WHY YOU’LL LOVE TORTELLINI SALAD COLD 

• Fresh, crisp, and full of texture
  
• That Greek flavor combo just works every time
  
• Light enough for a side, hearty enough for a meal
  
• Easy to prep ahead for gatherings
  
• Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

Try this Greek Spaghetti Salad for all those same bold Mediterranean flavors tossed with spaghetti for a fun crowd-pleaser!

INGREDIENT NOTES

• Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
  
• Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
  
• English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
  
• Kalamata Olives: Salty, briny, and essential for that Greek flavor.
  
• Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
  
• Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

• Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
  
• Serve alongside our Tuscan-Inspired Mediterranean Burger.
  
• Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
  
• Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

TOOLS NEEDED

• Large Pot: For cooking the tortellini.
  
• Colander: To drain and cool the pasta.
  
• Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
  
• Sharp Knife + Cutting Board: For all the fresh prep!
  
• Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1/2 medium red onion, thinly sliced (about ½ cup)
• 1 English cucumber, cut into spears and quartered (about 2 cups)
• 16 ounces cherry tomatoes, halved (about 3 cups)
• 1/2 cup Kalamata olives, sliced divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 8 ounces tortellini, uncooked about 2 cups

Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Kalamata olives, finely minced (from above)

Instructions

• COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
• PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
• MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
• COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
• TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
• SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Greek Tortellini Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE VEGETABLE SOUP WITH TORTELLINI

• Ready in about 30 minutes
  
• Fresh, colorful vegetables in every bite
  
• Cheese tortellini makes it hearty without heaviness
  
• Flexible and freezer-friendly (with one smart rule)
  
• Perfect for busy weeknights or lazy Sundays

Vegetable Tortellini Soup

This is my “I need dinner, but I also need comfort” soup. You know the one.

It starts with a pot, some olive oil, and that moment when onions hit the heat and everything suddenly feels possible again. Then the colors show up. Carrots. Peppers. Tomatoes. Basil.

And the tortellini? That’s the payoff. Little pillows of cheese floating around like they belong there. Because they do.

I make this vegetable soup with tortellini when the fridge looks sad but I still want something that feels intentional. Add bread. Add cheese. Sit down. Breathe.

INGREDIENT NOTES

• Refrigerated Cheese Tortellini: Cooks fast and adds richness without needing cream
  
• Aromatic Veggies: Any good soup starts with sauteed onion, carrots, and celery. I like to toss some red bell pepper in there too for even more flavor.
  
• Fire Roasted Diced Tomatoes: The secret to “simmered all day” flavor! They do add a little heat, so swap one can with regular diced tomatoes to make the soup milder.
  
• Vegetable Stock: Fuller flavor than broth. Low-sodium gives you more control when making this tortellini and vegetable soup.
  
• Fresh Basil: Added early for flavor, finished fresh for brightness.
  
• Red Pepper Flakes: Totally adjustable! This is gentle heat, not fire alarm soup.

VARIATIONS

Pasta Swap: Use ravioli or small filled pasta if tortellini isn’t available.

Chicken Version: Use chicken stock and add shredded rotisserie chicken.

Greens Please: Stir in a big handful of spinach or kale just before serving.

Protein Boost: Add a can of white or cannellini beans (drained and rinsed) to make it even heartier.

Extra Veggies: Zucchini, mushrooms, green beans, corn… all great in this vegetable tortellini soup!

Deeper Flavor: Toss a Parmesan rind into the pot as everything simmers.

Spicy: Go all the way to ½ teaspoon red pepper flakes (or more, you rebel!).

SERVING SUGGESTIONS

• Top with freshly grated Parmesan, cracked black pepper, or extra basil.
  
• Add a crusty loaf of bread for dunking or some garlic bread for full comfort vibes.
  
• Pair tortellini vegetable soup with our Olive Garden salad or Monte Cristo sandwiches.
  
• Finish the meal with a warm batch of gooey chocolate chip cookies.

TORTELLINI VEGETABLE SOUP FAQ

This tortellini vegetable soup recipe works because it builds flavor in layers…even though it’s fast.

Sautéing the onions, carrots, and celery first releases natural sugars, which gives the broth depth before any liquid hits the pot.

Garlic and basil go in after the veggies soften, so their aromatics bloom instead of burning.

Fire-roasted tomatoes bring acidity and smokiness, which balance the sweetness of the vegetables while adding that ‘cooked all day’ flavor.

And the tortellini? It’s added last because filled pasta releases starch quickly. That starch lightly thickens the broth and gives the soup body… but only if it’s cooked briefly.

That timing is the difference between silky soup and overcooked pasta mush. Respect the order. Soup rewards you.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Prevents scorching and cooks evenly.
  
• Sharp Knife: Even veggie cuts = even cooking.
  
• Cutting Board: Because prep goes fast when it’s organized.
  
• Wooden Spoon: For stirring without damaging the pot.
  
• Ladle: Soup deserves dignity.

Enjoy!

With love, from our simple kitchen to yours. 

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Vegetable Tortellini Soup​

This Vegetable Tortellini Soup is packed with hearty Italian flavors in a rich tomato broth. Cozy, comforting, and ready in 30 minutes!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 363cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 white onion diced (½ cup)
• 1/2 pound carrots peeled and diced (1 ½ cups)
• 2 ribs celery diced (1 cup)
• 1 red bell pepper diced (1 cup)
• 1 tablespoon minced garlic about 3 cloves
• 3 tablespoons fresh basil chopped
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 6 cups vegetable stock 48 ounces
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
• 19- ounce package refrigerated cheese tortellini
• Parmesan cheese for serving
• Fresh basil for serving

Instructions

• HEAT POT: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• SAUTÉ VEGETABLES: Add 1/2 white onion, 1/2 pound carrots, and 2 ribs celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
• ADD AROMATICS: Stir in 1 red bell pepper,1 tablespoon minced garlic, 3 tablespoons fresh basil, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
• SIMMER SOUP: Pour in 6 cups vegetable stock and add 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained. Stir well and bring to a gentle boil.
• COOK TORTELLINI: Add the 19- ounce package refrigerated cheese tortellini. Cook for 3 minutes, or according to package directions, until the tortellini are tender and floating.
• SERVE: Ladle the soup into bowls and top with Parmesan cheese and Fresh basil.

Notes

Make-Ahead: The soup base can be made up to 2 days ahead. Add the tortellini just before serving for the best texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium heat. Add a splash of vegetable stock if the soup thickens.

Freezing: Freeze the soup without tortellini for up to 3 months. Thaw overnight in the refrigerator, reheat, then add fresh tortellini.

Ingredient Notes: Vegetable stock gives fuller flavor than broth. Use low-sodium if you prefer more control over salt. You can substitute your favorite stock (chicken, beef, etc).

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 48g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 2134mg | Sugar: 8g | Fiber: 5g | Calcium: 150mg | Iron: 3mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Vegetable Tortellini Soup appeared first on The Slow Roasted Italian.

I’ve found this chicken tortellini soup to be a great option for busy weeknights. 

Using simple ingredients to whip this up on the stove top takes just minutes – and the outcome is a flavorful soup that everyone loves. 

Using cheese-filled tortellini is a great way to add more pops of flavor to every bite, creating a perfect pure comfort food that the entire family will devour. 

