Description
This Tortellini Pesto Pasta Salad is an easy, flavor-packed dish made with tender cheese tortellini, fresh vegetables, and herby basil pesto. Perfect for BBQs, picnics, meal prep, or a quick lunch.
Ingredients
- 18 ounces refrigerated cheese tortellini
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, diced
- 8 ounces mozzarella pearls, drained
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives, drained
- 1¼ cups basil pesto
- Salt and pepper, to taste (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions.
- Drain tortellini and rinse under cold water to cool. Transfer to a large bowl.
- Add tomatoes, cucumber, red onion, mozzarella, arugula, spinach, olives, and pesto.
- Season with salt and pepper if desired. Toss gently until evenly coated.
- Cover and chill for 30–60 minutes if time allows.
- Toss once more before serving and enjoy chilled.
Notes
- Chilling helps the flavors meld but is optional.
- Add extra pesto before serving if pasta absorbs too much.
- Perfect for meal prep, picnics, and potlucks.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main Course, Side Dish
- Method: Boil, Toss
- Cuisine: Italian-American