Pesto Tortellini Pasta Salad Recipe

Pesto Tortellini Pasta Salad is a quick and delicious way to enjoy the fresh, vibrant flavors of pesto with the rich, satisfying taste of cheese-filled tortellini. Perfect for picnics, potlucks, or as a versatile side dish for any meal, this pasta salad balances creamy and tangy elements while showcasing colorful vegetables and the savory goodness of pesto.

Why You’ll Love This Recipe

1. Bold Pesto Flavor: Pesto brings a rich, herbaceous taste that complements the pasta and veggies.
2. Easy to Customize: With an assortment of veggies and add-ins, you can make this salad unique each time.
3. Great for Any Occasion: Perfect for lunch, dinner, potlucks, or as a meal prep option for busy weeks.

How to Make Pesto Tortellini Pasta Salad

Step 1: Prepare the Tortellini

1. Boil the Pasta: In a large pot, bring salted water to a rolling boil. Add the tortellini and cook according to package instructions. Be careful not to overcook, as the pasta will soften slightly once mixed with the dressing.
2. Drain and Rinse: Once cooked, drain the tortellini and immediately rinse with cold water to stop the cooking process and cool the pasta. Rinsing also helps prevent the tortellini from sticking together.
3. Set Aside: Place the cooled tortellini in a large mixing bowl and set aside.

Step 2: Prepare the Vegetables

1. Chop the Cherry Tomatoes: Slice each cherry tomato in half. You can use a mix of red, yellow, or even heirloom cherry tomatoes for a variety of colors and flavors.
2. Dice the Red Bell Pepper: Remove the seeds and dice the bell pepper into small, bite-sized pieces.
3. Slice the Cucumber: Slice the cucumber into rounds, then quarter each round to create smaller pieces.
4. Slice the Red Onion and Olives: Thinly slice the red onion for a bit of sharpness, and slice the olives for added briny flavor.
5. Set Aside: Add all chopped vegetables to the bowl with the tortellini.

Step 3: Make the Pesto Dressing

1. Combine Ingredients: In a small mixing bowl, add the basil pesto, mayonnaise, Greek yogurt, olive oil, and red wine vinegar.
2. Whisk Until Smooth: Whisk the ingredients until smooth and creamy. The Greek yogurt and mayonnaise will help create a rich texture, while the vinegar adds a tangy contrast.
3. Season to Taste: Add salt, pepper, and lemon juice if desired. Taste and adjust seasoning, adding more vinegar if you want a tangier dressing or more olive oil if you prefer a looser consistency.

Step 4: Assemble the Salad

1. Pour the Dressing: Pour the pesto dressing over the tortellini and vegetables. Make sure the dressing is evenly distributed for the best flavor.
2. Add Parmesan: Add the shredded Parmesan cheese for extra savory flavor.
3. Toss Gently: Using a large spoon or spatula, toss everything together gently. Ensure all ingredients are well-coated with the pesto dressing without breaking the tortellini.
4. Let It Chill: For best flavor, cover the bowl and let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld.

Step 5: Garnish and Serve

1. Garnish with Fresh Herbs: Before serving, garnish the salad with extra basil leaves, a sprinkle of Parmesan, or even some toasted pine nuts for added texture.
2. Serve Cold or at Room Temperature: Pesto Tortellini Pasta Salad is best served cold or slightly chilled, making it a refreshing option for warm weather or as a complement to hot entrees.

Tips for Perfect Pesto Tortellini Pasta Salad

1. Use Fresh Tortellini: Fresh or refrigerated tortellini has a better texture and cooks faster than dried tortellini, making it ideal for this salad.
2. Make Your Own Pesto for Best Flavor: While store-bought pesto is convenient, homemade basil pesto has a fresher, more vibrant taste.
3. Don’t Overcook the Tortellini: Slightly undercooked tortellini holds up better in the salad, especially if you’re making it in advance.
4. Chill Before Serving: Allowing the salad to sit in the fridge for at least 30 minutes helps the flavors come together and enhances the taste.

