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Tortellini Pesto Pasta Salad Recipe

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★★★★★

4.9 from 70 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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