Garden Fresh Tortellini Pasta Salad — Juicy tomatoes, cucumbers and corn with creamy avocado, basil and parmesan tossed in lemon vinaigrette with cheese tortellini!! Healthy, easy, ready in 15 minutes!
Cheese Tortellini Pasta Salad Recipe
This tortellini pasta salad is the perfect way to take advantage of garden-fresh ingredients. There’s nothing like summer tomatoes, crunchy cucumbers, and fresh basil. Take advantage of it while you still can.
This vegetarian pasta salad is easy, ready in 15 minutes, there’s loads of flavor, and plenty of texture contrasts. The flavors and ingredients are similar to my Italian Chicken Pasta Salad.
Al dente cheese tortellini, juicy tomatoes and corn, crunchy cucumbers, creamy avocado, fragrant basil, and salty parmesan cheese. Everything is tossed with any easy, whisk-together dressing made with olive oil, lemon juice, lemon zest, and Italian seasoning. It’s light enough to let the flavor of the fresh ingredients shine through.
It’s healthy, vegetarian, perfect for hectic nights, potlucks, picnics, or parties. It makes a large enough batch that you can have some planned leftovers for work or school lunches.
What’s in Tortellini Pasta Salad?
To make this cheese tortellini pasta salad, you’ll need:
- Cheese tortellini
- Avocado
- Corn
- Tomatoes
- Cucumber
- Fresh basil
- Grated Parmesan
- Olive oil
- Lemon juice and zest
- Apple cider vinegar
- Honey
- Italian seasoning
- Salt and pepper
- Cayenne pepper
How to Make Tortellini Pasta Salad
Cook the tortellini according to package instructions. While the pasta cooks, whisk together the homemade Italian dressing.
Once the pasta is cooked add it to a large bowl, then throw in the veggies. Pour the dressing on top and toss to combine.
Can I Add Other Veggies?
Of course! You’re welcome to throw in any fresh veggies you need to use up. The Italian dressing and cheese tortellini pair well with pretty much every vegetable.
Tips for Making Tortellini Pasta Salad
Instead of Parmesan, you could use another favorite crumbled or shredded cheese like feta, blue cheese, or cheddar.
Likewise, you’re welcome to use another kind of tortellini. I made this tortellini pasta salad with cheese tortellini, but you can use any kind you’d like.
This cheese tortellini pasta salad is best within the 24 hours of making it, but leftovers will keep up to 5 days in the fridge.
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Garden Fresh Tortellini Pasta Salad
Ingredients
Pasta Salad
- one 10-ounce package cheese tortellini, cooked according to package directions
- 1 avocado, peeled, pitted and diced into bite-sized pieces
- 1 cup corn, fresh, or frozen that’s been thawed may be used
- 1 cup tomatoes, diced (cherry or grape tomatoes, sliced in half, may be substituted)
- 1 cup cucumber, peeled and diced
- 1 cup fresh basil leaves, laid loosely in measuring cup and thinly sliced
- ½ cup grated parmesan cheese, or more if desired (feta, blue cheese, or your favorite shredded or crumbled cheese may be substituted)
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Italian seasoning
- 2 teaspoons lemon zest
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
Instructions
- Cook tortellini according to package directions, drain, and set aside. While tortellini cooks, prep and chop the remaining ingredients.
- To a large bowl, add the avocado, corn, tomatoes, cucumber, basil, parmesan cheese; set aside.
- To a large measuring cup or small bowl, add the olive oil, lemon juice (zest the lemon before juicing it), honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine. Pour dressing over vegetables.
- Add the tortellini and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.
Notes
- Will keep airtight in the fridge for up to 5 days, noting that the avocado will oxidize as time passes. Serve leftovers chilled or at room temp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have Not made this, but plan to. When i was 1st looking. I assumed the avocado woulda been blended. But you used cubes. Im only bringing it up bcuz it seems all over the ‘net is “creamy avocado” sauces. I LOVE avocado. Eat em like crazy ,but i have tried over and over to blend it. Make sauce , etc. I can’t get it to work. So. I guess im saying. #1this looks delish as is, #2 would you or has any1 , used a creamy blended avocado in this?
I made this salad in 2015 long before that trend of blended avocados hit hard. Just make it as is is my suggestion.
For blending an avocado, simply make sure it’s nice and ripe, and if necessary, add an additional liquid or similar from mayo, sour cream, milk, olive oil, etc depending on what flavor/consistency you’re going for.
One of the main reasons why I love your blog is the way you explain your dishes. They sound and look amazing!
Thanks for appreciating my explanations!
I’m a sucker for pasta. I can’t have it in the house, or it will be gone … and FAST. This will give me a good excuse to buy it. :)
Well, you should know by know that this is my jam. LOVE IT!
It was the perfect way to soak up the last bits of summery garden veggies before we’re onto nonstop pumpkin :)
I love using tortellinis in pasta salads, they add so much flavor, as always gorgeous dish with fabulous colors, pinning!
Minus the cheese and pasta, I swear, I’ve eaten this the last three days! I got a ton of corn, cukes, and tomatoes in my CSA, and I’ve been addicted tot he ACV and Italian seasonings combo. LOVE. It’s summer taste at it’s best.
Unrelated – pepperonata is DELICIOUS and kind of similar in herbs/veggies. I’ve been eating that for dinner the last two nights and its on deck for tonight. I eat in phases, what can I say? ;)
This is the time of year when CSAs are just blowing up and you have produce coming at you left and right, almost faster than you can use it, and working it into salads like this is how to handle it!
Never even heard of or tried pepperonata. Off to google it!
This one looks like it would definitely be a crowd pleaser!
Hello! This is perfect! I’ve got cucumbers and basil in my garden along with some ripe avocados just begging to be in this salad! I’m off to get me some tortellini!
Love it when you have the ingredients on hand, and homegrown no less!
Tortellini is my favorite pasta ever and this salad looks perfect. I have so many veggies come in from my CSA I can’t wait to use them in this salad.
It’s the perfect salad for using up veggies and sometimes (like this time of year) CSA’s go bonkers! And for trying to make use of everything and sometimes some random veggies, this would be perfect.
Your pasta salads have all been fabulous and this one looks great too! A friend just gave me a good supply of tomatoes and I have everything for this except tortellini–so I ‘ll be having something very close to it for lunch. I’m going to make a double batch of the vinaigrette to use on my salads this week. I’ll have to get some tortellini and make it again later this week.
It’s such a great, fresh, lighter salad that’s perfect for the veggies that we all have on hand this time of year. Enjoy the extra vinaigrette and the salad, with and without the tortellini :)