If you’re searching for a vibrant and satisfying dish that brings joy to every bite, this Pesto Tortellini Pasta Salad Recipe is guaranteed to become your new favorite. Combining tender cheese tortellini with fresh, colorful vegetables and the rich, herbaceous punch of pesto, this salad bursts with flavor, texture, and charm. Whether you’re packing a picnic, searching for an easy weeknight dinner, or looking to impress at your next potluck, this versatile pasta salad delivers in every way.
Ingredients You’ll Need
Gathering the right ingredients is the first enjoyable step to making this dish truly shine. Each simple component plays an essential role, from the creamy cheese tortellini that provides the perfect base to the bright vegetables and savory pesto that bring in layers of flavor and texture.
- Cheese tortellini (20 oz): The star pasta that offers a soft and cheesy bite, making the salad hearty and delicious.
- Cherry tomatoes (1 cup, halved): Adds a juicy, sweet pop and lovely vibrant color.
- Fresh mozzarella balls (1 cup, halved): Creamy, mild cheese that complements both pesto and veggies beautifully.
- Black olives (1/2 cup, sliced): Brings a briny, slightly tangy contrast that balances the richness.
- Red onion (1/4 cup, finely chopped): Offers gentle sharpness and crunch without overwhelming the dish.
- Fresh basil leaves (1/4 cup, torn): Infuses fresh herbal notes that highlight the pesto’s ingredients.
- Grated Parmesan cheese (1/4 cup): Sprinkled over the top to add savory depth and a touch of saltiness.
- Pesto sauce (1 cup): The luscious, garlicky dressing that ties everything together — choose store-bought for convenience or make your own for extra freshness.
- Olive oil (2 tablespoons): Lightens the pesto and adds a silky texture.
- Salt and pepper: To taste, ensuring every bite is perfectly seasoned.
- Cucumber (1/2 cup, diced): Adds crisp, cool freshness balancing the richer ingredients.
- Roasted red peppers (1/2 cup, chopped): Provides smoky sweetness that elevates the salad’s flavor profile.
- Toasted pine nuts (1/4 cup): Adds a lovely crunch and a toasty nutty flavor for extra interest.
How to Make Pesto Tortellini Pasta Salad Recipe
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil for perfectly seasoned pasta. Add the cheese tortellini and cook according to package instructions, usually about 4 to 5 minutes for fresh tortellini. Drain, then rinse under cold water to cool it down and stop the cooking process. This will keep the tortellini tender but firm, ready to soak up the pesto flavors without getting mushy.
Step 2: Prepare the Vegetables
While your pasta is cooking, halve the cherry tomatoes and fresh mozzarella balls for manageable, bite-sized pieces. Slice the black olives and finely chop the red onion, making sure no sharpness overpowers the salad. Tear the basil leaves gently to release their aroma and keep their fresh texture vibrant throughout the salad.
Step 3: Make the Salad
In a large mixing bowl, combine the cooled tortellini with the prepared cherry tomatoes, mozzarella balls, black olives, red onion, and torn basil leaves. Add the diced cucumber and roasted red peppers for layers of crunch and smoky sweetness, then toss in toasted pine nuts to give each mouthful a delightful nutty element.
Step 4: Add the Dressing
In a small bowl, whisk together the pesto sauce with olive oil until smooth and luxurious. Pour this vibrant dressing over the salad, ensuring that each ingredient gets lovingly coated with that unmistakable garlicky, herby goodness.
Step 5: Toss and Season
Gently toss the salad until every tortellini and vegetable piece is generously dressed in pesto. Season with salt and freshly ground pepper to taste — this simple extra step ensures every bite bursts with balanced flavor.
Step 6: Serve
Transfer your salad to a serving dish and sprinkle grated Parmesan cheese over the top for that final, savory touch. For the best flavor, let the salad rest for about 30 minutes at room temperature to allow all the ingredients to mingle and meld beautifully. It’s wonderful served chilled or at room temperature depending on your preference.
How to Serve Pesto Tortellini Pasta Salad Recipe
Garnishes
Fresh basil leaves scattered on top add a fragrant burst every time you scoop a bite. Toasted pine nuts can also be sprinkled to enhance texture and make the dish even more inviting visually and in flavor.
Side Dishes
This pasta salad shines alongside grilled chicken or fish for a light yet filling meal. It’s also fantastic paired with crusty garlic bread or a crisp green salad to add extra color and crunch to your dining table.