While you don’t have to go above and beyond with this dish, you can easily add more veggies, such as fresh baby spinach, fresh parsley, and any other fresh vegetables that you want to add. 

During soup season, stuffing some extra healthy veggies into the soup bowls is never a bad idea! 

I also love using a Dutch oven to make this creamy tortellini soup because of the consistent heat and large cooking capacity. 

Easy soup recipes like this can also be made in a stock pot, so use what you have on hand! 

Below you’ll find the step-by-step photos to see the process of making this easy chicken tortellini soup recipe – and be sure to follow the printable recipe card at the end of the post to get all the right ingredients needed from the grocery store. 

And if you want a simple side to pair, crusty bread to dip into the creamy broth is the best! 

Chicken Tortellini Soup

I absolutely love chicken alfredo, so I am beyond excited to share my chicken alfredo tortellini soup with you. 

This creamy dish preserves all the beloved qualities of traditional Italian dish, but transforms it into a savory soup recipe with vegetables.

Chicken alfredo soup with tortellini is the perfect comfort meal to whip up on a busy day when you’re not quite sure what to make for dinner. 

It’s a quick and easy dinner idea that saves so much time — ready in just 30 minutes!

To see us make this chicken tortellini soup recipe from start to finish, watch the video in this post!

Want more Italian comfort dishes? Try my recipes for classic Creamy Chicken Marsala & pan-fried Chicken Lazone!

For more delicious 30-minute meal ideas, check out my Three Cheese Lasagna Soup or my Italian Sausage and Pepper Soup. 

Our 30-Minute Sausage and Gnocchi Soup is your next comfort soup obsession. It has Italian sausage, gnocchi, and a rich savory broth. And the best part? It’s ready in half an hour.

And if you love this recipe, give my 20-Minute Tortellini Alfredo and Chicken Alfredo Casserole a try!

Ingredient Notes and Substitutions

• Boneless Skinless Chicken Breasts – Cut the chicken into bite-size pieces. Boneless thighs are a great alternative to chicken breasts if you prefer dark meat.
  
  You can also use shredded chicken for this delicious soup if you prefer that texture more. Using a leftover rotisserie chicken is a great way to save some time maing this cozy dinner. 
  
  Don’t like chicken? You can try this chicken tortellini alfredo with sliced or crumbled Italian sausage instead!
  
  Have extra chicken? Use it in our creamy chicken stew or classic chicken bacon corn chowder! We’re not wasting anything today!
  
• Vegetables – I use fresh spinach, carrots, and onion, but you can add your favorite vegetables to make this chicken tortellini soup even more nutritious and delicious! 
  
  Mushrooms, celery, kale, or broccoli would all make excellent additions. During cold weather, I tend to add more veggies to the large soup pot and I always end up with a flavorful, delicious meal. 
  
• Cheese Tortellini – You can use either fresh cheese tortellini or frozen cheesy tortellini, but you’ll need to adjust your cooking time accordingly. You want tender tortellini, not overcooked. 
  
  I went with cheese tortellini, but chicken tortellini is also a great choice.
  
• Reduced Sodium Chicken Stock – Since this recipe already includes additional salt, use a low sodium variety to control the salt levels.
  
• Half-and-Half – This is the essential ingredient to give your soup that creamy alfredo consistency.
  
• Red Pepper Flakes – Sprinkle some red pepper flakes to add a little kick of spice.
  
  If you don’t like spicy flavors, you can leave this ingredient out. I like to add a bit for extra flavor but it’s totally up to you. 
  
• Parmesan Cheese – Freshly shredded parmesan cheese will help make your chicken tortellini soup thick and creamy. Plus it adds so much flavor! 
  
  Have extra parmesan? Use it in more of our creamy alfredo recipes, like our Chicken Alfredo Lasagna!

Tips for Making Chicken Alfredo Soup with Tortellini

• Stir to prevent clumps. 

The key to preventing clumps in your alfredo is stirring the pot frequently as you make the soup base. 

You’ll want to pay special attention to the flour, adding it slowly and whisking it well to make sure that it gets fully incorporated.

• Amp up the flavor. 

Fresh herbs are full of flavor and will taste amazing in chicken alfredo soup with tortellini! 

They will also fill your kitchen with an incredible aroma as you cook. Try adding basil, thyme, or oregano.

• Try fresh tortellini. 

I use frozen tortellini for this recipe, but you can use fresh tortellini if desired. 

In this case, simply reduce the cooking time of the pasta to 2 or 3 minutes.

• Add spinach last! 

Wait until the last few minutes of cooking to add your greens — it only takes a few minutes for spinach to wilt into the chicken tortellini alfredo.

Serving Suggestions

While this hearty chicken tortellini soup is wonderful on its own, pairing it with another dish will make your meal complete!

There’s no better combination than warm soup and bread. Try my No-Knead Roasted Garlic Skillet Bread or Red Lobster Cheddar Bay Biscuits — they’re easier and tastier than a box mix.

Want a full spread? You can’t go wrong with a big bowl of copycat Olive Garden salad! 

And for a tasty lunch combo, serve up a smaller bowl with a crispy Monte Cristo sandwich loaded with turkey, ham, and Swiss cheese.

Chicken Tortellini Soup Recipe FAQ

Storing and Reheating Chicken Tortellini Alfredo

You can store leftover soup for 3-5 days in the refrigerator. Just let it cool completely, then transfer it to an airtight container.

If you want to keep it longer, you can stick it in the freezer for up to 6 months.

To reheat, warm the soup on the stove over low heat. You may need to add some milk to loosen it up.

Be sure to stir frequently as you reheat! This is essential to prevent milk- or cream-based soups from separating or becoming grainy.

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Chicken Alfredo Tortellini Soup Recipe + Video

Chicken Tortellini Soup captures the flavors of the classic Italian alfredo pasta dish in a hearty soup!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 378cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion diced
• 4 ounces baby carrots halved lengthwise and sliced into half-moons
• 2 cloves garlic minced
• 1 pound boneless skinless chicken breasts cut into bite-size cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken stock
• 1 cup half-and-half
• 1 teaspoon crushed red pepper flakes
• 9 ounces cheese tortellini frozen or fresh
• 2 cups freshly shredded Parmesan cheese
• 2 ounces fresh baby spinach

Instructions

• Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
• Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
• Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
• Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.

Video

Notes

To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.

Nutrition

Serving: 1 | Calories: 378cal | Carbohydrates: 25g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 1008mg | Sugar: 3g | Fiber: 2g | Calcium: 324mg | Iron: 2mg

Originally published January 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Chicken Alfredo Tortellini Soup Recipe + Video appeared first on The Slow Roasted Italian.

Can you believe that making your own creamy alfredo sauce is this simple? It’s one of my favorite ways to make a simple dinner, and it’s always an easy pasta dish to feed the whole family.

I’ll add some extra parmesan on mine because I love extra flavors, but I promise you that this delicious dish is perfect just like it is. Recipes like this make weeknight meals a breeze! 

Pair with a simple side salad for a well-rounded meal! 

The printable recipe card below has a list of the full ingredients, so be sure to scroll to the bottom of this post to make this great recipe. 

I’m all about the favor of this creamy homemade alfredo sauce recipe – and I think you’ll love it, too! This is what easy dinners should be like every time! 

Tortellini Alfredo Recipe

Create incredible tortellini with alfredo sauce that is deliciously rich and creamy, coating each bite of pasta to perfection. 

