Simple Pesto Tortellini Pasta Salad Recipe

This simple Summer Pesto Tortellini Pasta Salad recipe can be made in 15-20 minutes! This salad will be perfect as a side dish for summertime gatherings and BBQs.

Square bowl of summer pesto tortellini pasta salad recipe

What to serve with Summer Pesto Tortellini Pasta Salad?

This delicious side dish goes great with burgers, shrimp, or chicken!

How far ahead can you make Pesto Tortellini Pasta Salad?

This recipe can be made ahead of time. It is best to consume the salad within 5 days of making it.

Close up of the summer pesto tortellini pasta salad on a fork.

How to store Pesto Tortellini Salad?

Store in an airtight container for up to 5 days in the fridge.

Ingredients

  • frozen cheese tortellini
  • store-bought pesto sauce (or you can use a homemade pesto)
  • cherry tomatoes, sliced
  • fresh mozzarella balls, drained
  • red onion, diced
  • kalamata olives, sliced
  • cucumber, sliced
  • salt
  • pepper
  • basil, julienned
Ingredients for Pesto Tortellini Pasta Salad Recipe

Ingredient substitution

Use sundried tomatoes instead of cherry tomatoes.

Replace the mozzarella with feta cheese.

If you prefer black olives, you may use those instead of kalamata olives.

How to make Summer Pesto Tortellini Pasta Salad Recipe

Boil a large pot of water and then added the cheese tortellini. Boil for 1 1/2 minutes. Do not follow the package instructions.

Drain and immediately rinse with cold water.

Mix tortellini, pesto, cherry tomatoes, mozzarella balls, red onion, kalamata olives, cucumber, salt, and pepper in a large bowl.

Top with basil.

Serve immediately or store in the refrigerator in an airtight container for up to 5 days.

Summer Pesto Tortellini Pasta Salad in a white bowl

Simple Summer Pesto Tortellini Pasta Salad Recipe

This simple Summer Pesto Tortellini Pasta Salad can be made in 15-20 minutes! This dish will be perfect as a side dish for summertime gatherings.
Print Recipe
Prep Time:15 mins
Cook Time:2 mins
Total Time:17 mins

Ingredients

  • 19- ounce bag frozen cheese tortellini
  • 1 cup store-bought pesto
  • 1- pint cherry tomatoes sliced
  • 8 ounces mozzarella balls drained
  • 1/2 cup red onion diced
  • 10 kalamata olives sliced
  • 1/2 cup cucumber sliced
  • 1/8 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon basil julienned

Instructions

  • Boil a large pot of water. Add in the cheese tortellini. Boil for 1 1/2 minutes. Do not follow the package instructions.
  • Drain and immediately rinse with cold water.
  • In a large bowl add the tortellini, pesto, cherry tomatoes, mozzarella balls, red onion, kalamata olives, cucumber, salt, and pepper. Mix until fully incorporated.
  • Top with the basil.
  • Serve immediately or store in the fridge with a tight lid for up to 5 days. 

Notes

  • Don’t follow the package ingredients for cooking time, as the pasta will be too soft. Cook only until al dente.
  • Can slice the mozzarella balls in half. 

Nutrition

Calories: 427kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Cholesterol: 38mg | Sodium: 647mg | Potassium: 164mg | Fiber: 4g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 15mg | Calcium: 261mg | Iron: 2mg
Servings: 8
Calories: 427kcal
Author: Midwestern Moms

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