20 Delicious Best Tortellini Salad Recipes Creative

Looking for a fresh twist on pasta salad? Tortellini salads are the ultimate crowd-pleaser—packed with cheesy goodness, vibrant veggies, and endless flavor combos! Whether you need a quick weeknight dinner, a potluck star, or a refreshing summer side, these 20 delicious recipes have you covered. From creamy classics to bold new twists, get ready to fall in love with tortellini salads all over again. Let’s dig in!

Classic Italian Tortellini Salad

This vibrant tortellini salad is a crowd-pleaser—packed with fresh veggies, tender pasta, and a zesty dressing that comes together in minutes.

Ingredients:

• 20 oz refrigerated cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/3 cup finely diced red onion
• 1/4 cup chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook tortellini according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper.
3. Add tortellini, cherry tomatoes, black olives, red onion, and basil to the bowl. Toss gently to coat everything in the dressing.
4. Chill for at least 30 minutes before serving to let flavors meld.

The tangy dressing clings perfectly to the cheesy tortellini, while the crisp veggies add a refreshing crunch—ideal for picnics or potlucks where you want minimal fuss but maximum flavor.

Tip: For extra richness, sprinkle with shaved Parmesan just before serving.

Spinach and Tortellini Salad with Lemon Vinaigrette

This bright, hearty salad combines tender cheese tortellini with fresh spinach and a zesty lemon dressing—perfect for a quick lunch or light dinner.

Ingredients:

• 9 oz refrigerated cheese tortellini
• 5 oz baby spinach (about 5 cups)
• 1/3 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. Cook tortellini according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth.
3. Add cooled tortellini and spinach to the bowl, tossing gently to coat everything in the dressing.
4. Top with shaved Parmesan and pine nuts just before serving.

The contrast of warm pasta, crisp greens, and crunchy nuts makes every bite interesting—plus, the lemony dressing keeps it light.

Tip: For extra flavor, use the pasta cooking water to thin the dressing if needed—just a tablespoon adds silky body!

Pesto Tortellini Salad with Cherry Tomatoes

This vibrant, no-fuss pasta salad combines cheesy tortellini and juicy tomatoes with a bright pesto dressing—perfect for picnics or a quick weeknight side.

Ingredients:

• 20 oz refrigerated cheese tortellini
• 1 pint cherry tomatoes, halved
• 1/3 cup basil pesto (store-bought or homemade)
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook tortellini according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together pesto, olive oil, lemon juice, salt, and black pepper.
3. Add cooled tortellini and cherry tomatoes to the bowl, gently tossing to coat everything in the dressing.
4. Sprinkle with Parmesan cheese just before serving.

The creamy pesto clings to every nook of the tortellini, while the tomatoes add a refreshing pop—no sad, soggy pasta here!

Tip: For extra crunch, toss in a handful of toasted pine nuts or sliced cucumbers.

Grilled Chicken and Tortellini Salad

This hearty salad combines juicy grilled chicken, cheesy tortellini, and crisp veggies for a meal that’s as satisfying as it is simple—perfect for summer lunches or easy dinners.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 (9 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced cucumber
• 1/4 cup red onion, thinly sliced
• 1/3 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Grill the chicken: Preheat grill to medium-high (about 400°F). Season chicken with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Cook tortellini: Boil tortellini according to package instructions. Drain and rinse under cold water.
3. Make dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, remaining 1/4 tsp salt, and 1/8 tsp black pepper.
4. Assemble salad: In a large bowl, combine tortellini, chicken, cherry tomatoes, cucumber, and red onion. Drizzle with dressing and toss gently. Top with basil and Parmesan.

The warm grilled chicken and cool, tangy dressing create a crave-worthy contrast, while the tortellini adds a fun twist on classic pasta salad.

Tip: For extra flavor, marinate the chicken in 2 tbsp of the dressing for 30 minutes before grilling.

Mediterranean Tortellini Salad with Feta and Olives

This vibrant, no-cook salad combines cheesy tortellini with briny olives and creamy feta for a refreshing dish that’s ready in minutes.

Ingredients:

• 20 oz. refrigerated cheese tortellini
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup finely diced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook tortellini according to package directions. Drain, rinse under cold water, and transfer to a large bowl.
2. Add cherry tomatoes, olives, feta, and red onion to the bowl.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, kosher salt, and black pepper. Pour over the salad and toss gently to coat.
4. Sprinkle with fresh parsley and refrigerate for 15 minutes before serving.

