Cold pesto tortellini salad is an easy pasta recipe you'll want to eat all summer! Store-bought tortellini, sweet tomatoes, fresh basil, flavorful pesto, and creamy mozzarella make this delicious Caprese pasta salad. Serve as a side dish, or add a protein like salmon for a light and easy summer dinner. Done in 10 minutes!
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Why You Should Make Pesto Tortellini Pasta Salad
- Easy ingredients!
- This tortellini pasta salad recipe is a unique summer side dish that guests love.
- Great for summer BBQs, picnics, cookouts, and parties, just like watermelon basil salad.
- Simple Italian Caprese salad flavors - just like this spinach Caprese salad.
- Leftovers make a great lunch!
- Make with homemade pesto or store-bought pesto.
- Delicious side dish for grilled meat like pork tenderloin.
- Make a full meal by adding in a protein like salmon or shrimp!
- Fresh, flavorful, and delicious!
- Try this pesto-crusted salmon or pesto chicken salad recipe too!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Tomatoes. Cherry tomatoes are sweet and juicy and pair perfectly with fresh basil and mozzarella.
- Cheese. Fresh mozzarella cheese is salty and creamy and balances out the flavors of this pesto tortellini salad. Use mozzarella balls or chop small pieces.
- Tortellini. Cheese tortellini provides the pasta base of this unique pasta salad recipe. Use either refrigerated fresh, frozen, or shelf-stable cheese tortellini.
- Fresh basil. Basil provides freshness and aromatic flavor.
- Pesto sauce. Homemade basil pesto or jarred pesto provides a bold and vibrant flavor and acts as the base dressing of this recipe.
- Extra Virgin Olive Oil. Olive oil helps to thin the pesto, keeping the salad from being dry.
Taste and Texture
This is the best unique pasta salad. It has bold flavors of Caprese salad (similar to this bruschetta recipe).
It has a great balance of freshness, boldness, and herb flavor. Tortellini has a slightly tender and chewy texture that pairs well with pesto, basil, tomatoes, and mozzarella.
How to Make Pesto Tortellini Salad
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1 - Cook the Pasta
Boil a large pot of salted water over medium heat. Cook tortellini according to the package "al dente" directions.
Step 2 - Drain and Cool Cooked Pasta
Drain tortellini in a colander and rinse with cold water.
Step 3 - Combine Salad Components
Place all pesto tortellini salad ingredients in a large bowl and toss gently.
Step 4 - Final Seasoning
Drizzle with balsamic glaze and refrigerate for at least 30 minutes before serving. Taste, then season with salt and black pepper if needed.
Salad Variations
- Cheese options. Feta cheese or Parmesan cheese are great substitutes for mozzarella.
- Italian. If you don't care for pesto, you can use an Italian vinaigrette that is more similar to traditional Italian pasta salad and add in chopped salami.
- Veggie forward. Add your favorite veggies (like asparagus, chopped bell peppers, or peas!) to create a customized recipe.
- Creamy. Stir in Greek yogurt for tang, extra protein, and creamy consistency - try this Greek tortellini pasta salad.
- Other tomatoes. Sun-dried tomatoes may be substituted for cherry tomatoes.
- Nuts. Pine nuts or chopped walnuts add texture and crunch.
- Add lettuce. Lettuces like spinach or arugula can be added to make the recipe even more filling!
- Mediterranean. Artichoke hearts and kalamata olives add a delicious briny flavor. Stir in olives and chopped red onion.
- Balsamic. Drizzle with balsamic glaze for added flavor.
- Lemon. Squeeze some fresh lemon juice over the top for a flavor burst.
What to Serve With Pesto Tortellini Salad
Serve as a side dish along with some grilled meat such as pork tenderloin, yogurt chicken, or grilled shrimp.
Stir in a cooked protein (I recommend air-fried shrimp or leftover rotisserie chicken) for a satisfying main dish.
Make Ahead
Make pesto tortellini salad up to 3 days in advance.
Storage
Store leftovers in an airtight container for up to 3 days.
Other Expert Tips
- Cook tortellini to al dente according to package instructions to avoid pasta getting soggy.
- Refrigerate for at least 30 minutes before serving.
- Rinse pasta under cold water to stop cooking.
- Mini tortellini work very well in this recipe if you can find them!
- Freezing is not recommended.
Recipe FAQs
This pasta salad is great to make ahead for a week of healthy lunches! Make it up to 4 days in advance. Stir in additional olive oil before serving.
Pasta salad is great to eat on its own or with a protein like salmon, shrimp, or Greek chicken. It is an easy dinner for summer or a great meal prep lunch recipe.
Pesto tortellini salad is a great summer side dish to accompany turkey burgers, pulled pork sandwiches, smoked chicken, or grilled pork tenderloin.
Yes. This recipe is even better when eaten cold and should be stored in the refrigerator for at least 30 minutes before serving.
Other Delicious Summer Salad Recipes
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Cold Pesto Tortellini Pasta Salad Recipe
Equipment
- mixing bowl
- colander
Ingredients
- 24 oz. cheese tortellini
- 2 cups cherry tomatoes
- ⅓ cup pesto
- 2 tablespoon fresh basil
- 1 tablespoon olive oil more if needed
- 6 oz. fresh mozzarella
- balsamic glaze for garnish
Instructions
- Cook tortellini according to the package "al dente" directions.24 oz. cheese tortellini
- Drain tortellini in a colander and rinse with cold water.
- Place all pesto tortellini salad ingredients into a large bowl and mix gently.2 cups cherry tomatoes, ⅓ cup pesto, 2 tablespoon fresh basil, 1 tablespoon olive oil, 6 oz. fresh mozzarella
- Drizzle with balsamic glaze and refrigerate for at least 30 minutes before serving. Taste, then season with salt and pepper if needed.balsamic glaze
Notes
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