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Creamy tortellini salad, loaded with colorful vegetables and tossed in a deliciously sweet and tangy dressing! | #pastasalad #macaronisalad #cookout #summer #rainbow
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4.78 from 9 votes

Creamy Rainbow Tortellini Pasta Salad

Creamy pasta salad made with tortellini, colorful vegetables and a sweet and tangy dressing!
Prep Time20 mins
Cook Time7 mins
Chilling time1 hr
Total Time27 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 639kcal


  • 19 oz package of fresh cheese filled tortellini pasta
  • 4 Tbsp apple cider vinegar
  • 2 cups mayonnaise
  • 1 1/2 cups whole milk
  • 1 1/2 Tbsp granulated sugar (brown sugar may be substituted)
  • 1/2 - 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 - 1 cup diced red bell pepper
  • 1/2 - 1 cup shredded carrots
  • 1/2 - 1 cup diced yellow bell pepper
  • 1/2 -1 cup diced celery
  • 1/2 - 1 cup diced red onion


  • Boil tortellini according to package directions and drain well in a colander.  Transfer pasta to a large mixing bowl and toss with apple cider vinegar.  Let cool 10-20 minutes.
  • While pasta is cooling, in another mixing bowl, add mayo, milk, sugar, salt and pepper.  Whisk to combine.
  • Pour dressing over tortellini pasta and toss gently to combine.  Stir in all but 1 tsp EACH of all the vegetables (red pepper, carrots, yellow pepper, celery and red onion).  Cover and chill in refrigerator for at least 1-2 hours.  
  • Before serving, stir salad and sprinkle with remaining vegetables.  


Can be made a day in advance and kept refrigerated.  After chilling for long periods of time, if pasta seems dry, stir in a splash or two of milk and/or a tablespoon of mayo.


Calories: 639kcal | Carbohydrates: 36g | Protein: 12g | Fat: 49g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 151mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1755IU | Vitamin C: 29.9mg | Calcium: 156mg | Iron: 1.9mg