Nothing says summer like juicy cherry tomatoes and a ton of fresh herbs. Toss these with lemony garlicky yogurt dressing and tender tortellini and you’ve got an insanely delicious Summer Tortellini Salad—perfect for any picnic, potluck, or warm-weather dinner.
Pasta salad is always a fan favourite. But this Summer Tortellini Salad, with big hearty bundles of stuffed pasta, the creamy dressing, and the almost overkill levels of fresh herbs and tomatoes delivers tooth-sinkable bites that are next-level.
What you need to make this recipe
Tortellini: Store-bought is great for this. Choose whichever filling suits your mood, but I usually reach for a cheese-filled one for this recipe.
Cherry tomatoes: The main reason this is called “Summer” Tortellini Salad is that that’s when the tomatoes are best. The little halves of cherry tomatoes in this salad offer the perfect little bursts of juiciness.
Red onions: A little oniony flavour and crunch are perfect in this salad.
Fresh herbs: Dill and parsley, in equal measure.
Greek yogurt: Or any yogurt, as long as it’s really thick. If you’re using regular yogurt, be sure to strain it first to remove the excess liquid—otherwise, your dressing will be too runny.
Olive oil: Extra virgin—for flavour and silky texture.
Garlic: The fresher the better! This salad should pack a punch.
Lemon: I only use the juice here, but if you want a more pronounced lemon flavour, you could include the zest too.
Salt: For flavour
Feta: Optional, but I can’t resist a little crumble on top!
How to make this Summer Tortellini Salad
This salad is super easy and quick, and you only need one pot and one bowl to make it.
Step 1 – Bring a large pot of water to a boil, season well with salt, and boil the tortellini according to the package instructions.
Step 2 – Drain the tortellini and rinse well with cold water to stop the cooking and set aside.
Step 3 – Add the minced garlic, lemon, yogurt, olive oil, and salt to a large bowl and whisk together until smooth.
Step 4 – Slice the onions, halve the tomatoes, roughly chop the parsley and dill, and add to the bowl with the dressing.
Step 5 – Add the cooled, drained tortellini and toss well to combine.
Step 6 – Taste for seasoning, and finish with a crumble of feta if you like.
Resist the urge to cook the tortellini al dente. It needs to be cooked thoroughly so the filling cooks properly and the pasta is tender. It will firm up somewhat after it cools.
Choose high-quality tortellini if you can find it. Cheese-filled works best, but if you can find a ricotta and spinach or goat cheese-filled one, even better.
Use the best, ripest cherry tomatoes and the freshest herbs you can find! This salad should taste like the peak of summer, and using seasonal ingredients is a great way to get there!
What goes well with this Summer Tortellini Salad?
This salad is hearty enough to be a full meal on its own, but I also love it among a whole bunch of other salads. Fresh green leafy ones, beany ones, the whole shebang.
It’s the ideal salad to bring to a potluck or a picnic, and it goes really well with grilled fish or meat. You kinda can’t go wrong here.
This salad is perfect when eaten right away, but can be stored for up to three days in the fridge. The garlic will become stronger in flavour as it sits, which can either be a pro or a con, depending on how much of a garlic lover you are.
Because I like this salad to be as fresh as possible, I like to eat it right away. Or, if I’m planning ahead, I’ll prep all the ingredients ahead of time and toss them together within an hour or so of when I want to eat it.
Frequently asked questions
Does this have to be made with tortellini? Can I use another kind of pasta?
Use whatever pasta you want! Just don’t call it tortellini salad (obvs).
What if I can’t find Greek yogurt?
You can make something very similar by straining regular yogurt. Here is a great article that explains the process.
I’m not a fan of raw onion. Can I leave it out?
You can! Or if you prefer a milder onion flavour, you can use green onions or chives instead.
Here are some more easy summertime recipes you might like:
- 1 package cheese tortellini (350-400g)
- 1 pint cherry toms, halved
- 1/2 bunch dill, chopped
- 1/2 bunch parsley, chopped
- 1/2 red onion, thinly sliced
For The Dressing
- 1/2 tsp salt
- Juice of 2 lemons
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 150g Greek or strained yogurt
- Bring a large pot of water to a boil, season well with salt, and boil the tortellini according to the package instructions.
- Drain the tortellini and rinse well with cold water to stop the cooking and set aside.
- Add the minced garlic, lemon, yogurt, olive oil, and salt to a large bowl and whisk together until smooth.
- Slice the onions, halve the tomatoes, roughly chop the parsley and dill, and add to the bowl with the dressing.
- Add the cooled, drained tortellini and toss well to combine.
- Taste for seasoning, and finish with a crumble of feta if you like.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 243Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 11mgSodium 437mgCarbohydrates 37gFiber 3gSugar 21gProtein 6g
Nutritional information is provided for convenience. The data is only an estimate.