I absolutely love making this dish during the warm summer months because it comes together in a flash and tastes incredible. It reminds me of those relaxed backyard gatherings where good food and great company are the only things that matter. I recently whipped this up for a quick family lunch, and the fresh burst of basil combined with cheesy pasta was an instant hit.

The best part is that I didn’t have to spend hours standing over a hot stove to create something delicious. You are going to adore how simple yet flavorful this vibrant salad turns out to be.If you enjoy rich, melty flavors, you might also want to try the Cast Iron Patty Melts Recipe for a hearty meal option.

Ingredients Section

Here is everything you need to grab from the store to make this delightful dish.

20 ounce bag cheese tortellini
This is the heart of your salad, so choose a high-quality refrigerated brand for the best texture and flavor compared to dried options.

1 cup pesto
You can use a store-bought jar for convenience or make your own fresh basil pesto to really elevate the herbal notes in the dish.

1 and 1/2 cups cherry tomatoes
These add a juicy, sweet burst of acidity that cuts through the richness of the cheese and pesto sauce beautifully.

12 ounce container marinated mozzarella balls
Look for the ones sold in seasoned oil because that extra marinade adds incredible savory depth to the final salad dressing.

1/4 cup red onion
Finely dice this to add a sharp, zesty crunch that balances out the creamy elements without overpowering the other fresh flavors.

Note:This recipe yields approximately 8 generous servings, making it perfect for potlucks or meal prep lunches. For a gourmet twist on appetizers, check out the Mushroom Shallot and Herbed Goat Cheese Tarts Recipe.

Variations

There are countless ways to tweak this salad to suit your dietary needs or flavor preferences.

Protein Boosters
If you want to transform this side dish into a hearty main course, try adding protein. Grilled chicken strips work wonderfully here, absorbing the basil garlic flavors. You could also toss in some cooked shrimp for a seafood twist, or even mix in chickpeas or cannellini beans for a vegetarian protein source that adds a nice texture.

Veggie Overload
While the recipe calls for tomatoes and onions, don’t feel limited by that. I often toss in fresh baby spinach or arugula just before serving for added greens. diced red or yellow bell peppers add a fantastic crunch and sweetness. Roasted red peppers, artichoke hearts, or even blanched asparagus pieces can make this salad feel gourmet and packed with nutrients.

Pesto Swaps
Classic basil pesto is delicious, but changing the sauce changes the whole vibe. Try a sun-dried tomato pesto for a richer, tangier flavor profile. A kale or spinach-based pesto is a great way to sneak in extra vitamins. For those who are dairy-free, look for a vegan pesto that uses nutritional yeast instead of parmesan cheese to keep that savory kick.

Gluten-Free Options
You can easily make this recipe gluten-free by swapping standard tortellini for a gluten-free variety. many major grocery stores now carry excellent fresh gluten-free stuffed pastas. Just be mindful of the cooking time, as gluten-free pasta can become mushy if overcooked even slightly.

Pesto Tortellini Pasta Salad Recipe — Credit [Pinterest]

Cooking Time

Prep Time: 8 minutes
Cooking Time: 2 minutes
Total Time: 10 minutes

Equipment You Need

Large pot
Used to boil the water and cook the tortellini pasta to perfection.
Colander
Essential for draining the hot water and rinsing the pasta with cold water.
Chef’s knife
You will need this to slice the cherry tomatoes and dice the red onion efficiently.
Cutting board
Provides a safe and stable surface for preparing your fresh vegetables.
Large mixing bowl
Big enough to hold all the ingredients and allow for vigorous tossing.
Large spoon or spatula
Used to gently combine the ingredients without breaking the tender pasta.

How to Make Pesto Tortellini Pasta Salad Recipe?

This process is incredibly straightforward, but following the steps precisely ensures the best texture.

Boil the Pasta Correctly

Start by filling your large pot with water and bringing it to a rolling boil over high heat. Once boiling, add the refrigerated cheese tortellini and cook them for exactly one and a half minutes. It is crucial not to follow the package directions blindly because you want the pasta to remain firm.

Rinse and Cool Down

Immediately pour the cooked pasta into a colander to drain all of the boiling water out. Run cold tap water over the pasta for several seconds until it feels cool to the touch. This stops the cooking process instantly and prevents the pasta from becoming mushy or sticking together later.

