Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Tortellini Pesto Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

A vibrant and refreshing Tortellini Pesto Pasta Salad combining tender cheese tortellini with fresh cherry tomatoes, crisp cucumber, red onion, mozzarella pearls, arugula, spinach, black olives, and a rich basil pesto dressing. This easy-to-make salad is perfect for a quick lunch or a light, flavorful dinner, served chilled to meld all the fresh flavors beautifully.

  • Total Time: 14 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 18 ounces refrigerated cheese tortellini

Vegetables & Greens

  • 2 cups cherry tomatoes, sliced in half
  • 1 cucumber, diced
  • 1 small red onion, diced
  • 1 cup arugula
  • 1 cup baby spinach
  • ½ cup sliced black olives, drained

Dairy

  • 8 ounces mozzarella pearls, drained

Dressing & Seasoning

  • 1¼ cup basil pesto
  • Salt and pepper, to taste (optional)

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to the package instructions. Once they are cooked, drain the tortellini and rinse under cold water to cool them quickly. Transfer the cooled tortellini to a large mixing bowl.
  2. Add fresh ingredients and pesto: Add the sliced cherry tomatoes, diced cucumber, diced red onion, mozzarella pearls, arugula, baby spinach, sliced black olives, and the basil pesto to the bowl with the tortellini. Season with salt and pepper to taste. Toss all the ingredients together until they are well coated with the pesto and the salad looks fresh and glossy.
  3. Chill the salad: Cover the bowl and chill the salad in the refrigerator for 30 minutes to an hour if time allows. This step helps the flavors blend and develop more fully.
  4. Serve: Before serving, give the salad one more quick toss to redistribute the dressing. Serve cold directly from the fridge and enjoy this refreshing pasta salad.

Notes

  • Use refrigerated tortellini for the best texture; fresh-tasting pasta works better than cooked-and-cooled dried pasta.
  • Feel free to substitute or add other vegetables like bell peppers or sun-dried tomatoes for extra flavor and color.
  • For a vegan version, substitute the cheese tortellini with a vegan alternative and use vegan pesto and dairy-free mozzarella.
  • This salad keeps well in the refrigerator for up to 2 days; toss again before serving.
  • Adjust seasoning with more salt, pepper, or an extra drizzle of pesto according to your taste preferences.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Category: Pasta Salad
  • Method: Stovetop
  • Cuisine: Italian

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