Tortellini Pesto Pasta Salad Recipe
Introduction
This Tortellini Pesto Pasta Salad is a vibrant and refreshing dish that’s perfect for warm days or potluck gatherings. Packed with fresh vegetables, creamy mozzarella, and a rich basil pesto, it’s easy to prepare and even easier to enjoy.
Ingredients
- 18 ounces refrigerated cheese tortellini
- 2 cups cherry tomatoes, sliced in half
- 1 cucumber, diced
- 1 small red onion, diced
- 8 ounces mozzarella pearls, drained
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives, drained
- 1 ¼ cup basil pesto
- Salt and pepper, to taste (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and rinse under cold water to cool them quickly, then transfer the pasta to a large mixing bowl.
- Step 2: Add the cherry tomatoes, cucumber, red onion, mozzarella pearls, arugula, spinach, black olives, and basil pesto to the bowl. Season with salt and pepper if desired, then toss everything together until the salad is well coated and glossy.
- Step 3: Cover the salad and chill it in the refrigerator for 30 minutes to an hour to let the flavors meld.
- Step 4: Give the salad a quick toss before serving. Enjoy it cold straight from the fridge!
Tips & Variations
- For extra protein, add grilled chicken or cooked shrimp to the salad.
- If you prefer, substitute the arugula and spinach with baby kale or mixed greens.
- Use sun-dried tomatoes instead of cherry tomatoes for a more intense flavor.
- Homemade pesto can elevate the dish—try fresh basil, pine nuts, Parmesan, garlic, and olive oil blended together.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Before serving leftovers, give it a good stir; you can add a splash of olive oil if it seems dry. This salad is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made several hours or even a day ahead. Chilling it allows the flavors to blend nicely, making it taste even better.
What can I substitute for mozzarella pearls?
If mozzarella pearls are not available, small cubes of fresh mozzarella or crumbled feta cheese work well as alternatives.
PrintTortellini Pesto Pasta Salad Recipe
A vibrant and refreshing Tortellini Pesto Pasta Salad featuring tender cheese tortellini, fresh cherry tomatoes, crunchy cucumber, red onion, creamy mozzarella pearls, peppery arugula, baby spinach, and briny black olives, all tossed in a flavorful basil pesto. Perfect for a light lunch or a summer side dish, this salad is easy to prepare, served cold, and bursting with garden-fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 18 ounces refrigerated cheese tortellini
- 2 cups cherry tomatoes, sliced in half
- 1 cucumber, diced
- 1 small red onion, diced
- 8 ounces mozzarella pearls, drained
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives, drained
Dressing
- 1 ¼ cups basil pesto
- Salt and pepper, to taste (optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to package instructions, usually about 3-5 minutes until tender. Drain the tortellini and rinse under cold water immediately to cool and stop the cooking process. Transfer the cooled tortellini to a large mixing bowl.
- Combine Salad Ingredients: To the bowl with tortellini, add the halved cherry tomatoes, diced cucumber, diced red onion, drained mozzarella pearls, arugula, baby spinach, and sliced black olives. Pour in the basil pesto and season with salt and pepper to taste, if desired.
- Toss Everything Together: Mix all the ingredients well until the tortellini and vegetables are evenly coated with the pesto dressing. Taste and adjust seasoning if necessary for balance and freshness.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 30 minutes to 1 hour. This resting time allows the flavors to meld and ensures the salad is nicely chilled before serving.
- Serve Cold: Before serving, give the salad a quick toss to redistribute any dressing that has settled. Serve chilled for a refreshing and delicious pasta salad experience.
Notes
- For a vegan version, substitute mozzarella pearls with vegan cheese or omit them entirely and ensure pesto is made without cheese.
- Feel free to add other vegetables like bell peppers or artichoke hearts for extra flavor and texture.
- This salad can be prepared a day ahead and kept refrigerated to deepen the flavors even more.
- If basil pesto is not available, you can substitute with pesto made from spinach or arugula for a different flavor twist.
- Ensure to rinse the cooked tortellini under cold water to prevent it from becoming mushy and to cool it down quickly for the salad.
Keywords: tortellini pasta salad, pesto pasta salad, Italian pasta salad, cheese tortellini salad, summer pasta salad, easy pasta salad, no bake pasta salad
