Easy Pesto Pasta Salad with Tortellini

This pesto pasta salad with tortellini is loaded with cheese tortellini, tons of veggies, and plenty of fresh mozzarella – all tossed in a super simple pesto vinaigrette. Whether you need a quick side dish for your next potluck, an easy meal prep recipe, or just something different for lunch today, this tortellini salad will quickly become a family favorite!

 

You Will Love This

• It’s light, fresh, and loaded with veggies.
• The pesto dressing coats every single nook and cranny of the tortellini and gives this pasta salad the best flavor.
• You can make a big batch over the weekend and enjoy a quick and easy lunch all week.
• If you loved this pasta salad be sure to check out my Chickpea Pasta Salad, my Tuna Pasta Salad or my Easy Vegan Pasta Salad.

Ingredients and Substitutions

• Tortellini Pasta – This cheese filled pasta is so yummy in this salad! However, if you don’t have any tortellini on hand, use whatever short noodle you’ve got on hand.
• Olive Oil – I prefer to use a cold-pressed, organic olive oil. If you don’t have any on hand, avocado oil is another mild-tasting oil that substitutes well in this recipe. Replace in equal measurements as the olive oil.
• Grape Tomatoes – If you can’t find grape tomatoes, cherry tomatoes are a great substitute! Both will work well because these small tomatoes keep their shape when sliced in half.
• Fresh Mozzarella Balls – Fresh mozzarella is a softer, whole milk version of mozzarella. The texture is divine and the fresh taste is incredible! If your local store is out of fresh mozzarella pearls you can dice your own mozzarella cubes for this pasta salad with tortellini.
• Artichoke Hearts – Canned artichoke hearts have such a pleasing texture and mild taste that pairs well with the other flavors in this recipe. However, if you don’t have canned artichoke hearts, try marinated artichoke hearts.
• Kalamata Olives – Kalamata olives add a unique and delicious flavor to this pesto pasta salad. But if you’re not a fan of their flavor, replace them with black olives, or even green olives! If olives aren’t your thing, try using capers. Try starting with a little less than what the recipe calls for, then adding more to taste.
• Red Onion – You could replace with white onion or yellow onion if you don’t have red onion on hand, but the flavor will be a bit stronger so you could use less.
• Basil Pesto – Pesto adds a rich flavor to this tortellini pasta salad. You can use my easy homemade recipe or try your favorite store bought brand.
• White Wine Vinegar – White wine vinegar has a light, mild flavor that melds well with the other flavors in this recipe. However, if you don’t have any on hand, try red wine vinegar or balsamic vinegar in its place.
• Dijon Mustard – Dijon has a distinct, stronger flavor than yellow mustard. If you’re in a bind, yellow mustard has a milder and less spicy flavor than Dijon and is a suitable substitute in this recipe.

Instructions

Cook pasta according to package directions. Toss in olive oil and season with salt and pepper. Allow pasta to cool to room temperature.

Add tortellini, tomatoes, mozzarella, artichoke hearts, olives, and red onion to a large bowl.

In a measuring cup combine pesto, white wine vinegar, Dijon, and a couple large pinches of Kosher salt and black pepper. Whisk until well combined. Alternately, you can add the dressing ingredients to a wide mouth mason jar and shake vigorously until emulsified.

Pour dressing over the salad.

Toss to coat evenly.

Garnish with fresh basil and enjoy!

Tips

• Moderately salt your pasta water. I recommend adding 2-4 tablespoons of Kosher salt to your large pot of boiling water just before you add the pasta. Salting your pasta water is the first step in salting the pasta itself and will go a long way in boosting the flavor of the entire dish!
• Cook just until al dente according to package instructions. Whichever pasta you choose, be sure to cook it just until al dente. I like to set my timer for 1 minute less than the lowest recommended cooking time and start tasting the pasta at that point. So if the recommended cook time is 4-6 minutes, I’ll set the timer for 3 minutes and start tasting the pasta then so that I can strain it as soon as it’s cooked through, but still has a toothsome bite.
• Toss cooked pasta with olive oil, salt, and pepper. Don’t skip the step of tossing the cooked pasta in olive oil and seasoning it with salt and pepper. This will ensure that the noodles don’t stick together and also help the dressing stick to every nook and cranny of the noodle. No need to rinse your pasta with cold water are you drain it either!
• If you’d like to make this salad ahead of time, I recommend tossing the pasta with just half the dressing initially and then adding the remaining dressing to the pasta salad just before serving. This will ensure that the flavors are fresh and the pasta doesn’t get soggy. I would not recommend making this more than 2-3 days in advance.

Variations

Feel free to add your any of your favorites to this pasta salad! Some of our family favorites include:

• shredded rotisserie chicken
• sliced salami
• sliced mini cucumbers
• diced red bell pepper
• shaved Parmesan cheese
• crumbled feta cheese
• fresh baby spinach
• pinch of red pepper flakes

FAQ

 

Try these pasta salad recipes next!

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