Creamy Apple Cider Vinegar Tortellini Pasta Salad
A refreshing pasta salad featuring cheese-filled tortellini tossed in a creamy apple cider vinegar dressing with colorful diced vegetables. The tangy-sweet dressing made with mayonnaise, milk, and a touch of sugar perfectly complements the rich tortellini filling. Ideal for potlucks, picnics, or summer gatherings when you need a crowd-pleasing side dish that can be made ahead. The apple cider vinegar adds brightness while keeping the pasta tender, and reserving some vegetables for garnish creates an appealing presentation with fresh color contrast.
Ingredients
- 19 ounce package fresh cheese filled tortellini pasta
- 4 tablespoons apple cider vinegar
- 2 cups mayonnaise
- 1 ½ cups whole milk
- 1 ½ tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup red bell pepper, diced
- ½ cup carrots, shredded
- ½ cup yellow bell pepper, diced
- ½ cup celery, diced
- ½ cup red onion, diced
Instructions
- 1
Boil tortellini according to package directions and drain well in a colander
- 2
Transfer pasta to a large mixing bowl and toss with apple cider vinegar
- 3
Let cool 10-20 minutes
- 4
While pasta is cooling, whisk together mayo, milk, sugar, salt and pepper in another mixing bowl
- 5
Pour dressing over tortellini pasta and toss gently to combine
- 6
Stir in all but 1 teaspoon each of all the vegetables
- 7
Cover and chill in refrigerator for at least 1-2 hours
- 8
Before serving, stir salad and sprinkle with remaining vegetables
Tips
Brown sugar can be substituted for granulated sugar if preferred
Reserve vegetables for garnish to maintain fresh color and texture contrast
Chill for at least 2 hours for best flavor development and proper consistency
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead, add reserved vegetables just before serving
Serve chilled as a side dish
Common Mistakes
Drain pasta thoroughly to avoid watery dressing
Don't skip the apple cider vinegar toss to prevent pasta from sticking
Substitutions
FAQ
Can I make this salad dairy-free?
Yes, substitute mayonnaise with vegan mayo and use unsweetened plant milk like oat or soy milk for similar consistency.
How long can this pasta salad keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after the first day as ingredients meld together.
Can I add other vegetables to this recipe?
Absolutely! Try diced cucumber, cherry tomatoes, or broccoli florets. Just maintain the ratio of vegetables to pasta for best results.