Roasted Summer Vegetable Cheese Tortellini Salad 

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Cold pasta salad is the perfect side dish all through the summer months! It’s delicious as a pairing with almost any meal, especially anything on the grill! Our Roasted Summer Vegetable Cheese Tortellini Salad is sure to be an instant hit with the entire family!

Roasted Cheese tortelleni salad in a blue bowl on a white table

I love a nice pasta salad. And over the years I’ve tried a ton of pasta salad recipes and I have really enjoyed them all. I was experimenting with a cheese tortellini pasta dish not too long ago, and I went to heat up the leftovers the next day for lunch. And, like any normal human, I took a bite of the leftover cold while I was microwaving some of the pasta and it was pretty good cold. And I thought – wait! This would make an amazing pasta salad! What’s not to love? Pasta salad meets cheese-filled pasta? Ummmm sign me up, please! And so, this great recipe was born! This pasta salad is good all year round, but there is just something wonderful about the nice cold dish on a hot summer day that just really works for me. Let’s get down to it and make some pasta salad! Get ready, we are about to make store-bought tortellini absolutely magical! 

Ingredients for Cheese tortellini pasta salad, including olive oil, zuchinni, cheese tortellini, onion, bell peppers, salt, pepper, brussel spourts and Italian salad dressing.

Ingredients:

  • 1 package of cheese tortellini (about a pound of tortellini) Also, you can also use meat tortellini (Sometimes called tortellini alla carne), but I just adore the cheesy goodness of the cheese tortellini!
  • 1 bottle of Italian salad dressing
  • 3+ cups of veggies of choice (I used 2 zucchini, 3 bell peppers (both green and red pepper), and an onion)
  • Salt and pepper to taste

Cooking Instructions

​Let’s get to this easy meal! Here are the step-by-step instructions for making this delicious pasta salad!

Step 1

Preheat oven to 400*.

Step 2

Line a cookie sheet with aluminum foil.

Step 3

Cut veggies into bite-sized chunks and mix with an entire bottle of salad dressing.

Step 4

Pour veggie and dressing mix onto the lined cookie sheet and roast veggies for 15-20 minutes, stir well, and roast for another 10-15 minutes. You can adjust your cooking time depending on how big you sliced your veggies and how dense the vegetables are. Here’s my guide to sheet pan roasted vegetables if you need any pointers!

Raw vegetables layed out on a lined cookie sheet with salt and pepper and Italian dressing poured over the baking sheet

Step 5

While the veggies are roasting, cook the packaged tortellini according to package directions. Drain and let cool.

Cheese tortellini in a red strainer

Step 6

When the veggies are done, mix them with the tortellini and let the salad cool before putting it in the fridge. 

Step 7

This dish is delicious served hot or cold and is the perfect summer side dish!

Close up of Cheese tortellini pasta salad in a blue bowl

Cook’s Note

If you already happen to be grilling, toss these veggies on the grill! They are even more magical that way! 

Tortellini Preparation

So, how long to boil your tortellini? The short answer is… it depends. First and foremost, your water needs to be at a rolling boil over high heat. You want to have a large pot of water to cook the tortellini in, with enough water to cover all of the pasta.  And make sure you add a little salt to your boiling water. Maybe just about a tablespoon or so to season the pasta just a little bit. A pinch of salt will do. 

You’ll want to follow your package instructions (there are all different types of tortellini)and it depends on the type of tortellini you are going to cook. Generally, for the fresh cheese tortellini pasta that I buy, it’s only about  1-2 minutes in the boiling water before it’s totally cooked. 3-4 minutes at MOST. If you are cooking the pasta dried, it’s going to have a slightly longer cooking time, which is probably more like 8-10 minutes. 

Drop the uncooked tortellini into the boiling water and give it a stir with a wooden spoon. When the tortellini is done, the tortellini floats to the top of the pot of boiling water and I use a slotted spoon to pull the cooked tortellini out of the pot. It’s important to pull the pasta when it’s al dente, and not overly cooked. Overly cooked pasta and overly cooked tortellini is really mushy.