Don’t worry — it stays plenty saucy without turning to goop as it cools. 

It’s such an easy dinner to make, and there is plenty for the whole family to enjoy. This is one of those perfect quick dinner ideas that you need to add to your dinner rotation asap. 

Not only is it a comforting family meal, but no one will be able to deny that creamy texture! 

Pair with your favorite side dish – and you’re golden. 

Trust me when I say that this is such an easy way to use store-bought cheese tortellini and turn it into a dinnertime masterpiece! 

Grab the simple, basic ingredients needed and check out the easy to follow steps listed on the recipe card below! 

(and if you’re lucky enough to have leftover tortellini alfredo, you’ll get to enjoy the flavor again!) 

Plus, the addition of chicken stock allows everything to simmer together in the same pan! 

You can get dinner on the table in a fraction of the time, with fewer dishes to clean afterward.

I’ve also got an incredible recipe for tortellini alfredo soup that’s loaded with fresh vegetables and spinach for a hearty, comforting meal.

Love alfredo sauce but trying to stay mindful of nutrition? Try this low carb alfredo sauce that tastes delicious and doesn’t feel like its skimping on the flavor!

If you want more Panera goodness, try our Copycat Chicken Noodle Soup & Broccoli Cheddar Mac and Cheese recipes!

For a lighter meal, try my Chicken Pesto Pasta instead! It’s ready in just 10 minutes and features delicious bursts of fresh tomatoes.

Alfredo Tortellini – Tips and Tricks

• Bring ingredients to room temp. Cold dairy can be a bit finicky. If you can, allow the cream cheese, milk, and cream to sit on the counter for 30 minutes before getting started.
  
• Use full fat dairy! The high fat levels in both the heavy cream and cream cheese will keep the sauce from curdling when making the tortellini with alfredo sauce.
  
• Experiment with flavor. You can find these tiny pasta pockets stuffed with a variety of ingredients. We love cheese tortellini, but you can pick anything you like. 
  
• Simmer uncovered. This allows some of the liquid to evaporate and helps thicken the sauce.
  
• Want extra protein? Brown some Italian sausage in a separate pan or crumble up cooked bacon and stir it in just before serving. Just be sure to drain off the excess grease!

This creamy tortellini alfredo is one of those easy recipes that produces quite the flavor!  

Tortellini with Alfredo Sauce FAQs ‌

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Tortellini Alfredo Panera Copycat Recipe

Tortellini alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 949cal

Author Donna Elick

Ingredients

• 1 pound fresh tortellini refrigerated
• 1/2 cup unsalted butter
• 2-3 cloves garlic minced
• 4 tablespoons cream cheese sliced and softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup freshly grated parmesan cheese
• 1 cup chicken stock
• salt and pepper to taste
• fresh parsley for garnish

Instructions

• Melt butter in a large saucepan or skillet over medium heat.
• Add minced garlic to the butter and saute for about 1 minute until fragrant.
• Add cream cheese pieces to the pan and whisk as it melts to combine with the butter (mixture will appear separated but whisks into a smooth creamy sauce once the other ingredients are added).
• Add heavy cream and whole milk gradually, whisking the sauce at the same time, until smooth.
• Add the parmesan cheese by the handful, whisking until melted and combined between each handful of cheese.
• Whisk in 1 cup of chicken stock and bring mixture to a simmer.
• Add the tortellini to the pan and cook for 5-6 minutes until sauce has thickened slightly and the tortellini is cooked.
• Season with salt and pepper to taste, sprinkle with freshly parsley and more grated parmesan, and serve.

Notes

A rich and creamy sauce, but thin enough to coat the tortellini and remain saucy instead of thick and gloppy as the dish cools.

High fat levels in the cream cheese and heavy cream help to prevent the sauce from curdling.

The chicken stock adds enough liquid to simmer the tortellini right in the sauce, reducing time and dishes to clean. If you are using dry tortellini rather than the fresh, refrigerated kind, you will need to increase cook time and possibly add additional chicken stock.

Do not cover the pan when simmering the pasta – the extra liquid will evaporate a bit and help to thicken the sauce.

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 | Calories: 949cal | Carbohydrates: 60g | Protein: 29g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 211mg | Sodium: 994mg | Sugar: 9g | Fiber: 4g | Calcium: 466mg | Iron: 3mg

Originally published January 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Tortellini Alfredo Panera Copycat Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN CHEESE TORTELLINI

• Pure Weeknight Magic: A balanced meal in just 30 minutes.
• Easy Clean Up: Chicken and cheese tortellini cook in the same pan!
• Family Approved: Even picky eaters will ask for seconds.
• Customizable: Swap cheeses and veggies for what you have on hand.
• Dinner Party-Worthy: Impressive enough for guests.

Chicken Tortellini Recipe

If there’s one thing I love more than a big bowl of pasta, it’s when that pasta doesn’t make my sink look like a disaster zone.

This chicken with tortellini recipe is the answer: one skillet, all the good stuff. Bacon, cream, cheese, tortellini… and yes, I’ll be shamelessly scraping every last drop of sauce from the pan!!

You’ve got the intensely sweet, tart flavor of sun-dried tomatoes, a rich, creamy, cheesy sauce that coats everything, and the salty, smoky flavor of bacon. 

Mmm, bacon… it really does make everything better!

All of those ingredients are cooked together with fresh baby spinach, chicken thighs with crispy skin, and cheese tortellini for a one pot dinner that the entire family will love.

But this one pot chicken tortellini recipe isn’t the only easy meal to save me time!

You can also make Mexican chicken and rice, Greek chicken pasta, and even spaghetti all in the same pot… and clean up is a breeze every time. The fewer dishes I have to wash, the better!

INGREDIENT NOTES

• Chicken: Skin-on thighs give the best flavor (and crispy skin!), but you can use skinless if you prefer. Either way, boneless is the way to go for tortellini recipes with chicken! 
  
• Tortellini: Head to the refrigerated aisle in the supermarket to find your tortellini. It cooks faster and stays super tender.
  
  You could also use frozen tortellini, but add 2-3 minutes to the cook time.  
  
• Parmesan: Adds a bit of sharpness to the dish, cutting through the cream to bring you the perfect flavor. Always grate your own for the smoothest sauce. Pre-grated won’t melt as well.
  
• Sun-Dried Tomatoes: Oil-packed tomatoes bring the richest flavor to this chicken with tortellini recipe. Drain them lightly before slicing.
  
• Bacon: If you don’t have time to cook it yourself, using the pre-cooked stuff is a great option too. I usually use my air fryer!
  
• Spinach: Baby spinach wilts quickly and blends beautifully into the sauce. Regular is fine, but be sure to snap or chop off all of the thick stems first.

VARIATIONS

Protein Swap: Try chicken breast cutlets, Italian sausage, or even shrimp instead of chicken thighs.

Veggie Boost: Add mushrooms or roasted red peppers along with the spinach for extra depth.

Spice It Up: Stir in ¼ teaspoon crushed red pepper flakes for a little heat.

Cheese Lovers: Add shredded mozzarella or fontina to chicken cheese tortellini for extra gooeyness.

SERVING SUGGESTIONS

• Keep It Simple: Since chicken thighs and tortellini is a pretty complete meal, all you really need is some crusty bread to mop up the sauce!
  
• Extra Greens: Add a Caesar salad or some roasted zucchini on the side.
  
