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Pesto Tortellini Pasta Salad Recipe

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4.2 from 7 reviews

A fresh and flavorful Pesto Tortellini Pasta Salad combining tender cheese tortellini with bright cherry tomatoes, creamy mozzarella pearls, tangy kalamata olives, and fragrant basil. Tossed in a vibrant basil pesto and topped with Parmesan cheese, this salad is perfect for a quick lunch, picnic, or potluck dish.

  • Total Time: 14 minutes
  • Yield: 6 servings

Ingredients

Pasta and Pesto

  • 18-20 ounces cheese tortellini uncooked (about 1 ½ pounds or 750g)
  • ½ cup pesto (good quality store-bought or homemade basil pesto)

Vegetables and Cheese

  • 1 cup cherry tomatoes, halved
  • 12 ounces (339g) mozzarella pearls, drained (or mini bocconcini, halved or quartered)
  • 1 small red onion, finely diced
  • ½ cup sliced kalamata olives, drained before measuring
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh basil

Instructions

  1. Cook the Tortellini: Bring a pot of salted water to a boil over high heat. Add the cheese tortellini and cook according to package directions—about 2-4 minutes for fresh or 4-6 minutes for frozen until al dente.
  2. Drain and Cool: Drain the tortellini and rinse under cold water to stop the cooking process and cool the pasta completely, preventing it from becoming mushy.
  3. Combine Ingredients: Transfer the cooled tortellini to a large serving bowl. Add the pesto, cherry tomatoes, mozzarella pearls, finely diced red onion, kalamata olives, grated Parmesan cheese, and chopped fresh basil.
  4. Toss Gently: Using a silicone spatula or large spoon, gently toss all ingredients together until the tortellini is lightly and evenly coated with the pesto. Be careful to avoid tearing the tortellini.
  5. Season and Adjust: Taste the salad and add salt, pepper, or extra pesto if desired to balance the flavors to your preference.
  6. Serve or Chill: Serve the pasta salad immediately for best texture, or cover and chill in the refrigerator for 30-60 minutes to allow flavors to meld before serving.

Notes

  • For best results, use fresh tortellini if possible as it cooks quickly and has a tender texture.
  • Draining and rinsing the pasta with cold water after cooking prevents overcooking and helps the pesto adhere better.
  • This salad can be made ahead and refrigerated for up to 24 hours but is best enjoyed within the first day.
  • Feel free to customize by adding other fresh vegetables like bell peppers or arugula for extra crunch and color.
  • Use a silicone spatula to gently toss to avoid breaking the delicate tortellini pasta.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/pesto-tortellini-pasta-salad-recipe/