Pesto Tortellini Pasta Salad is like summer in a bowl. Fresh tortellini, baby tomatoes, basil, and pesto come together in one delicious side dish. Ready in 20 minutes, make-ahead friendly, and vegan friendly, too.
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I don’t know about you but it’s not a party in the Midwest without a pasta salad recipe. I love a traditional vegetarian pasta salad – so easy to customize based on what you have on hand!
And my caprese pasta salad is great for those that like things simple and fresh.
But, tortellini pasta adds cheesy goodness in every bite. Toss it with some homemade basil pesto and this becomes a summer pasta salad recipe you’re going to want on repeat.
Recipe Highlights
- A quick and easy recipe to throw together for dinner or a gathering.
- Uses up tons of summer produce, including tomatoes and basil.
- Perfect for making a few days ahead – the longer it sits, the better it gets.
Ingredients List:
The key to tortellini pasta salad is using fresh (and not frozen) tortellini for a faster cooking time. Here’s what we need from the grocery store:
- fresh tortellini – you can use cheese tortellini, spinach, or a vegan version (like Kite Hill). Look for fresh tortellini in the refrigerator section.
- olive oil – only a touch of olive oil is needed to prevent the pasta from sticking.
- fresh tomatoes – I love juicy cherry tomatoes or yellow tomatoes, but you could use grape tomatoes or diced red tomatoes.
- red onion – I like to thinly slice the red onion and soak it in cold water for 10 minutes to take the raw bite away.
- fresh mozzarella balls – you can use the little mozzarella pearls (bocconcini) or slightly larger ciliegine. If you use the larger mozzarella balls, I would slice them in half or quarters.
- homemade pesto – this is the perfect spot to use my macadamia nut basil pesto as a full recipe equals just the amount you need. But store-bought pesto also works. Go for Gotham Greens vegan pesto for vegan friendly.
- baby arugula – peppery arugula or baby spinach adds color and greens.
- fresh basil – freshly torn basil makes it taste like summertime.
- parmesan cheese – grated parmesan cheese adds a salty, creamy bite at the very end.
ADD-IN’S: the trick to a crave-able pasta salad is adding ingredients that pack a big punch of great flavor. You can use the simple ingredients in the recipe and add any one or more of the following for a great addition, including the zest of 1 lemon or fresh lemon juice, pinch of red pepper flakes, provolone cubes, sliced salami, sundried tomatoes, roasted red peppers, artichoke hearts, kalamata olives or black olives, sliced pepperoncini, drained and rinsed white beans or chickpeas.
Instructions Overview
If you’re looking for a step-by-step overview of instructions with pictures, make sure to scroll through here. Or jump directly to the recipe card for ingredients and amounts.
1
Cook tortellini
Bring a large pot of cold water to a boil. Season with salt.
Cook the tortellini according to the package instructions until al dente. Drain and transfer to a baking sheet to cool slightly.
Toss with the olive oil to prevent sticking.
2
Prepare Vegetables
While the tortellini is cooling, prepare the vegetables and make your homemade pesto sauce.
Then, in a large bowl, toss together tortellini, tomatoes, red onion, mozzarella, and any add-in’s with the pesto.
Then add arugula and basil and toss again. Finish with grated cheese.
3
serve
Serve immediately in a large serving bowl, with extra parmesan cheese on the side.
Serving Suggestions
Tortellini pesto pasta salad doesn’t need much. Sometimes I like to serve it as the main dish, but it’s great for a full summer spread:
- Keep it simple with grilled chicken, steak, shrimp, or salmon
- Serve alongside greek turkey burgers and grilled vegetables.
- Bring it to a summer BBQ and keep it in the fridge until it’s time to eat.
How to Store
Make Ahead: Pesto pasta salad tastes better the next day. Make 1-2 days in advance and store, covered, in the fridge.
Leftover tortellini salad can be stored in an airtight container in the fridge for 4 days. The tortellini soaks up the pesto sauce over time, so have extra on hand if planning to make at the beginning of the week.
Recipe FAQs
What pairs well with pesto tortellini?
Because pesto tortellini is Italian inspired, I like to serve it with anything in that genre, including grilled sausage, caprese salad, or grilled summer vegetables.
Can you use cheese tortellini for pasta salad?
Absolutely! Cheese tortellini is so soft and satisfying and works as the perfect canvas to a hearty pasta salad. It also makes great leftovers!
Should you let pasta cool before adding pesto?
Yes, I like to cool the pasta on a sheet pan tossed with some olive oil before mixing with the pesto. This helps retain the pesto’s color and flavor.
If you make these Pesto Tortellini Pasta Salad, be sure to leave a comment and star rating below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
Pesto Tortellini Pasta Salad
Ingredients
- 18 ounces (or 2 (9oz) packages) fresh tortellini, cheese, spinach, or vegan
- 1 tablespoon olive oil
- 1 cup halved cherry tomatoes
- ½ medium red onion, thinly sliced + soaked in cold water for 10 minutes
- 1 (8 oz) container mozzarella pearls (bocconcini), or ciliegine, sliced in half
- ¾ – 1 cup pesto, full recipe of macadamia nut pesto or store-bought
- 2 cups baby arugula
- ½ cup fresh basil leaves, torn
- ¼ cup grated parmesan cheese
Optional Add-In's
- zest of 1 lemon or lemon juice
- pinch of red pepper flakes
- provolone cubes, see notes
Instructions
- Cook: Bring a large pot of water to a boil over high heat. Generously season with Kosher salt. Cook the tortellini according to the package directions until al dente. Drain and transfer to a baking sheet to cool slightly. Toss with the olive oil to prevent sticking. Tip: While the tortellini is cooling, prepare vegetables.
- Add tortellini, tomatoes, red onion, mozzarella (and any additional add-in’s), and pesto. Give it a gentle toss, then add arugula and basil and toss again. Finish with grated parmesan cheese.
- Serve immediately, or cover and refrigerate until ready to serve.
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