Combine and Toss

Transfer the cooled tortellini into your large mixing bowl along with the tomatoes, onions, and cheese. Pour the cup of pesto over the top and gently toss everything until the pasta is evenly coated. You can serve this immediately or let it sit for a few minutes to let flavors meld.

Additional Tips for Making this Recipe Better

I have learned a few tricks over the years that take this salad from good to great.

Salt your pasta water heavily.
I always make sure the boiling water tastes like the ocean before I drop the pasta in. Since the cooking time is so short, this is your only chance to season the actual dough of the tortellini.
Cut veggies uniformly.
I find that chopping the red onions very finely ensures you get a little bit of flavor in every bite without biting into a huge chunk of raw onion. It makes the eating experience much more pleasant.
Marinate if you have time.
While you can eat it right away, I notice the salad tastes even better after sitting in the fridge for about 30 minutes. The pasta absorbs the garlic and basil notes from the pesto, making the flavor deeper.
Don’t skimp on the rinse.
I used to skip the cold water rinse, but I learned that it is essential for pasta salad. It washes away excess starch that can make the salad gummy and ensures the pasta stays distinct and appetizing.
Check seasoning at the end.
I always give it a final taste test before serving. Sometimes the acidity of the tomatoes varies, so a pinch of salt, a crack of black pepper, or a squeeze of lemon juice can brighten it up.

How to Serve Pesto Tortellini Pasta Salad Recipe?

Presentation is key, and there are many ways to make this dish look as good as it tastes.

Garnishing for Impact
A sprinkle of freshly grated parmesan cheese on top right before serving adds a salty finish and looks professional. You can also tear up fresh basil leaves and scatter them over the bowl for a pop of bright green color. Toasted pine nuts are another great option if you want to add a buttery crunch and nod to the pesto ingredients.

Serving Vessels
This salad looks beautiful in a wide, shallow ceramic bowl where all the colorful ingredients can be seen. For individual servings at a party, try spooning it into small mason jars or clear plastic cups. This makes it easy for guests to grab and go while keeping portions managed.

Pairing Ideas
This dish is robust enough to be a lunch on its own, but it shines as a side. It pairs beautifully with grilled meats like steak tips, lemon herb chicken, or garlic butter shrimp. It also goes well with simple sandwiches, like a turkey club or a caprese panini, rounding out a café-style lunch at home.

Nutritional Information

Here is a quick look at the estimated nutritional profile for this delicious pasta salad.

Calories: Approximately 350-400 kcal per serving
Protein: 12g
Carbohydrates: 35g
Fat: 22g

Make Ahead and Storage

Knowing how to store this dish properly is key to enjoying leftovers safely.

Refrigeration Guidelines

This salad keeps remarkably well in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually continue to develop, making it a fantastic option for meal prepping lunches on Sunday for the week ahead.

Freezing Advice

I strongly recommend against freezing this specific pasta salad recipe because the dairy texture changes. The mozzarella balls and the creaminess of the tortellini filling tend to become grainy and unappetizing when thawed after being frozen.

Reheating Instructions

This dish is intended to be eaten cold or at room temperature, so no reheating is necessary. If you prefer it slightly warmer, simply let the container sit on the counter for 15 minutes to take the chill off before eating.

Why You’ll Love This Recipe?

There are so many reasons this pasta salad will become a staple in your recipe rotation.

It is incredibly fast to make.
You can literally have a gourmet-tasting meal on the table in just 10 minutes flat. It is the ultimate solution for busy weeknights when you have zero energy to cook but still want something homemade.
It requires minimal cooking.
Since you only need to boil water for a few minutes, you don’t heat up your entire kitchen. This makes it the absolute best recipe for hot summer days when turning on the oven feels like a punishment.
It is highly customizable.
You can adapt this base recipe to whatever ingredients you have lingering in your fridge. It is a forgiving dish that welcomes extra veggies, different cheeses, or leftover proteins without ruining the final result.
It is a crowd-pleaser.
I have never met anyone who didn’t enjoy the combination of cheese, pasta, and pesto. It is a safe yet impressive bet for potlucks, BBQs, and picnics where you need to feed a diverse group of people, including kids.