• Dessert: Serve something lighter after such a rich dish. A scoop of fruity ice cream or freshly baked chocolate chip cookies are perfect!

CHICKEN AND CHEESE TORTELLINI FAQ

When I was developing this chicken tortellini recipe, my goal was maximum flavor with minimum cleanup… and the secret is in building layers.

Browning the chicken first gives you fond (those golden bits stuck to the pan), which then seasons the roux and sauce.

Whisking the stock into the roux creates an emulsion, ensuring the sauce doesn’t separate.

Cooking the tortellini directly in the sauce allows it to soak up every bit of flavor while also releasing starch, which thickens the cream base naturally.

This technique is why the dish is so luscious without needing extra thickeners.

TOOLS NEEDED

• Large Deep Skillet: Or a wide sauté pan with lid.
  
• Tongs: For turning the chicken
  
• Whisk: To make the sauce.
  
• Wooden Spoon or Spatula: For stirring the pasta and the sauce.
  
• Meat Thermometer: To check that the chicken is a safe 165°F internally.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Tortellini Recipe

My one-pot Chicken Tortellini Recipe is totally delish and ready in 30 minutes. Cheesy pasta and crispy thighs in a rich and creamy sauce!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 1200cal

Author Donna Elick

Ingredients

• 4 chicken thighs boneless, skin-on
• 1 tablespoon extra virgin olive oil divided
• 3 cloves garlic, minced (1 tablespoon)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1 cup heavy cream
• 2 ounces parmesan cheese grated (about 1/2 cup)
• 20 ounces refrigerated cheese tortellini
• 4 strips bacon cooked and chopped
• 1 ounce sun-dried tomatoes sliced (about 1/4 cup)
• 2 ounces baby spinach about 2 cups packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• Prepare the Skillet: Heat a large deep skillet or sauté pan over medium-high heat. Add 1 tablespoon extra virgin olive oill.
• Cook the Chicken: Place 4 chicken thighs skin-side down in the hot skillet. Cook for 6–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove chicken to a plate and cover loosely with foil to keep warm.
• Make the Roux: Add the remaining 2 tablespoons extra virgin olive oil to the skillet. Stir in 3 cloves garlic, minced and cook for 30–60 seconds until fragrant. Sprinkle 3 tablespoons all-purpose flour over the oil and stir constantly for 1–2 minutes until lightly golden.
• Build the Cream Sauce: Slowly whisk in 1 1/2 cups chicken stock, then add 1 cup heavy cream. Whisk until smooth and slightly thickened, about 2–3 minutes. Bring to a gentle boil.
• Add the Cheese and Pasta: Stir in 2 ounces parmesan cheese until melted and smooth. Add 20 ounces refrigerated cheese tortellini, 4 strips bacon, 1 ounce sun-dried tomatoes, and 2 ounces baby spinach. Stir well so the tortellini is coated and nothing sticks to the bottom. Cover and cook over medium heat for 5 minutes, stirring once or twice.
• Finish with Chicken: Nestle the chicken thighs back into the skillet. Cover and cook for an additional 3–4 minutes until the tortellini is tender and heated through.
• Serve: Taste the sauce and adjust with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper if needed. Serve hot, with extra parmesan sprinkled over the top.

Video

Notes

Make-Ahead Tips: This dish is best fresh, but you can cook the chicken and bacon up to 1 day ahead. Store separately in the refrigerator and add them back when finishing the pasta.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips: Reheat gently on the stovetop over low heat or in the microwave at 50% power. Add a splash of cream or stock to loosen the sauce if it thickens.

Freezing Tips: Cream-based sauces don’t freeze well. I don’t recommend freezing this recipe, as the sauce may separate and the pasta may turn mushy.

Nutrition

Serving: 1 | Calories: 1200cal | Carbohydrates: 76g | Protein: 53g | Fat: 76g | Saturated Fat: 29g | Cholesterol: 258mg | Sodium: 1212mg | Sugar: 10g | Fiber: 7g | Calcium: 425mg | Iron: 6mg

Originally published December 2017, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Tortellini Recipe + Video appeared first on The Slow Roasted Italian.

Costco Tortellini Pasta Salad

I have always been a big fan of supermarket pasta salad, and Costco tortellini pasta salad is no different!

The one thing I don’t like about it? Sometimes it gets this weird, overly tangy flavor, especially after a few days in the fridge. 

Well, the best way to avoid that supermarket taste is to make things ourselves, my friends! That was my thinking when I headed to the kitchen to whip up my version of the tortellini pasta salad at Costco, anyway.

I absolutely LOVE using tortellini in pasta salad, so this was right up my alley. It’s kind of like my recipes for Tuscan tortellini pasta salad or pizza pasta salad, but a little bit simpler!

The hardest part of making it is boiling the tortellini, and even that is super duper easy. This is one of those beginner-friendly, foolproof recipes that I love sharing here on the blog.

It’ll be perfect for warm weather parties or meal prep for a week of lunches!

For more of my Costco favorites, try my sweet kale salad copycat recipe, Mediterranean style orzo pasta salad, or chicken salad!

Ingredient Notes and Substitutions

• Cheese Tortellini – I love using tortellini over regular pasta in salads… it bulks the whole thing up, and I’ll never say no to extra cheese!
  
• Grape Tomatoes – For a pop of juicy goodness in every bite! Use cherry tomatoes if that’s all you have, and be sure to try my slicing hack when prepping them.
  
• Black Olives – I decided to keep the black olives whole, just like the tortellini pasta salad at Costco. Either head to the olive bar at the grocery store or use canned!
  
• Red Onion – For a slight bite. I didn’t want this to come out too oniony, so I went with milder red ones over stronger, more pungent yellow onions.
  
• Mozzarella Pearls – Basically mini mozzarella balls, these creamy and soft delights are the perfect cheese for tortellini salad! 
  
  You could also always chop a bigger mozz, or opt for shredded Parmesan or feta if you need to.
  
• Salami – I just love this spicy deli meat. It adds more protein, flavor, and pairs well with the other ingredients in Costco tortellini pasta salad!
  
  Pepperoni, prosciutto, or bacon bits are good subs.
  
• Tuscan Italian Dressing – Store-bought or homemade dressing would both work. You could also try balsamic vinaigrette or Caesar dressing for a different twist!

Tips and Tricks to Make Tortellini Pasta Salad like Costco

• Cook the tortellini to al dente and don’t forget to rinse.

Since the cheese-filled pasta will sit in the dressing and soak up some of its moisture, it’s important not to overcook it! 

Al dente (about 1-2 minutes less than the package directions) is perfect for keeping them from becoming soggy or mushy.

Make sure to rinse the tortellini under cold water to stop the cooking process too! 

• Drain the other ingredients well.

Something else to keep in mind when prepping is to drain the olives and mozzarella pearls well before adding them to the mix.

You’ll get rid of any excess sodium on the olives and prevent any extra liquid from watering down the dressing.

Moisture control is clearly very important in this recipe… or any pasta salad recipe really!!

• Chill before serving.

You’re going to want to leave the assembled salad in the fridge for at least 30 minutes before digging in. 

Not only does it taste better cold, but you’ll also give all of the flavors the chance to really meld together. 

If you’ve got time for it, chilling for several hours is your best bet! You could even make your Costco tortellini pasta salad 1 day in advance and store it in the fridge until ready to serve.

