a Tomato Feta Salad for a Mediterranean-inspired meal.

For more delicious recipes, visit my Pinterest page and save this recipe for later. Let me know in the comments how you customized your tortellini salad!

Print