Tortellini Pasta Salad – Cooking Classy

Flavor packed Tortellini Pasta Salad made with stuffed cheese tortellini, peppery arugula, crisp salty bacon, bright tomatoes, and a tart lemon dressing. It’s a hearty pasta dish served at a mild temperature making it an ideal summer entree!

Who doesn’t love a abundantly cheesy tortellini dish drenched in a rich, creamy tomato sauce or smothered with fresh pesto? Those are family favorites but during these really hot months it’s so nice to have something like this that’s served at room temperature not steaming hot.

This tortellini pasta salad doubles as a weeknight dinner or a summer lunch for a picnic at the park or a barbecue cook out.

Its blend of flavors pair so harmoniously together with it’s cheesy, bacon, tomato combo and the arugula, bell pepper and lemon for added flavor enhancement. Plus the chewy, crisp, and soft textures of each layered bite compliment each other beautifully.

Then to highlight it all let’s not forget the final finish of parmesan. And please not the shelf stable kind, if you really want to elevate the dish use high quality fresh ingredients.

Cheese Tortellini Pasta Salad Recipe Ingredients

• Cheese tortellini: For best results use refrigerated tortellini not shelf stable. I recommend Trader Joes or Buitoni cheese tortellini.
• Bacon: Oven cooked bacon works well. Cook in 400 degree oven on parchment lined baking sheet about 13 to 18 minutes. Cool then chop.
• Arugula: You can use baby arugula or full grown mature arugula.
• Grape tomatoes: Cherry tomatoes are fine as well.
• Bell pepper: I recommend using a red, orange or yellow bell pepper. Green isn’t as sweet and turns a dull color once roasted.
• Red onion: Slice these nice and thin so flavor isn’t overpowering.
• Parmesan cheese: To grate parmesan I cut Parmigiano Reggiano into chunks, add to a food processor and pulse to a grated couscous-like consistency.
• Olive oil: Refined or extra virgin olive oil can be used.
• Lemon juice: Use fresh lemon for best flavor.
• Garlic: Finely mince the garlic. Bottled will do in this recipe as well, preferably don’t use dried though.
• Basil: The recipe calls for dried basil though fresh will work great as well, just use 2 Tbsp fresh.
• Red pepper flakes: These add a bit of heat. If you don’t like spicy food you can omit, if you love spicy food increase to taste.
• Salt and pepper: Season to taste.

How to Make Tortellini Pasta Salad

Cook tortellini just to al dente according to directions listed on package.

Meanwhile line an 18 by 13-inch baking sheet with parchment paper or spray with non-stick cooking spray.

Drain tortellini and spread onto prepared baking sheet to cool completely, about 20 minutes (now is a good time to cook bacon and roast bell pepper if you haven’t already).

For the dressing whisk together olive oil, lemon juice, garlic, basil, red pepper flakes and season with salt and pepper to taste.

To a large salad bowl add arugula, cooled tortellini and bacon, grape tomatoes, bell pepper, red onion and parmesan cheese.

Whisk dressing then pour over tortellini mixture and toss to evenly coat and serve.

Helpful Tips

Cool tortellini: Let the tortellini cool completely before you add it to the pasta salad so it doesn’t cook the arugula. It’s also best to cool it spread out on a baking sheet so the tortellini doesn’t stick together.

Time saving: If you prefer to prep in advance you can make the dressing ahead of time. Also cook the bacon, roast the bell pepper and chop the vegetables a day before if you’d like (store all in fridge).

Serve after preparing: This salad is best served within a few hours of preparing if you want the textures to be optimal, especially the arugula as it will begin to will a bit over time.

Possible Substitutions

Tortellini substitutes: In place of tortellini you could also use mini ravioli such as Trader Joes Raviolini.

Bacon substitutes: For a more Italian style salad try using Pancetta or Prosciutto.

Veggie substitutes: Bottled bell peppers would suffice for fresh roasted, or try adding in some minced sun dried tomatoes. Cucumbers would also work in place of bell pepper (non-roasted of course).

How to Store

Tortellini pasta salad with keep for about 2 days in the fridge if you have extra remaining, just note that the arugula will wilt so for the best texture it is best enjoyed the day prepared.

Freezing is not recommended.

More Pasta Salad Recipes to Try

Tortellini Pasta Salad

Flavor packed pasta salad made with stuffed cheese tortellini, peppery arugula, crisp salty bacon, bright tomatoes, and a tart lemon dressing. It’s a hearty pasta dish served at a mild temperature making it an ideal summer entree!

Servings: 6

Prep25 minutes minutes

Cook10 minutes minutes

Ready in: 35 minutes minutes

• 20 oz. refrigerated cheese tortellini (recommend Trader Joe’s or Buitoni)
• 9 slices (9 oz). bacon, cooked, cooled and chopped*
• 5 oz. arugula (mature or baby arugula)
• 1 pint grape tomatoes, halved
• 1 large red bell pepper, roasted, cooled and sliced into 1-inch strips**
• 1/3 cup thinly sliced red onion
• 1/3 cup grated parmesan cheese

• Cook tortellini just to al dente according to directions listed on package. Meanwhile line an 18 by 13-inch baking sheet with parchment paper or spray with non-stick cooking spray.

• Drain tortellini and spread onto prepared baking sheet to cool completely, about 20 minutes (while the tortellini cooks and cools it’s a good time to cook bacon and roast the bell pepper if you haven’t already).

• For the dressing whisk together olive oil, lemon juice, garlic, basil, red pepper flakes and season with salt and pepper to taste.

• To a large salad bowl add arugula, cooled tortellini and bacon, grape tomatoes, bell pepper, red onion and parmesan cheese.

• Whisk dressing then pour over tortellini mixture and toss to evenly coat. Taste for more salt as needed and serve.

• *To cook bacon I recommend using the oven: Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper or aluminum foil. Place bacon on baking sheet in a single layer and bake for about 13 to 18 minutes until just crisp.
• **To roast bell pepper: Cook over the flame of a gas stove, turning once charred with metal tongs to opposite side. It should char in about 30 to 60 seconds, keep a close eye on it. Or alternatively roast on a baking sheet under the broiler turning occasionally. 
• This pasta salad will keep in the fridge for several days but the tortellini will absorb the dressing and the arugula will wilt so it’s best served the day prepared.

Nutrition Facts

Tortellini Pasta Salad

Amount Per Serving

Calories 580
Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 11g69%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 17g

Cholesterol 73mg24%

Sodium 757mg33%

Potassium 465mg13%

Carbohydrates 47g16%

Fiber 6g25%

Sugar 7g8%

Protein 21g42%

Vitamin A 2243IU45%

Vitamin C 54mg65%

Calcium 347mg35%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.