• Toss gently.

You don’t want to break up the tortellini as you go! 

Mix the salad with a silicone spatula in a soft folding motion. It will keep the pasta from ripping and help keep your salad looking fresh.

Prep Ahead

• Boil the tortellini
• Chop the tomatoes and salami
• Prepare the dressing (if using homemade)

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the tortellini.
• Large Bowl – This one is my go-to!
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

I’ve seen many a tortellini pasta salad from Costco at parties, barbecues, and potlucks, so I will definitely be making mine from scratch from now on! 

It’s always such a hit at gatherings and pairs super well with burgers, hot dogs, chips, and dips.

I prefer to pair this with easy air fryer arancini & garlic roasted broccoli to make a filling meal!

Or for a tasty meal at home, serve it with some garlic Parmesan breadsticks and lemon chicken bites for your main, and a fresh fruit salad for a fun summertime dessert. 

Easy Customization Ideas

There are so many ways to make a Costco tortellini salad your own!

• Add roasted red peppers, marinated artichoke hearts, or sundried tomatoes for some easy extra flavor.
  
• Chopped basil or parsley would be a welcome garnish!
  
• Try using grilled chicken, cubed ham, or cooked shrimp instead of salami if deli meats aren’t your thing.
  
• A pinch of red pepper flakes or a dash of hot sauce along with the dressing would bring some heat!

Storing Leftover Costco Tortellini Salad

Leftover tortellini salad will keep well in an airtight container in the refrigerator for up to 3 days. But like I said, it may actually taste even better after all of that chilling time!

If you notice it starts to dry out, you can always refresh it with a little extra dressing before serving. 

Either toss it all together if you know it’ll be gone by round two, or drizzle a little extra over an individual serving before mixing it all up.

Costco Tortellini Pasta Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Tortellini Salad Recipes

Bacon Ranch Pasta Salad Recipe with Tortellini + Video

Easy Pizza Pasta Salad Recipe with Tortellini + Video

Greek Tortellini Salad

Creamy Cold Tortellini Salad (Pasta Salad Recipe)

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Copycat Costco Tortellini Pasta Salad

Copycat Costco Tortellini Pasta Salad is super easy to make with cheese tortellini, mozzarella, black olives, salami, and Italian dressing!

Course Salad

Cuisine Italian

Method Mixed

Prep Time 15 minutes minutes

chill time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 280cal

Author Donna Elick

Ingredients

• 12 ounces cheese tortellini
• 1 cup grape tomatoes halved (about 10 ounces)
• 1/2 cup whole black olives
• 1/4 cup finely diced red onion
• 1 cup mozzarella pearls
• 1/2 cup salami diced or cut into small strips
• 1/2 cup Tuscan Italian dressing store-bought or homemade

Instructions

• Cook the Tortellini: Prepare the tortellini according to package instructions in a large pot of salted boiling water. Drain well and rinse under cold water to stop the cooking process. Set aside to cool completely.
• Combine the Ingredients: In a large mixing bowl, mix the cooled tortellini, grape tomatoes, red onion, black olives, salami, and mozzarella pearls until evenly combined.
• Add the Dressing & Chill: Pour half of the Italian dressing into the pasta salad and gently toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to develop.
• Final Toss & Serve: Before serving, toss the pasta salad with the remaining Italian dressing. Serve cold and enjoy!

Notes

Make-Ahead Tips: This salad can be prepared a day in advance and stored in the refrigerator until ready to serve.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop—refresh with a little extra dressing before serving.

Customization Ideas: Add roasted red peppers, marinated artichoke hearts, or sundried tomatoes for extra flavor. Fresh chopped basil or parsley also makes a great addition.

Protein Swaps: Replace the salami with grilled chicken, cubed ham, or cooked shrimp for variety.

Cheese Alternatives: If mozzarella pearls aren’t available, try diced fresh mozzarella, shredded parmesan, or crumbled feta cheese.
Spice It Up: Add a pinch of red pepper flakes for a little heat.

Nutrition

Serving: 1 | Calories: 280cal | Carbohydrates: 27g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 648mg | Sugar: 3g | Fiber: 3g | Calcium: 151mg | Iron: 2mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Costco Tortellini Pasta Salad appeared first on The Slow Roasted Italian.

There’s nothing quite like a slow cooker soup! Easy recipes like this make me want to fill a bowl of soup to enjoy right this very moment! 

Making this slow cooker tortellini soup is loaded with simple ingredients and is such a comforting soup to share with family and friends! 

I make this easy tortellini soup during the winter months all the time, and my entire family loves coming home to it waiting and ready at the end of a long day. 

Crockpot recipes like this always have loads of flavor – and are so great for leftovers the next day. 

The next time that you’re craving a hearty soup, put this creamy tortellini soup on your radar. 

You can even spruce it up some and add fresh spinach or swap out the meatballs and use cooked chicken breasts. 

You can easily turn this into a slow cooker chicken tortellini soup that fast! 

Crockpot Tortellini Soup

This easy meatball tortellini soup is the definition of “set it and forget it” cooking. It’s a family favorite and the steps on the recipe card show why! 

Check out these easy dinner and simple slow cooker recipe! 

Spend a few minutes prepping the ground beef and carrots, then toss everything into the crockpot and be on your way!

All you have left to do is add the pasta during the last hour of cooking so that it’s perfectly tender without falling apart.

If you love this crock pot tortellini soup recipe, try this scrumptious chicken alfredo version that you make on the stovetop.

Or, capture more of that amazing Italian flavor with my Zuppa Toscana or Olive Garden Minestrone recipes!

Tips for Making Meatball Tortellini Soup

• Switch up the meat. 

The meatballs in this crock pot tortellini soup are made from ground beef. If you want a leaner option, try ground turkey or ground chicken instead. 

Or for a spicy kick, you can use ground hot Italian sausage or any flavor of ground sausage! 

• Add more flavor. 

Mix your favorite spices into the ground beef before you roll it into balls. A blend of Italian seasoning, garlic powder, and onion powder are my go-to spices.

You can also add fresh basil, fresh parsley, or other dried herbs to the soup for a flavorful broth. 

• Make it creamy.

During the last 30 minutes or so of cooking, stir some cream cheese or heavy cream into the crockpot tortellini soup.

Stir well, let it sit, then stir again before serving so it’s nice and silky.

• Want to use fresh pasta? 

Make your own if you’re feeling ambitious, or simply grab a package of fresh (not frozen) tortellini from the refrigerated section of the store. 

All you need to do is stir in the pasta closer to serving time — roughly 15 to 20 minutes beforehand should be perfect.

Serving Suggestions

A simple side salad or crusty bread is all you really need alongside this tortellini meatball soup!

Beer bread or roasted garlic skillet bread are tasty alternatives to the usual soft breadsticks, rolls, or loaves.

Crock Pot Tortellini Soup FAQ

Storing and Reheating Tortellini Meatball Soup

Once cooled, transfer leftovers to an airtight container and enjoy within 3 days for best results.

Reheat in the microwave or on the stove until both the meat and pasta are warmed through to the center.

Having leftover homemade soups is perfect for colder months because that means that you can snuggle up on chilly days and already have the perfect meal ready and waiting to enjoy again! 

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Tortellini Soup with Meatballs and Veggies

Crockpot Tortellini Soup is a delicious combo of meatballs, veggies, and pasta in a comforting broth. You'll love this Italian soup recipe!

