This Pesto Tortellini Pasta Salad is a fresh and easy summer pasta salad that can be ready in the time it takes you to boil your pasta! It consists of mozzarella pearls, juicy tomatoes, fresh basil, and a delicious pesto dressing.
It’s a quick fix for when you need to bring a last-minute side dish to a potluck or BBQ or is one of the best ways to enjoy a light lunch or easy dinner.
Other favorite side dishes to make for the summer is this Southern Potato Salad and this Italian Pasta Salad!
Sometimes when I’m craving a pasta dish, but don’t want anything hot, mostly because it’s sweltering outside, having a cold pasta salad hits the spot. Its ingredients are so light and fresh and it presents so colorfully and pretty! It’s one of the first things to go when I serve it at any gathering.
To make this simple dish even easier, you use a store-bought pesto sauce but just know a homemade pesto is almost effortless with a few fresh ingredients and a food processor. See the recipe below!
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Why we love this recipe
- Quick and easy and comes together in minutes.
- Always a hit at parties and is always the first o go.
- Light and fresh and never leaves you feeling heavy even though it is pasta.
- Healthy wholesome ingredients.
- Can be customized to your liking, it’s very flexible. Check out the variations below.
- Similar to my Easy Greed Pasta Salad with is also light, fresh, and easy!
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Ingredients/shopping list
- Cheese tortellini – Cook according to package directions.
- Pesto sauce – Can use a jar you have on hand or a quick homemade version.
- Cherry tomatoes – Halved tomatoes make for a more pleasing bite. Grape tomatoes will work too.
- Mozzarella pearls – Fresh mozzarella pearls come in brine and are nice and soft. Don’t mistake it for prepackaged mozzarella!
- Fresh basil – A lovely fresh herb, sliced thin.
How to Make Tortellini Pasta Salad
This recipe will come together in a few simple steps in as much time as it takes to boil your pasta, combine, and toss!
Step 1: Cook the pasta, set aside 1 cup of pasta water before draining, and place tortellini in a large serving bowl.
Step 2: In a small bowl, make the dressing by adding the pesto and ¼ of the reserved pasta water to help thin it out.
Step 3: If you find the dressing is still too dry, and not pourable, add another ¼ cup of the pasta water.
Step 4: Add the tomatoes, mozzarella, and basil to the bowl and toss to combine. Season with salt and pepper to taste.
Homemade Pesto
For an easy 5 minute homemade pesto, combine 1 cup of fresh basil leaves with 3 tablespoon of pine nuts, â…“ freshly grated parmesan cheese, 3 cloves of peeled garlic, and salt and pepper to taste.
Pulse all ingredients in a food processor and slowly add in the oil to emulsify and blend until smooth.
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Variations/Substitutions
1: Add meat like sliced pepperoni or salami or even diced grilled chicken.
2: Add additional fresh veggies like bell peppers, black olives, artichoke hearts, fresh spinach, kale, or peas.
3. Swap the mozzarella cheese for feta cheese or parmesan cheese.
4. Not a pesto fan? Swap it out for an Italian dressing or balsamic dressing.
5. Swap cherry tomatoes for sun-dried tomatoes.
Tips
- Scoop out the pasta water with a big ladle or use a measuring cup.
- Despite the awesomeness of a cold pasta salad, it can actually be served warm as well!
- Serve alongside any grilled meat or seafood or enjoy as an appetizer salad on its own.
- Cheese tortellini sounds a little fancy, but it’s readily available in your grocery stores.
- Make ahead of time, up to 3 days in advance, and store in the fridge. Just before serving toss with a little extra olive oil to thin out the pesto.
FAQ’s
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This salad is a great make-ahead salad. Leftovers should be stored in an airtight container for up to 5 days in the fridge, which means meal prep made easy for lunch throughout the week.
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You can! Place in a labeled freezer-friendly zip lock bag or airtight container to freeze. Thaw in the fridge overnight. You might need to add more pesto dressing to liven it up again.
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Other Salad Recipes to try:
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Pesto Tortellini Pasta Salad
Ingredients
- 19 ounces cheese tortellini
- ¾ cup pesto homemade or store bought
- 1 cup cherry tomatoes halved
- 1 cup mini mozzarella pearls
- ¼ cup fresh basil sliced thin
Instructions
- Cook the tortellini pasta according to package directions
- Remove 1 cup of the pasta water before draining the pasta into a strainer.
- Place the drained tortellini to a large serving bowl.
- In a small bowl, add the pesto and ¼ cup of the reserved pasta water and pour over the pasta and toss gently to coat the pasta. ( If the sauce is too dry, add another ¼ cup of the pasta water)
- Add the sliced tomatoes, mozzarella pearls, and basil and toss to combine.
- Season with salt and pepper to taste.
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