This bright and fresh single-serving tortellini salad is the perfect quick lunch or light dinner when you’re cooking just for yourself. Tender cheese tortellini pairs with crisp veggies and a tangy Italian dressing for a no-fuss, flavor-packed meal. Whether you’re enjoying it straight from the bowl or letting it chill for a picnic-style treat, this single-serving salad is a delicious way to treat yourself without the leftovers.
Why I Love This Recipe
- Effortless and Fast – Made with store-bought tortellini and a few fresh ingredients, it comes together in about 20 minutes.
- No Waste – Perfectly portioned so you won’t be drowning in days of leftovers.
- Customizable – Swap in your favorite veggies or dressing to suit your tastes or what you have on hand.
- Great Cold or Room Temp – Enjoy it fresh or chill it for a refreshing make-ahead option.
More easy salad recipes you might enjoy are my Simple Pasta Salad and Creamy Cucumber Salad.
Main Ingredients and A Few Notes
- Cheese Tortellini: Use fresh (refrigerated) or frozen tortellini for the best texture and flavor. Cheese-stuffed varieties add richness to this salad, but spinach or mushroom-stuffed tortellini would work beautifully too. If using frozen tortellini, let it cool completely after cooking to avoid sogginess.
- Cherry Tomatoes: These sweet little tomatoes bring juiciness and color. Grape tomatoes or chopped Roma tomatoes work in a pinch.
- Red Onion: Adds a sharp bite and crunch. If raw onion is too strong for your liking, soak it in a bit of cold water for 5 minutes to mellow it out.
- Cucumber: English or Persian cucumbers are ideal for their tender skins and minimal seeds.
- Italian Dressing: Use your favorite bottled variety or homemade. A zesty vinaigrette with red wine vinegar and olive oil works great.
- Fresh Basil: Don’t skip the basil! It adds a burst of summery flavor. If you’re out, swap in a sprinkle of dried Italian herbs or flat-leaf parsley.
- Red Pepper Flakes: A pinch gives this salad just the right hint of heat—adjust to taste or omit if preferred.
Recipe Notes
- Chill the salad for 30–60 minutes after assembling if you have the time—it gives the flavors a chance to meld.
- If packing for lunch, keep the dressing on the side and mix just before eating to preserve the texture of the veggies.
- This salad is also tasty with crumbled feta, chopped olives, or a few marinated artichoke hearts if you want to dress it up a bit.
Common Questions
- How will I know when the tortellini is done cooking? You will know the tortellini is done cooking when it starts to float in the boiling water. It should only take a few minutes for it to cook, whether frozen or fresh.
- How will I know when the tortellini is cool enough to add to the rest of the ingredients?You will know the tortellini is cool enough to add to the salad when it is no longer warm to the touch, feel free to place in the fridge to help cool it faster.
Serving Suggestions
Serve this tortellini salad with a slice of crusty bread, a side of fruit, or enjoy it as a stand-alone meal. It’s ideal for warm weather lunches, patio dining, or quick weeknight dinners.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may deepen overnight, but for the best texture, enjoy within 24 hours. If the pasta soaks up some of the dressing, a tiny splash of extra vinaigrette can revive it before serving.
Step-by-Step Photos for Single-Serving Tortellini Salad
Cook the Tortellini
Prep the Vegetables
Add the Vegetables
Add Dressing and Spices
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Small Tortellini Salad for One
Ingredients
Recipe Directions
- Cook the tortellini according to the package directions, then drain and let cool completely.
- While the water is boiling for the tortellini, chop and prep the vegetables that.
- Once the tortellini is cooked and cooled, stir together the tortellini, cherry tomatoes, red onion, and cucumber.
- Add the dressing, basil, and pepper flakes, stir again, and enjoy! (Optional, let chill in the fridge for one hour before enjoying.