This simple tortellini pesto salad is a fast, flavor-packed pasta salad that begins with a bright basil pesto and is tossed with cheese tortellini, fresh vegetables, sun-dried tomatoes and plenty of cheese. It comes together in under 30 minutes, is easy to customize, and makes a great addition to picnics, potlucks or weeknight meals.
Pasta salads are perfect for warm weather. This tortellini pesto salad blends the best of two favorites — a bright pesto and a hearty tortellini base — resulting in a salad that’s both fresh and substantial. It’s an especially great alternative if you prefer tortellini to smaller pastas like orzo.
Why We Love This Tortellini Pesto Salad
Simple salads can still be full of flavor. This pesto tortellini salad is quick to make, flexible, and consistently requested by family and friends. It’s a great example of how a few fresh ingredients and a well-made pesto can transform a pasta salad into a memorable dish.
This tortellini pesto salad:
- Uses accessible, fresh ingredients
- Is easy to adapt to your tastes
- Delivers bright, herb-forward flavor
- Makes good use of summer produce
- Is an ideal potluck or barbecue side
Ingredient Notes
See the ingredient list in the recipe card below for exact amounts. Key notes:
- Tortellini: Choose your favorite cheese tortellini and cook to al dente for the best texture.
- Spinach: Baby spinach adds color and nutrition; it wilts slightly when mixed with warm pasta. Do not use frozen spinach here.
- Mozzarella: Fresh mozzarella is preferable. Mozzarella pearls are convenient, or cut a larger ball into bite-sized pieces.
- Sun-dried tomatoes: Look for sun-dried tomatoes packed in oil with Italian herbs. Drain any excess oil and chop larger pieces.
- Basil: Fresh basil is essential—it’s the focus of this pesto and gives the salad its bright flavor.
- Nuts: Pine nuts are traditional in pesto but walnuts are a fine substitute. For nut-free pesto, use toasted pepitas (shelled pumpkin seeds) or omit nuts and increase the olive oil slightly.
Ways to Vary This Recipe
- Add more vegetables: Bell peppers, grilled zucchini, red onion, cucumbers or artichoke hearts work very well.
- Include protein: Stir in cubed grilled chicken, rotisserie chicken, sliced Italian sausage or grilled shrimp to make it a main course.
- Try different tortellini: Cheese tortellini is classic, but spinach or ricotta tortellini are delicious variations.
- Other add-ins: Olives, extra shredded Parmesan, white beans or chickpeas, sliced pepperoni, toasted pine nuts, or roasted red peppers are all tasty options.
Step-By-Step Instructions
Step 1: Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to stop the cooking, then set aside. While the pasta cooks, combine pesto ingredients in a food processor—start with ½ cup olive oil and add more if needed for a pourable consistency.
Step 2: Process the pesto until mostly smooth but still slightly textured for good mouthfeel. Thin with additional olive oil or a splash of water if you prefer a lighter, more pourable pesto.
Step 3: Toss the cooked tortellini with about three-quarters of the pesto so the pasta is evenly coated. If the mixture seems dry, add another drizzle of olive oil.
Step 4: Add the spinach, tomatoes, mozzarella pearls and chopped sun-dried tomatoes to the bowl with the pesto-coated tortellini. Toss gently to combine so the cheese and vegetables are distributed throughout.
Step 5: Taste and adjust seasoning, adding more pesto, salt or pepper as needed. If you plan to serve the salad later, reserve extra pesto to add just before serving so the flavors stay fresh.
Step 6: Chill the salad until ready to serve and garnish with chopped fresh basil for a bright finish.
Recipe Tips
Toast the pine nuts. This takes only a minute or two in a dry skillet and adds depth of flavor. Let them cool before adding to the pesto.
Make it nut-free with pepitas. Toasted shelled pumpkin seeds (pepitas) are a great nut-free substitute in pesto. If you omit nuts entirely, reduce olive oil by 1–2 tablespoons to keep the texture balanced.
Prep ahead. You can assemble the salad a day in advance, but reserve about one-quarter of the pesto to toss in just before serving. A final drizzle of olive oil at service time refreshes the flavors.
Storage Instructions
Refrigerate the tortellini pesto salad in an airtight container for 3–4 days. If stored cold, allow the salad to sit at room temperature for 10–15 minutes before serving so the olive oil softens and the pesto regains its pourable texture. Toss with extra pesto or a bit more olive oil just before serving, if desired.
Common Questions
Yes. If you need a shortcut, refrigerated store-bought pesto generally provides better fresh flavor than shelf-stable jars. Choose a high-quality brand for best results.
Yes. Omit the Parmesan or replace it with a few tablespoons of nutritional yeast for a cheesy, dairy-free alternative.
Substitute toasted pepitas (shelled pumpkin seeds) for pine nuts or walnuts, or omit nuts entirely and slightly increase the olive oil to maintain texture.
Other Salad Recipes
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Sun-Dried Tomato Pasta Salad
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Easy Cucumber Quinoa Salad with Feta
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Tomato Basil Pasta Salad
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Shaved Brussels Sprout Salad
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Tortellini Pesto Salad
Ingredients
Pesto Ingredients
- 2 cups fresh basil, packed, stems removed
- 1–2 garlic cloves, whole or minced
- 2 Tbsp pine nuts or walnuts, toasted if desired
- Juice of one lemon
- ½–⅔ cup extra virgin olive oil
- ⅓ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp pepper
Salad Ingredients
- 20 oz cheese tortellini
- 2–3 handfuls baby spinach, chopped
- 10 oz grape or cherry tomatoes, halved
- 8 oz mozzarella pearls
- ½–⅔ cup sun-dried tomatoes, chopped, packed in oil with Italian herbs
- More chopped basil for garnish
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water; set aside.
- Make the pesto: combine basil, garlic, nuts, lemon juice, ½ cup olive oil, Parmesan, salt and pepper in a food processor. Process until mostly smooth but slightly textured. Add remaining olive oil or a splash of water to reach a pourable consistency if needed.
- Toss the cooked tortellini with about ¾ of the pesto so the pasta is evenly coated. Add a little extra olive oil if the mixture seems dry.
- Add spinach, tomatoes, mozzarella and chopped sun-dried tomatoes to the tortellini. Toss gently to combine. Reserve any extra pesto to add just before serving if making ahead.
- Chill until ready to serve and garnish with chopped basil.
Notes
Storage: Keep refrigerated in an airtight container for 3–4 days. Let sit at room temperature 10–15 minutes before serving so the olive oil softens. Toss with extra pesto or olive oil before serving.
Tip: Toast nuts or pepitas for extra flavor. For a nut-free pesto, use toasted pepitas or omit nuts and slightly reduce the oil.
Make ahead: Assemble the salad and reserve about ¼ of the pesto to add at service time to keep the salad bright and fresh.
Nutrition
Calories: 351 kcal; Carbohydrates: 37 g; Protein: 19 g; Fat: 15 g; Saturated Fat: 5 g; Sodium: 552 mg; Fiber: 4 g; Sugar: 6 g.
Nutrition information is an estimate and should be used as a guideline only.