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Pesto Tortellini Pasta Salad Recipe

Pesto Tortellini Pasta Salad Recipe

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.
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Prep Time 8 minutes
Cook Time 2 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.