28+ Irresistible Summer Tortellini Recipes to Brighten Your Seasonal Meals

Summer is the perfect time to indulge in fresh, light, and flavorful dishes that keep you energized during those warm days.

And what better way to combine ease, flavor, and freshness than with tortellini?

This delightful pasta can be enjoyed in a variety of ways—from light salads to creamy, comforting dishes.

Whether you’re hosting a summer BBQ, planning a picnic, or just looking for a simple yet satisfying dinner, tortellini provides the perfect base for a multitude of delicious recipes.

In this article, we’ve curated 28+ summer tortellini recipes that will help you make the most of the season’s best ingredients.

Whether you’re craving something with fresh vegetables, a tangy pesto, or a rich, creamy sauce, we’ve got a recipe to suit your tastes.

These dishes are not only quick and easy to prepare but also showcase the vibrant, fresh flavors of summer.

So, let’s dive into these 28+ summer tortellini recipes that will make your summer meals unforgettable!

28+ Irresistible Summer Tortellini Recipes to Brighten Your Seasonal Meals

With these 28+ summer tortellini recipes, you have a wide variety of delicious options to elevate your seasonal meals.

Whether you’re looking for a refreshing salad to enjoy on a warm afternoon or a hearty pasta dish to satisfy your cravings, tortellini can easily be transformed to suit every taste and occasion.

From vibrant vegetable-packed salads to indulgent creamy pastas, each recipe brings something new and exciting to the table.

Don’t let the summer pass by without trying these easy, flavorful, and crowd-pleasing dishes.

Tortellini is incredibly versatile and can be adapted to your dietary preferences, making it the perfect pasta for any summer gathering.

So, gather your ingredients, get creative, and enjoy a season full of delicious tortellini dishes!

Grilled Veggie Tortellini Salad

This colorful tortellini salad is packed with smoky grilled vegetables, fresh herbs, and a zesty lemon vinaigrette. It’s perfect for backyard barbecues, picnics, or easy weeknight dinners.

The balance of warm tortellini and cool, crisp summer veggies makes this dish both hearty and refreshing.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 zucchini, sliced
• 1 red bell pepper, halved
• 1 red onion, sliced into thick rounds
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup fresh basil, chopped
• 2 tbsp parsley, chopped

For the Lemon Vinaigrette:

• ¼ cup olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package instructions. Drain and rinse with cold water. Set aside.
2. Preheat a grill or grill pan over medium-high heat.
3. Toss zucchini, bell pepper, and onion slices in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender.
4. Chop grilled vegetables into bite-sized pieces and combine with tortellini and cherry tomatoes in a large bowl.
5. Whisk together vinaigrette ingredients and pour over the salad. Toss gently to coat.
6. Top with fresh basil and parsley. Serve slightly chilled or at room temperature.

This grilled veggie tortellini salad brings together the best flavors of summer in every bite.

The smokiness of the vegetables and the brightness of the lemon dressing create a perfectly satisfying and wholesome meal that will keep you coming back for more.

Tortellini Caprese Skewers with Balsamic Glaze

These Caprese-inspired skewers are a delightful twist on pasta salad and perfect for warm-weather entertaining.

With juicy tomatoes, creamy mozzarella, and tender tortellini drizzled in a sweet balsamic glaze, they’re a no-fuss, no-utensils-needed dish ideal for parties or picnics.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 pint cherry tomatoes
• 8 oz mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• Salt and pepper to taste
• Wooden skewers (soaked in water if grilling)

For the Balsamic Glaze:

• ½ cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Cook tortellini according to package directions. Rinse under cold water and set aside.
2. In a small saucepan, simmer balsamic vinegar and honey over medium heat until thickened and syrupy (about 10 minutes). Let cool.
3. On each skewer, thread one tortellini, one mozzarella ball, a basil leaf, and a cherry tomato. Repeat until the skewer is full.
4. Sprinkle skewers with salt and pepper, then drizzle with balsamic glaze.

Whether served as an appetizer or a side, these tortellini Caprese skewers are guaranteed to impress.

Their simple ingredients and handheld format make them a playful and delicious way to celebrate the season.

Creamy Pesto Tortellini with Summer Squash

This comforting yet light pasta dish combines tender cheese tortellini with a silky pesto cream sauce, sautéed summer squash, and fresh lemon zest.

