Tortellini Salad | Magnolia Days

Tortellini Salad

Make tortellini salad for your next gathering or to take to a potluck. It's cheese pasta, olives, peppers, artichoke hearts tossed with a homemade dressing.
Course Salad
Cuisine Italian
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 12 servings
Author Renee


  • 1 package refrigerated cheese tortellini 20 ounces
  • 1/4 cup white wine vinegar
  • 1/4 cup red wine vinegar
  • 4 teaspoons fresh lemon juice
  • 4 teaspoons dijon mustard
  • 2 teaspoons salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon Greek seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 3/4 cup olive oil
  • 1 jar or can marinated quartered artichoke hearts 14-16 ounces, drained
  • 1 can black olives 15 ounces, drained
  • 1 red bell pepper seeded and chopped
  • 2 tablespoons capers


  1. Prepare tortellini according to package instructions.
  2. While tortellini is cooking, make the dressing. Whisk together white wine vinegar, red wine vinegar, lemon juice, mustard, salt, sugar, Greek seasoning, black pepper, and cayenne pepper in a medium bowl. Slowly add olive oil while whisking.
  3. Place cooked and drained tortellini in a large bowl. Add artichoke hearts, olives, bell pepper, and capers.
  4. Add about a half to three-quarters of dressing and gently toss salad to combine. Reserve remaining dressing.
  5. Tortellini salad is best served on the day it is made. The pasta will soak up some of the dressing as it sits. Add more dressing if needed.
  6. If made a day in advance, keep refrigerated. Bring to room temperature prior to serving (the olive oil will congeal when it is chilled).

Recipe Notes

Amounts of artichoke hearts, olives, bell pepper, and capers can be adjusted to your preference.