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 427cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef
• 1 cup frozen onions and peppers
• 2 cloves garlic minced
• 4 cups beef stock
• 1 teaspoon sugar
• 1 cup spaghetti sauce
• 2 carrots sliced
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 19 ounce bag frozen cheese tortellini

Instructions

• Roll your pound of lean ground beef into small meatballs.
• In to your slow cooker add in the onions and pepper, garlic, beef stock, sugar, spaghetti sauce, sliced carrots, garlic salt and pepper.
• Stir to combine and add in the meatballs.
• Cook on low 4-6 hours or high 4 hours.
• About 45 minutes before you are ready to serve add in the tortellini.
• Serve!

Nutrition

Serving: 1 | Calories: 427cal | Carbohydrates: 46g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 1352mg | Sugar: 6g | Fiber: 5g | Calcium: 163mg | Iron: 5mg

Originally published August 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Tortellini Soup with Meatballs and Veggies appeared first on The Slow Roasted Italian.

This bacon ranch pasta salad recipe is an easy side dish and perfect for a potluck dinner or your next BBQ. Every time I’ve made it, it’s been a crowd pleaser!

While you can use any type of pasta, the steps, and ingredients listed on the recipe card show you an easy cooking process for making al dente pasta every time. 

The key to making this delicious pasta salad is making sure that you have perfectly cooked pasta combined with the rest of the simple ingredients.

The ranch flavor is the perfect combination with the fresh ingredients, making it a great option for summer BBQs.

This recipe is an easy way to make the best pasta salad to pair with any main dish. When it comes to a cold pasta salad recipe, this is a great recipe to have on hand!

It’s one of my favorite pasta salads! 

When I want another salad with a tangy punch, I make my Dill Pickle Pasta Salad which will have you convinced after just one bite!

Love tortellini salad? Don’t miss our Copycat Costco Tortellini Pasta Salad that brings that same crowd-pleasing tortellini salad that tastes like it came right from Costco!

Bacon Ranch Pasta Salad

When temperatures outside start to rise, I immediately start craving cold, refreshing salads. 

And while I do love greens, there’s nothing like a cold tortellini pasta salad to fill you right up!

They pretty much incorporate all my favorites into one bowl: pasta, cheese, veggies, and yummy dressings and toppings. Summer salad perfection!!

Recipe Video

Want to combine the best of both worlds? You’ve got to try this Green Goddess Pasta Salad with veggies, bacon, and eggs in a creamy herbaceous dressing. 

If you just can’t get enough bacon in your pasta salad, try our Bacon Avocado Pasta Salad & Cobb Pasta Salad!

My BLT Pasta Salad is delicious and filling too, and a great option when you need to hold off on the cheese!

For more tender pasta goodness, try my Orecchiette Pasta Salad Recipe!

Ingredient Notes and Substitutions

• Pasta – You can use refrigerated or frozen tortellini for this bacon ranch salad recipe. Want to go the extra mile? Make these cheese-stuffed noodles from scratch!
  
• Veggies – Dice half a red onion, slice grape tomatoes in half, and chop bell peppers and English cucumber into bite-sized pieces. Sliced black olives are easy — just open a can and drain!
  
• Cheese – I prefer to use sharp cheddar, but you can use your favorite as long as it is firm and easy to slice into cubes.
  
• Dressing – Find a quick and easy ranch dressing recipe below, or grab a bottle of your favorite. This bacon ranch pasta salad is delicious either way!
  
  You can even make a creamy ranch dressing using ranch seasoning – it’s really that simple! 

You can also add some new ingredients the next time you make it. Cooked chicken breasts add protein, bacon bits add a savory crunch, and even cubes of Colby Jack cheese can add the best flavor.

I love how versatile this pasta dish is! (Also, adding more ingredients to this delicious flavor takes just a few simple steps, but can turn this side dish into a complete meal!)

Love bacon? Try another of my pasta salads with bacon, Creamy Pea and Bacon Pasta Salad!

Creamy Tortellini Pasta Salad Recipe Tips

• Don’t overcook the pasta. Cook just to al dente according to the package directions. 
  
  If overcooked, the tortellini will fall apart when tossed with the other bacon ranch salad ingredients. 
  
• Rinse pasta in cold water. This will stop it from cooking further. 
  
  Drain and immediately add the tortellini to a large bowl, then toss with half of the dressing to keep it from sticking together. It will also soften a bit after soaking up some of the dressing.
  
• Make fresh bacon crumbles. Bagged salad topping crumbles are tough and chewy — gross! Instead, cook up thick slices of bacon in the oven or the air fryer.
  
  Once cooled, you can chop or break strips into smaller pieces for a crispy addition to your creamy tortellini pasta salad!

Kitchen Tools You Will Need

• Colander – This kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.
• Cutting Board – Grab a big solid cutting board so you can prep all your veggies on one surface. I use my cutting board daily, so it’s worth the investment! 
• Quality Knives – Quality knives make prep time much quicker and are important for safety as well. If you make one kitchen investment, I believe it should be in quality knives. 

Bacon Ranch Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Bacon Ranch Tortellini Pasta Salad

Bacon ranch pasta salad made with cheese tortellini, homemade ranch, and real bacon crumbles. 20 minutes to the summer side that disappears first.

Course Salad

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 526cal

Author Donna Elick

Ingredients

• 15 ounces refrigerated cheese-filled tortellini, about 4 cups cooked
• 1 pound thick-cut bacon, cooked, cooled, and crumbled (about 1 cup)
• 16 ounces grape tomatoes, halved (about 3 cups)
• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1 English cucumber, halved lengthwise and sliced (about 2 cups)
• 1 medium red onion, diced (about 1 cup, use half, reserve the rest for serving)
• 4 ounces sharp cheddar cheese, cubed (about 1 cup)
• 4.25 ounces canned sliced black olives, drained (about 1/2 cup)
• Easy Ranch Dressing recipe below

EASY RANCH DRESSING

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup whole milk
• 3 tablespoons dry ranch dressing mix
• 2 tablespoons fresh lemon juice, about 1 medium lemon, juiced
• 2 cloves garlic, minced (about 2 teaspoons) or 1 teaspoon garlic paste
• 1 teaspoon coarse-ground black pepper

