Welcome to the easiest pasta salad you will ever make! With tender cheesy tortellini, crisp fresh vegetables, and a vibrant herbaceous flavor, this hearty, colorful pesto tortellini pasta salad is a game-changer.
One of my biggest pet peeves is side dishes that require heating up right as everyone is ready to eat. When I’m heading to a picnic or potluck, I want something I can just grab and go, and summer salads are no exception. I played around with a few ingredients, tested different mix-ins, and eventually ended up here, with a pasta salad recipe that not only requires absolutely zero reheating, but actually tastes even better when made a day ahead!
Simply boil the tortellini, chop your veggies, toss with rich pesto (and a little extra cheese, duh) and enjoy!
Ingredients in Pesto Tortellini Pasta Salad
This ingredient setup keeps things classic while building a balanced and flavorful dish.
How to Make Pesto Tortellini Pasta Salad
This recipe comes together step by step with simple cooking and tossing.
1. Cook the tortellini
Start by boiling the cheese tortellini in salted water according to package directions until al dente. Drain and rinse immediately with cold water to stop the cooking process. This keeps them tender but firm and prevents sticking.
2. Prepare the vegetables
While the pasta cooks, halve the cherry tomatoes and dice the cucumber into small, bite-sized pieces. Thinly slice the red onion. Keeping the pieces uniform ensures every forkful has a good mix of textures.
3. Cool the pasta completely
Ensure the rinsed tortellini is fully cooled and drained well. Excess water can dilute the pesto, so pat them dry with a paper towel if necessary. This helps the sauce cling better to the pasta.
4. Combine the base ingredients
In a large mixing bowl, place the cooled tortellini, cherry tomatoes, cucumber, red onion, and mozzarella pearls. Toss gently to distribute the ingredients evenly throughout the bowl.
5. Add the pesto
Spoon the pesto sauce over the pasta and vegetables. Start with half the jar or batch and add more as needed to coat everything lightly but thoroughly. You want enough sauce to flavor each bite without drowning the salad.
6. Toss to coat
Gently toss the salad until every piece of tortellini and vegetable is coated in the green pesto. Be careful not to break the tortellini, as they can be delicate when cold.
7. Add fresh herbs and cheese
Stir in the fresh torn basil leaves and sprinkle with grated parmesan cheese. This adds a final layer of freshness and savory depth right before serving or chilling.
8. Chill and serve
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to marry and the salad to chill thoroughly. Give it a final stir before serving to redistribute any settled sauce.
How to Serve Pesto Tortellini Pasta Salad
This salad works best when served cold or at room temperature. I like placing it in a large glass bowl so the vibrant green and red colors are visible. It feels like a complete meal on its own, especially with the protein from the cheese-filled pasta.
For a simple addition, serve it with crusty bread or garlic knots. That adds a nice textural contrast and helps soak up any extra pesto.
It also works well for gatherings since it can be made ahead and tastes even better the next day. Serving it chilled keeps the flavors bright and refreshing.
Recipe Tips
- Rinse tortellini with cold water to keep them from sticking together.
- Do not overdress the salad; add pesto gradually to avoid sogginess.
- Use fresh mozzarella pearls for the best texture and mild flavor.
- Let the salad chill for at least 30 minutes to let flavors meld.
- Add fresh basil just before serving to keep it bright and green.
- Drain vegetables well if they release water, like cucumbers.
- Use high-quality jarred pesto or homemade for better taste.
- Store leftovers in an airtight container for up to three days.
Pesto Tortellini Pasta Salad
Course: Lunch, DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings15
10
minutesIngredients
1 pound cheese tortellini
1 cup basil pesto
1 cup cherry tomatoes halved
1 cup cucumber diced
½ cup mozzarella pearls
¼ cup red onion finely diced
¼ cup fresh basil torn
¼ cup grated parmesan cheese
Salt and black pepper to taste
Directions
- Cook the tortellini:
Start by boiling the cheese tortellini in salted water according to package directions until al dente. Drain and rinse immediately with cold water to stop the cooking process. This keeps them tender but firm and prevents sticking. - Prepare the vegetables:
While the pasta cooks, halve the cherry tomatoes and dice the cucumber into small, bite-sized pieces. Thinly slice the red onion. Keeping the pieces uniform ensures every forkful has a good mix of textures. - Cool the pasta completely:
Ensure the rinsed tortellini is fully cooled and drained well. Excess water can dilute the pesto, so pat them dry with a paper towel if necessary. This helps the sauce cling better to the pasta. - Combine the base ingredients:
In a large mixing bowl, place the cooled tortellini, cherry tomatoes, cucumber, red onion, and mozzarella pearls. Toss gently to distribute the ingredients evenly throughout the bowl. - Add the pesto:
Spoon the pesto sauce over the pasta and vegetables. Start with half the jar or batch and add more as needed to coat everything lightly but thoroughly. You want enough sauce to flavor each bite without drowning the salad. - Toss to coat:
Gently toss the salad until every piece of tortellini and vegetable is coated in the green pesto. Be careful not to break the tortellini, as they can be delicate when cold. - Add fresh herbs and cheese:
Stir in the fresh torn basil leaves and sprinkle with grated parmesan cheese. This adds a final layer of freshness and savory depth right before serving or chilling. - Chill and serve:
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to marry and the salad to chill thoroughly. Give it a final stir before serving to redistribute any settled sauce.
