Pesto Tortellini Pasta Salad

Pesto tortellini pasta salad is packed with fresh vegetables, cheesy tortellini and creamy pesto. It’s quick, easy and perfect for picnics, light lunches or potlucks.

You might also like BLT pasta salad, seafood pasta salad, dill pickle pasta salad, or cavatelli with arugula pesto.

Why You’ll Love It           

Quick to prepare: Just a few minutes of prep and cook time.
Packed with flavor: Basil pesto brings bold, herbaceous flavor to every bite.
Beautiful and colorful: Fresh veggies add crunch, color and texture.
Make-ahead friendly: Chill it in advance for even better flavor.
Easy to customize: Add meat, swap veggies or change up the dressing.

Pesto Tortellini Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Arugula: Adds a peppery bite that balances the richness of the pesto.
Basil pesto: A bold, herb-packed sauce that coats the salad beautifully. I used this homemade basil pesto!
Cheese tortellini: Rich and hearty, this filled pasta adds creamy texture and flavor.
Cucumber: Offers a cool, crisp crunch.
Baby spinach: Adds a tender green element and mild flavor.
Black olives: Bring salty, briny contrast. I used pitted kalamata olives.
Cherry tomatoes: Add juiciness and a pop of sweetness.
Red onion: Sharp and crisp, they balance the richness.
Fresh mozzarella pearls: Soft, creamy and mild, they add richness and texture. You could use marinated mozzarella pearls.

How to Make Pesto Tortellini Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Boil the tortellini in salted water in a large pot, according to package instructions.
Cool the pasta: Once al dente, drain the cooked tortellini and rinse under cold water, then place in a large bowl.
Add the ingredients: Toss in the cucumber, mozzarella balls, tomatoes, onion, spinach, arugula, pesto, olives and a pinch of salt and pepper.
Mix the salad: Gently toss everything together until the cooled tortellini and other ingredients are evenly coated with the pesto.
Chill and serve: Taste and adjust seasoning, then serve right away or chill for 30 minutes to let the flavors blend.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free pasta (this gluten-free tortellini is really good!)
Try a different tortellini: Spinach or chicken-filled tortellini work well too. You can use dried or frozen tortellini.
Switch the dressing: Use Greek or Italian vinaigrette for a new flavor profile, or try sun dried tomato pesto (maybe homemade pesto rosso or vegan pesto!)
Add crunch: Include pine nuts or French fried onions. Veggies like red bell pepper would also add crunch.
Make it zesty: Add lemon juice or red wine vinegar, just a little bit.
Add protein: Stir in cooked chicken, steak, salami, or bacon for a heartier salad.
Add vegetables: Include roasted red peppers, bell pepper or quartered artichoke hearts.
More cheese: Add shredded parmesan cheese or another kind.
Cherry tomatoes: Substitute grape tomatoes or even sundried tomatoes instead of fresh tomatoes.
Garnish: You can garnish this dish with fresh herbs, like fresh basil or oregano.

Serving Suggestions

With meat: Pair this pesto pasta salad with Instant Pot pork chops or Italian steak.
With chicken: Enjoy some with chicken parmesan subs or homemade chicken nuggets.
For a picnic: Other picnic dishes to serve include pressed Italian picnic sandwiches and strawberry shortcake in a jar.

How to Store Pesto Tortellini Salad

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 to 4 days.
Freeze: I don’t recommend freezing this.