Pesto Tortellini Pasta Salad

This Pesto Tortellini Pasta Salad with tomatoes and mozzarella is a delicious twist on the traditional pasta salad. Made in about 15 minutes, this is the perfect light lunch or picnic side.

There are two types of people in this world: those who look forward to the main course at a celebration involving food (you know...the good kinds of celebrations) and those who are all about the side dishes. Me? I'm the latter. At cookouts and BBQs, I could care less about what is coming off the grill, and look forward to a full plate of various side salads. I'm the type of person who might have a burger, but I am more likely to have a plate full of coleslaw, macaroni salad, or salted potatoes and succotash.

Well, add this Tortellini Salad to the list, because it's a dish I've been making over and over this summer. With cheese tortellini, fresh tomatoes and the cutest little mozzarella pearls, a store-bought or homemade pesto brings it all together. It can be ready in under 15 minutes and can be made up to a day in advance.

So let's get to making it! You can jump around the article using the menu below, or you can just head right to the bottom for the complete recipe.

Jump to:

• Ingredients Needed and Substitutions
• Kelli's Best Tips
• Storage
• More Salad Recipes
• More Pasta Recipes
• Full Recipe

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

• tortellini (fresh or frozen works fine, though I preferred the taste when I made it with fresh pasta)
• basil pesto (homemade or store-bought works well)
• red wine vinegar (this can be swapped with white wine vinegar or balsamic vinegar, depending on your preferences)
• mozzarella pearls (use any type of fresh mozzarella, just dice whatever size you use to be bite-sized)
• cherry tomatoes
• fresh basil (or other fresh herbs)

Kelli's Best Tips

• Don't overcook the tortellini: Cook it according to package instructions, then immediately strain and run it under cold water to stop the cooking. Nobody wants soggy pasta in their pasta salad.
• Season each layer: The professionals know the key to turning a good salad into a great salad is to build up the layers of flavor. Season the pasta water (even though you are straining it), season the pesto and vinegar mixture, and season the salad at the end. It's the small steps that add a lot of complexity to the finished product.
• Make it your own: This recipe is simple, but there are plenty of opportunities for substitution based on your preferences or what ingredients you have on hand. For instance, you can replace the tomatoes with oil-packed sundried tomatoes. You can also opt for a different type of cheese or pesto, such as this kale pesto.

Storage

This tortellini pasta salad is delicious on the day it is made, but it can be enjoyed the next day as well. It can be kept in the refrigerator for 2-3 days, but as the days go on, the pesto changes color and the acid starts to interact with the tomatoes, which may cause a slightly bitter flavor, so don't wait too long to enjoy the leftovers.

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More Pasta Recipes

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Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!

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