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Italian Chicken Tortellini Pasta Salad - Easy, Fresh, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) cheese tortellini, fresh or refrigerated
  • 2 cups cooked chicken, diced or shredded (rotisserie works great)
  • 1 cup cherry tomatoes, halved
  • 1 small English cucumber, diced
  • 1 red bell pepper, diced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup black olives or Kalamata olives, sliced
  • 1/3 cup pepperoncini, sliced (optional for a tangy kick)
  • 1/2 cup mozzarella pearls or diced mozzarella
  • 1/4 cup grated Parmesan
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Method
 

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until just tender. Do not overcook—you want them al dente so they hold up in the salad.
  2. Rinse and cool: Drain the tortellini and rinse under cold water to stop the cooking. Shake off excess water and spread on a sheet pan to cool completely.
  3. Make the dressing: In a jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, dried basil, salt, pepper, and red pepper flakes. Taste and adjust seasoning.
  4. Prep the mix-ins: While the pasta cools, chop the chicken, tomatoes, cucumber, bell pepper, and onion. Slice the olives and pepperoncini. Tear or chop the herbs.
  5. Toss the base: In a large bowl, combine the cooled tortellini, chicken, tomatoes, cucumber, bell pepper, red onion, olives, and pepperoncini.
  6. Add cheese and herbs: Gently fold in the mozzarella pearls, Parmesan, parsley, and basil.
  7. Dress it up: Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing if needed. The pasta will absorb some as it rests.
  8. Rest and taste: Let the salad sit for 10–15 minutes (or chill up to a few hours). Taste and adjust salt, pepper, or acid. A quick squeeze of lemon before serving brightens everything.
  9. Serve: Enjoy chilled or at room temperature. Finish with a sprinkle of Parmesan and a drizzle of olive oil if you like.