There’s something so refreshing and satisfying about a pasta salad that feels both hearty and bright. This Cheese Tortellini Pasta Salad Recipe strikes that perfect balance—creamy cheese-filled tortellini, crispy bacon, peppery arugula, and tangy lemon dressing all mingling in one bowl. It’s absolutely worth making for lunch, potlucks, or a flavorful side on a warm day.

The image shows a white bowl filled with a colorful tortellini salad resting on a wooden board over a white marbled surface. Inside the bowl, there are three main layers: the bottom layer is fresh green arugula leaves, the middle layer consists of yellow tortellini pasta pieces, and the top layer includes bright red cherry tomatoes, thin slices of purple onion, small pieces of crispy brown bacon, and red bell pepper strips. The salad is sprinkled with white grated cheese and a touch of dried herbs and black pepper. A wooden spoon is placed on the left side of the bowl. Two small glass jars filled with red chili flakes and dried herbs sit next to the bowl. A white cloth with green stripes is tucked under the wooden board. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheese Tortellini Pasta Salad Recipe
Top Tip
How to Serve Cheese Tortellini Pasta Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheese Tortellini Pasta Salad Recipe

Why You'll Love This Recipe

Honestly, this salad has become one of my go-to recipes whenever I want something quick yet impressive. It’s packed with layers of flavor and texture, making it feel special without a ton of effort. Plus, it’s incredibly versatile for any season or occasion.

Flavor Explosion: The mix of sharp parmesan, zesty lemon dressing, and crispy bacon creates a deliciously balanced bite every time.
Super Easy Prep: Using refrigerated cheese tortellini cuts down cooking time significantly, perfect for busy weeknights.
Fresh & Filling: Arugula adds a peppery freshness, making this salad more than just pasta—it's a vibrant meal on its own.
Perfect Crowd-Pleaser: Whether for picnics, potlucks, or family dinners, it’s always a hit and easy to scale up.

Ingredients & Why They Work

Each ingredient in this Cheese Tortellini Pasta Salad Recipe plays a part in creating harmony. The creaminess of cheese tortellini pairs beautifully with the peppery bite of arugula, while the bacon adds that crave-worthy crunch. The roasted red pepper and grape tomatoes bring juicy sweetness that brightens the whole dish. Here’s a little insight on why these ingredients shine together.

Flat lay of a small mound of fresh, plump cheese tortellini pasta, a few thick crispy chopped bacon pieces, a handful of vibrant green baby arugula leaves, a small cluster of glossy red grape tomatoes halved, several bright red roasted bell pepper strips, a small pile of thinly sliced pale purple red onion rings, a neat heap of finely grated pale yellow parmesan cheese, a small white ceramic bowl filled with clear golden olive oil, a small white ceramic bowl with fresh pale yellow lemon juice, a small white ceramic bowl containing minced white garlic, another small white bowl holding dried green basil flakes, and a tiny white bowl with red pepper flakes, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheese Tortellini: The little pillows of pasta filled with cheese balance creamy richness with a soft, tender texture that’s perfect for salad.
Bacon: Crispy and smoky, bacon adds a satisfying crunch and depth that makes this salad addictive.
Arugula: Unlike plain lettuce, arugula brings a peppery, slightly bitter note that wakes up the flavors.
Grape Tomatoes: Their natural sweetness and juiciness add freshness and a pop of color.
Roasted Red Bell Pepper: Roasting intensifies its sweetness and softens the texture, which complements the other crisp ingredients.
Red Onion: Thin slices add a sharp bite without overpowering the salad.
Parmesan Cheese: Grated parmesan ties everything together with its umami and nutty qualities.
Olive Oil & Lemon Juice Dressing: The lemon juice adds brightness and acidity, while good-quality olive oil lends a silky mouthfeel that coats every bite.
Garlic, Basil & Red Pepper Flakes: These aromatics and spices give the dressing complexity and just a hint of heat.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like to switch things up depending on the season or what I have on hand, and you should feel free to do the same! This Cheese Tortellini Pasta Salad Recipe invites customization without losing its signature charm.

Variation: Once, I swapped arugula for baby spinach and added toasted pine nuts—it was a hit with my family and gave it a richer, nuttier texture.
Make it vegetarian: Skip the bacon and add grilled mushrooms or sun-dried tomatoes for that umami boost.
Seasonal twists: During summer, I add fresh basil leaves along with the dried basil for an herbal punch.
Heat level: Adjust the red pepper flakes based on your spice tolerance—or leave them out for a milder bite.

Step-by-Step: How I Make Cheese Tortellini Pasta Salad Recipe

A large silver pot filled with boiling water, with many small round tortellini pasta floating and cooking inside. The tortellini pieces are light yellow and have a smooth, slightly curved shape with a small hollow center. The water is bubbling actively, creating white foam and bubbles on the surface around the pasta. The pot is on a stove with its shiny handles visible on both sides. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Tortellini to Perfect Al Dente

I always start by boiling the refrigerated cheese tortellini just until they’re al dente, following the package instructions closely. Be sure not to overcook—al dente tortellini hold up so much better in the salad without turning mushy. Once cooked, drain and spread them out on a baking sheet to cool. I find this step critical, as tossing warm pasta with the dressing can make everything wilt and soggy.

