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A bowl of pasta salad featuring tortellini, pesto, cherry tomatoes, and mozzarella.

Pesto Tortellini Pasta Salad

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This easy Pesto Tortellini Pasta Salad is packed with bold flavor and texture, featuring Mediterranean-inspired ingredients. Ready in 20 min!
Course Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6 servings
Calories 547
Author Dorothy Bigelow

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.
    A bowl featuring compartments of ingredients including mozzarella, tomatoes, pesto, and red onion.
  • 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).
    A bowl of cold tortellini salad tossed with basil pesto.
  • 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.
    A bowl of pasta salad with tomatoes, basil, and mozzarella.

Notes

Storing leftovers: Transfer any leftovers to an airtight container and store in the fridge for up to 3 days. Refresh leftovers with a little extra pesto or a drizzle of olive oil before serving. If making ahead for a party, leave out the fresh basil and add just before serving. 
*A note about pesto: This ingredient does the heavy lifting in the recipe, so it’s important that you use a pesto that you really enjoy the flavor of. If it’s not good on its own, it’s not a great fit for this salad! Homemade is best of course, but there are plenty of good-quality pestos available in the refrigerated section of your local market. We like Kirkland from Costco for an easily accessible pesto with good flavor.
Cooling the pasta: It’s very important that you rinse the pasta with cold water to stop the cooking process and rapidly cool the tortellini. Pesto adheres best to cold pasta.
**Mozzarella: We used mini mozzarella pearls, but they can be hard to find. You can also use bocconcini (regular or mini, quartered), fresh mozzarella (chopped), or shredded mozzarella (about 1 ½ cups) if you can’t find one of the other options.
With protein: Add grilled chicken or chopped salami for extra protein and flavor.
Extra veggies: Try adding more Italian-inspired vegetables or antipasto ingredients like roasted red peppers, zucchini, marinated artichokes, etc.

Nutrition

Calories: 547kcal | Carbohydrates: 42g | Protein: 28g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 915mg | Potassium: 96mg | Fiber: 4g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 7mg | Calcium: 469mg | Iron: 3mg