The tangy marinade soaks into the tortellini just enough to infuse flavor without making it soggy—perfect for picnics or meal prep!

Tip: For extra zest, add a squeeze of lemon juice or a pinch of lemon zest to the dressing.

Bacon and Ranch Tortellini Salad

This creamy, crunchy tortellini salad is a crowd-pleaser—packed with smoky bacon, fresh veggies, and a tangy homemade ranch dressing that clings to every bite.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced red onion
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp buttermilk
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook tortellini according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth.
3. Add tortellini, crumbled bacon, cherry tomatoes, cheddar cheese, and red onion to the bowl. Gently toss until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The magic here? The cold tortellini soaks up the ranch dressing while staying delightfully chewy—perfect for picnics or potlucks where you want a no-fuss star dish.

Tip: For extra crunch, stir in 1/2 cup chopped cucumbers right before serving.

Avocado and Tortellini Salad with Lime Dressing

This bright and creamy salad combines cheesy tortellini with buttery avocado and a zesty lime dressing—perfect for a quick lunch or light dinner.

Ingredients:

• 9 oz refrigerated cheese tortellini
• 1 large avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese

Instructions:

1. Cook tortellini according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, lime juice, honey, salt, and black pepper.
3. Add tortellini, avocado, and cilantro to the bowl. Gently toss to coat in the dressing.
4. Sprinkle feta cheese over the top just before serving.

The creamy avocado and tangy lime dressing cling to every nook of the tortellini, making each bite refreshing yet satisfying.

Tip: For extra crunch, toss in a handful of toasted pepitas or sunflower seeds.

Roasted Vegetable Tortellini Salad

This vibrant tortellini salad is packed with smoky roasted veggies and a tangy dressing—perfect for potlucks or meal prep!

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Roast veggies: Preheat oven to 425°F. Toss zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are caramelized.
2. Cook tortellini: Meanwhile, boil tortellini according to package directions. Drain and rinse under cold water.
3. Make dressing: Whisk remaining 1 tbsp olive oil, balsamic vinegar, honey, and garlic powder in a large bowl.
4. Assemble: Add cooled tortellini, roasted veggies, and Parmesan to the bowl with the dressing. Gently toss to coat. Top with fresh basil.

The contrast of warm roasted veggies with chilled tortellini and that sweet-tangy dressing makes every bite exciting. Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Caprese Tortellini Salad with Balsamic Glaze

This vibrant salad combines cheesy tortellini with classic Caprese flavors, all drizzled with a sweet-tangy balsamic glaze—perfect for a quick lunch or potluck showstopper!

Ingredients:

• 20 oz. refrigerated cheese tortellini
• 1 pint cherry tomatoes, halved
• 8 oz. fresh mozzarella pearls (or diced)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze, plus extra for drizzling
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook tortellini according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, gently toss cooled tortellini with cherry tomatoes, mozzarella, and basil.
3. Drizzle with 2 tbsp olive oil and 1 tbsp balsamic glaze. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper; toss to coat.
4. Transfer to a serving dish and drizzle with additional balsamic glaze just before serving.

The creamy mozzarella and juicy tomatoes cling to every nook of the tortellini, while the glaze adds a glossy, restaurant-worthy finish.

Tip: For extra flavor, let the salad sit for 10 minutes before serving—the basil infuses the dish beautifully!

Shrimp and Tortellini Salad with Garlic Butter

This vibrant, restaurant-worthy salad comes together in under 30 minutes, with plump shrimp, cheesy tortellini, and a rich garlic butter sauce that coats every bite.

Ingredients:

• 1 (9 oz) package refrigerated cheese tortellini
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp fresh lemon juice
• 2 cups baby spinach
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook tortellini according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic, salt, black pepper, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
3. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Stir in lemon juice.
4. Add cooked tortellini and spinach to the skillet. Toss gently until spinach wilts slightly, about 1 minute.
5. Remove from heat and sprinkle with Parmesan and parsley.

The magic here is how the garlic butter clings to every nook of the tortellini, turning a simple salad into something luxe. Serve warm for the best texture!

Tip: For extra richness, drizzle with a touch of olive oil just before serving.

Greek Tortellini Salad with Tzatziki Dressing

This Greek Tortellini Salad with Tzatziki Dressing is a refreshing twist on pasta salad, packed with Mediterranean flavors and creamy tang—perfect for picnics or weeknight dinners.