Variations

1. Add Protein: Make it a complete meal by adding grilled chicken, shrimp, or even sliced Italian sausage.
2. Change the Cheese: Try feta, goat cheese, or fresh mozzarella instead of Parmesan for a different flavor profile.
3. Make It Vegan: Use vegan pesto, omit the cheese, and add extra vegetables like artichoke hearts, sun-dried tomatoes, or roasted red peppers.
4. Add Greens: Toss in a handful of baby spinach or arugula for a boost of freshness and color.

Serving Suggestions

1. Main Course: Serve with crusty bread and a light soup, like tomato basil or minestrone, for a balanced meal.
2. Side Dish: Pair with grilled meats or seafood, like salmon, shrimp, or steak, to round out the meal.
3. As an Appetizer: Portion into smaller bowls or serve with toothpicks for an easy, shareable appetizer at parties or gatherings.

FAQs

1. Can I use dried tortellini?
   • Yes, but the texture will differ slightly. Cook according to package instructions and make sure to cool it thoroughly before mixing with the other ingredients.
2. How can I make this pasta salad healthier?
   • Substitute Greek yogurt for the mayonnaise entirely, use whole-wheat tortellini, or add more veggies like spinach or bell peppers.
3. What other vegetables can I add?
   • Artichoke hearts, zucchini, roasted red peppers, or sun-dried tomatoes are excellent additions.
4. Can I skip the mayonnaise in the dressing?
   • Yes, omitting the mayo will make the dressing lighter. You can add more Greek yogurt for creaminess or skip both for a purely olive oil-based pesto dressing.
5. How do I prevent the salad from drying out?
   • If making ahead, reserve some dressing and stir it in just before serving to refresh the pasta salad.

Pesto Tips

If making homemade pesto, use fresh basil leaves, quality olive oil, toasted pine nuts, and fresh Parmesan. This gives the pesto a more robust and aromatic flavor, which enhances the overall taste of the salad. Homemade pesto can be stored in the fridge for up to a week, or frozen in small portions for future use.

Final Thoughts

Pesto Tortellini Pasta Salad is a versatile and flavorful dish that combines the richness of cheese-filled tortellini with the bright, herbaceous flavor of basil pesto. With the added crunch and color from fresh vegetables, it’s a delightful dish for any meal or occasion. The creamy pesto dressing adds a velvety texture, while each bite is packed with satisfying, savory flavors.

Yield: 6

Pesto Tortellini Pasta Salad Recipe

Print

Pesto Tortellini Pasta Salad is a quick and delicious way to enjoy the fresh, vibrant flavors of pesto with the rich, satisfying taste of cheese-filled tortellini. Perfect for picnics, potlucks, or as a versatile side dish for any meal, this pasta salad balances creamy and tangy elements while showcasing colorful vegetables and the savory goodness of pesto.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 20 oz cheese tortellini (fresh or refrigerated)
• ½ cup basil pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• ½ cup black or green olives, sliced
• ¼ cup red onion, thinly sliced
• ¼ cup fresh basil, chopped
• Salt and pepper to taste
• 2 tbsp Parmesan cheese, grated (optional)

Instructions

1. Cook the Tortellini:
   Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to cool.
   
2. Combine Ingredients:
   In a large mixing bowl, combine the cooked tortellini, pesto, cherry tomatoes, mozzarella balls, olives, and red onion. Toss until the tortellini and vegetables are evenly coated with pesto.
   
3. Season:
   Add salt and pepper to taste, and gently mix. Sprinkle with fresh basil and Parmesan cheese if desired.
   
4. Serve or Chill:
   Serve immediately, or chill in the refrigerator for at least 30 minutes for the flavors to meld.

Notes

• Variations: Add diced cucumber, bell pepper, or a handful of arugula for extra crunch.
• Make Ahead: This salad can be made a few hours in advance and kept in the refrigerator.