This Tortellini Pesto Pasta Salad is what happens when easy meets irresistible. Imagine pillowy cheese tortellini tossed in vibrant basil pesto, crisp veggies, and a little zip of lemon—all coming together in one chilled, flavor-packed bowl. It’s fresh, bright, and perfect for any occasion, whether you’re planning a backyard BBQ, meal prepping for the week, or just want something light and delicious.
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Honestly? It’s one of those dishes that disappears fast. I made it for a picnic last summer, and by the time I grabbed my plate, it was nearly gone. That’s when I knew it was a keeper. This is not your average pasta salad—it’s got richness from the tortellini, herbaceous depth from the pesto, and a medley of textures that make every bite exciting.
Why You’ll Love Tortellini Pesto Pasta Salad
This dish is the ultimate pasta salad upgrade. It’s loaded with flavor, ridiculously easy to make, and versatile enough to serve warm or chilled. Here’s why it deserves a spot in your regular recipe rotation:
Make-Ahead Friendly: Preps beautifully in advance—flavors get even better as it chills.
Picnic & Potluck Perfect: Travels well and tastes great at room temp.
Customizable: Add protein, swap veggies, or play with different pesto blends.
Light but Satisfying: The tortellini makes it hearty, while the pesto keeps it fresh.
Crowd-Pleaser: Kids love it, adults devour it, and leftovers are dreamy.
Ingredients in Tortellini Pesto Pasta Salad
This ingredient list is all about bold, simple flavors that complement each other perfectly:
Cheese Tortellini: The star of the show—tender, cheesy, and satisfying.
Basil Pesto: Fresh, herby, and bursting with flavor. Store-bought or homemade both work.
Cherry Tomatoes: Juicy pops of sweetness that brighten the dish.
Cucumber: Cool and crisp for refreshing crunch.
Red Onion: Adds sharpness and color—slice it thin for just the right bite.
Parmesan Cheese: Nutty, salty, and the perfect finishing touch.
Olive Oil & Lemon Juice: Lightens the pesto and adds zippy acidity.
Fresh Basil (Optional): For garnish and a bit of extra flair.
Salt & Pepper: To bring all the flavors together.
(Note: full measurements and steps are listed in the recipe card below.)
Instructions
This recipe comes together quickly and effortlessly—perfect for a no-stress lunch or side dish:
1. Cook the Tortellini:
Boil according to package instructions, then drain and rinse with cold water to stop the cooking and cool it down.
2. Prep the Veggies:
While the pasta cools, chop your cherry tomatoes, cucumber, and red onion.
3. Make the Dressing:
In a bowl, whisk together the pesto, lemon juice, and a drizzle of olive oil to thin it out a bit. Season with salt and pepper to taste.
4. Toss Everything Together:
In a large bowl, combine the tortellini, chopped veggies, and pesto dressing. Stir gently until evenly coated.
5. Finish and Chill:
Top with Parmesan cheese, a little more fresh basil if desired, and chill for at least 30 minutes for best flavor.
6. Serve:
Serve cold or at room temperature—and watch it disappear.
Nutrition Facts
Servings: 6
Calories per serving: 380
Preparation Time
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
How to Serve Tortellini Pesto Pasta Salad
Whether you’re bringing this to a summer potluck or prepping weekday lunches, there are so many delicious ways to enjoy it:
Pair with Grilled Meats: Grilled chicken, steak, or shrimp make it a full meal.
Serve on a Platter: Add olives, fresh mozzarella balls, and roasted red peppers for a Mediterranean twist.
Turn it into a Bowl: Toss in spinach, arugula, or baby kale for a green boost.
Enjoy as a Light Main: Just you, a fork, and a glass of iced tea—it’s that satisfying.
Perfect for Picnics: Pack it in a mason jar for a cute, portable lunch idea.
Additional Tips
Use Fresh Pesto if You Can: It makes a huge difference in flavor. Store-bought works too, just choose one with real ingredients.
Add Protein: Grilled chicken, canned tuna, or chickpeas all work great.
Make It Dairy-Free: Use dairy-free tortellini and vegan pesto for an easy plant-based version.
Keep It Colorful: Don’t be afraid to mix in roasted veggies like zucchini or bell peppers.
Storing: Keeps well in the fridge for up to 4 days. Great for meal prep!
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! It actually tastes even better after a few hours in the fridge.
Q2: Can I use frozen tortellini?
A2: Absolutely. Just cook according to the package, then cool completely.
Q3: What other veggies can I add?
A3: Bell peppers, spinach, roasted zucchini, or artichoke hearts are delicious additions.
Q4: Can I serve this warm?
A4: You sure can! Just skip rinsing the tortellini and serve right after tossing.
Q5: How do I store leftovers?
A5: Store in an airtight container in the fridge for up to 4 days.
Q6: What protein goes well with this salad?
A6: Grilled chicken, prosciutto, shrimp, or chickpeas are perfect pairings.
Q7: Can I use a different kind of pasta?
A7: Yes, but tortellini adds a special richness and texture that’s hard to beat!
Q8: Is this gluten-free?
A8: Only if you use gluten-free tortellini. Be sure to check the labels.
Q9: Is this salad kid-friendly?
A9: Very! Kids love the cheesy tortellini and mild pesto flavor.
Q10: Can I freeze it?
A10: Not recommended—tortellini doesn’t hold up well after freezing in a salad.
Tortellini Pesto Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant Tortellini Pesto Pasta Salad featuring nutrient-packed spinach walnut pesto, tender tortellini, asparagus, and sun-dried tomatoes, perfect for a flavorful and fresh meal.
Ingredients
- 1/3 cup walnuts or pine nuts
- 1/3 cup olive oil
- 2 1/2 tablespoons lemon juice
- 1/4 cup pecorino or parmesan
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- 3 cups fresh spinach
- 1/4 cup fresh cilantro or basil
- 2 cloves garlic, chopped
- 18 oz pre-prepared tortellini
- 1 lb fresh asparagus (optional)
- 1/4 cup sun-dried tomatoes in oil, chopped
Instructions
- In a food processor, combine ⅓ cup walnuts, ⅓ cup olive oil, 2½ tablespoons lemon juice, ¼ cup pecorino or parmesan, ¼ teaspoon red pepper flakes, ½ tablespoon dried oregano, ½ teaspoon salt, 3 cups fresh spinach, ¼ cup cilantro or basil, and 2 chopped garlic cloves. Pulse until blended but slightly chunky, adding more olive oil if needed. Set aside.
- Clean asparagus, trim off about 2 inches of bitter ends, and chop into bite-sized pieces.
- Optional: Blanch asparagus in 2 cups boiling water for 2 minutes, then drain and set aside. Alternatively, use raw for extra crunch.
- Cook 18 oz tortellini in a large pot according to package instructions. Reserve 1-2 cups pasta water when draining.
- In a large serving bowl, combine cooked tortellini, ¼ cup chopped sun-dried tomatoes, and blanched or raw asparagus. Add half the pesto (or to taste) and mix well with tongs, using reserved pasta water to spread pesto evenly.
- Garnish with additional parmesan and serve.
Notes
- Adjust pesto quantity to preference; store extra pesto in the refrigerator for up to 5 days.
- Substitute asparagus with broccoli or zucchini for variety.
- Store salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg