This Tortellini Pasta Salad with Pesto is the perfect recipe for Spring and Summer. It is light and garden fresh with the pesto sauce, but also provides a feeling of indulgence with the cheese filled pasta. Serve it as a side dish or a full meal!
Since I was a little girl, I’ve been obsessed with Tortellini. Someone found a way to incorporate my two favorite things, pasta and cheese, into one delightful little pillowy treat.
We have been in a relationship for a long time, and let's just say, most of the time, you can find tortellini in my fridge.
Like my Greek Orzo Pasta Salad, Mediterranean Tomato and Cucumber Salad, and Chickpea Pasta Salad, this Tortellini Pesto Salad screams Summer.
Try pairing this recipe with my Griddle Smash Burgers or Dutch Oven Shredded Chicken for the ultimate Summer dinner.
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Why You'll Love The Recipe:
- Quick and Easy. It's so simple to make and you can prep it ahead of time.
- Great for a BBQ. Perfect to feed a crowd of people for Summer get togethers. This recipe pairs well with anything that comes off the grill.
- Versatile. It is a great side dish or serve it up for a meal.
- A Flavor Filled Pasta Salad. Tortellini is tossed in pesto sauce and lots of mediterranean flavors are added into the mix.
For more of my favorite Summer recipes, check out my Hawaiian Mac Salad, Pesto Ricotta Pasta, Street Corn Pasta, and Cream Cheese Marshmallow Fluff Dip served with fresh fruit!
Ingredients:
Tortellini- Cheese stuffed pasta that is cooked al dente and is perfect way to elevate pasta salad.
Pesto Sauce- Earthy flavored sauce from fresh basil, parmesan cheese, olive oil, and pine nuts and tosses into this salad to give it a little burst of flavor.
Genoa Salami- To add a bit of protein and texture. If you are cooking for a vegetarian, just leave this out.
Artichoke Hearts- Mild flavored and the perfect Italian ingredient addition. Look for the quartered canned artichokes, so there's no prep involved and you'll only have to drain them.
Parmigiano Reggiano Cheese- Salty, nutty cheese that tops the dish wonderfully.
*Full recipe ingredients and quantities can be found in the recipe card below.
Additions and Substitutions:
Looking for more protein? Toss in some sautéed chicken breast and make this a hearty meal!
If you are a vegetarian, leave out the salami.
Any of the veggies can be left out or substituted. If you love tomatoes, toss in some cherry tomatoes.
Not crazy about crunchy raw peppers? Substitute a few chopped roasted red peppers.
How to Make Pesto Tortellini Salad:
If you are making my homemade pesto recipe, prepare that recipe first.
Step 1: Cook your tortellini according the the package until al dente. Drain the pasta completely and allow it to cool for 10 to 15 minutes. We don't want any extra liquid from the pasta in the salad.
Step 2: Add the tortellini into a large bowl. Toss in all ingredients and mix until incorporated.
Refrigerate for 30 minutes to an hour before serving. Serve cold.
Optional: Finely grate a little parmigiano-reggiano over the top when serving or stir in ¼ cup.
Expert Tips:
- Do not overcook the tortellini. Only cook until al dente according to instructions on the package.
- Remove as much water from the vegetables, especially the artichokes, before adding into the salad.
- Serve the pasta salad cold.
Recipe FAQs:
If you don't like pesto, try my creamy balsamic dressing.
Yes! You can use any pasta in this recipe, but I highly recommend these cheese filled pillows of magic.
This pasta salad is best served cold.
What to Pair with This Recipe:
If you are making this for lunch, try pairing it with my chicken salad with crossiants. Both of these recipes are also great to serve for a party because they can be prepped ahead.
This salad would also go great beside my Chicken Pesto Sandwiches. Double the pesto! Yum!
Storage:
Store the pasta salad in a sealed container in the fridge for up to 4 days. This recipe is great to meal prep on the weekend and eat for lunches during the week.
More Pesto Recipes You'll Love:
If you tried this Tortellini Pasta Salad Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Tortellini Pasta Salad with Pesto
- Total Time: 65 minutes
- Yield: 4 Servings 1x
Description
This Pesto Tortellini Salad Recipe is a quick and easy summer side dish or meal. It feels light and garden fresh with the pesto sauce, but also provides a feeling a comfort with the cheese filled pasta.
Ingredients
- (1) 20 oz package of tortellini *I used tri-color Buitoni*
- ½ cup homemade pesto sauce
- 8 slices Genoa salami cut into pieces (Optional)
- ½ cup medium diced cucumbers
- ½ cup medium diced yellow onion
- ¼ cup chopped kalamata olives
- 1 cup mini sweet peppers, diced
- 1 can artichoke heart quarters, drained
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup parmigiano-reggiano cheese for topping while serving (Optional)
Instructions
- If you're making my homemade pesto sauce, prepare that recipe first.
- Cook the tortellini according the the package. Drain the pasta and allow it to cool for 10 to 15 minutes.
- Add the tortellini to a large bowl. Then, toss in all ingredients and refrigerate for 30 minutes to an hour before serving. Serve cold.
Notes
- Optional: Finely grate a little parmagiano-reggiano on top when serving.
- Do not overcook the tortellini. Only cook until al dente according to instructions on the package.
- Remove as much water from the vegetables, especially the artichokes, before adding into the salad.
- Serve the pasta salad cold.
- Prep Time: 10 minutes
- Cooling/ Refrigeration Time: 45 minutes hour
- Cook Time: 15 minutes
- Category: Pasta
- Method: boil
- Cuisine: Italian
Holly says
Such a great summer recipe!