Cheese Tortellini Salad Recipe

Introduction

This Cheese Tortellini Salad is a fresh and flavorful dish perfect for a light lunch or a side at your next gathering. Combining tender cheese tortellini with crisp vegetables and a tangy balsamic dressing, it’s both satisfying and easy to prepare. Best served chilled, it’s a great make-ahead option for busy days.

Ingredients

• 8 ounces (226g) cherry or grape tomatoes, quartered (about 1 and ½ cups)
• 1 medium zucchini, halved and sliced
• 1 cup corn, drained (fresh, canned, or frozen and thawed)
• 8 to 10 ounces (226-283g) cooked cheese tortellini
• 2 tablespoons (26g) mayonnaise
• ¼ cup (64g) plain Greek yogurt
• 3 tablespoons (45mL) balsamic vinaigrette dressing
• ½ teaspoon salt

Instructions

1. Step 1: In a large bowl, combine the quartered tomatoes, sliced zucchini, and drained corn. When the cooked tortellini has cooled, add it to the bowl and toss everything together until well combined. Set aside.
2. Step 2: In a small bowl, whisk together the mayonnaise, Greek yogurt, and balsamic vinaigrette dressing. Pour this dressing over the pasta and vegetables, then stir gently until everything is evenly coated.
3. Step 3: Add the salt, taste, and adjust seasoning as needed. Cover the salad and chill it in the refrigerator for at least 4 hours before serving to allow flavors to meld.

Tips & Variations

• Use fresh or canned yellow corn for the best flavor, or thaw and drain frozen corn well before adding to prevent excess moisture.
• Plain Greek yogurt can be swapped with regular plain yogurt or sour cream for a different tang.
• For added crunch, toss in some chopped bell peppers or cucumbers just before serving.
• If you prefer a vegan version, substitute mayonnaise and yogurt with plant-based alternatives and ensure the tortellini is dairy-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Before serving again, give the salad a gentle stir, as some dressing may settle. This salad is best enjoyed cold or at room temperature and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tortellini for this salad?

Yes, you can use any cooked tortellini you like, such as spinach or meat-filled varieties. Just be mindful that flavors may vary slightly.

How long should I chill the salad before serving?

Chilling the salad for at least 4 hours helps the flavors to meld nicely. If you’re short on time, even 1 to 2 hours can work, but the taste will be more developed if refrigerated longer.

Cheese Tortellini Salad Recipe

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4.6 from 121 reviews

A refreshing and creamy Cheese Tortellini Salad combining cherry tomatoes, zucchini, corn, and cheese tortellini tossed in a flavorful balsamic yogurt dressing. Perfect as a light lunch or a side dish, this salad is easy to prepare and can be enjoyed chilled.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes (for tortellini cooking)
• Total Time: 4 hours 25 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Pasta

• 8 ounces (226g) cherry or grape tomatoes, quartered (about 1½ cups)
• 1 medium zucchini, halved and sliced
• 1 cup corn, drained (fresh, canned, or thawed frozen)
• 8 to 10 ounces (226-283g) cooked cheese tortellini

Dressing

• 2 Tablespoons (26g) mayonnaise
• ¼ cup (64g) plain Greek yogurt
• 3 Tablespoons (45mL) balsamic vinaigrette dressing
• ½ teaspoon salt (plus more to taste)

Instructions

1. Combine vegetables: In a large bowl, add the quartered cherry tomatoes, sliced zucchini, and drained corn. Toss together to mix the vegetables evenly.
2. Add cooled tortellini: Once the cheese tortellini is cooked and cooled, add it to the bowl with the vegetables. Toss gently until all the ingredients are well combined.
3. Prepare dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, and balsamic vinaigrette until smooth and blended well.
4. Toss salad with dressing: Pour the creamy dressing over the tortellini and vegetables. Stir gently to coat all the ingredients evenly with the dressing.
5. Season and chill: Add ½ teaspoon salt, taste, and adjust seasoning if necessary by adding more salt or preferred spices. Cover the salad and refrigerate for at least 4 hours to let flavors meld before serving. Store leftovers in a tightly sealed container in the refrigerator for up to 4 days.

Notes

• Corn: Use fresh corn from the cob, canned, or thawed frozen corn. Yellow corn is preferred for this recipe. If using frozen, thaw and blot dry before adding.
• Greek yogurt: Use plain Greek yogurt for best results. Regular plain yogurt or sour cream can be substituted.
• Storage: Keep the salad refrigerated and consume within 4 days for optimal freshness.

Keywords: Cheese Tortellini Salad, Pasta Salad, Italian Salad, Summer Salad, Balsamic Dressing, Easy Salad Recipe, Vegetarian Salad