Cold Cheese Tortellini Salad with Spinach and Honey Red Wine Vinaigrette
Looking for a refreshing and satisfying cold pasta salad that feels fancy but takes very little effort? This cold cheese tortellini salad with spinach, baby tomatoes, and honey red wine vinaigrette is your next go-to for summer meals, potlucks, or easy lunches.
It’s loaded with vibrant ingredients like sweet baby tomatoes, crisp spinach, and aromatic chives. But the real star is the dressing—a tangy and sweet vinaigrette made with red wine vinegar, Dijon mustard, honey, and extra virgin olive oil. It’s tossed with tender cheese tortellini for a flavorful, feel-good dish that works as both a main or side.
Whether you’re prepping meals for the week, entertaining guests, or packing a picnic basket, this easy vegetarian tortellini salad checks every box. It’s simple, fast, make-ahead friendly, and bursting with color and taste.
Why You’ll Love This Tortellini Salad
- Cold and refreshing – perfect for summer or warm-weather meals.
- Balanced flavor – sweet, tangy, and savory all in one bowl.
- Ready in under 30 minutes – including prep and chill time.
- Great for meal prep – holds up well in the fridge for 2–3 days.
- Kid-friendly and vegetarian – a crowd-pleaser at any table.
Ingredients Breakdown (And Why They Work)
Cheese Tortellini
Using 300–400 g of dry tortellini gives you a hearty base that becomes wonderfully soft after cooking. Choose a classic cheese filling for a neutral, creamy bite that pairs well with vinaigrette.
Spinach
Fresh baby spinach brings color, nutrients, and texture. When chopped and folded in with the warm pasta, it slightly wilts and integrates beautifully into the dish.
Baby Tomatoes
Sweet and juicy, baby or cherry tomatoes add color, acidity, and natural sweetness. You can use any variety you have on hand, from red to yellow to multicolor blends.
Chives
Milder than onions, chives give a fresh, herbaceous kick that doesn’t overpower. A little goes a long way—just 2 to 3 tablespoons chopped adds the perfect amount of brightness.
Honey Red Wine Vinaigrette
This simple dressing is a mix of:
- Red wine vinegar for tang
- Dijon mustard for sharpness
- Honey for sweetness
- Salt & pepper for balance
- Olive oil for body and richness
It emulsifies beautifully and clings to the pasta, coating every bite with flavor.
How to Make This Cheese Tortellini Salad
Step 1 – Cook and cool the tortellini
Cook your tortellini in salted boiling water according to the package directions (usually 3–5 minutes). Be careful not to overcook—they should remain tender but firm. Drain and rinse with cold water to stop the cooking process, then let them cool fully.
Step 2 – Make the vinaigrette
In a mixing bowl or jar, combine red wine vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies and thickens slightly.
Step 3 – Prep your fresh ingredients
Halve or quarter your baby tomatoes, depending on size. Roughly chop the spinach and finely slice the chives.
Want more quick and colorful pasta salad ideas? Try this Greek Pasta Salad with Oregano Vinaigrette, or go creamy with this Bell Pepper Pasta Salad. Looking for something heartier? Don’t miss our Tuna Pasta Salad with Basil Vinaigrette — light, fresh, and protein-packed.
Step 4 – Toss everything together
In a large bowl, combine the cooled tortellini, tomatoes, spinach, and chives. Pour the vinaigrette over the top and toss gently but thoroughly to coat.
Step 5 – Chill
Refrigerate the salad for at least 30 minutes before serving. This gives the flavors a chance to meld and keeps the salad crisp and refreshing.
Pro Tips for Success
- Use good quality olive oil. The dressing is simple, so flavor really counts.
- Don’t overcook the tortellini. Slightly underdone is better than mushy.
- Add the vinaigrette while the pasta is still a bit warm. It absorbs flavor better that way.
- Chill for 30–60 minutes before serving. This locks in flavor and texture.
Variations & Substitutions
- Add protein: Grilled chicken, hard-boiled eggs, or chickpeas.
- Use other herbs: Try basil, dill, or parsley in place of chives.
- Try other greens: Arugula, baby kale, or romaine hearts can sub in for spinach.
- Change the pasta: If you can’t find tortellini, use mini ravioli or even farfalle or rotini.
- Vegan version: Use vegan tortellini and swap honey for maple syrup.
Storage Tips
This salad keeps well for up to 3 days in the fridge in an airtight container. The flavors intensify after a few hours, making it even better the next day. However, the spinach may wilt slightly over time—if you prefer crisp greens, stir in fresh spinach just before serving.
What to Serve With This Salad
This cold pasta salad works beautifully on its own or as part of a spread:
- Serve with grilled fish or chicken.
- Pair with crusty sourdough or focaccia.
- Add to a BBQ or picnic table with coleslaw and fruit salad.
- Make it part of a vegetarian mezze-style lunch with olives, hummus, and pita.
Frequently Asked Questions
Can I use frozen tortellini?
Yes, frozen tortellini work great—just cook them according to the package and cool them thoroughly.
Is this recipe good for meal prep?
Definitely. This salad holds up very well in the fridge and tastes even better after a few hours.
Can I use a different vinegar?
Absolutely. Balsamic vinegar or white wine vinegar are both tasty swaps, though the flavor will shift slightly.
How long does it last in the fridge?
Up to 3 days. Stir well before serving and refresh with a drizzle of olive oil if it looks a bit dry.
More Fresh and Flavorful Pasta Salad Recipes
- Greek Pasta Salad with Oregano Vinaigrette — bright, zesty, and Mediterranean-inspired.
- Creamy Pasta Salad with Bell Peppers — a colorful and satisfying dish.
- Tuna Pasta Salad with Basil Vinaigrette — packed with protein and garden flavor.
- Fusilli Pasta Salad with Sun-Dried Tomatoes — a bold and vibrant twist.
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Cold Cheese Tortellini Salad with Spinach and Honey Red Wine Vinaigrette
Ingredients
For the salad:
- 300 –400 g 10.5–14 oz cheese tortellini, uncooked (about 3 to 4 cups)
- 200 g 7 oz baby tomatoes, halved (about 1½ cups)
- 60 –70 g 2 to 2½ cups loosely packed fresh spinach, chopped
- 15 –20 g 2–3 tablespoons fresh chives, finely chopped
For the vinaigrette:
- 2 tablespoons 30 ml red wine vinegar
- 1 tablespoon 15 ml liquid honey
- 1 tablespoon 15 g Dijon mustard
- 1 teaspoon 5 g salt
- ½ teaspoon 1 g freshly ground black pepper
- ¼ cup 60 ml extra virgin olive oil
Instructions
- Cook the pasta. Boil the tortellini in salted water according to the package instructions (3–5 minutes). Drain and rinse with cold water. Let cool.
- Make the vinaigrette. Whisk together red wine vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking until well blended.
- Prep the veggies. Halve the tomatoes, chop the spinach, and finely slice the chives.
- Combine. In a large mixing bowl, toss the cooled tortellini with the veggies. Pour the vinaigrette over and mix gently to coat.
- Chill & serve. Refrigerate for at least 30 minutes. Stir gently before serving.
