This summer tortellini salad recipe is loaded with cheese tortellini, artichoke hearts, and fresh vegetables, all tossed in a light vinaigrette-style Caesar dressing. It’s easy to make, packed with fresh summer flavors, and perfect for summer BBQs, potlucks, or any other casual gathering.
Made this for a cookout and everyone asked for the recipe—so easy and ridiculously good.
- Jamie R.
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Bailey's Thoughts ...
My stepmom Hope has made this Summer Tortellini Salad since I was a kid, and I still make it the exact same way. It’s five ingredients. It’s incredibly easy. It works for cookouts, dinners, whatever. I’ve brought it to enough potlucks to know that the bowl always comes home empty.
Chewy cheese tortellini, briny artichokes, crisp bell peppers, and cucumber get tossed in my forever favorite: Ken’s Lite Caesar vinaigrette. No creamy, mayo-based dressing, just a clean, punchy vinaigrette that soaks into the pasta and makes everything taste better the longer it sits. Boil the tortellini, chop a few fresh vegetables, toss it all in a large bowl, and let the fridge do the rest.
This salad only works if you don’t overcook the tortellini. Pull it early and rinse it with cold water to stop the cooking. I always use Ken’s Lite Caesar vinaigrette because it’s easy and nostalgic, but you can swap in a homemade vinaigretteif you’ve got one you love. Either way, save a little extra to toss in just before serving. The tortellini soaks up a lot in the fridge, and nobody wants dry pasta salad.
-Bailey
P.S. If this becomes your go-to for cookouts, you’ve got to try my Fresh Corn Salad next. Totally different vibe, but same “everyone asks who made it” energy.
Ingredients + Substitutions
Cheese tortellini: Look for refrigerated three-cheese tortellini -Buitoni is my go-to.
English cucumber: Has thinner skin and fewer seeds than regular cucumbers, so no peeling or seeding required. Substitute with Persian cucumbers, but avoid regular slicing cucumbers. They are too watery for this recipe.
Red bell pepper: Use orange or yellow bell pepper if needed. Green bell peppers are not recommended due to their bitter flavor.
Artichoke hearts: Use canned or jarred; either water-packed or marinated works. Substitute with banana peppers or quartered hearts of palm.
Lite Caesar Salad Dressing: Use a vinaigrette-style Caesar, not creamy. I recommend Ken’s Steak House Lite Caesar. Substitute with any vinaigrette-style Caesar or Italian dressing.
See recipe card for quantities.
Instructions
- Chop the vegetables. Dice the cucumber and red bell pepper into evenly sized pieces. Halve the artichoke hearts and set everything aside.
- Cook the tortellini. Boil the tortellini according to the package instructions. Drain and rinse with cold water to stop the cooking process.
- Combine the ingredients. In a large serving bowl, add the cooled tortellini, cucumber, artichoke hearts, and red bell pepper.
- Dress and chill. Pour in the dressing and gently toss until everything is evenly coated. Cover and refrigerate until ready to serve.
Top Tip
Toss with extra dressing just before serving. The tortellini will soak up most of it as it chills, and a final splash brings everything back to life.
Variations
Gluten-Free: Use gluten-free cheese tortellini.
Dairy-Free: Use dairy-free tortellini and choose a vinaigrette without cheese in the ingredients.
Vegetarian: Already is!
Higher Protein: Add grilled chicken or chickpeas.
Feed a Crowd: Recipe makes a large batch that fills a 9x13-inch dish. For bigger groups, double the recipe and divide between two pans.
Storage
Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: Not recommended. The texture of the tortellini and vegetables becomes watery and mushy once thawed.
Reheat: No reheating needed. Before serving, toss the salad and add a small splash of vinaigrette to refresh the flavor and texture.
FAQ
Yes, just cook it according to the package instructions and rinse with cold water to stop the cooking. Be careful not to overcook as it softens more quickly.
Definitely. Cherry tomatoes, green onions, or mozzarella pearls work well. Grilled chicken or chickpeas are great for extra protein.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Summer Tortellini Salad:
Recipe
Easy Summer Tortellini Salad (5 Ingredient Recipe)
- Total Time: 20 minutes
- Yield: 12 servings
Description
This summer tortellini salad recipe is loaded with cheese tortellini, artichoke hearts, and fresh vegetables, all tossed in a light vinaigrette-style Caesar dressing. It’s easy to make, packed with fresh summer flavors, and perfect for summer BBQs, potlucks, or a light lunch.
Ingredients
- Refrigerated Cheese tortellini (1 family-size package, 20 oz )
- English cucumber (1 large, diced)
- Red bell pepper (1 large, diced)
- Artichoke hearts (1 can or jar, 14 oz, drained and halved)
- Caesar salad vinaigrette (1 cup)
Instructions
- Cook cheese tortellini (20 oz) according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- Dice the English cucumber (1 large) and red bell pepper (1 large) into small pieces. Halve the artichoke hearts (14 oz) and set aside.
- In a large serving bowl, combine the cooled cheese tortellini, English cucumber, red bell pepper, and artichoke hearts.
- Pour in the Caesar Salad Vinaigrette (1 cup) and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours or overnight.
- Before serving, toss the salad again and add additional vinaigrette as needed.
Notes
Tortellini: I use Buitoni Three Cheese Tortellini.
Dressing: Use a vinaigrette-style Caesar. I always use Ken’s Lite Caesar. Avoid creamy dressings.
Make-Ahead: Best made a day ahead. Toss with extra dressing before serving to refresh.
Storage: Store in an airtight container in the fridge for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 2.9 g
- Sodium: 415.8 mg
- Fat: 3.7 g
- Carbohydrates: 26.1 g
- Protein: 7 g
- Cholesterol: 20.2 mg
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