It’s a quick meal that captures the freshness of summer with minimal effort and maximum flavor.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 tbsp olive oil
• 1 zucchini, sliced into half moons
• 1 yellow squash, sliced into half moons
• ¾ cup heavy cream
• ⅓ cup basil pesto (store-bought or homemade)
• Zest of 1 lemon
• Salt and pepper to taste
• Grated Parmesan, for serving

Instructions:

1. Cook tortellini according to package instructions. Reserve ½ cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add zucchini and squash; sauté for 4–5 minutes until tender.
3. Reduce heat to low, then stir in cream and pesto. Add reserved pasta water to loosen the sauce as needed.
4. Toss in the cooked tortellini, lemon zest, salt, and pepper. Stir to coat evenly.
5. Serve warm with a sprinkle of Parmesan.

This creamy pesto tortellini strikes the perfect balance between indulgent and fresh.

The sweet, tender squash and the lemon-kissed sauce give it that unmistakable summery flair, making it an ideal dish for cozy evenings on the patio or a breezy lunch indoors.

Tortellini and Shrimp Summer Salad

A light and zesty summer salad that combines tender shrimp, cheese tortellini, and fresh greens, tossed with a lemony dressing.

This dish is perfect for a light lunch, a refreshing dinner, or as a vibrant side at a summer gathering.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 lb shrimp, peeled and deveined
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1 cucumber, diced
• ½ cup red onion, thinly sliced
• 1 avocado, sliced
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to taste

For the Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and rinse under cold water.
2. In a skillet, heat olive oil and butter over medium-high heat. Season the shrimp with salt and pepper, then sauté for 3-4 minutes on each side until pink and cooked through. Set aside.
3. In a large bowl, combine cooked tortellini, shrimp, mixed greens, cucumber, onion, and avocado.
4. Whisk together the lemon dressing ingredients and drizzle over the salad. Toss gently to combine.
5. Serve immediately or chill for 30 minutes before serving.

This tortellini and shrimp salad is bursting with flavor and offers a refreshing contrast between the rich shrimp, creamy avocado, and tangy dressing.

It’s the perfect meal to enjoy on a warm day and makes a great option for a potluck or barbecue.

Tortellini with Roasted Tomatoes and Garlic

This simple yet flavorful dish features oven-roasted tomatoes, garlic, and fresh herbs, tossed with tender tortellini and finished with a drizzle of olive oil and Parmesan.

It’s a vibrant, crowd-pleasing meal that brings out the sweetness of summer tomatoes.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 cups cherry tomatoes, halved
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme or rosemary, chopped
• ¼ cup Parmesan, grated
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange halved cherry tomatoes on a baking sheet and drizzle with olive oil. Roast for 20 minutes until the tomatoes soften and start to caramelize.
2. Meanwhile, cook tortellini according to package directions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add the roasted tomatoes and fresh herbs to the skillet. Toss in the cooked tortellini and season with salt and pepper.
5. Serve with a sprinkle of Parmesan and a drizzle of extra olive oil.

This roasted tomato and garlic tortellini is a comforting, light dish that highlights the beauty of simple, fresh ingredients.

The roasted tomatoes offer a burst of sweetness, while the garlic adds depth and warmth, making it a perfect choice for a casual yet flavorful summer meal.

Pesto Tortellini with Grilled Chicken and Asparagus

A hearty and satisfying dish featuring cheese tortellini, juicy grilled chicken, and crisp asparagus, all tossed together in a vibrant basil pesto sauce.

This meal is great for a weeknight dinner or a more substantial dish to serve guests at a summer gathering.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup basil pesto (store-bought or homemade)
• Fresh Parmesan, for garnish

Instructions:

1. Season the chicken breasts with olive oil, salt, and pepper. Grill over medium-high heat for 5-7 minutes on each side until cooked through and juices run clear. Let rest for a few minutes, then slice into strips.
2. Meanwhile, cook the tortellini according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add asparagus and sauté for 3-4 minutes until tender but still crisp. Season with salt and pepper.
4. Toss the cooked tortellini, grilled chicken, and sautéed asparagus with the basil pesto until evenly coated.
5. Serve with a sprinkle of Parmesan on top.

This pesto tortellini with grilled chicken and asparagus is an elevated yet easy-to-make dish that offers a fresh, savory flavor profile.

The pesto sauce ties everything together, and the grilled chicken adds a satisfying protein boost, making it a delicious option for a complete meal.

