This easy Pesto Tortellini Pasta Salad features cheese-filled tortellini, basil pesto, and Mediterranean-inspired ingredients.
If you're looking for an easy pasta salad with big flavor and texture, this one is for you!
Introducing pesto tortellini salad; It's sure to become one of your new favorite pasta salad recipes! It makes a satisfying side dish, but can serve as a light main course, especially when paired with a green salad or some grilled chicken (or protein of your choice) mixed in.
Cheesy tortellini pairs with fragrant basil pesto, sweet cherry tomatoes, and savory mozzarella for an Italian-inspired and delicious pasta salad that is even better the next day!
Serve it at your next party or potluck, and you'll have folks begging for the recipe. We loved it, and know your family will too.
Why You'll Love It:
- Quick and easy. Fresh tortellini cooks up quickly, and the other ingredients require minimal prep work, making this pasta salad recipe a breeze to make!
- Perfect for summer picnics. Whether you've been invited to a potluck, BBQ, or summer cookout, this is the perfect side dish to bring along.
- Flavorful. If you're like us and love Mediterranean flavors, this tortellini pesto pasta salad is going to be right up your alley.
You Will Need:
- Cheese tortellini: This is available refrigerated or frozen, and both cook up super quickly!
- Pesto: Store-bought pesto is absolutely fine, but if you have a verdant patch of basil in your garden, some pine nuts, and pesto - why not give homemade pesto a try?
- Mozzarella: We used mini mozzarella pearls, but mini bocconcini (fresh mozzarella balls), chopped fresh mozzarella, or even shredded mozzarella can work if you can't find them.
- Cherry tomatoes (AKA grape tomatoes): Slice these in half so they are the perfect size for eating. If you want to use regular tomatoes, remove the seeds and slice them into 1" pieces.
- Kalamata olives: Salty and bold. They balance the basil really well and provide contrast.
You will also need:
- Fresh basil
- Red onion
- Parmesan cheese
- Salt and pepper (to taste)
How to Make Tortellini Pasta Salad
This easy pesto tortellini salad is filled with fresh ingredients and is sure to become your new favorite cold pasta salad!
Assembling the Salad
- Before you get started, cook the cheese tortellini according to package directions. Bring a large pot of salted water to a boil, then add the tortellini. Refrigerated tortellini cooks in about 2-4 minutes, while frozen takes about 3-6 minutes.
- After cooking, drain the pasta and rinse it very well with cold water to stop the cooking process before assembling the salad.
- Add the tortellini to a large bowl, along with the cherry tomatoes, mozzarella, kalamata olives, red onion, fresh basil, parmesan cheese, and pesto.
- Toss well to combine, then taste and add salt, pepper, more pesto (if needed), or additional ingredients to your liking.
Serve and enjoy!
Serving Ideas:
- Serve alongside grilled chicken, sausages, or burgers.
- Pairs perfectly with big green salads and antipasto.
- Bring it to potlucks and BBQs - it travels well and is a crowd-pleaser!
- Enjoy it as a make-ahead lunch straight from the fridge (try adding your favorite protein).
- Refresh leftovers with a drizzle of olive oil and a good toss.
Variations
Extra protein: To take this from a lighter main or side dish, try adding a source of protein like grilled chicken, salami, or cooked chickpeas.
Extra veggies: Add your favorite Italian veggies or antipasto ingredients like roasted red pepper, zucchini, sun-dried tomatoes, and marinated artichoke hearts.
Lemon pesto: Add a squeeze of lemon juice to brighten everything up and add a citrus-y zing!
Different types of pesto: We love classic basil pesto for this recipe, but you can use your favorite pesto if you prefer! Roasted red pepper pesto, walnut pesto, spinach pesto, and kale pesto are all popular variations.
Expert Tips
- Cool it down. I tested this recipe using tortellini that was warm, fully chilled, and rinsed thoroughly with cold water. Using tortellini that had been rinsed and was still a tiny bit warm in the middle worked the best, as it absorbed the perfect amount of pesto (hot/warm pesto soaks up too much).
- Go slow with the pesto. Add a little bit at a time; you can always add more if the salad needs it, but you can't remove it once it's already in there! If you add too much, you can add more pasta (and other ingredients) to balance it out.
- Loosen thick pesto. If your pesto is super thick, try adding a bit of olive oil to get the perfect consistency.
Recipe FAQs
Yes! You can make it a few hours ahead (or up to 24 hours in advance), transfer it to an airtight container, and refrigerate until ready to serve. For the best results, add the fresh basil just before serving and refresh it with a drizzle of olive oil.
Yes. A quick rinse under cold water helps to stop the cooking process and prevents the tortellini from sticking together.
You can use whatever type of pesto you like best, but be sure it's high-quality and flavorful, as it is a main ingredient and very important! Homemade basil pesto is the best, but good-quality store-bought fresh pesto is a great option. Kirkland from Costco is widely available and of good quality.
If you loved this recipe for pesto tortellini pasta salad, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Pesto Tortellini Pasta Salad
Ingredients
- 18-20 ounces cheese tortellini uncooked (about 1 ½ pounds or 750g)
- ½ cup pesto good quality store-bought or homemade basil pesto*
- 1 cup cherry tomatoes halved
- 12 ounces 339g mozzarella pearls**, drained (or mini bocconcini, halved or quartered)
- 1 small red onion finely diced
- ½ cup sliced kalamata olives drained before measuring
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Bring a pot of salted water to a boil over high heat and cook the tortellini according to the package directions (about 2-4 minutes for fresh, 4-6 minutes for frozen).
- Drain the tortellini and rinse it with cold water to stop it from cooking and cool it down.
- Add the cheese tortellini to a large serving bowl, along with the pesto, cherry tomatoes, mozzarella pearls, red onion, kalamata olives, parmesan cheese, and fresh basil.
- Gently toss all of the ingredients together until they are lightly coated with the pesto (I recommend using a silicone spatula to avoid tearing the tortellini).
- Taste and add salt, pepper, or more of the other ingredients if needed.
- Serve immediately or, for the best results, cover and chill for 30-60 minutes before serving.
Notes
Nutrition
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Dorothy Bigelow says
This recipe is so easy and refreshing! It has the perfect fresh Summer flavor and is super satisfying. Love it for potlucks!