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A close-up of a pasta salad with tortellini, cherry tomatoes, peas, mozzarella balls, salami, and green pesto sauce, served in a glass bowl with metal utensils.
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Pesto Tortellini Pasta Salad Recipe

Upgrade your pasta game with Pesto Tortellini Pasta Salad. Made with cheese tortellini and a delectable pesto sauce, it's perfect for any occasion.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Pasta
Cuisine: American Fusion
Keyword: pesto tortellini pasta salad
Servings: 8
Author: Emily Richter

Ingredients

  • ⅔ cup homemade pesto*
  • 20 oz. cheese tortellini
  • 20 oz. cherry tomatoes halved
  • 1.5 cups sweet peas thawed if frozen
  • ¼ red onion mined
  • 8 oz. hard salami rounds halved
  • 3 tablespoons pine nuts
  • 8 oz. pearl mozzarella cheese
  • ½ cup fresh basil julienned
  • Salt to taste

Instructions

  • If using homemade pesto, prepare homemade pesto and set aside.*
    Kale pesto in a bowl.
  • Bring a large pot of salted water to a boil. Add the tortellini to the pot and boil until the tortellini floats to the top of the water.
    A pot filled with cooked cheese tortellini sitting on a light-colored surface.
  • Strain the tortellini and set aside to come to room temperature.
    A metal colander filled with cooked cheese tortellini on a light-colored countertop.
  • Add the tortellini, tomatoes, peas, onions, salami, pine nuts, and mozzarella to a large bowl and mix. Top with basil and salt to taste.
    A glass bowl containing ingredients like cherry tomatoes, small mozzarella balls, salami slices, and pasta being mixed with spoons. A bottle and wooden salt grinder are in the background.
  • Eat the pasta immediately or place it in the refrigerator to chill.
    A bowl of tortellini pasta salad with cherry tomatoes, mozzarella, peas, salami, and greens, served with pesto and two spoons.

Video

Notes

  • Feel free to use store-bought pesto for this recipe. Keep in mind that store-bought pesto tends to have a bit more oil and salt. Add a little bit of store-bought pesto at a time until it reaches your desired flavor.
  • Homemade pesto recipe: Ingredients: 2 cups packed basil leaves (~40-42 fresh basil leaves), 1/2 cup grated parmesan, 2 tablespoons fresh lemon juice, 2 medium cloves garlic, ¼ cup pine nuts, ¼ cup olive oil Method: 1. Place all ingredients into a high-speed food processor. 2. Process on high for about 1 to 2 minutes. Stop to scrape the sides as needed. Make sure not to over-process as some grittiness is great for the texture of pesto.3. If your pesto is too thick, add more olive oil by the teaspoon and pulse until mostly smooth.
  • If you store this pasta salad in the refrigerator, be sure to add more olive oil and taste for salt before serving.

Nutrition

Calories: 550kcal | Carbohydrates: 41g | Protein: 28g | Fat: 31g | Fiber: 5g | Sugar: 7g