Tortellini with Spinach, Artichokes, and Sun-Dried Tomatoes

A Mediterranean-inspired dish featuring tortellini, spinach, artichokes, and sun-dried tomatoes. The vibrant combination of flavors is enhanced with a simple garlic and lemon sauce.

This dish is rich yet light, making it a great option for lunch or a side dish at a summer gathering.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 cups fresh spinach
• 1 cup marinated artichoke hearts, drained and chopped
• ½ cup sun-dried tomatoes, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• ¼ cup Parmesan, grated

Instructions:

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add the spinach, artichokes, and sun-dried tomatoes to the skillet. Sauté for 2-3 minutes until the spinach is wilted.
4. Add the cooked tortellini and lemon juice, and toss to combine. Season with salt and pepper.
5. Serve with a sprinkle of grated Parmesan.

This tortellini dish combines savory artichokes and sun-dried tomatoes with the fresh zest of lemon and the earthiness of spinach.

It’s a quick yet elegant summer dish that’s perfect for a light dinner or as a refreshing side to grilled meats.

Tortellini with Lemon Garlic Shrimp and Asparagus

This is a zesty and refreshing summer pasta dish that pairs lemony garlic shrimp with crisp asparagus and tender tortellini.

The fresh lemon and garlic combination adds brightness, while the shrimp provides a savory, protein-packed punch. It’s a well-rounded meal perfect for hot days when you crave something light but satisfying.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 garlic cloves, minced
• 1 lemon, juiced and zest
• 2 tbsp olive oil
• ¼ cup white wine (optional)
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until they turn pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add garlic and asparagus, sautéing for 3-4 minutes until the asparagus is tender yet still crisp.
4. Deglaze the pan with white wine (if using) or a bit of water, scraping up any bits from the bottom. Add the cooked tortellini to the skillet, then stir in the lemon juice, zest, shrimp, and a pinch of salt and pepper.
5. Toss everything together until well combined and serve with a sprinkle of fresh parsley.

This tortellini dish is full of zesty, garlicky goodness with a satisfying crunch from the asparagus and tender shrimp.

It’s perfect for a light yet flavorful dinner that’s easy to prepare in no time.

Tortellini with Roasted Peppers and Ricotta

This dish features roasted red peppers paired with creamy ricotta and cheese tortellini, all tossed together in a savory, herbed olive oil dressing.

The roasted peppers bring a smoky sweetness, while the ricotta adds richness, making this a comforting yet fresh summer meal.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 large red bell peppers, roasted and sliced
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan, for garnish

Instructions:

1. Roast the bell peppers by placing them under a broiler or directly on a gas flame until the skin is charred. Let them cool, then peel off the skin, remove the seeds, and slice into strips.
2. Cook the tortellini according to package directions. Drain and set aside.
3. In a large bowl, combine the ricotta cheese, olive oil, oregano, basil, and a pinch of salt and pepper. Mix until creamy and well combined.
4. Toss the cooked tortellini with the roasted peppers and ricotta mixture.
5. Garnish with grated Parmesan and serve immediately.

This roasted pepper and ricotta tortellini offers a perfect balance of sweet, smoky, and creamy flavors.

It’s an incredibly satisfying dish that’s simple to prepare and highlights the beauty of fresh summer produce.

Tortellini with Avocado, Corn, and Cilantro Lime Dressing

A vibrant and refreshing summer dish, this tortellini salad features creamy avocado, sweet corn, and a zesty cilantro-lime dressing.

It’s perfect for a light lunch or a picnic, bringing together the fresh flavors of summer in a simple, satisfying dish.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 avocado, diced
• 1 cup sweet corn kernels (fresh, frozen, or grilled)
• ½ cup red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until well combined.
3. In a large bowl, combine the cooked tortellini, avocado, corn, bell pepper, and cilantro.
4. Drizzle the cilantro-lime dressing over the mixture and toss gently to coat.
5. Serve chilled or at room temperature.

This avocado and corn tortellini salad is the perfect summer dish, offering a balance of creamy, sweet, and tangy flavors.

It’s refreshing, healthy, and easy to make—ideal for picnics or casual gatherings.

Pesto Tortellini with Roasted Garlic and Mushrooms

A rich and aromatic dish, this pesto tortellini is complemented by the earthiness of roasted garlic and tender mushrooms.