Creative Ways to Present
For a party, consider serving this salad in individual mason jars or clear bowls so guests can admire all the colorful layers before digging in. You could also serve it stuffed inside hollowed-out bell peppers for an impressive, edible presentation that doubles as a fun conversation starter.
Make Ahead and Storage
Storing Leftovers
Keep leftover pesto tortellini pasta salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors tend to deepen after resting, making it even tastier the next day.
Freezing
Because of the fresh vegetables and cheese, freezing this salad is not recommended, as it may alter the texture and freshness. It’s best enjoyed fresh or refrigerated within a few days.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. If you prefer, you can let it sit out for a little while before serving to reduce chill or enjoy it straight from the fridge for a refreshing contrast on a warm day.
FAQs
Can I make pesto from scratch for this recipe?
Absolutely! Homemade pesto with fresh basil, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt will elevate your Pesto Tortellini Pasta Salad Recipe even more. That said, store-bought pesto works well too for convenience.
What type of tortellini is best for this salad?
Cheese tortellini is the best choice here because it brings creamy texture and flavor that pairs beautifully with pesto. Fresh or refrigerated tortellini usually cooks faster and tastes better, but dried can work if cooked properly.
Can I add protein to the salad?
Definitely! Grilled chicken, sautéed shrimp, or even crispy bacon bits can turn this salad into a full meal, adding extra substance while keeping all the delightful flavors intact.
Is this salad suitable for a vegetarian diet?
Yes! The Pesto Tortellini Pasta Salad Recipe is naturally vegetarian, especially if you use vegetarian-friendly pesto without anchovies and confirm the cheese is animal rennet free.
How far in advance can I prepare this salad?
You can prepare the salad up to a day in advance. Just keep it refrigerated in an airtight container and stir gently before serving to refresh the dressing and ingredients.
Final Thoughts
This Pesto Tortellini Pasta Salad Recipe is a joyful blend of flavors and textures that’s as delightful to make as it is to eat. With its easy preparation and crowd-pleasing taste, it’s sure to become a staple in your recipe collection. Trust me, once you try it, you’ll want to share it with everyone you know. So go ahead — make this salad, enjoy it, and watch it disappear fast!
Print
Pesto Tortellini Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Pesto Tortellini Pasta Salad combines tender cheese tortellini with fresh cherry tomatoes, mozzarella, black olives, and a flavorful pesto dressing. Enhanced with crunchy toasted pine nuts and fresh basil, this easy-to-make dish is perfect for a light lunch or a delightful side at any gathering. Ready in just 25 minutes, it’s a refreshing and colorful salad that balances creamy, savory, and fresh flavors beautifully.
Ingredients
Pasta and Cheese
- 1 package (20 oz) cheese tortellini
- 1 cup fresh mozzarella balls (bocconcini, halved)
- 1/4 cup grated Parmesan cheese
Vegetables and Herbs
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/2 cup roasted red peppers (chopped)
- 1/2 cup black olives (sliced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh basil leaves (torn)
Dressing and Extras
- 1 cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- Salt and pepper (to taste)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 4-5 minutes for fresh tortellini. Drain the tortellini and rinse under cold water to stop cooking and cool them down.
- Prepare the Vegetables: While the tortellini cooks, halve the cherry tomatoes and fresh mozzarella balls. Slice the black olives, finely chop the red onion, and tear the basil leaves into small pieces to prepare them for mixing.
- Make the Salad: In a large mixing bowl, combine the cooled tortellini with the cherry tomatoes, mozzarella balls, black olives, red onion, and torn basil leaves. Add the diced cucumber, chopped roasted red peppers, and toasted pine nuts if using, ensuring all ingredients are ready for dressing.
- Add the Dressing: In a small bowl, stir together the pesto sauce and olive oil until well combined. Pour this pesto dressing over the salad ingredients in the large bowl to evenly coat everything with flavor.
- Toss and Season: Gently toss the salad so the pesto dressing coats the pasta and vegetables completely. Season with salt and pepper to taste, adjusting to your preference for a balanced flavor.
- Serve: Transfer the salad to a serving dish and sprinkle the grated Parmesan cheese over the top. For best flavor, allow the salad to rest for about 30 minutes so the flavors can meld together. Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Use gluten-free tortellini to make this salad gluten-free.
- Store leftovers in the refrigerator for up to 2 days; toss before serving again.
- To toast pine nuts, gently heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- You can substitute fresh basil with arugula or spinach for a different flavor profile.
