Christmas Tortellini Pasta Salad with Lemon Basil Dressing

This Christmas pasta salad brings a little red and green to a table full of mashed potatoes and dinner rolls. Cheese tortellini makes it hearty, while crisp broccoli, cherry tomatoes, roasted red peppers, and little mozzarella pearls keep every bite interesting. A lemon basil dressing adds enough tang to hold its own next to a slice of glazed ham.

It’s also one of those holiday sides you can cross off the list before the oven gets busy. Make it in the morning, tuck it in the fridge, and give it a quick toss with the last of the dressing before dinner. It travels well, too, so it’s a good one to claim when someone asks you to bring a side to the Christmas potluck.

What You’ll Need

Cheese tortellini gives the salad a tender, cheesy bite. Look for refrigerated tortellini and follow the cook time on the package, since it varies by brand.
Broccoli florets add a bright green color and a little crunch. Cut them small enough to fit on a fork alongside a tortellini.
Cherry tomatoes and roasted red peppers bring the red. The tomatoes are juicy and fresh, and the peppers add a softer, sweeter bite.
Mozzarella pearls are small enough to scatter through the whole bowl. If you have a ball of fresh mozzarella, drain it and cut it into small cubes.
Fresh basil goes into the dressing and over the salad. Save a few small leaves for the top if you’re bringing the salad to a party.
Lemon juice, red wine vinegar, and Dijon mustard give the dressing its tang. A little honey softens the acidity, and the Dijon helps bring the oil and vinegar together.

How to Make Christmas Pasta Salad

Shake up the dressing. Put the dressing ingredients in a jar and shake until they come together. Taste it before you add it to the salad. The lemon flavor should be bright, since the pasta and mozzarella will mellow it.
Blanch the broccoli and cook the tortellini. Give the broccoli about 2 minutes in boiling water, then lift it out and cool it in ice water. Use the same pot to cook the tortellini. Rinse the pasta briefly under cool water and let both drain well.
Toss and chill. Combine the tortellini, broccoli, tomatoes, peppers, and mozzarella. Pour in about three-quarters of the dressing and fold everything together with a large spoon. Cover and chill for at least 30 minutes.
Finish just before serving. Toss again, add as much of the reserved dressing as you like, and scatter fresh basil over the top.

Make It Ahead for Christmas Dinner

You can assemble the salad the morning you plan to serve it. If you’re prepping the night before, toss the tortellini, broccoli, peppers, and mozzarella with most of the dressing. Refrigerate the tomatoes, basil garnish, and remaining dressing separately, then add them before serving. That keeps the tomatoes from watering down the bowl and the basil looking fresh.

If the salad looks a little dry when you pull it from the fridge, give the reserved dressing a good shake before adding it. The tortellini will soak up some of the dressing as it sits.

What to Serve With Christmas Pasta Salad

Serve it alongside glazed ham, roast turkey, or a tray of baked chicken. For an appetizer-style Christmas party, put it out with sliders, a cheese board, and a plate of deviled eggs. If you want to make it more substantial for a potluck, fold in a handful of chopped salami or some drained chickpeas.

Can I Use Bow-Tie Pasta Instead?

Yes. Use 12 ounces of dry bow-tie pasta in place of the two packages of tortellini. Cook it until just tender, then cool and drain it as directed. Add the dressing gradually and taste before using the rest.

Christmas Tortellini Pasta Salad Recipe

A make-ahead holiday pasta salad with cheese tortellini, crisp broccoli, cherry tomatoes, roasted red peppers, and mozzarella pearls in a homemade lemon basil dressing.

Serves 8 as a side
Prep time 15 minutes
Cook time 15 minutes
Chill time 30 minutes
Total time 1 hour

Salad Ingredients

Salt, for the cooking water
2 cups small broccoli florets
2 (10-ounce) packages refrigerated cheese tortellini
1 pint cherry tomatoes, halved
¾ cup drained roasted red peppers, patted dry and chopped
8 ounces mozzarella pearls, drained
2 tablespoons torn fresh basil, for serving

Lemon Basil Dressing

⅓ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, finely grated
2 tablespoons finely chopped fresh basil
½ teaspoon fine sea salt, plus more to taste
¼ teaspoon ground black pepper

Instructions

Combine all the dressing ingredients in a jar with a lid. Shake well and set aside.
Bring a large pot of salted water to a boil and fill a bowl with ice water. Boil the broccoli florets for about 2 minutes, until bright green and crisp-tender. Lift them out with a slotted spoon and transfer them to the ice water. Once cool, drain and pat dry.
Return the water to a boil. Cook the tortellini according to the package directions until just tender. Drain, rinse briefly under cool water, and let the excess water drip away.
Add the tortellini, broccoli, tomatoes, roasted red peppers, and mozzarella to a large bowl. Shake the dressing again, pour in about three-quarters of it, and toss gently.
Cover and refrigerate for at least 30 minutes. Before serving, toss with as much of the reserved dressing as needed. Taste for salt and finish with the torn basil.