The pesto sauce adds a burst of flavor, while the roasted garlic and mushrooms bring depth and richness, making it a hearty yet light summer meal.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 cups mushrooms, sliced
• 1 head garlic, roasted
• 2 tbsp olive oil
• 1 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the top off the garlic head and drizzle with olive oil. Wrap in foil and roast for 30-40 minutes until soft and fragrant.
2. Cook the tortellini according to package directions. Drain and set aside.
3. While the garlic roasts, heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until soft and golden.
4. Squeeze the roasted garlic out of its skin and mash it into a paste.
5. Toss the cooked tortellini with the sautéed mushrooms, mashed roasted garlic, and pesto. Season with salt and pepper.
6. Garnish with fresh basil and serve immediately.

The roasted garlic adds a sweet and mellow flavor, which pairs beautifully with the earthy mushrooms and the vibrant pesto.

This dish is full of comforting, savory flavors while remaining fresh and perfect for summer dining.

Tortellini with Cherry Tomatoes, Basil, and Feta

A colorful and Mediterranean-inspired tortellini dish that combines the sweetness of ripe cherry tomatoes, the richness of feta, and the freshness of basil.

This simple, light pasta dish is perfect for a quick summer dinner or as a side dish for any occasion.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 cups cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside to cool slightly.
2. In a large bowl, combine the cooked tortellini, cherry tomatoes, feta, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the dressing.
4. Drizzle the dressing over the tortellini mixture and toss gently to combine.
5. Serve immediately or refrigerate for a chilled version.

This fresh and simple tortellini salad highlights the sweetness of summer tomatoes and the tanginess of feta.

The basil and olive oil dressing round out the dish, making it a perfect, quick meal for warm weather.

Tortellini with Mango, Cucumber, and Mint Salad

A sweet and refreshing summer salad that combines tropical mango with cool cucumber, fresh mint, and cheese tortellini.

Tossed in a light lime vinaigrette, this dish is a perfect balance of sweet, tangy, and herbal flavors.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 mango, peeled and diced
• 1 cucumber, diced
• ¼ cup fresh mint, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooked tortellini, mango, cucumber, and mint.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This mango and cucumber tortellini salad offers a light, vibrant, and refreshing combination of flavors.

The tropical sweetness of the mango pairs perfectly with the crisp cucumber, while the mint adds a refreshing touch—making it a perfect side dish for summer BBQs or picnics.

Tortellini with Roasted Butternut Squash and Sage Brown Butter

This warm and comforting dish combines tender tortellini with roasted butternut squash and crispy sage leaves, all finished with a rich and nutty brown butter sauce.

The sweet squash and fragrant sage create a perfect balance of flavors for a cozy yet light summer meal.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 cups butternut squash, peeled and diced
• 3 tbsp olive oil
• 6-8 fresh sage leaves
• 3 tbsp unsalted butter
• Salt and pepper to taste
• Grated Parmesan, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes until the squash is tender and caramelized.
2. Cook the tortellini according to package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage is crispy.
4. Add the roasted butternut squash and tortellini to the skillet. Toss everything together until well coated in the brown butter.
5. Season with salt and pepper to taste, and serve with a sprinkle of Parmesan.

The brown butter adds a rich, nutty flavor that complements the sweet butternut squash perfectly.

This dish is a great option for a cozy summer evening when you want something a little heartier but still light and fresh.

Tortellini with Tomato Basil Cream Sauce

A rich and creamy tomato basil sauce pairs wonderfully with cheese tortellini in this indulgent yet fresh summer dish.

The sweetness of ripe tomatoes combined with the richness of cream and the fragrant basil creates a comforting dish that’s perfect for summer dinners.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ cup heavy cream
• ½ cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan, for serving

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add the cherry tomatoes and cook for 3-4 minutes until they start to soften and release their juices.
4. Stir in the heavy cream and bring to a simmer. Cook for another 2-3 minutes until the sauce thickens.
5. Add the cooked tortellini to the skillet and toss to coat in the creamy tomato sauce. Stir in fresh basil, and season with salt and pepper.
6. Serve immediately with a sprinkle of grated Parmesan.

This tomato basil cream sauce is rich and comforting while still feeling light and fresh.

The combination of creamy sauce and fresh basil gives the tortellini a delicious depth of flavor—perfect for a simple yet satisfying summer dinner.

Tortellini with Grilled Vegetables and Balsamic Glaze

A colorful and healthy summer dish featuring grilled vegetables and tender cheese tortellini, drizzled with a sweet balsamic glaze.

