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Tortellini Pesto Pasta Salad

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A vibrant Tortellini Pesto Pasta Salad that combines fresh ingredients and nostalgic flavors, perfect for potlucks, picnics, or a refreshing dinner.

Ingredients

Scale
  • 19–20 ounces fresh or frozen cheese tortellini
  • ½ cup prepared basil pesto
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella balls
  • ¼ cup red onion, finely diced
  • ¼ cup fresh basil leaves, chopped
  • ¼ cup grated Parmesan cheese (optional)
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook the tortellini in a large pot of salted boiling water according to package instructions, about 3-5 minutes for fresh or 7-10 minutes for frozen. Drain once cooked.
  2. Prepare the dressing by combining the basil pesto with the olive oil in a mixing bowl.
  3. Gather the veggies by chopping the cherry tomatoes, dicing the red onion, and chopping the basil.
  4. Combine the cooked tortellini with the chopped veggies and pesto mixture, tossing gently.
  5. Add the fresh mozzarella and Parmesan cheese, seasoning with salt and pepper to taste.
  6. Chill the salad for 15-30 minutes before serving.

Notes

For a lighter texture, thin the pesto with a splash of pasta water. This salad can be enjoyed warm or chilled. Store leftovers in an airtight container for up to three days.

Nutrition

Keywords: tortellini, pesto, pasta salad, vegetarian, summer recipes, easy recipes

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