A bright, creamy, herb-packed tortellini salad that tastes like spring in a bowl.
If you have ever stared into the fridge at 5 p.m. hoping dinner will magically assemble itself, this is your sign. This Green Goddess Tortellini Salad is the kind of recipe that feels fancy and fresh, but comes together with minimal effort and zero stove babysitting. It is cool, creamy, and loaded with herbs and crunch, the perfect answer to hot days, potlucks, desk lunches, or those nights when you want something satisfying without turning your kitchen into a sauna.
Green goddess dressing has been around for ages, and for good reason: it is bold but balanced, creamy but bright. Traditionally, it leans on loads of herbs and an allium bite, and modern versions often use avocado or yogurt for that velvety texture. Here, we keep the spirit of green goddess with a practical, weeknight-friendly twist: Greek yogurt for tang, a little mayo for richness, lemon for lift, and a big handful of herbs to make everything taste alive.
Now add cheese-filled tortellini, juicy tomatoes, crisp cucumber, and a handful of crunchy extras, and you have a salad that eats like a full meal. It is not fussy, it travels well, and it holds up beautifully in the fridge. The flavor profile is creamy, lemony, and herb-forward, with a salty-savory finish from Parmesan and optional toasted nuts.
Why you’ll love it
- Fast and low-stress: Ready in about 25 minutes, mostly hands-off.
- Meal-prep hero: Tastes even better after a chill in the fridge.
- Crowd-pleasing: Creamy dressing plus tortellini is a universal win.
- Flexible: Easy swaps for dairy-free, gluten-free, or pantry-friendly versions.
- Fresh but filling: Feels light, yet actually satisfies.
Ingredients
Tortellini salad
- 20 oz refrigerated cheese tortellini (about 4 cups, 560 g)
- 1 1/2 cups cherry tomatoes, halved (225 g)
- 1 cup cucumber, diced (150 g)
- 1 cup baby spinach or arugula, chopped (30–40 g)
- 1/3 cup red onion, thinly sliced (50 g)
- 1/2 cup Parmesan, shaved or grated (50 g)
- 1/3 cup toasted pine nuts or sliced almonds (35 g, optional)
- 1/2 cup peas (thawed if frozen, 75 g, optional)
Green goddess dressing
- 1/2 cup plain Greek yogurt (120 g)
- 1/4 cup mayonnaise (60 g, optional but recommended)
- 1 small ripe avocado (about 5 oz flesh, 140 g, optional for extra creaminess)
- 1/2 cup packed fresh basil leaves (20 g)
- 1/2 cup packed fresh parsley (20 g)
- 2 tbsp chopped chives or green onion (10 g)
- 1 small garlic clove
- 2 tbsp lemon juice (30 ml), plus zest from 1/2 lemon
- 2 tbsp olive oil (30 ml)
- 2 tbsp grated Parmesan (10 g)
- 2 tbsp water, as needed to thin (30 ml)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1–2 tsp anchovy paste (optional, for classic savory depth)
💡 Shopping tip: Buy herbs in bunches, then store them like flowers in a jar with a little water and a loose bag over the top to keep them perky for days.
Step-by-Step Instructions
- Boil the tortellini (8 to 10 min): Bring a large pot of salted water to a boil. Cook tortellini until tender and floating, according to package directions.
- Cool it down (3 min): Drain and rinse briefly under cool water to stop the cooking. Shake well, then toss with a drizzle of olive oil (about 1 tsp) so it does not stick.
- Blend the dressing (3 to 4 min): In a blender or food processor, add yogurt, mayo, avocado (if using), basil, parsley, chives, garlic, lemon juice and zest, olive oil, Parmesan, salt, pepper, and anchovy paste (if using). Blend until vivid green and mostly smooth. Add water 1 tbsp at a time until it is pourable and creamy.
- Chop the mix-ins (5 to 7 min): Halve tomatoes, dice cucumber, slice onion, and chop greens. Toast nuts if needed (2 to 3 min in a dry skillet, stirring often).
- Assemble (2 min): In a large bowl, combine tortellini, tomatoes, cucumber, greens, onion, peas (if using), and about 3/4 of the dressing. Toss until everything is glossy and coated.
- Finish and chill (10 min optional): Add Parmesan and nuts. Taste and adjust salt, pepper, and lemon. Chill 10 to 30 minutes for the flavors to meld, then toss with remaining dressing right before serving if it looks dry.
💡 Tip: If the salad thickens in the fridge, loosen it with a splash of water or lemon juice, then toss well to bring the dressing back to creamy.
Variations & Substitutions
- Gluten-free: Use gluten-free tortellini or swap in cooked gluten-free rotini and add extra Parmesan for that tortellini-like richness.
- Dairy-free: Use dairy-free tortellini (or pasta), vegan mayo, and an unsweetened plant-based yogurt; replace Parmesan with nutritional yeast plus a pinch of salt.
Make-Ahead, Storage & Reheating
- Make-ahead: Make the dressing up to 3 days ahead. Cook tortellini and chop vegetables up to 1 day ahead; store separately, then toss before serving.
- Storage: Refrigerate in an airtight container for 3 to 4 days.
- Freezing: Not recommended; the creamy dressing and tortellini texture can turn watery and soft after thawing.
- Reheat: Best served cold or cool. If you prefer it slightly warm, microwave gently 15 to 25 seconds just to take the chill off, then stir (do not overheat).
Nutritional Info (Estimated, per serving)
- Calories: ~430
- Protein: ~16 g
- Carbs: ~44 g
- Fat: ~22 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Grilled chicken, salmon, or shrimp on top for a heartier meal
- Garlic bread or toasted sourdough on the side
- A simple fruit salad or melon wedges for a summer spread
- Extra lemon wedges and a sprinkle of flaky salt at the table
- Add a drizzle of chili oil or a pinch of red pepper flakes for heat
- Pair with sparkling water, iced tea, or a crisp lemonade
Recipe FAQs
Can I make this without a blender or food processor?
Yes. Finely chop the herbs and garlic, mash the avocado with a fork, then whisk everything together. The dressing will be chunkier but still delicious.
Will the salad get soggy?
It holds up well, but cucumbers can release water. For extra crunch, seed the cucumber or add it right before serving.
Can I use frozen tortellini?
Absolutely. Cook according to package directions, then rinse and cool as written. Frozen tortellini may take a couple extra minutes.
Is it spicy?
Not as written. For a kick, add 1/4 tsp crushed red pepper, a jalapeño (careful, it can overpower), or a spoonful of chili crisp.
Can I swap the herbs?
Yes. Basil and parsley are classic, but you can use cilantro, dill, tarragon, or a mix. Keep the total herb volume about the same for balance.
Can I freeze green goddess dressing?
I would not. Herbs can turn dull and watery after thawing. It is best fresh, and it keeps well in the fridge for a few days.
Final Notes
This Green Goddess Tortellini Salad is my go-to when I want something that feels fresh and a little special, but still works on a regular weekday. It is the kind of dish that disappears at a potluck because people keep going back for “just one more scoop,” and it is equally perfect packed into a lunch container the next day. If you are feeding picky eaters, you can keep the onions and greens on the side and let everyone build their bowl. If you are feeding yourself, consider this permission to double the dressing and use it all week on sandwiches, roasted veggies, or as a dip for crunchy pita chips.
If you try it, I would love to hear how you made it your own. Did you go heavy on basil? Add chicken? Swap in chickpeas? Drop a comment with your favorite variation and any questions that come up. And if you share it with friends or post it, tag it so I can see your beautiful green, creamy masterpiece.
