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Colorful Tortellini Pasta Salad

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“I get a lot of requests for this pretty and flavorful pasta salad. I like lighter dressing, so if you like more, you may want to increase the oil and vinegar. I haven't gotten any complaints about this though - only compliments! :) I use dry, tri-color tortellini, but you can use refrigerated tortellini or whatever pasta you like. I think fresh herbs and fresh parmesan cheese (not the powdered stuff in the can!) make a big difference in this recipe. I haven't tried it yet, but I think fresh broccoli would also be nice in this. This recipe makes a ton, so it is great for larger gatherings. The number of servings is a guess!”
4hrs 45mins

Ingredients Nutrition


  1. Cook pasta according to directions on the package.
  2. When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
  3. Rinse with cold water and drain well.
  4. Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
  5. Combine peppers, onion, and olives in a very large bowl.
  6. Gently stir in tortellini.
  7. Pour dressing over salad and lightly toss to coat pasta and vegetables.
  8. Cover and refrigerate overnight or for at least four hours.
  9. Just before serving, sprinkle the cheeses on top.

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