Pesto Tortellini Pasta Salad
Looking for the perfect summer side dish? This Pesto Tortellini Pasta Salad is a flavorful and vibrant option for your next summer BBQ or weeknight dinner. With tender cheese tortellini, fresh veggies, and a creamy homemade pesto sauce, this cold pasta salad is sure to be a hit. Whether you serve it as a main course or a great vegetarian side dish, it’s packed with fresh flavors that will leave everyone wanting more.
Ingredients:
- Fresh Tortellini: While you could probably use dried pasta for this, I really love fresh tortellini so use that if you can. I find it in the fridge center of my grocery store.
- Pesto: Summery pesto is the star of this salad. Made with fresh basil, pine nuts, olive oil, and parmesan cheese, it’s a simple sauce that adds so much flavor to this pasta. Homemade or store bought varieties both work!
- Fresh Veggies: I kept it simple here with grape tomatoes, but you could also add cucumber or red bell pepper if you’d like
- Cheese: Fresh mozzarella balls or pearls are my favorite cheese option but you could also do fresh parmesan.
- Add-Ins: Kalmata olives, Capers and Artichoke hearts all add a nice brininess and umami flavor.
- Dressing: Shallots, Olive Oil and Red Wine Vinegar make up a simple dressing.
How to Make Pesto Tortellini Pasta Salad
- Cook the Tortellini: Begin by boiling a large pot of salted water. Cook the fresh tortellini according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.
- Prepare the Dressing and veggies: While the tortellini cools, mince the shallot and drizzle with red wine vinegar in the bottom of your salad bowl. Add the the grape tomatoes, mozzarella balls, olives
- Combine Everything: Add the cooked pasta to the bowl and toss with the pesto sauce. Add salt & pepper to taste.
- Chill: Let the pasta salad rest in the refrigerator for about 30 minutes. The flavors will come together beautifully the next day, too!
Tips:
- Al Dente Tortellini: The degree of cooking of the pasta is crucial. Cooking it to a perfect al dente ensures it holds up in the salad without getting too soft.
- Save Some Pasta Water: If the pesto pasta salad seems too dry, add a tablespoon or two of reserved pasta water to loosen the sauce.
- Room Temperature or Cold: You can enjoy this pesto tortellini salad recipe at room temperature or serve it as a cold pasta salad straight from the fridge.
Storing and Serving:
Store the salad in an airtight container in the refrigerator for up to five days. This easy pasta salad is great for meal prepping, and it makes for a delicious side dish or a light main course.
Frequently Asked Questions:
- Can I use store-bought pesto? Yes! While homemade pesto brings out the freshest flavors, store-bought pesto from the grocery store is a quick and easy substitute.
- What’s the best time to serve this salad? This Italian pasta salad is best served chilled, but it can also come to room temperature a bit and still be delicious.
Enjoy this easy pesto tortellini pasta salad at your next gathering! It’s sure to become a favorite in summer recipe collection!
Pesto Tortellini Pasta Salad
A simple pasta salad that lasts for days and is perfect for summer picnics and potlucks!
Ingredients
- 2 cartons fresh tortellini (from the refrigerator section)
- 1 cup pesto (homemade or store-bought)
- 1 pint grape or cherry tomatoes, halved
- 1/2 cup kalamata olives, sliced
- 1 cup mozzarella balls
- 1 minced shallot
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In the bottom of your salad bowl, add the minced shallot to the bottom and pour the balsamic on top. This takes some of the "bite" out of the shallots. Let it sit while you prep the rest of the ingredients.
- Halve the grape tomatoes, slice the olives, and drain the marinated mozzarella balls (save the oil and spices if using marinated mozzarella!)
- Combine the Ingredients: Add the cooked and cooled tortellini to the bowl with the shallots. Gently toss in the tomatoes, olives, and mozzarella balls. Add in 2 tablespoons of olive oil and the pesto. Mix until everything is evenly coated and add more salt & pepper to taste.
- Chill and Serve: Transfer the pasta salad to an airtight container and refrigerate for at least 30 minutes to let the flavors meld. Serve cold, garnished with fresh basil if you'd like.
Notes
You can really make this recipe your own which whatever adaptations you'd like.
I like to use the marinated mozzarella when I can find it, and I often add all the herbs and some of the oil in, replacing the olvie oil.
You can also add bell peppers, capers, artichoke hearts, and other veggies you may like!
The Pesto Tortellini Pasta Salad is a delightful and vibrant dish that’s perfect for summer BBQs or quick weeknight dinners. Featuring tender cheese tortellini, fresh veggies like grape tomatoes, and a creamy homemade pesto, this salad bursts with flavor. The addition of kalamata olives and mozzarella balls adds a briny, creamy touch that elevates the taste.
With simple steps to prepare and the recommendation to chill for at least 30 minutes, the flavors meld beautifully. Versatile and customizable, you can easily add bell peppers or artichokes. This pasta salad is a great make-ahead option, lasting up to five days in the fridge, ensuring it’s a go-to recipe for warm weather gatherings!