Step 2: Prepare the Bacon and Roasted Bell Pepper

While the tortellini cools, I cook the bacon until crisp—either in the oven or a skillet works great. Then I chop it into bite-sized pieces. The roasted bell pepper adds beautiful smoky sweetness; roasting over an open flame or in the oven until the skin blisters before peeling is my favorite way to develop that flavor. Slice into strips once cooled so it mixes evenly throughout.

Step 3: Whisk Together the Bright Dressing

Next up, I whisk olive oil, fresh lemon juice, minced garlic, dried basil, and optional red pepper flakes together. The lemon juice brightens and keeps the salad lively, while the garlic and basil add a subtle herbal depth. Season with salt and pepper to taste here—you want the dressing well-balanced before combining everything.

Step 4: Assemble and Toss Gently

In a large bowl, I add arugula, grape tomatoes, red onion, parmesan, bacon, roasted peppers, and cool tortellini. Pour the dressing over and toss gently with tongs until everything is evenly coated. Taste it once tossed; sometimes I add a pinch more salt or pepper depending on how bold you like it. Keep in mind the salad will get more flavorful as it sits.

Top Tip

From countless pasta salad experiments, here are a few pointers that really make a difference when you’re whipping up this Cheese Tortellini Pasta Salad Recipe:

Cool the Pasta Properly: Spreading tortellini out on a pan to cool prevents them from sticking together and keeps textures light.
Balance the Dressing Flavors: Taste the lemon dressing before tossing—sometimes a little extra acid or garlic can brighten the dish more.
Don’t Overwilt the Greens: Toss arugula last and gently so it stays crisp rather than soggy.
Crisp Bacon Is Key: Cooking your bacon until just crunchy adds a wonderful textural contrast—chewy bacon doesn’t work as well in this salad.

How to Serve Cheese Tortellini Pasta Salad Recipe

Garnishes

I love topping mine with a sprinkle of extra parmesan and sometimes a few fresh basil leaves or torn arugula for a pretty finish. A quick drizzle of good olive oil right before serving adds a beautiful sheen and extra richness. If you like a bit of crunch, toasted pine nuts or slivered almonds work wonders too.

Side Dishes

This pasta salad stands well on its own, but I often serve it alongside grilled chicken, garlic bread, or a simple green salad when I want a full meal. It’s also great paired with barbecue dishes because the tangy dressing cuts through richer meats beautifully.

Creative Ways to Present

For a picnic or potluck, I like to serve this salad in pretty glass bowls layered with colorful veggies for visual appeal. You could also use it as a filling for stuffed bell peppers, or spoon it into lettuce cups for a fun appetizer twist—it’s always a conversation starter.

Make Ahead and Storage

Storing Leftovers

After making this Cheese Tortellini Pasta Salad Recipe, I store leftovers in an airtight container in the fridge. It’s best eaten within 1-2 days because the tortellini absorbs the dressing and the arugula slowly wilts, but honestly, it still tastes great. If you want to keep the greens fresh longer, you can toss them in right before serving the next day.

Freezing

I don’t recommend freezing this salad due to the delicate arugula and dressing—freezing would alter the texture and freshness. It’s definitely meant to be enjoyed fresh or refrigerated for a short time.

Reheating

If you end up with leftover tortellini without the salad mix, reheating gently in the microwave works well. But for the full salad, I prefer it cold or at room temperature to keep the crispness of the veggies and freshness of the dressing.

Frequently Asked Questions:

Can I make this Cheese Tortellini Pasta Salad Recipe ahead of time?

Yes! You can prepare the salad a few hours before serving. However, I recommend adding the arugula and tossing just before serving to keep it fresh and crisp.

What can I substitute for bacon?

If you want a vegetarian version, try crunchy roasted chickpeas or toasted nuts for texture. Smoked paprika in the dressing can add some of the smoky flavor bacon offers.

Can I use another type of pasta instead of tortellini?

Definitely. While cheese tortellini is ideal for its creamy filling, you can use other bite-sized pasta like farfalle, rotini, or mini shells if you prefer or need to adapt based on availability.

How spicy is this pasta salad?

The salad has a mild kick thanks to optional red pepper flakes in the dressing. You can easily leave them out for a gentle flavor or add more if you love heat. It’s totally up to your taste buds!

Final Thoughts

This Cheese Tortellini Pasta Salad Recipe has earned a special place in my kitchen because it’s reliably delicious, beautifully fresh, and always a crowd-pleaser. Sharing it feels like passing along a little joy—something easy, flavorful, and timeless. I’m excited for you to try it and make it your own. Trust me, it’ll quickly become one of those recipes you reach for again and again.