When summer calls for something fresh, colourful and satisfying, this Mediterranean Tortellini Pasta Salad delivers. It is a crowd-pleasing dish that works just as well for a relaxed family lunch as it does for a backyard dinner, potluck or make-ahead meal. With tender cheese tortellini, juicy grape tomatoes, crisp cucumber and sweet yellow pepper, every bowl is packed with bright Mediterranean-inspired flavour.
The real magic starts on the grill. Boneless, skinless chicken breasts are coated in canola oil, Italian seasoning and pepper, then grilled until juicy and lightly charred. Once cooled and sliced into bite-sized pieces, the chicken turns this pasta salad into a complete meal rather than a simple side dish. Grilling also adds a smoky depth that pairs beautifully with the fresh vegetables and tangy dressing.
A quick homemade vinaigrette brings everything together. Canola oil, Dijon mustard and sherry or red wine vinegar are whisked into a simple dressing that coats the tortellini and vegetables without overpowering them. A sprinkle of fresh parsley or basil adds a final burst of garden-fresh flavour. After a short chill in the refrigerator, the flavours have time to marry, making each serving even more delicious.
This recipe is quick and easy, with only about 20 minutes of prep and 17 minutes of cooking time. It serves six, so it is ideal for sharing, and leftovers can be stored in the fridge for up to two days. For even faster assembly, cook the chicken and tortellini ahead of time, then toss everything together when you are ready to eat.
Whether you are planning a picnic, feeding a busy household or looking for a colourful way to use summer produce, this Mediterranean Tortellini Pasta Salad is a recipe you will want on repeat. Serve it alongside crusty bread, add a simple green salad, or enjoy it straight from the bowl on a warm evening. It is proof that a satisfying meal can be fresh, flavourful and wonderfully uncomplicated.
Recipe developed by Emily Richards.
Mediterranean Tortellini Pasta Salad
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb./454 g)
- 2 Tbsp canola oil divided
- 1 tsp Italian seasoning
- 1/4 tsp pepper
- 1 pkg (350 g) cheese tortellini
- 1 small English cucumber, chopped
- 1 container (227 g) grape tomatoes, halved
- 1 large yellow pepper, diced
- 2 Tbsp chopped fresh parsley or basil
- 2 tsp Dijon mustard
- 1/4 cup sherry or red wine vinegar
Instructions
- Preheat grill to medium high heat.
- Place chicken breasts in a bowl and drizzle with 2 tsp (10 mL) of the oil. Add Italian seasoning and pepper and toss to coat. Place on greased grill and grill for about 12 minutes, turning once or until no longer pink inside. Set aside onto cutting board to cool
- Meanwhile, in a large pot of boiling water, cook tortellini for about 5 minutes or until they float to the top and are tender. Drain and rinse with cold water; drain well and place in a large bowl. Add cucumber, tomatoes, pepper and parsley.
- Cut chicken into bite size pieces and add to salad.
- In a small bowl, whisk together remaining oil, mustard and vinegar. Pour over salad and toss well to coat. Cover and refrigerate for at least 30 minutes before serving for flavours to marry.
Notes
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