Instructions

• BOIL WATER AND COOK TORTELLINI: Bring a large pot of unsalted water to a rolling boil over high heat (about 8 minutes). Add 15 ounces refrigerated cheese-filled tortellini, about 4 cups cooked and cook for 1 minute LESS than the package directs, usually 5 to 6 minutes. The pasta should be al dente, firm in the center, so it holds its shape when tossed. Drain in a colander and rinse with cold water until the tortellini feels cool to the touch.
• MAKE THE RANCH DRESSING: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup whole milk until smooth and pourable, about 1 minute. Whisk in 3 tablespoons dry ranch dressing mix, 2 tablespoons fresh lemon juice, about 1 medium lemon, juiced, 2 cloves garlic, minced (about 2 teaspoons) or 1 teaspoon garlic paste, and 1 teaspoon coarse-ground black pepper. The dressing should be thick enough to coat the back of a spoon but loose enough to pour. Cover and refrigerate while you prep the rest.
• DRESS THE TORTELLINI FIRST: Transfer the cooled tortellini to a large mixing bowl. Pour about HALF of the ranch dressing (about 3/4 cup) over the pasta and toss with salad tongs for about 1 minute until every piece glistens. Dressing the pasta first keeps it from clumping and lets it absorb the flavor while the rest of the salad comes together.
• PREP THE VEGETABLES AND CHEESE: Halve 3 cups grape tomatoes, dice 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup) and 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup), slice 2 cups English cucumber, dice 1/2 cup red onion, drain 1/2 cup sliced black olives, and cube 1 cup sharp cheddar cheese. You want everything in roughly bite-size pieces so a single forkful catches a little of every ingredient.
• ADD THE BACON AND VEGETABLES: Add 1 pound thick-cut bacon, cooked, cooled, and crumbled (about 1 cup), 16 ounces grape tomatoes, halved (about 3 cups), 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup),1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup), 1 English cucumber, halved lengthwise and sliced (about 2 cups), 1 medium red onion, diced (about 1 cup, use half, reserve the rest for serving), 4.25 ounces canned sliced black olives, drained (about 1/2 cup), and 4 ounces sharp cheddar cheese, cubed (about 1 cup) to the tortellini. Gently toss with salad tongs until the vegetables and bacon spread evenly through the pasta. Hear the bacon crunch as you turn the salad, that texture is what you want preserved.
• CHILL TO MELD THE FLAVORS: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. The pasta keeps absorbing the ranch flavor, the vegetables crisp up against the cold, and the bacon stays toothy because it has not yet met the second pour of dressing.
• DRESS AGAIN AND SERVE: Just before serving, pour the remaining ranch dressing (about 3/4 cup) over the chilled salad. Toss gently with tongs until everything looks evenly coated and the dressing pools just slightly at the bottom of the bowl. Taste a forkful, a good salad has cool ranch flavor on the first bite, then the salty bite of bacon, then the bright crunch of cucumber. Adjust salt or fresh ground black pepper if needed.

Video

Notes

MAKE-AHEAD: Build the salad up to 24 hours ahead through the first dressing pour, cover tightly, and refrigerate. Save the second dressing pour for right before serving, that fresh pour is what makes day-two pasta salad taste like it was just made.

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days at peak quality, safe to 4 days. The pasta softens a bit and the cucumbers release some water, drain the bowl and toss with a splash of fresh ranch before serving the next day.

CHEESE TIP: Sharp cheddar is the move here, its tang stands up to the ranch. If you want to swap, any firm sliceable cheese works: Colby Jack, Monterey Jack, or sharp white cheddar. Skip the soft cheeses, they break apart when tossed.

BACON TIP: Thick-cut bacon holds its crunch best. Pre-cooked bacon crumbles from the store work in a pinch, but freshly cooked thick-cut adds the biggest flavor pop. Cook a full pound, crumble what you need, and stash the rest for breakfast.

Nutrition

Serving: 1 | Calories: 526cal | Carbohydrates: 43g | Protein: 19g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 1752mg | Sugar: 7g | Fiber: 5g | Calcium: 236mg | Iron: 1mg

Originally published May 2015, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Ranch Pasta Salad Recipe with Tortellini + Video appeared first on The Slow Roasted Italian.

The flavor of this pepperoni pizza pasta salad is one of my favorite cold pasta salads. The pepperoni slices paired with the sliced grape tomatoes create the perfect side dish.

I love the pizza flavor of this delicious pasta salad recipe! 

One of my favorite parts of this easy pasta salad recipe is the fresh ingredients that are used. There are plenty of vegetables, all with a simple cooking process.

As a side note, I’ve made this for Father’s Day, BBQ’s, and an easy side dish for dinner.

My whole family swears that this easy recipe is one that they love, and it’s always a crowd favorite anytime I make it. 

This is why I’ll make a big patch because this Italian pasta salad pairs with anything from pork chops to Mexican recipes.

You can even add your own favorite pizza toppings so it’s perfect for picky eaters! 

For your next gathering, make this pepperoni pasta salad! It’ll be the best part of the meal – and be the perfect compliment to any main dish. 

Pizza Pasta Salad

As far back as I can remember there were always tables of food at every family gathering. I mean — we are Italian — but we grew up in a little southern town in Florida.

That meant weekends at the beach, pig roasts at sunset, and family fun that would go into the wee hours of the morning.

This pasta salad with pepperoni is so summery and refreshing, and it takes me right back to those summers growing up. I could not stop eating it! 

Recipe Video

To see us make this pizza pasta salad recipe from start to finish, watch the video in this post!

It all starts with a rainbow of vegetables, bacon and pepperoni, plenty of cheese — and tender tortellini, of course. 

But the real magic is the dressing. 

A homemade zesty Italian dressing with a little kick from red pepper flakes is the perfect complement to this fun tortellini pasta salad.

Tortellini salads are a TSRI favorite, and our Costco Copycat Tortellini Pasta Salad is up there too!

Want a different flavor? Try this Cuban Sandwich Pasta Salad that is truly amazing.

Ingredient Notes and Substitutions

• Frozen Tortellini – You are welcome to use fresh if you prefer. It just tends to be harder to find! 
• Veggies – English cucumbers have less water and don’t need to be peeled, making them perfect for this pizza pasta salad recipe. 
  
  Combine with red onion, cherry tomatoes, and sliced black olives. You can also add diced green pepper, artichoke hearts, or any other fresh vegetables that you want. I tend to add more during the summer months when they’re ripe and in season. 
• Meat – I love to use mini pepperoni with cooked and crumbled bacon slices. Salami would be just as tasty, as would regular pepperoni! 
  
  Just be sure to cut those into bite-sized pieces if you decide to swap. Turkey pepperoni is a great choice to cut down on a little bit of the sodium. You can easily turn this into a supreme pizza pasta salad by loading up on the meat and veggies. 
• Cheese – Since there’s already cheese in the tortellini, we don’t need much in the dish. 
  
  Just some mozzarella to keep it light and creamy, plus grated Parmesan because…well, Italian!
• Dressing – The base for this is olive oil plus white wine vinegar. If needed, apple cider vinegar is a close substitute. 
  
  Dried oregano and freshly minced garlic amp up the Italian flavors, while red pepper flakes add subtle heat.

The key to making this pasta salad is that you can really add any of your favorite pizza flavors, and it’s going to turn out great! Make a big batch and enjoy all the flavors of pizza in every bite. 

Tips for Making Pasta Salad with Pepperoni

• Avoid grease splatters. Cook bacon in the oven or the air fryer. It’s often faster, and you’ll have less to clean!
• Slice tomatoes in seconds! Place a handful of cherry tomatoes between two lids, then run a large knife through the middle. They’ll be halved in no time!
• Use a mason jar. Instead of whisking your pizza pasta salad dressing in a bowl, simply add everything to a jar and give it a good shake. 
  
  If you need to make it ahead of time, it’s already in a storage container!

Pizza Pasta Salad Recipe FAQ

Storing Leftover Tortellini Pasta Salad

This pizza pasta salad is excellent the next day. In fact, it’s the perfect make-ahead recipe!

Start with half of the dressing when first putting everything together. 

Store the rest of the dressing separately in the fridge, then pour it over everything and toss before serving.

This prevents the tortellini from soaking up all of the dressing overnight.

Tortellini pasta salad with pepperoni will keep for 2 to 3 days in the refrigerator as leftovers. 

Cover the bowl tightly with plastic wrap or transfer leftovers to an airtight container.

