Summer Tortellini Salad

This is the pasta salad that upgrades the usual potluck fare. Cheese tortellini replaces boring penne or rotini, which means every bite includes a burst of melted cheese interior alongside crunchy vegetables. The filled pasta holds its shape without getting mushy, even after a few hours in the fridge.

Plunging the cooked tortellini straight into ice water is non-skippable. That shock stops the cooking and keeps the pasta firm and al dente. Skip it and the tortellini continues cooking in its residual heat, turning gummy by the time you’ve made the dressing.

The dressing is classic French-leaning pasta salad territory. Herbes de Provence (that blend of thyme, rosemary, marjoram, and often lavender) carries the Mediterranean vibe, and whisking the oil in slowly creates a smooth emulsion that coats the pasta evenly. Two types of olives add layers of briny salt, red bell pepper brings sweet crunch, and sweet Vidalia onion keeps the dish from getting sharp.

This salad holds well for several hours and is built for outdoor dining: picnics, barbecues, beach lunches. The cold temperature deepens the flavors.

Kitchen Tips

• Cook the tortellini just to al dente. Overcooked tortellini turns mushy in the salad dressing.
• Use rotisserie chicken for the quickest prep. Tear instead of chop for more interesting texture.
• Let the salad chill at least 25 minutes. That rest is what lets the herb flavors bloom and the pasta absorb the vinaigrette.
• Taste and adjust salt at the end. The olives add plenty of salt already, so don’t over-season before tasting.

Variations

• Swap cheese tortellini for spinach or mushroom-filled tortellini.
• Add halved cherry tomatoes for extra juice and color.
• Toss in crumbled feta or shaved parmesan for more cheese punch.