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Costco Tortellini Pasta Salad

Cold cheese tortellini tossed with cherry tomatoes, artichoke hearts, olives, and a bold Italian vinaigrette — the potluck dish everyone asks about.

Prep Time
15 min
Cook Time
12 min
Servings
8
Cost / Serving
$3.75

Quick Answer

Cook Kirkland cheese tortellini, ice-shock to stop the cooking, then toss with cherry tomatoes, marinated artichoke hearts, olives, and a bold Italian vinaigrette. Make it a few hours ahead so the flavors meld. Ready in 27 minutes; eight servings.

Costco's refrigerated cheese tortellini is a meal-prep powerhouse — it cooks in under 10 minutes and holds up well chilled for days. This pasta salad leans into Italian deli flavors: briny kalamata olives, marinated artichoke hearts, pepperoncini, fresh cherry tomatoes, and a tangy Italian vinaigrette made in minutes. It serves 8 generously and actually tastes better after a few hours in the fridge, making it perfect for potlucks, lunches, or a week of easy dinners.

Instructions

  1. 1

    Bring a large pot of heavily salted water to a boil. Cook the tortellini according to package directions (typically 7–9 minutes for refrigerated tortellini) until tender but still slightly firm — they will continue to hydrate as they sit in the salad. Do not overcook; mushy tortellini falls apart when tossed.

  2. 2

    Drain the tortellini and immediately spread them in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil and toss to coat so they don't clump together as they cool. Let them cool to room temperature, about 10–15 minutes. Do not rinse under cold water — rinsing removes the starch that helps the dressing cling.

  3. 3

    While the tortellini cools, make the vinaigrette: combine olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, minced garlic, salt, black pepper, and red pepper flakes in a small jar or bowl. Whisk or shake vigorously until emulsified. Taste — it should be tangy, savory, and slightly sweet. Adjust with more vinegar for tartness or honey for balance.

  4. 4

    Prep all the salad components: halve the cherry tomatoes, drain and quarter the artichoke hearts, slice the olives and pepperoncini, drain the roasted red peppers and slice them, and thinly slice the red onion. Pat everything dry with paper towels to prevent the dressing from becoming watery.

  5. 5

    In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, artichoke hearts, olives, pepperoncini, roasted red peppers, and red onion. Pour about two-thirds of the vinaigrette over the salad and toss gently to coat, being careful not to tear the tortellini.

  6. 6

    Add the mozzarella pearls, torn basil, and parsley. Toss lightly. Taste the salad and add more vinaigrette as needed — you may not need all of it. Season with salt and pepper to taste.

  7. 7

    For best flavor, cover and refrigerate for at least 30 minutes before serving so the tortellini absorbs the vinaigrette. Just before serving, toss once more and top with shaved Parmesan. The salad will look dry after sitting — give it a good toss and add a fresh drizzle of olive oil if needed.

Frequently Asked Questions

Can you make tortellini pasta salad ahead of time?+
Yes — tortellini pasta salad is one of the best make-ahead dishes. It actually tastes better after 1–2 hours in the refrigerator as the tortellini absorbs the vinaigrette and the flavors meld. Make it up to 24 hours in advance for peak flavor. If making more than a few hours ahead, hold back some of the dressing and the fresh herbs and add them right before serving. The salad will absorb dressing as it sits, so a refresh of olive oil or vinaigrette before serving is often helpful.
What dressing is best for tortellini pasta salad?+
An Italian-style red wine vinaigrette is the classic choice — it's bright, tangy, and complements the cheese filling and briny add-ins without weighing the salad down. Avoid heavy cream-based or mayo-based dressings for a dish with this many strong flavors; they tend to mute everything. Store-bought Italian dressing works in a pinch, but a homemade version with Dijon mustard for emulsification tastes noticeably better and comes together in 2 minutes. Zesty Italian or Greek vinaigrette are good bottled options.
Can you use refrigerated tortellini for pasta salad, or does it need to be dried?+
Refrigerated tortellini works better for pasta salad than dried. It cooks faster (7–9 minutes vs. 15+ for dried), has a more tender and pillowy texture, and the cheese filling stays moist when chilled. Costco's Kirkland Signature refrigerated cheese tortellini is an excellent choice — the large 3-pound bag is economical and the quality is consistently good. The key is not to overcook it and to oil it lightly while cooling to prevent clumping.
What mix-ins work well in tortellini pasta salad?+
The base recipe is very versatile. Protein additions: salami or pepperoni cubes, grilled chicken, canned tuna, or Italian deli meats work well. Vegetable additions: sun-dried tomatoes, cucumber, roasted zucchini, or marinated mushrooms add texture. Cheese additions: crumbled feta, cubed provolone, or shaved Pecorino are great alternatives to mozzarella. For heartier meal-prep portions, add chickpeas or white beans. Avoid very watery vegetables like fresh tomatoes in large quantities if making well ahead — they dilute the dressing.
How long does tortellini pasta salad last in the fridge?+
Tortellini pasta salad keeps well in an airtight container in the refrigerator for 4–5 days. The texture of the tortellini will soften slightly over time as it continues to absorb the dressing, but the flavor deepens and the salad remains very enjoyable through day 4. Fresh herbs like basil wilt after 24 hours, so add them closer to serving time if you're making a large batch for the week. Mozzarella pearls can become rubbery after day 3 — you can add them fresh each time if that matters to you.

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