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Pesto Tortellini Pasta Salad Recipe | Colorful & Savory

I’ve made a lot of pasta salads, but this pesto tortellini pasta salad instantly became my favorite. The combination of pillowy cheese tortellini, fresh mozzarella, and zesty sun-dried tomatoes tossed in vibrant pesto is just irresistible. I love how colorful and flavorful it turns out, yet it’s super easy to prepare.

Whether I’m making a quick lunch or bringing it to a summer potluck, it always gets devoured. Let me walk you through how I make this delightful dish! You can also enjoy similar flavors in dishes like Shrimp Chimichurri Recipe or the Ginger Soy Glazed Cod Recipe for more seafood-inspired meals.

Ingredients

Here’s everything you’ll need to make this vibrant salad:

Cheese tortellini – 1 pound, preferably fresh or refrigerated for soft, tender bites.
Sun-dried tomatoes – 1/2 cup, packed in oil for the best flavor and texture.
Fresh mozzarella – 1 cup of mozzarella pearls, or a large ball cut into cubes.
Parmesan cheese – 1/2 cup, freshly grated from a block for maximum flavor.
Artichoke hearts – 1 cup, quartered and packed in brine for a lighter taste.
Red onion – 1/4 cup, thinly sliced for mild, balanced flavor.
Fresh basil – 1/2 cup, chopped, to enhance the pesto’s earthy notes.
Pesto – 1/2 cup, homemade or store-bought for that signature flavor.
Cracked black pepper – to taste, for simple seasoning.

Note: Serves 6–8 generously.

Variations

You can easily tweak this salad to suit different tastes or dietary needs:

Swap tortellini types – try spinach and cheese, sausage-filled, or chicken-filled options.
Add protein – diced grilled chicken or thinly sliced salami works beautifully.
Enhance texture – sprinkle toasted pine nuts for a nutty crunch.
Make it dairy-free – use vegan cheese alternatives and dairy-free pesto.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Large pot – for boiling tortellini.
Colander – to drain and cool pasta.
Large mixing bowl – to toss all salad ingredients.
Knife and cutting board – to prep vegetables and herbs.
Grater – for shredding fresh parmesan cheese.

How to Make Pesto Tortellini Pasta Salad Recipe

Cook the Tortellini

I start by boiling the cheese tortellini according to the package instructions. Once cooked, I drain them in a colander and rinse under cold water to cool completely. This keeps them from sticking and ensures the salad stays light and fresh. For an extra layer of flavor, I sometimes serve this alongside dishes like Ginger Soy Glazed Cod Recipe, which pairs beautifully with pasta salads.

Prep the Salad Ingredients

While the tortellini cool, I chop the artichoke hearts, slice the red onion and fresh basil, and shred the parmesan. If I’m using homemade pesto, I prepare it at this stage to save time later.

Toss Everything Together

In a large bowl, I combine the cooled tortellini, sun-dried tomatoes, artichokes, mozzarella, parmesan, onion, and basil. I drizzle the pesto over the top and toss gently until every piece is coated. Finally, I season with cracked black pepper for the perfect balance.

Chill and Serve

I usually cover the salad and refrigerate it for 30 minutes before serving. This allows the flavors to meld beautifully. Just before serving, I like to garnish with extra parmesan and fresh basil for a visually stunning presentation.

Additional Tips for Making this Recipe Better

From my experience, a few small tweaks make a big difference:

I always use fresh basil – it elevates the flavor far beyond dried herbs.
Grating parmesan fresh really amps up the cheesy goodness.
I toss the salad gently to avoid breaking the delicate tortellini.
If making ahead, I wait to add mozzarella until just before serving for best texture.

How to Serve Pesto Tortellini Pasta Salad

This salad shines on any table. I serve it in a large bowl with extra parmesan and a few basil leaves on top. It pairs wonderfully with grilled meats, fresh bread, or even as a standalone lunch. For picnics or potlucks, I transport it in a colorful container to make it visually appealing.

Nutritional Information

Here’s a quick glance at what you’re enjoying per serving:

Calories: 350–400
Protein: 15g
Carbohydrates: 35g
Fat: 18g

Make Ahead and Storage

Refrigeration: Cover tightly and store in the fridge for up to 3 days.
Freezing: Not recommended as the cheese and pesto texture can change.
Reheating: Serve cold or at room temperature; gently stir before serving to redistribute flavors.

Why You’ll Love This Recipe

I adore this salad for so many reasons:

Quick and easy – it comes together in under 30 minutes.
Flavor-packed – each bite combines creamy, tangy, and herbaceous notes.
Versatile – perfect as a side, main dish, or make-ahead lunch.
Customizable – swap tortellini, add protein, or mix in veggies.
Crowd-pleaser – everyone I’ve served it to loves it instantly.

This pesto tortellini pasta salad is my go-to recipe for simple, flavorful meals that impress with minimal effort. Give it a try, and I guarantee it’ll become a favorite in your kitchen too!

Ben Carraoli