Enjoy!

With love, from our simple kitchen to yours.

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👉 Snag your copy today and bring the heat to your summer table!

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Easy Pizza Pasta Salad Recipe with Tortellini + Video

Pizza Pasta Salad is like a party in your mouth! It's a blend of your favorite pizza toppings and cheesy tortellini in a summer pasta salad.

Course Salad

Cuisine Italian

Method Stovetop

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 616cal

Author Donna Elick

Ingredients

• 19 ounce bag frozen cheese tortellini
• 1 English cucumber cut into quarters and sliced
• 1/4 medium red onion thinly sliced
• 16 ounces cherry tomatoes halved
• 4 ounces cooked bacon chopped
• 2.25 ounce can sliced black olives, drained
• 8 ounces mozzarella cut into bite size pieces
• 5 ounce package mini pepperoni
• 1 ounce shredded Parmesan cheese
• 2 tablespoons fresh basil chopped

Dressing

• 1/2 cup light tasting olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 2 garlic cloves minced
• 1/2 teaspoon red pepper flakes to taste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set add to a large serving bowl.
• Combine dressing ingredients in a pint size mason jar. Seal and shake the living tar out of it. Pour half of the dressing over the warm pasta and toss to combine.
• Add the remaining salad ingredients to the bowl and toss until well coated. Serve immediate or refrigerate until ready to serve. I like to reserve some of the basil and pepperoni to scatter on top when serving.

Video

Notes

Salad is excellent the next day. This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. If you use all of the dressing initially your pasta may soak up all the dressing.

Nutrition

Serving: 1 | Calories: 616cal | Carbohydrates: 35g | Protein: 27g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 1325mg | Sugar: 4g | Fiber: 4g | Calcium: 308mg | Iron: 3mg

Originally published June 2017, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pizza Pasta Salad Recipe with Tortellini + Video appeared first on The Slow Roasted Italian.

There’s nothing quite like the flavor of this Italian tortellini salad. 

The green onions paired with the rest of the simple cold pasta salad ingredients create a simple side dish or a fun main dish during those hot summer days. 

Once you make this Italian pasta salad, you’ll keep the rest of the ingredients on hand for when that craving strikes again. 

There’s just something so yummy about this cold salad – and it pairs so perfectly with other easy meals. 

The key to making this delicious pasta salad is to prep and plan to make it all you can during the summer months! It has delicious flavor, only takes a handful of ingredients, and is quick to whip up with a busy schedule. 

You can even add other fresh veggies like cherry tomatoes or have fun adding in some black olives and feta cheese. 

Don’t forget to top with parmesan cheese to round out the flavor of this delicious side dish! The flavor is next level good! 

Cold Tortellini Salad

Step aside from traditional pasta salad recipes and give this creamy tortellini salad a try!  

Featuring a sweet and tangy dressing, the texture is very similar to macaroni salad. 

However, this rainbow version is full of brightly colored vegetables and is made using cheese-filled tortellini instead of elbow pasta.  

Trust me — make this cold tortellini pasta salad for your next cookout, summer potlucks, or summer bbq, and everyone will be asking for the recipe!!

I bounce between this and my dill pickle pasta salad on hot summer days when I need a refresher!

Love tortellini salad? Don’t miss our Costco Tortellini Pasta Salad Copycat for a creamy salad that tastes just like the Costco version!

And for more easy pasta salads, try my sweet n’ smoky Creamy Pasta Salad with Peas and Bacon!

Ingredient Notes and Substitutions

• Pasta – Instead of plain pasta noodles, grab a package of cheese tortellini! You can use either refrigerated or frozen, depending on what’s available. 
  
  Be sure to follow the package directions for cooking to al dente, then drain and toss in apple cider vinegar.
  
• Veggies – Use your favorites to create a rainbow! I like to use red peppers, yellow bell peppers, carrots, celery, and red onion.
  
  Tomatoes, hard-boiled eggs, chopped broccoli florets, etc could be substituted for the coordinating color.
  
  You could also add artichoke hearts , kalamata olives, grape tomatoes, and fresh herbs to this simple salad. The best part is that it’s really versatile. 
  
• Dressing – Whisk up a simple creamy dressing with mayonnaise, milk, sugar, salt, and pepper.

Tortellini Salad Recipe Tips and Tricks

• Get the perfect dressing consistency.

The trick is to immediately toss the hot, drained pasta with apple cider vinegar, then let it cook for 10-20 minutes.

You’ll get a beautiful tang in the creamy tortellini pasta salad with no risk of curdling the dressing with the vinegar.

• And don’t worry — it will thicken!

As you’re tossing everything together, it may seem like there is way too much dressing. 

Some of it will be absorbed by the pasta, while the rest will thicken up as it chills.

• Chill before serving.

This step is essential! All of the different flavors in the cold tortellini salad really meld together the longer it sits. Give it at least an hour in the refrigerator if you can.

• Add some garnish.

For little pops of extra color, reserve a teaspoon or two of all the vegetables and sprinkle them over the top of the cold tortellini pasta salad before serving.

Kitchen Tools You’ll Need

• Mixing bowls –  I love these bowls! They even have lids so you can easily cover the tortellini salad while it’s chilling!
  
• Knife – The pasta is the only thing that has to be cooked for this cold tortellini salad recipe — after that, it’s all chopping. A good knife makes getting perfectly diced vegetables that much easier. 
  
• Colander – This kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.

Cold Tortellini Pasta Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Tortellini Pasta Salads

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Creamy Cold Tortellini Salad (Pasta Salad Recipe)

Cold Tortellini Salad is perfect for summer barbecues and picnics! This tortellini pasta salad recipe features a rainbow of fresh veggies!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 735cal

Author Donna Elick

Ingredients

• 19 ounce package fresh cheese filled tortellini pasta
• 4 tablespoons apple cider vinegar
• 2 cups mayonnaise
• 1 1/2 cups whole milk
• 1 1/2 tablespoons granulated sugar brown sugar may be substituted
• 1/2 – 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 – 1 cup diced red bell pepper
• 1/2 – 1 cup shredded carrots
• 1/2 – 1 cup diced yellow bell pepper
• 1/2 – 1 cup diced celery
• 1/2 – 1 cup diced red onion

Instructions

• Boil tortellini according to package directions and drain well in a colander.  Transfer pasta to a large mixing bowl and toss with apple cider vinegar.  Let cool 10-20 minutes.
• While pasta is cooling, in another mixing bowl, add mayo, milk, sugar, salt and pepper.  Whisk to combine.
• Pour dressing over tortellini pasta and toss gently to combine.  Stir in all but 1 tsp EACH of all the vegetables (red pepper, carrots, yellow pepper, celery and red onion).
• Cover and chill in refrigerator for at least 1-2 hours.
• Before serving, stir salad and sprinkle with remaining vegetables.

Notes

Can be made a day in advance and kept refrigerated.  After chilling for long periods of time, if pasta seems dry, stir in a splash or two of milk and/or a tablespoon of mayo.

Nutrition

Serving: 1 | Calories: 735cal | Carbohydrates: 52g | Protein: 13g | Fat: 53g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1445mg | Sugar: 11g | Fiber: 6g | Calcium: 186mg | Iron: 1mg

Originally published April 2018, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Cold Tortellini Salad (Pasta Salad Recipe) appeared first on The Slow Roasted Italian.