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    Home » Vegetarian

    Easy Pesto Pasta Salad with Tortellini

    Published: Jul 17, 2020 » Modified: Apr 25, 2022 » By: Kylie » This post may contain affiliate links. » 8 Comments

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    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!

    Large white platter with pesto pasta salad garnished with fresh basil
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Tips
    Variations
    FAQ
    Favorite Pasta Salads
    Pesto Pasta Salad with Tortellini

    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.
    White plate with pesto pasta salad garnished with fresh basil

    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.

    Metal strainer with cooked tortellini in it

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

    Large glass bowl filled with ingredients to make basil pesto pasta salad

    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.

    Measuring cup with homemade basil pesto dressing in it

    Pour dressing over the salad.

    Large glass bowl filled with ingredients to make basil pesto pasta salad

    Toss to coat evenly.

    Large glass bowl filled with ingredients to make basil pesto pasta salad

    Garnish with fresh basil and enjoy!

    Large glass bowl filled with ingredients to make basil pesto pasta salad

    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
    Large white platter with pesto pasta salad garnished with fresh basil

    FAQ

    Can tortellini be eaten cold?

    Tortellini is delicious hot or cold, in sauce, or plain! Basically any way you choose to eat it is just fine. In this pasta salad recipe, we cook the tortellini and then cool it so it's eaten cold or at room temperature and it's delicious!

    Should you make pasta salad the day before?

    You certainly can if that is more convenient! I recommend tossing it with half the dressing initially and then stirring the rest in just before serving. This keeps the flavors bright and avoids soggy pasta.

    Do you add pesto to hot or cold pasta?

    In this recipe, we add pesto to room temperature or cold pasta which preserves its bright green color and fresh flavor. But you can certainly add pesto to warm pasta as well, just be aware that it will cook the basil in the pesto and cause it to lose that vibrant color. Pesto and pasta are delicious together either way!

     

    Favorite Pasta Salads

    • 20 Minute Vegan Pasta Salad
    • Easy 20 Minute Greek Orzo Salad
    • 25 Minute Taco Pasta Salad
    • 30 Minute BLT Pasta Salad

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

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    Pesto Pasta Salad with Tortellini

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    ★★★★★

    5 from 2 reviews

    This Pesto Tortellini Pasta Salad 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 salad for your next backyard barbecue, an easy meal prep recipe, or just something different to lunch today, this tortellini salad will quickly become a family favorite!

    • Author: Kylie
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 8-10 servings 1x
    • Category: Main Dish
    • Method: Stove Top
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 20 oz. tortellini pasta, cooked according to package directions until al dente
    • 1 tablespoon olive oil
    • 1 pint grape tomatoes, halved
    • 8 oz. fresh mozzarella pearls
    • 1 (15 oz.) can artichoke hearts, drained
    • 1 cup kalamata olives, drained
    • ½ cup small red onion, thinly sliced
    • ¾ cup basil pesto
    • 2-3 tablespoons white wine vinegar
    • 1 teaspoon Dijon mustard
    • Kosher salt
    • fresh cracked pepper

    Instructions

    1. Cook pasta according to package directions. Toss in olive oil and season with salt and pepper. Allow pasta to cool to room temperature.
    2. Add tortellini, tomatoes, mozzarella, artichoke hearts, olives, and red onion to a large bowl.
    3. In a measuring cup combine pesto, white wine vinegar, Dijon, and a couple large pinches of salt and pepper.
    4. Whisk until well combined.
    5. Pour dressing over the salad. Toss to coat evenly.
    6. Garnish with fresh basil and enjoy!

    Equipment

    measuring cup

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    Notes

    Moderately salt your pasta water. I recommend adding 2-4 tablespoons of Kosher salt to the boiling water 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. 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.

    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.

    Nutrition

    • Serving Size:
    • Calories: 338
    • Sugar: 2.3 g
    • Sodium: 681.2 mg
    • Fat: 16 g
    • Saturated Fat: 3.9 g
    • Carbohydrates: 32.5 g
    • Fiber: 3.3 g
    • Protein: 16.8 g
    • Cholesterol: 27.9 mg

    Keywords: pesto pasta salad, tortellini salad

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    Reader Interactions

    Comments

    1. Peggie

      August 18, 2022 at 2:51 am

      Can you use Feta Cheese?

      Reply
      • Kylie

        August 18, 2022 at 12:04 pm

        Sure! Feta would be delicious in this pasta salad!

        Reply
    2. Jeanine Meehan

      July 30, 2022 at 12:39 pm

      How many does this feed as written? I'm having 15 ladies for an event at my house and I'm hoping that doubling it and adding chicken will suffice. We will also be having cracker cheese and scallop apps so I'm not afraid of anyone going home hungry I just want to make sure everyone gets a good portion. Thanks

      Reply
      • Kylie

        July 30, 2022 at 9:54 pm

        This recipe makes about 8-10 servings so I think doubling it would give you more than enough food! Great question, Jeanine!

        Reply
    3. Claire

      July 24, 2020 at 7:56 pm

      Made this for dinner and it was delicious! I couldn’t wait until it got to room temperature to start eating because it looked so good! I didn’t have time to make my own pesto, but her store bought recommendation really was as good as she said it was! Adding it to my recipe collection!

      ★★★★★

      Reply
      • Kylie Lato

        July 24, 2020 at 9:54 pm

        I am so glad to hear that, Claire! This is one of our family's favorites too 🙂 Thank you so much for leaving a review - I really appreciate it!

        Reply
    4. Luke

      July 17, 2020 at 4:29 pm

      Wow! Another hit with the family, keep em coming! Thank you!!

      ★★★★★

      Reply
      • Kylie Lato

        July 18, 2020 at 10:14 am

        Thanks so much!

        Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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