Name: Creamy Tuscan Tortellini Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 ounces cheese tortellini (fresh or refrigerated); 1 cup mayonnaise; ½ cup grated Parmesan cheese; ⅓ cup sun-dried tomatoes, chopped; 2 cups baby spinach, roughly chopped; ½ cup roasted red peppers, sliced; 1 small clove garlic, minced; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; ¼ cup fresh basil leaves, chopped; Salt and freshly ground black pepper to taste

Hey y'all! This Creamy Tuscan Tortellini Pasta Salad is a luscious, savory, and downright addictive twist on classic pasta salad—loaded with tender cheese tortellini, sun-dried tomatoes, spinach, and a tangy-herby dressing. It's perfect for potlucks, picnics, weeknight dinners, or make-ahead lunches. Let's get cooking!

Prep Time: 20 minutes | Cook Time: 10 minutes | Chill Time: 30 minutes | Total Time: 1 hour | Yield: 8 servings

Why You'll Love This Creamy Tuscan Tortellini Pasta Salad

Big, bold flavors: creamy, tangy, garlicky, and herby with delightful Tuscan vibes.
Fast and easy: uses store-bought tortellini for a 1-hour start-to-finish dish (including chill time).
Perfect make-ahead: tastes even better after the flavors mingle in the fridge.
Versatile crowd-pleaser: great warm, room temp, or chilled for parties and lunches.
Customizable: swap proteins, veggies, or dressing elements to fit your taste.

Ingredients for Creamy Tuscan Tortellini Pasta Salad

20 oz (567 g) refrigerated cheese tortellini
Kosher salt for pasta water (about 1 tablespoon per 4 qt/3.8 L water)
3.5 oz (100 g) sun-dried tomatoes in oil, drained and thinly sliced
2 cups (60 g) baby spinach, roughly chopped
1 cup (150 g) cherry tomatoes, halved
1 cup (170 g) marinated artichoke hearts, drained and quartered
½ cup (70 g) Kalamata olives, pitted and sliced
⅓ cup (50 g) red onion, very thinly sliced
⅓ cup (30 g) freshly grated Parmesan cheese, plus more to finish
¼ cup (30 g) pine nuts, toasted (optional)
½ cup loosely packed fresh basil (about 12 g), chiffonade

Creamy Tuscan dressing

½ cup (120 g) mayonnaise
½ cup (120 g) plain Greek yogurt
¼ cup (60 ml) extra-virgin olive oil
2 tablespoon (30 ml) oil from the sun-dried tomatoes (optional, but tasty)
2 tablespoon (30 ml) fresh lemon juice
1 tablespoon (15 ml) red wine vinegar
2 teaspoon (10 g) Dijon mustard
2 garlic cloves, finely minced or grated
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)

How to Make Creamy Tuscan Tortellini Pasta Salad

Step 1: Cook Tortellini for Tuscan Pasta Salad

Bring a large pot (at least 4 qt/3.8 L) of water to a rolling boil and salt it generously.
Add tortellini and cook per package directions until al dente, usually 3–4 minutes for refrigerated tortellini (they'll float when done).
Drain and rinse briefly under cool water to stop cooking, then spread on a sheet pan to steam-dry 2 minutes. For an extra-chilled salad, toss the tortellini in a quick ice bath for 1 minute, then drain well.

Step 2: Whisk the Creamy Tuscan Dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, olive oil, sun-dried tomato oil, lemon juice, red wine vinegar, and Dijon.
Whisk in garlic, Italian seasoning, oregano, salt, pepper, and red pepper flakes until smooth and creamy. Taste and adjust seasoning.

Step 3: Prep Mix-Ins for Creamy Tortellini Salad

Slice sun-dried tomatoes, halve cherry tomatoes, chop spinach, slice olives and onion, and chiffonade basil.
Optional: Toast pine nuts on a sheet pan at 350°F (175°C) for 6–8 minutes, shaking halfway, until golden and fragrant. Cool completely.

Step 4: Toss the Creamy Tuscan Tortellini Pasta Salad

In a large bowl, combine tortellini, sun-dried tomatoes, spinach, cherry tomatoes, artichokes, olives, onion, and Parmesan.
Pour in about ⅔ of the dressing and toss gently to coat. Add more dressing as needed for a silky, creamy finish.
Fold in basil and pine nuts (if using). Taste and adjust salt, pepper, and acidity.

Step 5: Chill, Garnish, and Serve the Tuscan Salad

Cover and chill for 30 minutes so the flavors meld.
Before serving, toss again and add a splash of dressing if the pasta absorbed some. Finish with extra Parmesan and fresh basil.

Notes for Perfect Tuscan Tortellini Salad

Salt the pasta water properly—well-seasoned water = well-seasoned pasta; see this helpful guide on salting pasta water from Serious Eats.
If the Creamy Tuscan Tortellini Pasta Salad looks a bit dry after chilling, loosen with 1–2 tablespoon olive oil or a squeeze of lemon.
Want it lighter? Swap more Greek yogurt for some of the mayo and add an extra teaspoon of vinegar for brightness.

Variations on Creamy Tortellini Pasta Salad

Grilled Chicken Tuscan Tortellini: Add 2 cups (about 300 g) sliced grilled chicken for a hearty main.
Pesto-Parmesan Twist: Replace half the dressing with ⅓ cup (80 ml) basil pesto and increase Parmesan to ½ cup.
Veggie-Loaded: Fold in 1 cup roasted red peppers and 1 cup roasted zucchini; adjust dressing to keep it creamy.

Any variation still delivers that Creamy Tuscan Tortellini Pasta Salad magic.

Equipment for Creamy Tuscan Tortellini Pasta Salad

Large pot for boiling pasta
Colander and large mixing bowl
Sharp knife and cutting board
Small bowl and whisk for dressing
Sheet pan (for drying tortellini and toasting nuts)

Storage for Creamy Tuscan Tortellini Pasta Salad

Store in an airtight container in the refrigerator at or below 40°F (4°C) for 3–4 days. For best texture, reserve 2–3 tablespoon of dressing to stir in just before serving since tortellini absorbs sauce as it sits. Not recommended for freezing. For food safety guidelines on chilling leftovers, see the USDA.

Serving & Pairings for Tuscan Tortellini Salad

Serve as a main with a crisp green salad and garlic bread.
Pair with grilled shrimp, steak, or rotisserie chicken for protein.
Drink pairing: citrusy Pinot Grigio, light rosé, or sparkling water with lemon.

This Creamy Tuscan Tortellini Pasta Salad shines at potlucks, picnics, and BBQs.

Pro Tips for Creamy Tuscan Tortellini Pasta Salad

Cook tortellini just to al dente; overcooking leads to splitting and a mushy salad.
Balance the creaminess: if it tastes heavy, add a squeeze of lemon or a splash of red wine vinegar to brighten; if it’s too tangy, stir in 1–2 tablespoon mayo.
For a lighter creamy base, learn the differences between mayo and Greek yogurt in this nutrition explainer and adjust to your preference.

FAQ: Creamy Tuscan Tortellini Pasta Salad

Can I make this ahead? Yes—assemble up to 24 hours in advance, but save a little dressing to stir in right before serving for the creamiest texture.

How do I prevent a watery salad? Drain artichokes and sun-dried tomatoes well, pat spinach dry, and let rinsed tortellini steam-dry for 2 minutes before dressing.

Can I use frozen tortellini? Absolutely. Cook from frozen according to package directions (usually 5–7 minutes), drain, cool, and proceed as directed.

Creamy Tuscan Tortellini Pasta Salad