Pesto Tortellini Pasta Salad
I remember the first time I made this salad. I was in a real pickle, with friends coming over and almost nothing in the fridge. I saw a bag of tortellini and a jar of pesto, and a lightbulb went off!
This pesto tortellini pasta salad was born out of pure need, but it became an instant favorite. It’s so simple, fresh, and bursting with flavor. You are going to absolutely love how fast it comes together.
Why You’ll LOVE This Pesto Tortellini Salad
This recipe is a keeper for so many reasons! It’s the perfect dish for a summer picnic, a quick weeknight dinner, or a potluck. You only need a handful of ingredients to create something truly special.
The cheesy tortellini, zesty pesto, and fresh veggies are a match made in heaven. If you love tortellini as much as I do, you should try my Creamy Tomato Tortellini Soup on a chilly day. And for another fantastic pasta salad idea, my Italian Tortellini Pasta Salad is always a huge hit with my family.
Ingredients You’ll Need
Here are the simple, fresh ingredients you need for this salad. You can find the exact amounts on the recipe card below!
- Cheese Tortellini: I love using the refrigerated kind for a fresh, pillowy bite.
- Basil pesto: You can use your favorite store-bought pesto or make your own.
- Cherry tomatoes: These little gems add a sweet, juicy pop of color.
- Marinated mozzarella balls: These add so much flavor and a wonderful, creamy texture.
- Red onion: It gives the salad a tiny bit of a sharp, zesty crunch.
How to Make Pesto Tortellini Pasta Salad
Making this salad is as easy as pie! Just follow these simple steps, and you’ll have a delicious meal ready in no time.
Step 1: Cook the Tortellini
First, in a large pot, cook your tortellini according to the package directions. I boil 20 ounces of refrigerated cheese tortellini for about 3-5 minutes until they are tender and float to the top. Be careful not to overcook them, or they can get mushy.
Step 2: Rinse and Cool
Next, drain the cooked tortellini in a colander. I like to give them a quick rinse with cold water. This stops the cooking process right away and helps cool them down faster, which is perfect for a cold pasta salad.
Step 3: Mix Everything Together
Now for the fun part! In a large bowl, gently mix the cooled tortellini with ¾ cup basil pesto, 1 pint of halved cherry tomatoes, mozzarella balls, and ½ thinly sliced red onion. YUM!
Step 4: Chill and Serve
Finally, let the salad chill in the fridge for at least 30 minutes. This gives all those amazing flavors a chance to get to know each other. Give it one last gentle stir before you serve it. ENJOY!
Tips for the Best Pesto Tortellini Salad
Here are a few little tricks I’ve learned. They help make this simple salad taste even more amazing every single time.
- Don’t overcook pasta. Keep a close eye on your tortellini. You want it tender, not falling apart at the seams.
- Use good pesto. The pesto is a star player here, so use one that you really love the taste of.
- Fresh is best. Using fresh, ripe tomatoes and mozzarella makes all the difference in the world for flavor and texture.
- Let It Marinate. Letting the salad sit for a bit allows the pesto to soak into the tortellini beautifully.
- Salt Your Water. Always add a good pinch of salt to your pasta water. It flavors the tortellini from the inside out.
- Gentle Mixing. Be gentle when you mix everything together. You don’t want to smash those lovely mozzarella balls or tomatoes.
Variations and Substitutions
Want to mix things up? This recipe is super flexible! Here are a few fun ideas to get you started.
- Add some greens. Toss in a few handfuls of fresh spinach or arugula for a peppery bite and extra nutrients. It’s so good!
- Try different veggies. Feel free to add other veggies like chopped bell peppers, cucumbers, or even some artichoke hearts for more crunch.
- Boost the protein. You can add some grilled chicken, chickpeas, or salami to make this salad a heartier main course for dinner.
- Get nutty. Sprinkle in some toasted pine nuts or walnuts right before serving for a wonderful, crunchy texture and nutty flavor.
- Cheese please. If you can’t find marinated mozzarella, try dicing up a block of fresh mozzarella instead. It works just as well.
Make-Ahead and Storage Tips
I love making this Tortellini salad ahead of time, especially for parties. You can make the entire salad a day in advance.
Just store it in an airtight container in the fridge. The flavors actually get even better overnight! If it seems a little dry the next day, you can stir in an extra spoonful of pesto to liven it up.
Leftovers will keep well in the fridge for up to 3 days. It’s the perfect lunch to pack for work or school.
Recipe FAQs
What to serve with pesto tortellini salad?
This salad is fantastic all on its own! But if you want to make a bigger meal, it goes great with some simple grilled chicken, a fresh green salad, or a side of Homemade Cheesy Garlic Bread.
Can I use frozen tortellini?
Yes, you sure can! Just cook the frozen tortellini according to the package directions. It will take a few extra minutes to cook compared to the refrigerated kind, but it will work perfectly in this salad.
Can I make my own pesto?
Absolutely! Homemade pesto is amazing and so easy to make with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. It will take your pasta salad to a whole new level of deliciousness.
Can I use a different type of pasta?
If you don’t have tortellini, no problem! You can use other short pasta shapes like rotini, penne, or farfalle (bowties). The salad will still be delicious, just with a slightly different texture.
Can I add feta cheese instead of mozzarella balls?
Yes, that’s a great idea! Feta cheese will add a wonderful salty and tangy flavor to the salad.
Pesto Tortellini Pasta Salad
Ingredients
- 20 ounces cheese tortellini (refrigerated)
- ¾ cup basil pesto
- 1 pint cherry tomatoes (sliced in half)
- 8 ounces marinated mozzarella balls (drained)
- ½ red onion (thinly sliced)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, usually for about 3-5 minutes, until tender.
- Drain and cool the pasta: Drain the cooked tortellini in a colander and rinse with cold water. This will stop the cooking process and cool the pasta down quickly for the salad.
- Combine the ingredients: In a large serving bowl, gently combine the cooled tortellini, ¾ cup of basil pesto, 1 pint of halved cherry tomatoes, drained mozzarella balls, and ½ of a thinly sliced red onion.
- Chill before serving: Cover the bowl and let the pasta salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Stir gently again before serving.
Notes
- Be careful not to overcook the tortellini, or it might become mushy.
- Feel free to add more or less pesto to suit your personal taste.
- For best results, let the salad chill before you serve it.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Add a handful of fresh spinach for some extra greens and color.
