Discover our Italian Tortellini Pasta Salad recipe, a delightful blend of flavors that is perfect for a quick weekday lunch or served as a part of a giant barbecue or cookout spread. This dish hits in perfectly with whatever you happen to be making on your Traeger Grill or Blackstone griddle. With plump spinach and cheese tortellini, crisp vegetables, and a tantalizing Champagne Vinaigrette dressing, it’s a harmony of taste and texture that celebrates everything I love about summer cooking, no matter what time of year it happens to be.
Italian Tortellini Pasta Salad Recipe
Meet your new obsession: the Italian Tortellini Pasta Salad. Think of it as a flavor-packed ticket to pasta paradise that’s just perfect for any occasion. Whether you’re chilling with pals on a sunny day, firing up your Traeger Grill or Blackstone griddle, or just craving some good ol’ family-style goodness, this salad’s got you covered.
Loaded with plump tortellini, fresh veggies that add a satisfying crunch, and a dressing that brings it all together, this is our take on the famous Costco Tortellini Salad that you know and love. And let’s not forget how it’s basically a canvas for easy customization. Toss in some grilled Greek Marinated Chicken along with the salami or keep it veggie-centric, it’s your call.
So, why pick this over any other summer tortellini pasta salad? Well, first, who can resist tortellini? It’s simple comfort food and most importantly, it’s that feeling of digging into a big bowl of goodness with friends and family that makes it a real winner. No need for fanciness here, just downright deliciousness.
Love these big Italian flavors? Try our Blackstone Chopped Italian Sandwich too!
Get all of my PASTA SALAD RECIPES here!
Tortellini Pasta Salad shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Spinach and Cheese Tortellini
- Red bell pepper, diced
- English cucumber
- Baby spinach
- Cherry tomatoes
- Parmesan cheese
- Champagne Vinaigrette
Serve with our 3-2-1 Traeger Ribs!
How to make Italian Tortellini Pasta Salad
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Cook the tortellini according to the package directions in well-salted water. Don’t overcook! Rinse well with cold water when it is drained.
While the water is coming to a boil, chop the veg and salami and mix together with the dressing.
Gently toss the dressed vegetables with the tortellini. Sprinkle with parmesan cheese.
Chill for a few hours before serving.
Enjoy cold with extra parmesan sprinkled in for good measure!
Tortellini Pasta Salad FAQ
Can this recipe be made in advance?
Yes! You can make this a day in advance and it’ll taste amazing. Sometimes the noodles absorb quite a bit of the dressing though, so I like to have some more on hand and add a little extra right before serving.
What’s the best way to store leftovers?
Store these in the fridge. They’ll keep for at least 3-4 days. We use a big freezer baggie to store ours to save space, but a covered bowl works great too.
Can this recipe be frozen?
You can, but from experience, the pasta won’t come back the same, especially with filled tortellini. I do not recommend making this with the intent of freezing it.
Serve with our Traeger Tri Tip!
Serve this with…
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- Ham & Pea Pasta Salad
- Salmon Orzo Pasta Salad
- Caesar Pasta Salad
- Tuna Pasta Salad
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- 20 ounce bag fresh Spinach and Cheese Tortellini
- 1 red bell pepper, diced
- 1 cup diced English cucumber
- 1 large hand full baby spinach
- 2 cups cherry tomatoes, halved
- 8 ounces salami, cut into bite-sized pieces
- 1 cup Champagne Vinaigrette salad dressing
- 1/2 cup shredded parmesan cheese
- Put some well-salted water on the stove over high heat to boil. Add the tortellini and cook according to the package directions. Make sure you do NOT overcook.
- While the pasta is draining, mix up your chopped vegetables with the salad dressing.
- When the pasta is done, rinse well with cold water. Let drain.
- Toss the pasta with the dressed vegetables and chill for a few hours before serving.
- Top with parmesan cheese.
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Amount Per Serving: Calories: 285Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 38mgSodium: 1017mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 12g
Nutrition data provided here is only an estimate.