This simple tortellini pesto salad is a quick pasta salad that begins with an aromatic basil pesto and is tossed with cheese tortellini, fresh veggies, sun‑dried tomatoes and plenty of cheese. Ready in under 30 minutes, it’s easy to customize and makes a perfect picnic or potluck dish.
Pasta salads are my favorite when warm weather arrives. This tortellini pesto salad marries elements from two popular salads: a pesto orzo and a tortellini caprese, combining fresh basil pesto with pillowy tortellini and summer produce.
Both original salads have been reader favorites for years. Since not everyone loves orzo, swapping in tortellini offers the same satisfying texture with a new twist.
Other pasta salad favorites to try include grinder pasta salad, tomato basil pasta salad, chicken bacon ranch pasta salad, or a lemon orzo salad with feta.
Why We Love This Tortellini Pesto Salad
Simple salad recipes can be bold and flavorful. This easy pesto tortellini salad is a family favorite and comes together quickly with fresh ingredients.
This tortellini pesto salad:
- uses straightforward ingredients you can find year-round
- is easily adapted to taste or dietary needs
- delivers bright, herb-forward flavor
- showcases fresh summer produce
- is an ideal potluck or barbecue side
Ingredient Notes
See the full ingredient list in the recipe card below.
- Tortellini: Use your favorite cheese tortellini and cook until al dente or slightly under for best texture.
- Spinach: Baby spinach adds nutrition and wilts slightly when mixed with warm pasta. Fresh is best; avoid frozen spinach here.
- Mozzarella: Fresh mozzarella pearls are ideal. Drain and cut larger pieces into bite-sized chunks if needed.
- Sun‑dried tomatoes: Choose tomatoes packed in oil with Italian herbs. Drain excess oil and chop larger pieces. If you use plain sun‑dried tomatoes, add 1–2 teaspoons Italian seasoning.
- Basil: Fresh basil is essential for vibrant pesto — it’s the star of the sauce.
- Pine nuts or walnuts: Pine nuts are traditional, but walnuts are a budget-friendly alternative. For nut allergies, substitute toasted pepitas or omit nuts and slightly reduce the olive oil.
Ways to Vary This Recipe
- Add more vegetables: Try diced bell pepper, grilled zucchini, red onion, cucumber, or marinated artichokes.
- Add protein: Fold in grilled or rotisserie chicken, sliced Italian sausage, or grilled shrimp.
- Try different tortellini: Cheese tortellini is classic, but spinach or ricotta tortellini work well too.
- Other add-ins: Olives, shredded parmesan, white beans or chickpeas, sliced pepperoni, toasted pine nuts, or roasted red peppers all pair nicely.
Step‑By‑Step Instructions
Step 1: Cook tortellini according to package directions until al dente. Drain and rinse under cold water to stop the cooking. While tortellini cooks, combine pesto ingredients in a food processor, starting with ½ cup olive oil. You can add more oil later to reach the right consistency.
Step 2: Process until mostly smooth but retain a bit of texture for interest. Add remaining olive oil to thin into a slightly pourable pesto.
Step 3: If needed, thin the pesto with a splash of water. Aim for a pourable consistency that still has some texture.
Step 4: Toss the tortellini with about three‑quarters of the pesto so it’s well coated. If the mixture feels dry, add a little extra olive oil.
Step 5: Add the remaining salad ingredients — spinach, tomatoes, mozzarella, sun‑dried tomatoes, and chopped basil — and toss gently to combine.
Step 6: Add more pesto to taste or reserve extra to add just before serving. Chill until ready to serve and garnish with additional chopped basil.
Recipe Tips
Toast the pine nuts. Toasting intensifies their flavor. Cool them on parchment for 10–15 minutes before adding to the pesto.
Nut‑free option: Substitute toasted pepitas (shelled pumpkin seeds) or omit nuts and reduce olive oil by 1–2 tablespoons.
Make ahead: You can prepare this salad a day ahead. Toss everything together but reserve about 1/4 of the pesto to dress the salad just before serving. An extra drizzle of olive oil when serving refreshes the texture.
Storage Instructions
Store the salad in an airtight container in the refrigerator for 3–4 days. If prepared in advance, allow it to sit at room temperature for 10–15 minutes before serving so the olive oil in the pesto becomes fluid again. Toss with extra pesto or a drizzle of olive oil just before serving.
Common Questions
Yes. If using store‑bought pesto, choose one from the refrigerated section for the best fresh flavor rather than shelf‑stable jars.
Yes. Omit the parmesan and, if desired, replace it with a few tablespoons of nutritional yeast for a savory, cheesy note.
Use toasted pepitas instead of pine nuts or walnuts, or omit the nuts entirely and slightly reduce the oil.
Other Salad Recipes
Salads
Sun‑Dried Tomato Pasta Salad
Salads
Easy Cucumber Quinoa Salad with Feta
Salads
Tomato Basil Pasta Salad
Salads
Shaved Brussels Sprout Salad
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Tortellini Pesto Salad
Ingredients
PESTO INGREDIENTS
- 2 cups fresh basil, packed, stems removed
- 1-2 garlic cloves, whole or minced
- 2 Tbsp pine nuts or walnuts, toasted if desired
- juice of one lemon
- ½ – ⅔ extra virgin olive oil
- ⅓ cup parmesan cheese, grated
- ½ tsp salt
- ½ tsp pepper
SALAD INGREDIENTS
- 20 oz. cheese tortellini
- 2-3 handfuls baby spinach, chopped
- 10 oz grape or cherry tomatoes, halved
- 8 oz. mozzarella pearls
- ½- ⅔ cup sun-dried tomatoes, chopped, in Italian herbs, the kind in oil
- More chopped basil for garnish
Instructions
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Cook tortellini according to package instructions until al dente. Drain and rinse with cold water and set aside.
-
Combine pesto ingredients in a food processor, beginning with ½ cup olive oil. Process until mostly smooth, leaving a little texture. Add more oil to reach a pourable consistency.
-
Toss tortellini with about ¾ of the pesto so it’s evenly coated. Add olive oil if it seems dry.
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Add the remaining salad ingredients and toss gently. Reserve extra pesto if you plan to serve later.
-
Chill until ready to serve and garnish with chopped basil.
Notes
Toast your pine nuts. A quick toast enhances flavor. Cool before adding to the pesto.
Nut‑free option: Use toasted pepitas or omit nuts and reduce the olive oil slightly.
Make ahead: Toss most of the salad ahead and reserve about 1/4 of the pesto to dress just before serving. Add a drizzle of olive oil when serving if desired.
Nutrition
Nutrition information is an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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