This fresh and healthy summer tortellini salad is filled with Mediterranean-inspired flavors and ingredients! Roasted zucchini, eggplant, bell pepper, and onion are tossed with cheese tortellini and an olive oil dressing with parsley and basil. It’s a great vegetarian main course or side dish that can be enjoyed warm or cold.
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After an unusually chilly Memorial Day weekend, the weather rebounded REAL quick here in Minneapolis. It’s going up to 97 today, and the next several days will all be in the 90s! I am definitely here for it.
As soon as I feel that summer heat, I start to crave fresh and easy recipes that celebrate the flavors of the season. That’s why I whipped up this summer tortellini salad.
Everyone has probably had something like this salad at some point. It’s loaded up with roasted summer veggies and tossed in an herb-based dressing. You know the vibe!
You can enjoy this dish as a side or main course for lunch or dinner, and it tastes great warm or cold. Feel free to add other fix-ins, like grilled chicken, other types of veggies, and/or more herbs. Whatever floats your boat!
How to Make Summer Tortellini Salad
The full recipe card is at the bottom of the post! Scroll down to see it.
- Chop up the veggies, toss with olive oil, salt, and pepper, and spread out on a lined baking sheet. Roast until browned and tender.
- In the meantime, cook the cheese tortellini according to the package instructions and whip up the dressing.
- Put it all together, and voila–dinner is served!
- Chop the veggies into pieces of similar sizes, as best as you can. This is will help them cook evenly. PS – you can also grill the veggies instead of roasting them!
- Do not overcook the tortellini. Tortellini can easily fall apart if cooked for too long. Pay attention while they’re cooking, and promptly remove from heat and drain when they’re ready.
- If you want to serve your summer tortellini salad warm, cook the tortellini just before the veggies are done roasting. Toss the tortellini and veggies immediately in the dressing so that the tortellini doesn’t stick.
- If you want to serve the dish cold, rinse the tortellini with water after draining to cool them down and prevent sticking.
- Feel free to sub your favorite summer veggies and herbs! You can also add grilled chicken and shredded parmesan cheese.
- Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy cold or reheated in the microwave for a minute or two until warmed through. I like to add a drizzle of olive oil to freshen up the salad a little before eating.
More Summer Vegetable Recipes
If you love this fresh summer tortellini salad, check out my other seasonal dishes. You may enjoy the Tarragon Roasted Summer Vegetables, Grilled Panzanella Salad, Roasted Veggie Flatbread Appetizer, and Easy Italian Zucchini Kabobs.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Summer Tortellini Salad with Roasted Vegetables
For the salad
- 1 zucchini - diced
- 1 eggplant - diced
- 1 bell pepper - diced
- 1 small red onion - diced; or ½ large
- 2 tablespoon extra virgin olive oil
- Salt - to taste
- Freshly ground black pepper - to taste
- 2 9-ounce packages cheese tortellini
For the dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoon red wine vinegar
- 2 cloves garlic - minced
- 2 tablespoon chopped fresh basil - more to taste
- 2 tablespoon chopped fresh parsley - more to taste
- ¼ teaspoon salt - more to taste
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. You may need two baking sheets so that the veggies don't overlap. Toss the diced veggies in the olive oil, salt, and pepper. Spread out on the baking sheet(s). Roast for 30 to 35 minutes until tender and browned to your liking. Rotate the baking sheets halfway through the cooking time if you are using more than one. Feel free to grill the veggies to cook them instead.
- Cook the tortellini according to the package instructions. Do not overcook, or else they will fall apart in the salad. Whisk together the dressing ingredients. If you want to serve the salad warm, cook the tortellini just before the veggies are finished and toss everything with the dressing while warm. If you are serving the salad cold, you can cook the tortellini and rinse with cold water after you drain them to stop the cooking process and prevent sticking.
- Add the cooked tortellini, veggies, and dressing to a large mixing bowl. Stir to combine. Enjoy!
- This makes about 8 cups and serves up to 8 people as a side or 4 people as a main dish.
- Store leftovers in an airtight container in the fridge for up to 5 days. You can have the salad cold or warm. Reheat in the microwave on high for a minute or two if you want it warm. Adding a drizzle of olive oil before eating can help freshen up the leftovers.
- Possible additions include grilled chicken and shredded parmesan cheese. You can also sub different veggies and herbs.
Enjoy this fresh recipe! – Lizzie
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