This light yet flavorful dish is perfect for summer evenings and can easily be served as a main course or a side.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup balsamic glaze
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Toss the zucchini, bell pepper, and yellow squash with olive oil, salt, and pepper.
2. Grill the vegetables for 4-5 minutes per side, until they are tender and have grill marks. Remove from the grill and set aside.
3. Cook the tortellini according to package directions. Drain and set aside.
4. Slice the grilled vegetables into bite-sized pieces and toss with the cooked tortellini.
5. Drizzle with balsamic glaze and garnish with fresh basil.
6. Serve immediately.

This grilled vegetable tortellini dish is vibrant, fresh, and bursting with summer flavors.

The balsamic glaze adds a touch of sweetness that enhances the smoky, charred vegetables, making this a delightful and light meal.

Tortellini with Cucumber, Tomato, and Feta in a Yogurt Dressing

This Mediterranean-inspired tortellini salad combines the coolness of cucumber and tomato with the richness of feta cheese, all tossed in a creamy yogurt dressing.

It’s the perfect dish to bring to summer potlucks, picnics, or serve as a quick, satisfying lunch.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• 1/3 cup Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cucumber, tomatoes, and feta.
3. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
4. Add the cooked tortellini to the vegetable mixture and toss with the yogurt dressing.
5. Serve immediately or chill for 30 minutes for a colder option.

This refreshing tortellini salad is perfect for warm weather.

The creamy yogurt dressing gives it a tangy kick that complements the fresh veggies and feta, creating a dish that’s both healthy and delicious.

Tortellini with Bacon, Spinach, and Sun-Dried Tomato Alfredo

A rich and indulgent summer pasta dish, this tortellini is tossed in a creamy Alfredo sauce with crispy bacon, wilted spinach, and sun-dried tomatoes.

It’s the perfect comfort food with a burst of flavor from the smoky bacon and tangy sun-dried tomatoes.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 6 slices bacon, chopped
• 2 cups fresh spinach
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
3. Add the garlic to the skillet and sauté for 1 minute until fragrant.
4. Add the spinach and sun-dried tomatoes to the skillet and cook for 2-3 minutes until the spinach wilts.
5. Stir in the heavy cream and bring to a simmer. Let the cream reduce slightly, then add the Parmesan cheese and stir until the sauce thickens.
6. Add the cooked tortellini to the skillet, tossing to coat in the creamy sauce. Stir in the crispy bacon, and season with salt and pepper.
7. Serve immediately.

This indulgent bacon and spinach tortellini dish is creamy, savory, and full of flavor.

The crispy bacon adds a smoky crunch, while the sun-dried tomatoes offer a tangy sweetness, making it a satisfying and delicious meal.

Tortellini with Grilled Shrimp and Pineapple Salsa

A tropical twist on tortellini, this dish features succulent grilled shrimp paired with a fresh, tangy pineapple salsa.

The combination of sweet and savory flavors makes it a delightful, light summer meal that’s both satisfying and refreshing.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 lb shrimp, peeled and deveined
• 1 cup pineapple, diced
• ½ red onion, finely chopped
• 1 jalapeño, seeded and diced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside.
2. Preheat the grill to medium-high heat. Toss the shrimp with olive oil, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side until they are pink and opaque. Remove from the grill.
4. In a small bowl, combine the pineapple, red onion, jalapeño, cilantro, and lime juice to make the salsa. Season with salt and pepper.
5. Toss the cooked tortellini with the grilled shrimp and pineapple salsa.
6. Serve immediately.

This grilled shrimp and pineapple salsa tortellini is bright and full of tropical flavors, making it perfect for a summer dinner or a light dish for gatherings.

The sweetness of the pineapple contrasts beautifully with the savory shrimp, creating a refreshing combination.

Tortellini with Lemon Basil Pesto and Roasted Tomatoes

A fresh and zesty pesto-based tortellini dish featuring lemon, basil, and roasted tomatoes.

The tangy lemon pesto sauce adds brightness to the pasta, while the roasted tomatoes provide a sweet, concentrated flavor that pairs perfectly with the cheese tortellini.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp lemon juice
• ½ cup fresh basil leaves
• ¼ cup Parmesan cheese, grated
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the cherry tomatoes with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes, until they are soft and caramelized.
2. Cook the tortellini according to package directions. Drain and set aside.
3. In a food processor, combine basil, lemon juice, Parmesan, garlic, salt, and pepper. Slowly add olive oil while blending until smooth and well-combined to make the pesto.
4. Toss the cooked tortellini with the lemon basil pesto sauce, and add the roasted tomatoes.
5. Serve immediately with additional Parmesan on top, if desired.

