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Bruschetta Tortellini Pasta Salad

This unfussy Bruschetta Tortellini Pasta Salad is the perfect summer side and takes a measly 20 minutes to throw together.


  • 20 oz fresh spinach and cheese tortellini, Frozen can also be used
  • 6.5 oz grape tomatoes, sliced
  • 2 cloves of garlic, minced
  • 8 fresh basil leaves, ribboned or torn
  • 1 TBSP extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 1/4 tsp kosher salt
  • Cracked black pepper, to taste
  • 1-2 TBSP balsamic glaze or reduction (Optional)


  • Cook the tortellini as per the package's directions. When done, drain and rinse under cool water; set aside.
  • Place the tomatoes, garlic, and basil into a large mixing bowl. (Leave some basil aside for garnish if desired.)
  • Add the olive oil, balsamic vinegar, salt, and pepper. Gently toss the tortellini until the salad is well mixed. Garnish the salad with some extra basil, and drizzle the salad with a balsamic glaze.
  • Serve the salad at room temperature or cold.


If you refrigerate the tortellini salad before serving, drizzle a little extra virgin olive oil and balsamic vinegar over it and give it another light toss to separate the sticky tortellini.