• 1 (20 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Cook tortellini according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper to make the tzatziki dressing.
3. Add tortellini, cherry tomatoes, cucumber, Kalamata olives, red onion, and fresh dill to the bowl. Toss gently to coat in the dressing.
4. Sprinkle feta cheese over the top and refrigerate for at least 30 minutes before serving.

The cool, creamy tzatziki dressing clings to every bite of tortellini, while the briny olives and fresh herbs make it irresistibly vibrant.

Tip: For extra crunch, toss in a handful of toasted pine nuts right before serving.

Broccoli and Tortellini Salad with Creamy Dijon

This vibrant, no-cook salad combines tender tortellini with crisp broccoli in a tangy-smooth dressing—perfect for potlucks or a quick weeknight side.

Ingredients:

• 1 (9 oz) package cheese tortellini, cooked and cooled
• 3 cups small broccoli florets (raw or blanched)
• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup dried cranberries
• 2 tbsp roasted sunflower seeds

Instructions:

1. In a large bowl, whisk together 1/3 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, 1/4 tsp garlic powder, and 1/4 tsp salt until smooth.
2. Add cooked tortellini, broccoli florets, and 1/4 cup dried cranberries to the bowl. Toss gently to coat everything in the dressing.
3. Chill for at least 30 minutes to let flavors meld. Just before serving, sprinkle with 2 tbsp sunflower seeds for crunch.

The creamy Dijon dressing clings beautifully to every nook of the tortellini, while the cranberries add little pops of sweetness—no one will guess it comes together in minutes!

Tip: For extra texture, swap sunflower seeds with crispy bacon bits or toasted almonds.

Sun-Dried Tomato and Tortellini Salad

This sun-dried tomato and tortellini salad is a vibrant, no-fuss dish that’s packed with bold flavors and ready in under 20 minutes—perfect for busy weeknights or summer potlucks.

• 1 (20 oz) package cheese tortellini
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
• 2 cups baby spinach, roughly chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted pine nuts

1. Cook the tortellini according to package instructions. Drain and rinse under cool water.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and black pepper.
3. Add the cooled tortellini, sun-dried tomatoes, and spinach to the bowl. Toss gently to coat everything in the dressing.
4. Sprinkle with Parmesan cheese and pine nuts, then toss once more.

The chewy sun-dried tomatoes and toasted pine nuts add a delightful contrast to the tender tortellini, while the tangy balsamic dressing ties it all together.

Tip: For extra richness, drizzle with a little of the oil from the sun-dried tomato jar.

Artichoke and Tortellini Salad with Parmesan

This vibrant, no-cook salad combines tender tortellini with briny artichokes and sharp Parmesan for a dish that’s as easy as it is impressive.

Ingredients:

• 1 (9 oz) package refrigerated cheese tortellini
• 1 (14 oz) can quartered artichoke hearts, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook tortellini according to package directions. Drain, rinse under cold water, and transfer to a large bowl.
2. Add artichoke hearts and Parmesan cheese to the bowl.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Sprinkle with fresh parsley and refrigerate for at least 30 minutes before serving.

The tangy lemon dressing soaks into the tortellini while the artichokes add a satisfying bite—perfect for picnics or potlucks where you want minimal fuss but maximum flavor.

Tip: For extra crunch, toss in a handful of toasted pine nuts right before serving.

Spicy Sausage and Tortellini Salad

This hearty salad packs a punch with smoky sausage, cheesy tortellini, and a zesty dressing—perfect for a quick weeknight dinner or a crowd-pleasing potluck dish.

Ingredients:

• 12 oz spicy Italian sausage (casings removed)
• 9 oz refrigerated cheese tortellini
• 1 cup halved cherry tomatoes
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh basil
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt

Instructions:

1. Cook tortellini according to package directions. Drain, rinse under cold water, and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high. Crumble sausage into the pan and cook for 6–8 minutes, stirring occasionally, until browned. Drain on paper towels.
3. In a large bowl, whisk together remaining 2 tbsp olive oil, red wine vinegar, honey, red pepper flakes, and salt.
4. Add tortellini, sausage, cherry tomatoes, red onion, and basil to the bowl. Toss gently to coat.
5. Serve immediately or chill for 30 minutes to let flavors meld.

The contrast of warm sausage against cool tortellini and the tangy-sweet dressing makes every bite dynamic. Tip: For extra crunch, toss in a handful of arugula just before serving.

Zesty Lemon Herb Tortellini Salad

This bright and tangy tortellini salad is packed with fresh herbs and a lemony kick—perfect for picnics or a quick weeknight side!

