Tortellini Pesto Pasta Salad

If you need a fresh, crowd-pleasing dish that comes together fast, this Tortellini Pesto Pasta Salad is a guaranteed win. Tender cheese tortellini, juicy tomatoes, crisp cucumber, creamy mozzarella pearls, and leafy greens are all tossed in fragrant basil pesto for a dish that’s vibrant, satisfying, and irresistibly flavorful.

Perfect for BBQs, picnics, potlucks, or easy weekday lunches, this pesto tortellini pasta salad is light yet filling and tastes even better once the flavors have had a little time to mingle. Best of all, it’s ready in under 30 minutes with minimal effort.

Why You’ll Love This Recipe

• Ready in under 30 minutes
• Fresh, herby, and full of texture
• Perfect for meal prep, picnics, and gatherings
• Can be served as a side dish or light main
• Easy to customize with add-ins

Ingredients

• Refrigerated cheese tortellini – Tender, cheesy pasta that makes the salad hearty
• Cherry tomatoes – Juicy bursts of freshness
• Cucumber – Adds crunch and a cooling bite
• Red onion – Brings mild sharpness and depth
• Mozzarella pearls – Creamy and mild, perfect with pesto
• Arugula – Peppery greens for contrast
• Baby spinach – Soft, mild greens that balance the salad
• Sliced black olives – Salty, savory accent
• Basil pesto – The star ingredient, rich and aromatic
• Salt and black pepper (optional) – To adjust seasoning to taste

How to Make Tortellini Pesto Pasta Salad

Cook the Tortellini

Bring a large pot of well-salted water to a boil. Cook the tortellini according to package instructions, usually about 3–4 minutes. Drain and immediately rinse under cold water to cool the pasta and stop the cooking process. Transfer to a large mixing bowl.

Prep the Vegetables

While the tortellini cooks, slice the cherry tomatoes, dice the cucumber and red onion, and drain the mozzarella pearls and olives. This keeps everything moving quickly.

Assemble the Salad

Add the tomatoes, cucumber, red onion, mozzarella pearls, arugula, spinach, black olives, and pesto to the bowl with the cooled tortellini. Season lightly with salt and pepper if desired.

Gently toss until everything is evenly coated and glossy. Taste and adjust seasoning or pesto if needed.

Chill and Serve

For best flavor, cover and refrigerate the salad for 30 minutes to 1 hour. Just before serving, give it a final toss and enjoy cold.

Tips for Success

• Rinse tortellini well so the pesto doesn’t become oily
• Use high-quality basil pesto for the best flavor
• Add leafy greens just before serving if prepping far ahead
• Taste after chilling—pasta absorbs flavor as it rests

Equipment Needed

• Large pot
• Colander
• Large mixing bowl
• Knife and cutting board
• Serving spoon or tongs

Recipe Variations

• Protein Boost: Add grilled halal chicken, chickpeas, or white beans
• Mediterranean Style: Add sun-dried tomatoes and roasted red peppers
• Extra Crunch: Toss in toasted pine nuts or sunflower seeds
• Dairy-Free Option: Use dairy-free tortellini and vegan pesto

Serving Suggestions

Serve this tortellini pesto pasta salad alongside grilled vegetables, burgers, or sandwiches. It also works beautifully as a standalone lunch with fresh fruit or crusty bread on the side.

FAQs

Can I make this ahead of time?
Yes. It can be made up to 24 hours in advance. Toss again before serving.

Does this salad keep well?
Store in an airtight container in the fridge for up to 3 days.

Can I use frozen tortellini?
Absolutely. Just cook according to package directions and cool completely.

Is this served warm or cold?
It’s best served cold or slightly chilled for maximum freshness.

Can I use homemade pesto?
Yes, homemade pesto works beautifully and adds extra freshness.

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Final Thoughts

This Tortellini Pesto Pasta Salad is everything you want in an easy, flavorful dish—fresh, colorful, and endlessly versatile. Whether you’re feeding a crowd or prepping lunches for the week, it’s a recipe that never disappoints. Try it once, and it’s sure to earn a permanent spot in your rotation.