A bright, creamy, herb-forward pasta salad that tastes like spring and eats like a full meal.
If you have ever stared into the fridge at 5 pm and thought, I need something fast that still feels fresh, this is the salad. Green Goddess Tortellini Salad is my answer for those in-between moments when you want comfort food energy but also crave crunchy greens and a pop of lemon. It is the kind of dish that looks like you tried harder than you did, which is exactly the vibe I want on busy weeks.
This recipe takes store-bought cheese tortellini and tosses it in a creamy Green Goddess style dressing made from herbs, lemon, garlic, and a little yogurt for tang. Then we load it up with crisp cucumber, juicy cherry tomatoes, and a handful of greens so it feels light but satisfying. The flavor profile is bright, savory, and super herby, with enough richness to cling to every little pasta fold.
Green Goddess dressing has a long, beloved history in American food, often tied to a classic herb-mayo style sauce served with salads and vegetables. This version is a modern, weeknight-friendly riff that keeps the spirit of those bold herbs while using simple ingredients you can find anywhere. No fancy equipment beyond a blender or food processor, and you can absolutely tweak the herb mix based on what is wilting in your crisper drawer.
Why you’ll love it
- Fast and low-stress: about 25 minutes start to finish.
- Meal-prep friendly: stays creamy and flavorful for days.
- Crowd-pleaser: pasta salad energy, upgraded.
- Flexible: swap veggies, add protein, adjust the herbs.
- Fresh but comforting: creamy dressing plus cheesy tortellini is the best of both worlds.
Ingredients
Tortellini salad
- Cheese tortellini: 20 oz (567 g) refrigerated or frozen
- Cucumber: 1 medium (about 10 oz, 280 g), diced
- Cherry tomatoes: 1 1/2 cups (about 255 g), halved
- Baby spinach or arugula: 2 packed cups (60 g)
- Red onion: 1/4 small (about 30 g), thinly sliced (optional)
- Parmesan: 1/3 cup (about 30 g) finely grated, plus more to finish (optional)
- Toasted pepitas or sunflower seeds: 1/4 cup (35 g) (optional, for crunch)
Green Goddess dressing
- Plain Greek yogurt: 1/2 cup (120 g)
- Mayonnaise: 1/4 cup (60 g)
- Olive oil: 2 tbsp (30 ml)
- Lemon: 1 (about 2 tbsp, 30 ml juice), plus zest if you like (optional)
- Garlic: 1 to 2 cloves
- Fresh basil: 1/2 cup (20 g), loosely packed
- Fresh parsley: 1/2 cup (30 g), loosely packed
- Fresh chives or scallions: 1/4 cup (10 g), chopped
- Anchovy paste: 1 tsp (5 g) or 2 anchovy fillets (optional, adds depth)
- Salt: 3/4 tsp, to taste
- Black pepper: 1/4 tsp
- Water: 1 to 3 tbsp (15 to 45 ml), to thin as needed
💡 Shopping tip: Grab the herb “poultry mix” or mixed herb packs if your store sells them, then add basil. It is cheaper than buying every herb separately.
Step-by-Step Instructions
- Boil the tortellini (5 to 7 minutes). Bring a large pot of salted water to a boil. Cook tortellini until tender and floating, according to package directions. You want al dente, not mushy.
- Cool it down (3 to 5 minutes). Drain, then rinse briefly under cool water to stop the cooking. Shake off excess water and transfer to a large bowl. Drizzle with 1 tsp olive oil (optional) and toss so they do not stick.
- Blend the dressing (2 minutes). In a blender or food processor, add yogurt, mayo, olive oil, lemon juice, garlic, basil, parsley, chives, anchovy (if using), salt, and pepper. Blend until very smooth and bright green. Add water 1 tbsp at a time until it pours easily but still coats a spoon.
- Chop the mix-ins (5 minutes). Dice cucumber, halve tomatoes, and slice onion if using. Add them to the bowl with the tortellini along with the greens.
- Toss and chill (2 minutes toss, 10 minutes chill). Pour about 3/4 of the dressing over the salad and toss gently until everything is glossy and coated. Add more dressing as needed. Chill for 10 minutes so flavors settle.
- Finish and serve. Top with Parmesan and pepitas. Taste and adjust with a pinch more salt, lemon, or pepper.
💡 Tip: If the salad looks dry after chilling, stir in 1 to 2 tbsp (15 to 30 ml) water or an extra spoonful of yogurt to loosen the dressing and bring back the creaminess.
Variations & Substitutions
- Dairy-free: Use dairy-free tortellini if available, swap yogurt for unsweetened dairy-free yogurt, and use vegan mayo.
- Protein boost: Add 2 cups (280 g) shredded rotisserie chicken, 1 can chickpeas (15 oz, 425 g) rinsed, or 6 oz (170 g) flaked smoked salmon.
Make-Ahead, Storage & Reheating
- Make-ahead: Dressing can be made up to 3 days ahead. Chop veggies 1 day ahead. Cook tortellini up to 1 day ahead and toss with a little oil.
- Storage: Refrigerate up to 3 to 4 days in an airtight container. Stir before serving.
- Freezing: Not recommended. The creamy dressing and pasta texture change after thawing.
- Reheat: Best served cold or cool room temp. If you want it warm, microwave 30 to 60 seconds, then add a splash of water and extra dressing to refresh.
Nutritional Info (Estimated, per serving)
(Assumes 6 servings, with Parmesan, without seeds.)
- Calories: ~430
- Protein: ~16 g
- Carbs: ~44 g
- Fat: ~21 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Pair with grilled chicken, shrimp, or tofu for a bigger meal.
- Serve alongside garlic bread or a warm baguette.
- Add a simple side of lemony green beans or roasted asparagus.
- Top with extra herbs and a squeeze of lemon right before serving.
- Spoon into meal-prep containers with extra cucumbers for crunch.
- Finish with chili flakes or a drizzle of olive oil for heat and shine.
Recipe FAQs
Can I make this without a blender?
Yes. Mince the herbs and garlic very finely, then whisk everything together. It will be a little chunkier, still delicious.
Do I have to use anchovy? Will it taste fishy?
You do not have to use it. If you do, it should not taste fishy, it just adds savory depth. You can swap in 1 tsp (5 g) Dijon mustard for a similar punch.
Can I use dried herbs instead of fresh?
Fresh herbs are the whole point here. In a pinch, use 1 to 2 tbsp (3 to 6 g) dried mixed herbs, but expect a less vibrant green and less fresh flavor.
How do I keep the greens from wilting?
If prepping ahead, store greens separately and fold them in right before serving. You can also use heartier greens like chopped kale.
Can I use frozen tortellini?
Absolutely. Cook straight from frozen, then cool as directed. Frozen tortellini often holds up really well in pasta salads.
Final Notes
This Green Goddess Tortellini Salad is one of those recipes that makes you feel like you have your life together, even if dinner was decided 20 minutes ago. It is creamy and cozy from the tortellini, but the herbs and lemon keep it bright and lively. I also love how it pulls double duty: a potluck-friendly side dish that can easily become lunch for the next few days.
If you make it, try it once exactly as written, then make it your own. Swap the greens, toss in whatever crunchy veggies you have, or add a protein and call it dinner. The dressing is the real magic, and once you taste it, you will start finding excuses to blend it up again for wraps, grain bowls, and dip situations.
If you give it a go, I would love to hear how you customized it. Leave a comment with your favorite add-ins, and if you share it on social, tag me so I can see your beautiful green bowls.
