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Rosemary Tortellini Pasta Salad

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“Absolutely delicious! I often have requests from friends to make this pasta salad at cook outs, etc. This recipe is adapted from Southern Living.”
2hrs 20mins

Ingredients Nutrition

  • 14 cup balsamic vinegar
  • 3 tablespoons fresh rosemary leaves, chopped (I eyeball this and use 3 or 4 sprigs of Rosemary, you can also use dried Rosemary but it won't taste)
  • 14 teaspoon salt
  • 1 tablespoon sugar
  • 14 teaspoon pepper
  • 12 cup olive oil
  • 2 (9 ounce) packages frozen cheese tortellini (can sub with one 20 oz package refrigerated tortellini)
  • 1 pint grape tomatoes, cut in half
  • 12 red onion, cut to 1/4-inch dice


  1. Cook tortellini according to package directions; rinse and drain.
  2. While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
  3. Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
  4. Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
  5. Cover and chill for at least two hours before serving.

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