Recommended Equipment

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Preparation Tools

  • Santoku Knife – You don’t have to go out and buy a nice knife. BUT, if you were in the market for a knife, this is the one I couldn’t do without, and the one I go for time and time again. It’s wonderfully and beautifully made. I’ve had this knife for over 10 years and it’s my favorite thing in my entire kitchen. You truly do get what you pay for in knives. These are made in Germany but are widely sold in the United States now. You can go way higher in quality as well, this is just a starting point.
  • Cutting Board – I’ve had these for years and I love them. Mine are red! They are the perfect sizes, easy to store, and have a little groove around the edges to stop juices from flowing all over. This is the cutting board I go to time and time again when I’m cooking.
  • Mixing Bowls – These nesting mixing bowls are fabulous. They store easily and the lids come in so, so handy! I adore them and I love the colors!
  • Spatula Set – This is the greatest set ever. Not only does it have several handy spatulas, it has a few tiny ones too, to help you get every single scrape out of jars and containers!
  • Bamboo Spoon Set – I love to use Bamboo spoons for cooking and stirring in the kitchen! They come in so many shapes and sizes that are just perfect for every kitchen job!

Cooking Tools

  • Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
  • Table Serving Trivet – This dish is HOT and will stay hot. Make sure you put it on top of something to protect your countertop or table!
  • Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
  • Stock Pot I love this pot for pastas and sauces. It’s tall enough that it fits all kinds of pasta noodles!
  • Airtight Food Storage Containers – These are fantastic. They keep food air-tight and fresh so well!

Substitutions, Modifications, and Variations:

Substitutions

This recipe is so easy and versatile! Feel free to use any kind of vinegarette that you prefer! I love the Italian dressing, but any almost vinegarette will work nicely! I’d probably stay away from anything really fruity like raspberry though. Some flavors just do not mix.

Tortellini

If you prefer a meat-filled tortellini, go ahead and use that. I like the cheese-filled pasta because it is such a blank canvas and you can mix it up with all kinds of flavors!

Vegetables

Pick whatever vegetables you like! The sky is the limit! Roast them, grill them, only use one kind of vegetable or use ten. Totally your choice! This recipe is a creative way to use up any odds and ends that you have leftover in the fridge, too!

Meat

I usually make this dish without any kind of meat or protein in it, but that’s just an option. You could add all kinds of meats to this recipe. It would be absolutely amazing with some good strips of grilled chicken in there! Or some smoked sausage! Yummmmm I’m practically drooling thinking about all the combinations! This would be a perfect main course for dinner on busy weeknights or for lunches!

Modifications

Gluten-Free

Check all the labels for whatever brands you purchase if you have dietary modifications. There are gluten free options of almost everything these days, including cheese tortellini! You might have to order them or go to a specialty store, but we’ve come a long way in the last ten years for gluten-free and dairy free options! Also make sure to check your bottle of dressing you use, or simply make your dressing from scratch if that’s easier!

Dairy Free 

If you truly want the cheese tortellini, you might need to do a made-from-scratch recipe for the pasta as seen HERE. Or an easier solution might be to just use vegan pasta and cut up some vegan cheese chunks to go in it. Either way will work and be delicious, I’m sure!

Variations

I used Italian dressing in my recipe, but truly, the flavor combinations are endless! You could do more of a Latin flair and use chipotles and jalapenos to spice the flavors up! Add some red pepper flakes for some heat! You could use lemon and olive oil as a great alternative! Balsamic dressing! If you are a Ranch seasoning lover you could do more of a cream-based dressing with ranch or even blue cheese. I am partial to the oil-based dressings for this dish, but your imagination is really the only limit! 

You could throw in some fresh spinach and mozzarella cheese with some cherry tomatoes (and maybe a little parmesan cheese!) and make this a Caprese tortellini salad — now that would be amazing! Use some fresh herbs! Go with your personal preferences for all the choices!

Serving Suggestions

I usually serve this as a side dish to grilled meat or burgers. But it would stand up and be a meal all on its own as well! Serve it with some crusty bread and have it hot or cold and it would be amazing! 

