Looking for that one pasta salad recipe that’s guaranteed to be a hit at your next potluck or weeknight dinner? You know, the kind that disappears first from the table? This Tortellini Pasta Salad with Creamy Garlic Dressing is that dish. It brings together the cheesy comfort of tortellini with a seriously creamy, herby dressing that you’ll want to put on everything. It’s the ultimate make-ahead cold pasta salad, packed with fresh veggies, and so incredibly simple to pull together.
Top Reasons To Make It
First, it’s a total crowd-pleaser that works for just about any occasion. Second, the creamy garlic dressing is a revelation—it’s rich and flavorful without being overly heavy. Third, it comes together in under 30 minutes, making it a perfect solution for busy weeknights when you need a satisfying salad recipe for dinner. And honestly, it might just become your new best pasta salad.
Ingredients
- 20 oz. package cheese tortellini: The hearty, chewy base of the salad.
- 1 cup cherry tomatoes, halved: For a sweet, juicy burst of flavor.
- 1 cup chopped cucumber: Adds a refreshing, cool crunch.
- 1/2 cup sliced black olives: Provides a savory, briny note.
- 1/4 cup sliced pepperoncini: Gives a lovely, mild tangy kick.
- 1/3 cup red onion, thinly sliced: For a bit of sharpness and color.
- 1/2 cup mayonnaise: The creamy base for our dressing.
- 1/3 cup full-fat plain Greek yogurt: Adds tang and creaminess while lightening it up a bit.
- 2 tbsp red wine vinegar: The acid that brightens up the whole dressing.
- 2 cloves garlic, minced: For that essential, aromatic punch.
- 1 tsp dried oregano: A classic Italian seasoning.
- 1/2 tsp onion powder: Deepens the savory flavor profile.
- 1/4 tsp black pepper: Freshly ground is best!
- 1/4 tsp salt: To taste, because it brings all the flavors together.
- 2 tbsp chopped fresh parsley: For a pop of fresh, green flavor at the end.
Instructions
- Cook the tortellini according to the package directions in a large pot of well-salted water. Once cooked, drain it and rinse under cool water to stop the cooking process. This ensures your cold pasta salad stays perfectly al dente and doesn’t get mushy.
- While the pasta cooks, whisk together the dressing. In a large bowl, combine the mayonnaise, Greek yogurt, red wine vinegar, minced garlic, dried oregano, onion powder, salt, and pepper. Whisk until it’s completely smooth and creamy.
- Add the cooled, drained tortellini to the bowl with the dressing. Toss gently to make sure every nook and cranny of pasta is coated.
- Now, fold in your chopped vegetables: the cherry tomatoes, cucumber, black olives, pepperoncini, and red onion. Mix everything together until it’s evenly distributed.
- Finish by stirring in the fresh parsley. For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to really mingle and get to know each other.
Variations & Substitutions
This recipe is wonderfully adaptable. For a protein boost, add some shredded rotisserie chicken or chickpeas to make it a hearty chicken pasta salad. Not a mayo fan? You can swap the mayonnaise for more Greek yogurt to lighten it up. If you’re out of tortellini, any short pasta like rotini or farfalle works great. For a dairy-free version, use a vegan tortellini and substitute the mayo and yogurt with your favorite plant-based alternatives. Honestly, the creamy garlic dressing is so good you can tweak it to your heart’s content.
Easy Pasta Salad Ideas
Pasta salads are the perfect canvas for whatever you have in the fridge. Try adding different veggies like roasted red peppers, artichoke hearts, or fresh spinach. Swap the Italian-inspired dressing for a simple vinaigrette for a lighter option. Or, turn it into a Greek pasta salad with feta cheese and a lemon-oregano dressing. The possibilities are truly endless, making easy pasta salads a fantastic tool for a busy home cook.
Serving Ideas & Pairings
This salad is a star all on its own for a light lunch, but it also shines as a side dish. It’s fantastic at a barbecue alongside grilled veggie burgers or skewers. Serve it at a potluck next to a platter of sandwiches. Or, turn it into a main course for dinner by adding that extra protein. So good.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days. I don’t recommend freezing this salad, as the creamy dressing and vegetables will become watery when thawed. This is one of those salad recipes that’s actually best served cold straight from the fridge—no reheating needed!
Frequently Asked Questions
- Can I use a store-bought Italian dressing? Absolutely. In a pinch, about 3/4 cup of your favorite bottled Italian dressing will work. But I promise, the homemade creamy garlic version is worth the extra few minutes.
- Is this a healthy pasta salad? With all the fresh vegetables and the option to lighten the dressing, it can be! It’s a balanced meal with carbs, veggies, and depending on your additions, protein.
- How far in advance can I make this? You can make this Tortellini Pasta Salad with Creamy Garlic Dressing up to a day ahead. Just hold off on adding fresh herbs like parsley until right before you serve it to keep them vibrant.
