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This cold Tortellini Pasta Salad is the ultimate BBQ side dish—loaded with cheese tortellini, juicy summer tomatoes, crisp broccoli, and briny black olives.
Tortellini Salad
There’s something about a chilled pasta salad that just hits in the summer—and this easy tortellini version is always a crowd favorite. It pairs perfectly with anything off the grill, from burgers and BBQ chicken to skewers and sausages. I love that it’s make-ahead friendly, which makes party prep way less stressful. Whether you’re heading to a backyard BBQ or hosting a summer potluck, this tortellini pasta salad is fresh, flavorful, and built for sharing. The simple homemade Italian dressing ties it all together—and it’s so good, you’ll want to drizzle it on everything.
Looking for more easy summer sides? Don’t miss my Macaroni Salad, my healthy Coleslaw Recipe, or this Greek Pasta Salad.
Why You’ll Love This Tortellini Pasta Salad
- Perfect for summer – This chilled pasta salad is refreshing, light, and made for warm weather gatherings.
- Make-ahead friendly – You can prep it hours in advance, giving you more time to relax and enjoy the party.
- Pairs with everything – From grilled chicken to burgers and veggie skewers, it’s the ultimate BBQ side dish.
- No bottled salad dressing – The simple homemade Italian dressing is made with ingredients you can feel good about.
- Customizable – Swap in your favorite veggies, add protein, meats, cheese, or toss in extra herbs to make it your own.
Ingredients You’ll Need
Here’s what you’ll need to make this garden tortellini salad. See recipe card below for measurements.
- Cheese Tortellini – I love using Delallo’s shelf-stable three cheese tortellini. It holds up better than fresh in cold pasta salads and has great flavor.
- Broccoli – Chop into small, bite-sized florets. You can lightly blanch them if you prefer a softer texture.
- Tomatoes – Use sweet grape or cherry tomatoes, sliced in half for juicy bursts of flavor.
- Red Onion – Adds just the right bite. Prefer a milder option? Swap in thinly sliced shallot or green onions.
- Black Olives – Canned sliced olives save time, but kalamata olives work great too if you want a brinier twist.
- Simple Dressing – A drizzle of extra virgin olive oil and red wine vinegar seasoned with salt, fresh garlic, garlic powder, and dried parsley brings everything together.
How to Make Tortellini Pasta Salad
Here’s the easy steps to have this tortellini salad for your next party. See recipe card below for exact measurements.
- Cook the tortellini – Boil according to package directions. Drain and rinse with cold water to stop the cooking and cool it down quickly.
- Blanch the broccoli (optional) – For a brighter color and slightly tender bite, quickly blanch broccoli florets in boiling water for 30 seconds, then shock in ice water. Or keep them raw for crunch.
- Chop the veggies – Halve the cherry tomatoes, thinly slice the red onion, and prep the olives if needed.
- Make the dressing – In a small bowl, whisk together olive oil, red wine vinegar, grated fresh garlic, garlic powder, dried parsley, and kosher salt.
- Assemble the salad – In a large bowl, combine the cooked tortellini, broccoli, tomatoes, onion, and olives. Pour the dressing over and toss gently until everything is coated.
- Chill and serve – Refrigerate for at least 30 minutes before serving to let the flavors meld. Toss again before serving and adjust seasoning if needed.
Pro Tip
Rinsing the tortellini with cold water prevents it from sticking and keeps the salad cool and fresh.
Variations and Swaps
- Vegetables – Mix and match with what you have on hand. Chopped bell peppers, zucchini, cucumber, or celery all work great. Roasted or grilled veggies like asparagus or eggplant can add extra flavor, too.
- Protein Boost – Turn this into a main dish by adding grilled chicken, shrimp, chickpeas, or even diced salami or ham.
- Cheese Options – Crumbled feta adds tang, while baby mozzarella balls (bocconcini) make it extra creamy and indulgent.
- Fresh Herbs – Brighten it up with fresh basil, dill, or parsley right before serving.
- Dressing Twist – Swap red wine vinegar for lemon juice or balsamic vinegar for a slightly sweeter flavor profile.
Make Ahead and Storage Tips
This pasta salad is best made a few hours ahead—or even the night before—making it a stress-free option for summer entertaining. Tortellini pasta salad stays fresh for up to 3 days when stored in an airtight container in the fridge. Just toss before serving.
- Make Ahead: This pasta salad can be made up to one day in advance. Just cover and refrigerate, then give it a good toss before serving to redistribute the dressing.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much dressing, refresh it with a splash of olive oil or vinegar before serving.
What to Serve With Tortellini Salad
This chilled tortellini salad pairs perfectly with just about anything you’re grilling. It’s a great match for burgers, BBQ chicken, or skewers and makes a colorful addition to any summer spread.
Serve it alongside:
- Grilled BBQ Chicken – A classic pairing that’s always a hit.
- Turkey Burgers or Beef Burgers – The creamy tortellini balances savory grilled meats.
- Grilled Shrimp Skewers – A lighter option that complements the pasta beautifully.
- Hot Dogs or Sausages – Perfect for casual cookouts and family gatherings.
- Veggie Skewers, Black Bean Burgers or Portobello Burger – For a vegetarian-friendly BBQ spread.
Planning a potluck? Add in other easy sides like my Potato Salad, Corn Tomato Avocado Salad, or Grilled Corn on the Cob for a well-rounded menu everyone will love.
More Pasta Recipes You’ll Love:
- Italian Shrimp Tortellini Pasta Salad
- Italian Pasta Salad
- Orzo Vegetable Salad
- Greek Orzo Salad
- Bruschetta Pasta Salad
Tortellini Pasta Salad
WW Points
Ingredients
- 2 8.8 ounce packages Three cheese tortellini , I used Delallo
- 3 1/2 cups broccoli florets , cut bite sized pieces
- 1 1/2 cups grape tomatoes , halved
- 1/2 cup red onion , sliced
- 1/4 cup black olives , sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt , plus more for water
- 2 cloves garlic , minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
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Bring a large pot of salted water to a boil.
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When boiling, blanch the broccoli 15 to 30 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
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Add the tortellini to the boiling water and cook according to package directions.
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Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
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Mix well and refrigerate until chilled. Serve cold.