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Pesto Tortellini Pasta Salad Recipe
Ben Carraoli

Pesto Tortellini Pasta Salad Recipe

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.