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1/3 cup grated Parmesan cheese
• 1 cup halved cherry tomatoes

Instructions:

1. Cook tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper.
3. Add cooled tortellini, basil, parsley, Parmesan, and cherry tomatoes to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The punchy lemon dressing clings to every nook of the tortellini, while the fresh herbs add a garden-fresh finish. Serve it slightly chilled for the best texture!

Tip: For extra crunch, toss in a handful of toasted pine nuts right before serving.

Beet and Tortellini Salad with Goat Cheese

This vibrant salad combines earthy roasted beets, pillowy tortellini, and creamy goat cheese for a dish that’s as pretty as it is satisfying.

Ingredients:

• 1 (9-oz) package cheese tortellini
• 2 medium beets (about 1 lb), peeled and diced into ½-inch cubes
• 2 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 3 cups baby arugula
• 2 oz goat cheese, crumbled
• 2 tbsp balsamic glaze
• 2 tbsp chopped walnuts, toasted

Instructions:

1. Preheat oven to 400°F. Toss beets with 1 tbsp olive oil, ¼ tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, stirring once, until tender. Let cool slightly.
2. Meanwhile, cook tortellini according to package directions. Drain and rinse under cool water.
3. In a large bowl, combine tortellini, roasted beets, arugula, and remaining 1 tbsp olive oil and ¼ tsp salt. Toss gently.
4. Top with crumbled goat cheese, drizzle with balsamic glaze, and sprinkle with walnuts.

The contrast of warm beets, cool pasta, and tangy goat cheese makes every bite exciting. The balsamic glaze ties it all together with a sweet-tart finish.

Tip: For extra flavor, toss the warm tortellini with a splash of balsamic vinegar before adding other ingredients.

Asian-Inspired Tortellini Salad with Sesame Dressing

This vibrant tortellini salad is packed with crunchy veggies and tossed in a nutty sesame dressing—perfect for picnics or a quick weeknight side!

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped cilantro
• 1/4 cup toasted sesame seeds
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp grated ginger
• 1/2 tsp garlic powder

Instructions:

1. Cook tortellini according to package instructions. Drain and rinse under cold water.
2. In a large bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic powder until smooth.
3. Add tortellini, red cabbage, carrots, scallions, and cilantro to the bowl. Toss gently to coat in the dressing.
4. Sprinkle toasted sesame seeds over the salad and toss once more before serving.

The toasted sesame seeds add a delightful crunch, while the honey-ginger dressing balances the tangy rice vinegar for a flavor-packed bite every time.

Tip: For extra protein, toss in shredded rotisserie chicken or edamame!

Corn and Tortellini Salad with Chipotle Dressing

This vibrant salad combines tender tortellini, sweet corn, and a smoky chipotle dressing for a dish that’s as satisfying as it is colorful.

Ingredients:

• 1 (9 oz) package cheese tortellini
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp chipotle powder
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese

Instructions:

1. Cook tortellini according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together mayonnaise, lime juice, honey, chipotle powder, and salt until smooth.
3. Add tortellini, corn, and cilantro to the bowl. Toss gently to coat everything in the dressing.
4. Sprinkle with cotija cheese just before serving.

The smoky-sweet dressing clings perfectly to the cheesy tortellini, while the cotija adds a salty crunch that ties it all together.

Tip: For extra charred flavor, grill the corn before adding it to the salad.

Pear and Walnut Tortellini Salad with Blue Cheese

This elegant yet easy salad combines sweet pears, crunchy walnuts, and rich blue cheese with tender tortellini for a dish that feels fancy but comes together in minutes.

Ingredients:

• 1 (9 oz) package cheese tortellini
• 1 ripe pear, thinly sliced
• 1/3 cup chopped walnuts, toasted
• 1/4 cup crumbled blue cheese
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby arugula

Instructions:

1. Cook tortellini according to package directions. Drain and rinse under cool water.
2. In a large bowl, whisk together olive oil, honey, lemon juice, salt, and black pepper.
3. Add tortellini, pear slices, walnuts, and arugula to the bowl. Toss gently to coat.
4. Sprinkle blue cheese over the top and serve immediately.

The magic here is in the contrast: warm tortellini softens the pears just slightly while the walnuts add a toasty crunch in every bite.

Tip: For extra depth, drizzle with balsamic glaze right before serving.

Conclusion

With 20 mouthwatering tortellini salad recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving something creamy, zesty, or packed with fresh veggies, these dishes are sure to impress. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to save for later and spread the pasta love!