This pasta salad combines cheese tortellini, white beans, cherry tomatoes, fresh mozzarella, and artichoke hearts, all tossed in a bright lemon-basil vinaigrette for an Italian-inspired, no-fuss summer dish. Enjoy it chilled from the fridge or at room temperature at your next cookout or picnic.
Summer is here and with it comes effortless meals that keep the kitchen cool: salads. This tortellini salad is one of those reliable, crowd-pleasing dishes you can make in under 30 minutes—boil the pasta, chop a few ingredients, whisk a quick vinaigrette, and you’re ready to serve.
Tortellini gives this salad a satisfying bite. I used refrigerated cheese tortellini for convenience, but spinach or pesto-filled varieties would also work well. If you prefer whole grain or legume-based pasta, pick the option you enjoy most—this recipe is forgiving.
After cooking and cooling the tortellini under cold running water, combine the pasta with a drained can of white beans, drained artichoke hearts (quartered if whole), halved cherry tomatoes, thinly sliced red onion, and bite-sized fresh mozzarella.
Then whisk together a lemon-basil vinaigrette—fresh lemon juice and zest, extra-virgin olive oil, fresh basil, and a pinch of salt, pepper, and garlic powder—pour it over the salad, toss gently, and you’re done.
The result is bright and refreshing: lemony dressing, fragrant basil, juicy tomatoes, and creamy mozzarella balanced by the tender tortellini. White beans and artichokes add pleasant texture plus protein and fiber, making this salad hearty enough for a main or light enough as a side.
Serve immediately or chill for easy lunches throughout the week—this salad keeps well in the refrigerator for several days and is perfect for picnics, poolside meals, and potlucks.
- 1 (10 oz) package fresh tortellini
- 1 (15 oz) can white beans, drained and rinsed
- 1 (14 oz) can artichoke hearts, drained and quartered if whole
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 8 oz fresh mozzarella pearls or small balls, drained
- Juice and zest of 2 lemons
- 1/4 cup extra-virgin olive oil
- 1 cup fresh basil leaves
- 1/2 teaspoon each salt, black pepper, and garlic powder
- Bring a pot of salted water to a boil. Cook tortellini 6–8 minutes or according to package directions until tender. Drain and rinse under cold water to cool.
- While the pasta cooks, drain and rinse the white beans and artichokes. Quarter artichoke hearts if needed.
- Slice the cherry tomatoes in half, thinly slice the red onion, and drain the mozzarella.
- Combine the cooled tortellini, beans, artichokes, tomatoes, onion, and mozzarella in a large bowl.
- To make the vinaigrette, blend the lemon juice and zest, olive oil, basil, salt, pepper, and garlic powder until the basil is finely chopped. Alternatively, finely chop basil by hand and whisk with the remaining ingredients. Pour the dressing over the salad and toss to coat.
- Serve immediately or refrigerate in an airtight container for up to 4 days. Serves four as a main, or 6–8 as a side.
- Use any tortellini you prefer—cheese, spinach, or pesto-filled all work well.
- White beans, cannellini, or northern beans are interchangeable here.
- If you can’t find canned artichokes, use about 6–8 frozen artichoke hearts or a heaping cup of jarred ones, measured after cutting into quarters.
I hope you enjoy this simple summer tortellini pasta salad—bright, satisfying, and perfect for warm days. If you make it, serve it cold or at room temperature and enjoy!