Storage


This tortellini salad can be stored in an airtight container in the refrigerator for 4-5 days. 

Freezer

This pasta salad is really not a good candidate for freezing. Once thawed, the vegetables will get extremely mushy, and it’s just not nearly as delicious that way. 

Frequently Asked Questions (FAQ’s)

Could I just use regular pasta instead of cheese tortellini?

Absolutely! Use whatever type of pasta you like! I love the cheese in the tortellini for the extra flavor and creaminess of the cheesy tortellini, but add in whatever pasta you like! You can always add in some cheese cubes if you miss the cheese!

Do you use fresh tortellini or is the dried or frozen tortellini ok?

Any kind of tortellini is totally fine. I’ve used the dried kind before. We are lucky that our grocery store happens to have the fresh tortellini pasta so I use that when I can get it. Just follow your package of tortellini directions for cooking instructions and add the cooked tortellini per the recipe instructions. As a general rule though, I like the fresh tortellini. 

Can you use homemade tortellini?

For sure! And I bet it would be amazing!! I’m a mom and I don’t have a ton of extra time, so pasta-making isn’t in the cards for me in the near future. But if you have time, I say go for it! I’m guessing you’ll want to stir the salad with care because fresh pasta, and by extension homemade tortellini is going to be very delicate

Roasted Cheese tortelleni salad in a blue bowl on a white table

Wrap Up – Roasted Summer Vegetable Cheese Tortellini Salad 

This recipe is one of my favorite summer salad recipes. Vegetables are so delicious in the summer when they are in season and this recipe really showcases the delicious added flavor of the fresh vegetables. The cooking process is as simple as can be and this recipe will delight your taste buds every time you have it! Enjoy it as a side dish or a light lunch. I love all the different changes you can make to the salad and all the different flavors you can incorporate into this delicious recipe. Let me know if you make this dish and what you think of it! Happy cooking and, until next time, Just Keep Shuffling!

Close up of Cheese tortellini pasta salad in a blue bowl

Roasted Summer Vegetable Cheese Tortellini Salad 

Print Recipe
Cold pasta salad is the perfect side dish all through the summer months! It's delicious as a pairing with almost any meal, especially anything on the grill! Our Roasted Summer Vegetable Cheese Tortellini Salad is sure to an instant hit with the entire family!
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Ingredients

  • 1 16 oz Cheese Tortellini One pound Package
  • 1 16 oz bottle Italian salad dressing
  • 3 cups Chopped Vegetables I used 2 zucchini, 3 bell peppers (both green and red pepper and an onion)
  • 1 teaspoon Salt or to taste
  • 1 teaspoon Black Pepper or to taste

Instructions

  • Preheat oven to 400*.
  • Line a cookie sheet with aluminum foil.
  • Cut veggies into bite-sized chunks and mix with entire bottle of salad dressing.
    3 cups Chopped Vegetables
  • Pour veggie and dressing mix on to the lined cookie sheet and roast veggies for 15-20 minutes, stir well and roast for another 10-15 minutes. You can adjust your cook time depending on how big you sliced your veggies and how dense the vegetables are. 
    1 16 oz bottle Italian salad dressing, 1 teaspoon Salt, 1 teaspoon Black Pepper
  • While the veggies are roasting, cook the packaged tortellini according to package directions. Drain and let cool.
    1 16 oz Cheese Tortellini
  • When veggies are done, mix with the tortellini and let salad cool before putting in the fridge. 
  • This dish is delicious served hot or cold and is the perfect summer side dish!

Nutrition

Serving: 1cup | Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Cholesterol: 0.05mg | Sodium: 325mg | Potassium: 148mg | Fiber: 3g | Sugar: 0.02g | Vitamin A: 3467IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg
Course: Side Dish
Cuisine: Italian
Keyword: Cheese Tortellini, Cheese Tortellini Pasta Salad, Pasta Salad, Roasted Summer Vegetable Cheese Tortellini Salad , Roasted Vegetables, Summer Pasta Salad, Tortellini
Servings: 8
Calories: 45kcal
Cost: 15

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