This easy vegetarian Garden Veggie Tortellini Pasta Salad is tossed with a flavorful homemade dressing and is sure to vanish quickly at your next party or BBQ! Even better? You can make it in advance!
I’m still straight-up losing my mind over salad weather.
Please tell me you’re ready for more salads because holy COW am I craving them.
As a result, my crisper drawer runneth over with fresh produce. Currently it’s an explosion of peppers that I originally wanted to stuff to the brim with cheesy goodness but have since vetoed anything that involves turning on the oven.
Here in Northern Florida the seasons go from chilly Fall amazingness to hotter-than-hades Summer temps practically overnight. One day I’m in leggings and an oversized sweatshirt and the next I’m breaking out the bathing suits and running through my daughters sprinklers like my life depends on it.
Today we’re enjoying the latter!
Since I know for a fact y’all didn’t stop by to listen to me ramble on about the weather or the contents of my fridge, let’s grab life by the peppers and make this crazy colorful pasta salad!
Boasting an impressive 4 cups of veggies, this gorgeous garden salad is a delicious way to amp up your veggie intake for the day!
Garden Veggie Tortellini Pasta Salad
Serving a crowd? Fantastic! The recipe below is easily doubled or tripled as needed and makes a fantastic party/potluck/picnic dish that comes together with very little effort. It’s my go-to for Spring and Summer barbecues!
Garden Veggie Tortellini Pasta Salad
- 9 oz fresh cheese tortellini
- 9 oz fresh spinach + cheese tortellini
- 1 green bell pepper
- 1 red bell pepper
- 1/2-1 cup corn (steamed from frozen/fresh or canned)
- 1 heaping cup grape/cherry tomatoes
- 4 oz cheddar cheese cubed
- parsley and/or green onion to garnish (optional but delish!)
Easy Peasy Italian Dressing:
- ½ cup extra virgin olive oil
- ½ cup white wine vinegar
- 2 TBSP Italian seasoning blend (Mrs. Dash is my favorite!)
- ½ TBSP garlic powder plus extra to taste
- ½ tsp sea salt
- ¼ tsp black pepper
- Bring a medium-large pot to boil over high heat and cook tortellini per package instructions.
- Tortellini Tip: when cooking fresh chilled tortellini, start with a rolling boil on high, add pasta, then decrease heat to medium-low simmer to prevent pasta breakage.
- While your pasta cooks, whisk together your dressing by combining the ingredients and whisk (or pop it in a mason jar and shake) until well combined. Ingredients will separate naturally, simply whisk/shake again before pouring and you’re good to go!
- Chop your peppers and tomatoes and prep your corn. If using canned corn, simply drain and rinse. Fresh or frozen will require a quick steam and you’re good to go!
- Once tortellini is tender and al-dente, strain in a colander and rinse briefly with cold water. Pour into a large bowl and add your veggies, cheese, parsley.
- Stir or shake dressing well and pour HALF the dressing over your salad. Cover and allow to chill. This step allows your pasta and veggies to soak up some of the delicious flavor from the dressing which almost acts as a marinade here.
- Ready to eat? Drizzle a little extra dressing over the salad (both will keep in an airtight container for approx. 4 days) and give it a taste. Add extra if desired or dive right in!
:: pin it for later ::
If you get a chance to try this tasty garden veggie tortellini pasta salad let me know!
You can leave me a comment here (love checking those daily!) or tag @peasandcrayons #peasandcrayons on Instagram so I can happy dance over your creation! Can’t wait!
In serious need of some Seasonal salads?
Check out my round-up of 20 Easy Healthy Salad Recipes!
Jenn, the recipe ingredients call for 2 types of Tortellini, Cheese, and Spinach + Cheese. In your “Tortellini Tip” you write about cooking fresh chilled Ravioli. Is that just a typo meaning to be about the Tortellini, or are one of the ingredients supposed to be Ravioli?
Just want to be sure I’m buying the right ingredients for this salad. Taking it to a family get together this weekend.
Oh gosh I’m such a goober! I totally typed out ravioli instead of tortellini there but yes – you’re using all tortellini for the recipe. I used two packages to total 18 oz tortellini — you can pretty much use any type of filled tortellini here so if needed, all of the same type may be used as well! Have a wonderful time with your family! xo
This looks delicious! Looking for “quick” lunches to eat at my desk at work. I’m a secretary at a high school and don’t get a lunch away from my desk. This would be perfect. Thinking about adding some chicken to round it out so I won’t be wanting to snack at the dreaded “I need a snack” hour..about 1:30-2!!!!
Delicious and so fresh!!!
Hi, I made this salad for a get together last month. It was a big hit. So delicious! I’m making it again soon for another get together this month. I think I will have to double the recipe this time. Thank you so much.
Thank you Gloria! I’m so glad you enjoyed it and that it’ll be making repeat status in your kitchen 🙂 Totally makes my day!
This looks like the perfect salad for a cookout!
Thank you Sandi!
Love all of these crisp summer veggies! This is totally my kind of hot weather dinner!
Salad weather makes me so happy, too, and my goodness, is this perfect for the summer we’re having! I love the addition of the tortellini – different and delish! – and I have a feeling my fam is gonna adore this!
This is such a beautiful salad that’s perfect for the hoooooot weather! I love that it’s delicious and pretty, too 🙂
How do you make a delicious bowl of fresh garden veggies even better? You add tortellini! This is now on the to-do list!
I’m right there with you about wanting to avoid turning on the oven at all costs! Give me all the salad recipes you’ve got, lol! This one is perfection!!
You think it’s hot in Northern Florida? Try South Florida. You’re either inside with the a/c cranked or outside wearing as little as possible, ducking into the shade and praying for a breeze. I know all about salads this time of year — and this one sounds like the perfect blend of healthy and indulgent.
I was raised in South Florida, silly! Lived there nearly all my life and I’m *semi* over living in this state where my face melts off year round 😉 haha!
Pasta salads are my absolute favorite, but I’ve never tried it with tortellini… now I’ll have to give this one a try!
Tina, you’re gonna love it! Tortellini in pasta salads is nothing short of magical 🙂
This salad looks amazing! Great photos. I love the addition of the cheese.
Thank you thank you!
The perfect side dish for summer! I know that I will be making this soon.
Can’t wait for you to try it, Ashley!
Ooo this is definitely perfect for summer! So colorful, easy and refreshing. Pinned!
Thanks Kelly! Totally a Summer vibes kind of salad!
Since I was feeding 10, I added an extra container or tortellini and increased all the other ingredients. I used a half English cucumber, finely minced purple onion, and parmesan cheese.. I wanted to add fresh spinach, but there was no room at the inn. I had a few BLT’s[Bites, Licks, and Tastes] and it should be a hit with marinated and grilled pork tenderloin. Pinned and thank you!
I’m so glad you’re loving it so far and I hope it was a hit with your family/guests too! Thank you Vicky! Also LOL at the BLT’s – love it!
We love tortellini, so this was a nice salad. I used (frozen & thawed) peas & carrots instead of corn. Also, I didn’t go through the trouble of making the salad dressing. I used my ‘go to’ Italian dressing….”Wishbone Light Italian Salad Dressing”. It was fantastic!
This looks so amazing! I love pasta salads. Summer is coming and salads make for a perfect side for a BBQ!
Thank you Amy! We basically live off of pasta salads some hot summer weeks! 🙂
This recipe is so fresh and beautiful for Spring. Lovely pictures. The whole family can enjoy this one. This one is a keeper.
Thank you Erin!! 🙂