Tortellini and Chickpea Pasta Salad

Best served chilled and even better the next day, this tortellini pasta salad is the kind of recipe that earns a spot in your weekly rotation. It’s easy to prep as a make-ahead dish for warm weather lunches, potlucks, or easy weeknight dinners. It’s packed with all the vegetables and plant-based protein makes it a meal, thanks to the addition of chickpeas. This recipe is featured in my 90-minute Summer Dinner Party menu!

Tortellini and Chickpea Pasta Salad ingredients:

Tortellini: Tortellini adds a hearty, comforting element to this pasta salad, with its chewy texture and savory filling that soaks up the bright, herby dressing. It turns a side salad into a more filling main dish, especially when paired with protein-packed ingredients like chickpeas and mozzarella. Gluten-free tortellini works great here, but any variety you like will do. Be sure not to overcook it—al dente holds up best once it’s tossed with everything else.

Chickpeas: Chickpeas bring a boost of plant-based protein that makes this salad more satisfying. Rinsing and draining canned chickpeas well removes any tinny taste and keeps the salad feeling fresh. They’re a budget-friendly way to bulk up the dish without overpowering it.

Arugula: Arugula adds a peppery freshness that lightens up the richness of the tortellini and mozzarella. Its tender leaves mix seamlessly into the pasta salad without weighing it down. It adds color, texture, and a slightly bitter contrast that keeps each bite interesting. Baby spinach is an easy mild swap.

Olives: Kalamata olives provide a bold, salty punch that cuts through the richness of the cheese and pasta. Their deep, briny flavor adds depth to each bite and plays especially well with the lemony, oregano-heavy vinaigrette. A little goes a long way—just a handful gives the salad a Mediterranean edge. If you’re not an olive lover, you can scale back or sub with capers for a similar salty pop.

Artichokes: Using canned or jarred artichokes saves tons of prep time. Grab marinated for some extra flavor, or opt for plain. They bring just the right amount of complexity to an otherwise simple mix.

Mozzarella: Mozzarella cubes add just the right amount of richness and a soft, chewy texture that pairs beautifully with the crisp veggies and tender tortellini. Look for a block of mozzarella to cut into small cubes—it holds up better than the softer, water-packed kind. Swap with small mozarella balls to cut down on prep time.

Tortellini and Chickpea Pasta Salad

Recipe by Jenn Lueke

5.0 from 6 votes

Servings

Adjust servings

+

–

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Best served chilled and even better the next day, this tortellini pasta salad is the kind of recipe that earns a spot in your weekly rotation. It’s easy to prep as a make-ahead dish for warm weather lunches, potlucks, or easy weeknight dinners. It’s packed with all the vegetables and plant-based protein makes it a meal, thanks to the addition of chickpeas. This recipe is featured in my 90-minute Summer Dinner Party menu!

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Ingredients

• For the Dressing

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar

• Juice of 1 lemon (about 3 tablespoons)

• 1 garlic clove, finely minced or grated

• 1 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes (optional)

• For the Pasta Salad

• 9 ounces gluten-free tortellini, cooked according to package instructions

• 2 ounces arugula (about 3 cups)

• 15 ounces quartered artichoke hearts, drained and rinsed

• 15 ounces chickpeas, drained and rinsed

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 1 English cucumber, small dice

• 2 ounces pitted Kalamata olives (about 1/2 cup)

• 2 ounces basil, roughly chopped (about 1 cup)

• 8 ounces mozzarella cheese, diced into small cubes

Directions

• Make the dressing: Add the oil, vinegar, lemon juice, garlic, oregano, salt, black pepper, and red pepper flakes to a small bowl or jar. Whisk or shake vigorously for about 30 seconds to combine. Set aside.
• Add the cooked tortellini, arugula, chickpeas, cherry tomatoes, cucumber, olives, basil, and mozzarella cheese to a large bowl. Pour the dressing on top and toss to evenly coat.
• Chill for at least 20 minutes, or until serving.

Notes

• Storage: Refrigerate in a sealed container for up to 3 days. If prepping ahead, leave the basil and arugula separate until serving.

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