Tortellini Pasta Salad Pesto Recipe
This tortellini pasta salad pesto is the ultimate quick and refreshing dish, ready in just 15 minutes. Bursting with cheese-filled pasta, fresh basil pesto, cherry tomatoes, and mozzarella, it’s the perfect make-ahead recipe for summer gatherings, picnics, or weeknight dinners.
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Servings: 6 servings
Calories: 420kcal
Cost: $15–18
Equipment
- Large pasta pot
- Fine-mesh strainer
- Large mixing bowl
- Sharp Chef’s Knife
- Cutting board
- Wooden Spoon
Ingredients
Main Components
- 1 pound cheese tortellini fresh or frozen
- ½ cup basil pesto homemade or store-bought
- 1 cup cherry tomatoes halved
- ½ cup mozzarella balls (bocconcini) halved
- ¼ cup pine nuts toasted
- 2 tablespoon extra virgin olive oil
Fresh Additions
- ¼ cup red onion finely diced
- ¼ cup fresh basil leaves torn
- 2 tablespoon lemon juice fresh
- ¼ cup Parmesan cheese grated
- Salt and black pepper to taste
Optional Enhancements
- ¼ cup sun-dried tomatoes chopped
- 2 tablespoon capers drained
- ¼ cup black olives sliced
Instructions
- Boil salted water, cook tortellini until al dente, drain, and drizzle with olive oil.
- Toss warm pasta with pesto, olive oil, and lemon juice. Season with salt and pepper.
- Gently fold in tomatoes, mozzarella, onion, pine nuts, basil, and Parmesan.
- Cover and refrigerate for 30 minutes, stir before serving, garnish with basil and Parmesan.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 420kcal | Carbohydrates: 38g | Protein: 15g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 35mg | Sodium: 580mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 2mg