Summer Tortellini Salad

The perfect dish to bring to picnics, potlucks, grill-outs — all your summer gatherings. This vegetable-loaded tortellini salad with homemade buttermilk dill dressing is an easy weeknight meal, too!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 servings
Calories 185kcal
Author Karen Gibson


for the buttermilk dill dressing (optional)

  • 1/4 cup sour cream
  • 1/4 cup Greek yogurt
  • 2 heaping tablespoons minced dill leaves
  • 1/2 teaspoon minced garlic, smashed with a little salt (one small clove)
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped chives, or minced green onions
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon Kosher salt
  • 1/2 to 1 cup buttermilk (I used 3/4 cup)

for the tortellini salad

  • 9 ounce package refrigerated fresh tortellini
  • 10 cherry tomatoes, chopped
  • 1/4 cup chopped cucumbers
  • 1/4 cup fresh corn*
  • kosher salt and freshly ground black pepper


for the dressing

  • Add all ingredients except buttermilk to a medium bowl and whisk until combined. Add 1/2 cup buttermilk and whisk thoroughly. Test the consistency and add more buttermilk until it reaches your preferred pourability. I used 3/4 cup, which makes it pourable but tangy rich. Taste, and add more salt if desired. Let sit in the fridge for at least 2 hours before serving. (For best results, taste again after the rest, and add more salt a pinch at a time as needed.)

for the tortellini salad

  • Cook the tortellini according to package directions, drain, and set aside to cool. Add the vegetables to a medium mixing bowl, season with a pinch of salt and pepper, and toss. Fold in the pasta, taking care not jar the tortellinis into unfolding. Pour some of the dressing and fold it into the pasta salad until lightly coated. Serve immediately at room temperature with the extra dressing on the side, or refrigerate the salad and remaining dressing for at least an hour. Use the extra dressing to loosen the salad, and serve.


*If using frozen corn, thaw first. If using a fresh cob, you can either blanch the ear first for a couple of minutes before slicing off the kernels, or use them raw -- sweet, delicious, and crunchy!


Calories: 185kcal