Tuna Tortellini Salad

Tuna Tortellini Pasta Salad is a simple, vibrant dish that stars a lovely homemade Chive Vinaigrette that you’ll want to drizzle on every type of cold pasta salad.

I LOVE a good cold pasta salad for oh so many reasons, and this Tuna Tortellini Salad is one of them. Cold pasta salads are easy to assemble, are endlessly customizable, and totally count as meal prep. I often prepare a larger batch of pasta salad so I can get several meals out of it. Plus this Tuna Tortellini Pasta Salad gets better as it sits and soaks up all that lovely homemade chive dressing.  

Typically rotini is my go-to for cold pasta salads, but tortellini is a brilliant choice because they are hearty little cheese-stuffed pasta nuggets. Plus they hold their shape well and have plenty of surface area suitable for soaking up flavor. 

Jump to:

• How do you make Tuna Tortellini Salad?
• How do you make homemade Chive Vinaigrette?
• A Note on Ingredients
• Tuna Tortellini Salad Storage
• What other ingredients can you add to Tuna Tortellini Salad?
• Tuna Tortellini Salad

How do you make Tuna Tortellini Salad?

I insist that you use tri-color tortellini pasta if you can find it because it’s festive AF; and don't you deserve a festive pasta salad? I used dried cheese tortellini for this recipe. Makes 8 servings.

Ingredients

• 1 pound dried tri-color tortellini pasta
• 2 (5 oz) cans yellowfin tuna in olive oil (reserve the olive oil for use in the salad)
• 12 ounces red cherry tomatoes, quartered
• 1-2 shallots, finely diced
• Chive Vinaigrette (see recipe below)
• Fresh chives, chopped (optional, for garnish)

Instructions

1. Cook tortellini according to package directions. Rinse tortellini with cold water to prevent them from continuing to cook. Let excess water strain off.
2. Add 2 (5 ounce) cans of tuna in olive oil to a bowl. The olive oil the tuna is packed in will be added to the salad as it’s packed with flavor. 
3. Add quartered cherry tomatoes, diced shallots, and strained tortellini to the bowl.  
4. Add Chive Vinaigrette (see below for recipe) and stir until well combined. Refrigerate in a lidded container until serving. For best results, chill for 2-4 hours before serving to let the flavors meld.  
5. When serving, garnish with freshly chopped chives (optional).
6. For best results, store in a lidded container in the refrigerator for up to 4 days.

How do you make homemade Chive Vinaigrette?

This homemade chive dressing has a spicy pop thanks to fresh jalapeno and a beautiful balance of citrus from fresh-squeezed lime juice. It’s just perfect for drizzling over cold tortellini pasta salads. 

Ingredients

• 1 jalapeno, seeded
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 2 tablespoon chopped fresh chives
• ¼ cup extra virgin olive oil (use a good quality EVOO with a mild flavor)
• 5 tablespoon fresh-squeezed lime juice (or about 2 small limes)

Instructions

1. Add 5 tablespoons fresh-squeezed lime juice, 1 jalapeno, ½ teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon garlic powder, 2 tablespoons fresh chives, and ¼ cup extra virgin olive oil to a food processor or blender.
2. Blend for 20-30 seconds, until well combined. 

A Note on Ingredients

Canned tuna

Feel free to use whatever brand floats your fancy, but splurge on a quality can. I give you permission. I opted for a yellowfin tuna in olive oil (Genova brand). Since the tuna is the starring protein in this salad it’s important that you don’t skimp on quality here - you want the tuna to stand out.

What’s also important to note is that I chose a canned tuna packed in olive oil. I have to insist on this over canned tuna packed in water. You will be using the olive oil that the tuna comes packed in because it’s flavorful and adds richness to the salad. 

Fresh chives vs. dried chives

Fresh chives are absolutely the way to go here; the chive dressing NEEDS that fresh onion-y pop to really stand out. The taste of chives tends to be on the more delicate side, so much so that I’ve found that dried chives simply fail to capture the delicate nuances of fresh. If you must have a substitute, your best bet is to use green onion (scallion) greens instead, which you can use at a 1:1 ratio. 

Dried tortellini vs. fresh tortellini

For this cold tortellini pasta salad you’re going to want to go with dried tortellini. Dried tortellini is able to withstand the rigors of being a cold pasta salad. Dried pasta is firmer than fresh and can hold up to the heartiest of sauces. Also, because they are made by an entirely different process than fresh, dried tortellini has a “rougher” texture that encourages flavorful sauces to stick to the exterior.

Read more about the difference between fresh vs. dry pasta. 

Tuna Tortellini Salad Storage

For best results, store this tuna tortellini pasta salad in a lidded container in the refrigerator for up to 4 days.

I find the Chive Dressing recipe included here to be the perfect amount of dressing for this Tuna Tortellini Pasta Salad. If you feel like your salad is on the “dry” side the next day, you could always whip up a new batch of chive dressing and reserve leftovers for another use. Or you could try adding a splash or two of pickle juice, a drizzle of olive oil, or a little bit of a store-purchased dressing that has a similar flavor profile. 

Store any leftover Chive Vinaigrette in a sealed container (like a Mason jar) for up to 5 days. 

What other ingredients can you add to Tuna Tortellini Salad?

The following would also make great additions to this Tuna Tortellini Pasta Salad recipe:

• Spinach (fresh)
• Red or yellow onion
• Sundried tomatoes
• Black olives
• Green olives
• Banana peppers
• Bell pepper
• Marinated artichokes
• Celery
• Parmesan cheese

If you like this cold pasta salad, you might also like:

• Zesty Jalapeno Top Ramen Salad
• Sweet Vinegar and Oil Dressing
• Dill Pickle Pasta Salad
• Tex-Mex Pasta Salad
• Corn and Quinoa Salad
• Chorizo Stuffed Mushrooms

• 
• 
• 
•