This lemon basil pesto tortellini dish is bright, fragrant, and full of fresh summer flavors.

The roasted tomatoes bring out the sweetness of the basil pesto, creating a perfect combination of savory and tangy elements.

Tortellini with Sweet Potato, Kale, and Spicy Sausage

A hearty, yet light summer dish, this tortellini is paired with roasted sweet potatoes, sautéed kale, and spicy sausage for a filling meal that’s bursting with flavor.

The balance of savory, spicy, and sweet elements makes it a standout summer dinner.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 2 cups kale, chopped
• 2 spicy Italian sausages, removed from casing
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes, or until tender and caramelized.
2. Cook the tortellini according to package directions. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat, breaking it up with a spoon until browned and cooked through (about 5-7 minutes).
4. Add the chopped kale to the skillet and sauté for 2-3 minutes until the kale is wilted and tender.
5. Toss the roasted sweet potatoes and cooked tortellini into the skillet with the sausage and kale. Stir everything together and season with additional salt and pepper if needed.
6. Serve immediately.

This sweet potato, kale, and spicy sausage tortellini dish is hearty and full of flavor.

The sweetness of the roasted sweet potatoes balances the spiciness of the sausage, while the kale adds a touch of earthiness to complete the dish.

Tortellini with Burrata, Tomato, and Arugula Salad

A fresh, light salad that combines creamy burrata cheese with sweet tomatoes, peppery arugula, and soft cheese tortellini.

Drizzled with a simple balsamic glaze, this dish is a perfect combination of textures and flavors, making it an ideal light summer meal.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 pint cherry tomatoes, halved
• 2 cups arugula
• 1 ball burrata cheese
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside to cool.
2. In a large bowl, combine the cherry tomatoes and arugula.
3. Tear the burrata cheese into small pieces and add it to the bowl.
4. Add the cooled tortellini to the bowl, then drizzle with olive oil, balsamic glaze, and season with salt and pepper.
5. Toss gently to combine and serve immediately.

This burrata, tomato, and arugula tortellini salad is light, refreshing, and perfect for a hot summer day.

The creamy burrata pairs wonderfully with the sweet tomatoes and peppery arugula, while the balsamic glaze adds a touch of tanginess.

Tortellini with Spinach, Ricotta, and Garlic Parmesan Sauce

This creamy and comforting tortellini dish features a rich garlic Parmesan sauce with fresh spinach and ricotta cheese.

It’s perfect for a cozy summer evening when you want something hearty yet still light and fresh with the added greens.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 2 cups fresh spinach
• ½ cup ricotta cheese
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream and bring to a simmer. Let the cream cook for 3-4 minutes until slightly thickened.
4. Stir in the grated Parmesan cheese and ricotta cheese until the sauce is smooth. Season with salt and pepper.
5. Add the spinach and cooked tortellini to the skillet. Toss to coat the pasta in the creamy sauce and let the spinach wilt.
6. Serve immediately.

This garlic Parmesan tortellini with spinach and ricotta offers a rich and creamy dish with a hint of fresh, leafy greens.

It’s a perfect dish for when you’re craving something indulgent but still light enough for a summer meal.

Tortellini with Smoked Salmon, Capers, and Dill Cream Sauce

A sophisticated yet light summer tortellini dish, featuring delicate smoked salmon and tangy capers, all tossed in a creamy dill sauce.

This dish is perfect for a special occasion or a simple dinner that feels luxurious.

Ingredients:

• 1 (20 oz) package cheese tortellini
• 4 oz smoked salmon, sliced into strips
• 2 tbsp capers, drained
• 1 tbsp fresh dill, chopped
• 1 cup heavy cream
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the heavy cream and bring to a simmer.
3. Stir in the lemon juice and fresh dill, and cook for 2-3 minutes until the sauce thickens slightly.
4. Add the smoked salmon and capers to the skillet, and cook for another 1-2 minutes until heated through.
5. Toss the cooked tortellini in the skillet with the creamy dill sauce, ensuring the pasta is well coated.
6. Season with salt and pepper, and serve immediately.

The smoked salmon adds a rich, savory flavor that’s perfectly complemented by the tang of capers and the fresh, herby dill cream sauce.

This is a light yet indulgent dish that works wonderfully for summer evenings.