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If you love pasta salads, this one’s a game changer. You get cheesy tortellini, juicy tomatoes, creamy mozz, and briny olives, all tossed in a punchy garlic dressing. That garlicky zing pulls everything together. It’s quick, super easy, and perfect for everything from busy weeknights to outdoor get-togethers. Folks always ask for the details—it’s my standby for feeding a crowd fast.
One time I whipped this up at a family BBQ and by the time we’d finished eating, everyone wanted to know how I made it. Now it’s a must-bring for all our summer hangouts.
Lush Ingredients
- Basil leaves (fresh): Hand tear or chop ‘em for an awesome pop of green and a boost of herby smell Go for the freshest leaves you can get
- Kosher salt: Use two teaspoons for depth and balance Prefer Diamond Crystal if you’ve got it
- Crushed red pepper: Quarter teaspoon gives a light spicy hit
- Black pepper: Go with half a teaspoon of the fresh cracked stuff for the best kick
- Granulated garlic: Bring in an extra mellow garlicky note with a teaspoon
- Minced garlic: One tablespoon packs a garlic punch with that raw flavor
- Brine from Kalamata olives: A spoonful (one tablespoon) deepens the salty, savory bite
- Neutral oil (like avocado): One-fourth cup mellows out flavors nicely, but skip if you want bolder olive taste
- Extra virgin olive oil: Pour in a quarter cup of the good stuff for rich, fruity flavor
- Mozzarella balls or slices: About eight ounces of the softest mozzarella—get the kind in water for extra creaminess
- Grape tomatoes (sweet): Grab plump, brightly colored ones for max flavor and juicy bites
- Whole Kalamata olives: Make sure they’re shiny and firm—their brine makes this salad pop
- Cheese tortellini, frozen tricolor: One pound is just right The frozen kind gives you the best, chewy bite and full flavor
Simple Steps
- Finish and Serve:
- Rip up or chop the basil and toss it in with everything at the end Give it all a gentle mix and serve while it’s still at room temp—it tastes best that way
- Toss in the Main Stuff:
- Once the tortellini is cool, add it to the bowl with the olives, mozzarella, and grape tomatoes (leave ‘em whole or halve if you want) Mix it all until everything’s shiny and coated
- Make the Dressing:
- In a big bowl, whisk together both oils, olive brine, all the garlic, both peppers, and salt You’ll have a super fragrant blend ready for the salad
- Boil the Tortellini:
- Fill a big pot with salted water and bring to a boil Drop in the frozen pasta, cook as the package says or a little longer for softer bites Drain well and rinse under cold water ‘til cool so nothing sticks
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What to Remember
- It’s naturally vegetarian and packs lots of protein, so it works for dinner or a hearty side
- The taste kicks up a notch if you let it sit for thirty minutes before eating
- Doubles easily if you’ve got a crowd and holds up nicely in your cooler or picnic basket
I can’t get enough of those tomato bites—they soak up the dressing and bring a burst with every forkful. Last picnic, my kids snuck so much mozzarella while I was mixing, I almost didn’t have enough for the bowl!
Keep It Fresh
Stick leftovers in a sealed container in the fridge for up to three days The taste gets even better overnight If things get a bit firm from the cold just splash in a bit more olive oil and toss before digging in
Swap Options
Out of mozzarella? Try provolone cubes or feta for more bite. Not into olives? Roasted red peppers are tasty instead. Any cheese tortellini will do—it doesn’t need to be tricolor!
Ways to Eat It
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Pair it with grilled steak or chicken, or let it stand alone for a meatless main Trust me—it’s awesome with crusty bread Pop it into lettuce cups for easy finger foods at parties, too
Tradition Up Close
This kind of pasta salad is a classic in Italian kitchens thanks to all the colorful veggies and fresh cheese. The green, white, and red tortellini gives a fun nod to the Italian flag and the simple line-up of mozzarella, olive oil, and garlic is real-deal Italian comfort.
Common Questions
- → How can I stop the tortellini from getting too soft?
Boil the pasta a little past al dente, then right after, let it run under cold water to cool off and hold its shape.
- → Is there a swap for mozzarella in this?
Go for feta or chunks of provolone if you don’t have mozzarella. They each give a different kick and work well here.
- → Why put olive brine in the vinaigrette?
Olive brine gives a gentle tang and some salty zing, helping all the fresh add-ins stand out more.
- → Should you eat this cool or room temp?
You’ll get the best taste and texture if you leave it out to lose the chill. But honestly, it’s still super tasty cold.
- → How long can I prep this ahead of time?
This is fridge-friendly! Make it up to a day early, just hold the basil and toss that in right before eating so it stays perky.