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Tortellini Primavera Salad

This Tortellini salad blends a bright creamy sauce with fresh and colorful vegetables. Delicious as a side, meatless main dish or add cooked chicken breast.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Servings: 8
Author: Good Dinner Mom


  • 8 ounce package refrigerated tortellini
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1/2 cup chopped green onions
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped green bell peppers
  • 1/2 cup fresh baby peas or thawed from frozen
  • 1/4 cup diced jalapeno pepper optional
  • 1 cup mayonnaise
  • 2 teaspoons grated orange peel
  • 2 teaspoons dried basil or 1 Tablespoon plus 1 teaspoon fresh basil chopped
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese


  • Cook tortellini according to package directions. Drain well.
  • Steam broccoli florets and sliced carrots just until tender-crisp. Cool under running water.
  • Combine tortellini, broccoli, carrots, green onions, bell peppers and jalapeno in a medium bowl. Place in refrigerator while making the dressing.
  • In a small bowl, whisk together mayonnaise, orange peel, basil, thyme, salt and pepper. Add about 1/2 of the dressing to the salad ingredients and then taste. Add more as desired (3/4 cup seems perfect for us. If adding chicken, use all the dressing).
  • Cook's Note: You can serve the salad immediately if you must, however, the flavors are bolder if allowed to incorporate in the refrigerator for at least 4 hours before serving.
  • Spoon individual portions of salad on plate and top each portion with shredded mozzarella, or add all the mozzarella into large bowl of the salad, toss and serve family style.