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Tortellini Salad With Basil

Section: Fresh and Vibrant Salad Recipes

This vibrant tortellini salad combines pillowy pasta with juicy cherry tomatoes, creamy white beans, and tender artichoke hearts, all tossed in a zesty homemade Italian dressing. Fresh basil and peppery arugula add bright herbal notes, while optional Parmesan and red pepper flakes offer extra depth. Ideal for picnics, cookouts, or a make-ahead lunch, it keeps beautifully in the fridge for days. Serve it chilled alongside grilled vegetables or as a hearty standalone dish, and enjoy a burst of summery flavors in every bite.

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Published By Dina
Updated on Sat, 09 Aug 2025 16:25:01 GMT
A bowl of pasta salad with tomatoes, onions, beans, and spinach. Bookmark
A bowl of pasta salad with tomatoes, onions, beans, and spinach. | ioanacooks.com

This fresh tortellini salad is perfect for warm weather gatherings or a quick lunch at home. Tender pasta is paired with juicy cherry tomatoes, creamy white beans, and aromatic basil, all coated in a tangy Italian dressing for a vibrant and satisfying dish.

I first served this at a family barbecue and everyone kept going back for seconds. Now it is a staple whenever we host summer gatherings.

Ingredients

  • Cheese or vegan tortellini: fresh pasta has the best texture and holds dressing well
  • Cherry tomatoes: choose ripe and firm for a sweet and juicy bite
  • Artichoke hearts: look for ones packed in water for a clean tangy flavor
  • White beans: small navy or cannellini beans add creaminess and protein
  • Red onion: slice thinly for a mild crunch without overpowering the dish
  • Pepperoncini: brings a bright tangy kick and a bit of heat
  • Fresh arugula: offers a peppery balance to the richness of the pasta
  • Fresh basil: sweet and fragrant to lift all the flavors
  • Parmesan or pecorino: optional but adds savory depth
  • Red pepper flakes: for a touch of spice if desired
  • Italian dressing: homemade with olive oil lemon juice and herbs for fresh vibrant flavor

Step-by-Step Instructions

Cook the Tortellini:
Bring a large pot of salted water to a boil and cook the tortellini until al dente following package directions. Drain well and toss with a light drizzle of olive oil. Spread out on a large plate or baking sheet to cool quickly and prevent sticking.
Prepare the Dressing:
Whisk olive oil lemon juice dried herbs salt and pepper in a small bowl until well combined. Taste and adjust seasoning if needed.
Combine the Main Ingredients:
Place cooled tortellini in a large mixing bowl. Add cherry tomatoes artichoke hearts white beans red onion and pepperoncini.
Add the Dressing:
Pour half of the dressing over the salad and toss gently to coat every piece.
Incorporate the Greens and Herbs:
Add arugula and torn basil leaves. Toss again gently to avoid bruising the greens.
Finish and Serve:
Taste and adjust seasoning. Add more dressing if desired and sprinkle with Parmesan and red pepper flakes. Garnish with extra basil and serve immediately or refrigerate for up to four days.
A dish of pasta salad with tomatoes, onions, and basil. Bookmark
A dish of pasta salad with tomatoes, onions, and basil. | ioanacooks.com

Basil is my favorite part of this salad. It reminds me of my grandmother’s garden where I would pick leaves fresh for her cooking. That same aroma fills the kitchen every time I make this.

Storage Tips

Store in an airtight container in the refrigerator for up to four days. If possible add fresh basil and arugula just before serving to keep them vibrant.

Ingredient Substitutions

Swap white beans for chickpeas for a slightly nuttier flavor. Use roasted red peppers instead of pepperoncini for a sweeter taste.

Serving Suggestions

Pair with grilled vegetables veggie burgers or fresh fruit salad for a complete summer meal.

A bowl of pasta salad with tomatoes, spinach, and tortellini. Bookmark
A bowl of pasta salad with tomatoes, spinach, and tortellini. | ioanacooks.com

Cultural Context

Tortellini originated in the Emilia Romagna region of Italy and are traditionally filled with cheese or meat. Using them in a chilled salad is a modern twist that highlights their shape and texture in warm weather cooking.

Frequently Asked Questions About Recipes

→ Can I use vegan tortellini?

Yes! Vegan tortellini works wonderfully in this dish. Look for fresh varieties in the refrigerated section for the best texture.

→ How can I make it ahead of time?

Assemble the salad without basil and arugula, refrigerate, then toss them in just before serving for maximum freshness.

→ What dressing works best?

A homemade Italian dressing made with olive oil, lemon juice, and herbs enhances the flavors beautifully, but a lemon vinaigrette also works well.

→ How do I keep the pasta from sticking?

Toss the cooked tortellini with a drizzle of olive oil and spread it on a baking sheet to cool before combining with other ingredients.

→ Can I add extra vegetables?

Absolutely! Diced bell peppers, cucumber, or roasted red peppers make great additions for extra crunch and color.

→ How long does it last in the fridge?

It keeps well in an airtight container for up to 4 days. Refresh with a splash of olive oil before serving.

Tortellini Salad Basil Tomatoes

Cheesy tortellini with basil, tomatoes, and Italian dressing for a flavorful summer dish.

Time Needed to Prep
20 minutes
Cooking Duration
5 minutes
Overall Time
25 minutes
Published By: Dina

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Italian-American

Number of Portions: 6 How Many It Serves

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ Pasta

Ingredient 01 18 ounces fresh cheese tortellini or vegan tortellini

→ Vegetables

Ingredient 02 2 cups cherry tomatoes, halved
Ingredient 03 1 (14-ounce) can artichoke hearts, drained and chopped
Ingredient 04 1/2 cup red onion, thinly sliced
Ingredient 05 5 pepperoncini, stemmed and chopped
Ingredient 06 2 cups fresh arugula

→ Protein & Legumes

Ingredient 07 1 cup cooked white beans, drained and rinsed

→ Herbs & Seasonings

Ingredient 08 1 cup fresh basil, torn, plus extra for garnish
Ingredient 09 Parmesan or pecorino cheese, grated (optional)
Ingredient 10 Red pepper flakes (optional)

→ Dressing

Ingredient 11 Italian dressing (homemade preferred)

Steps to Follow

Step 01

Bring a large pot of salted water to boil. Cook tortellini according to package directions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Spread on a large plate or baking sheet to cool completely.

Step 02

Make homemade Italian dressing according to your preferred recipe using olive oil, herbs, and fresh lemon juice.

Step 03

In a large bowl, combine cooled tortellini, halved cherry tomatoes, chopped artichoke hearts, white beans, sliced red onion, and chopped pepperoncini.

Step 04

Pour half the prepared dressing over the pasta mixture and toss to combine. Add arugula and torn basil leaves, then toss again gently to distribute evenly.

Step 05

Season to taste with salt and pepper. Add grated cheese and red pepper flakes if desired. Toss once more and garnish with additional fresh basil. Add more dressing as needed before serving.

Extra Tips

  1. Look for fresh tortellini in the refrigerated section rather than dried pasta for best texture
  2. Allow tortellini to cool completely before assembling to prevent wilting the greens
  3. If making ahead, wait to add fresh basil garnish until serving time
  4. Add an extra drizzle of olive oil after refrigerating for a day or two
  5. Can be made with either cheese or vegan tortellini with equally delicious results

Tools You'll Need

  • Large pot for boiling water
  • Large mixing bowl
  • Colander for draining
  • Large plate or baking sheet for cooling pasta
  • Wooden spoons for tossing

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (if using cheese tortellini)
  • Contains gluten from wheat pasta
  • May contain eggs in fresh pasta