Even though you can serve tortellini salad all year round, it feels like the perfect dish for summer. It speaks of picnics and potlucks, it’s easy to make in a big batch, and people go nuts for it.
There are so many types of filled tortellini available, even in just a well-stocked grocery store. In a supermarket in Connecticut, I found these types of tortellini: Three Cheese; Spinach and Ricotta; Chicken and Roasted Garlic, Sweet Italian Sausage; Herb Chicken; Chicken and Prosciutto; and Spinach and Cheese. That’s a lot of choices, right there!
Any of them will work just fine.
I like to use a vegetarian cheese-filled tortellini for this salad. I always look to keep side dishes vegetarian if possible, so everyone can enjoy them, and I also think they hold better at room temperature.
This is a colorful salad, and you can make it even moreso by using multicolored tortellini. Switch up the vegetables as you like, depending on what you have on hand, and what looks good at the market. I like a combo of grape or cherry tomatoes, spinach and onions. Artichoke hearts and olives add nice briny flavor.