This easy Pesto Tortellini Pasta Salad is simple, fresh and packed with flavor. Made with cheesy tortellini, juicy cherry tomatoes, creamy mozzarella balls, and peppery arugula. It’s all tossed in a generous coating of pesto and topped with plenty of shaved parmesan to bring it all together. You are going to love this one!
It’s perfect for a quick lunch, a great side dish or something to throw together before a BBQ or potluck. You can serve it right away or chill it for later. Either way, it’s a total win!
If you are looking for more pasta salad recipes, check out our: Orecchiette Pasta Salad, Caprese Pasta Salad, Elote Pasta Salad, Chicken Bacon Ranch Pasta Salad, or Caesar Pasta Salad.
Jump to:
Ingredients
Here are the ingredients you will need for this cold pasta salad:
- Cheese tortellini: Fresh or refrigerated cheese filled tortellini works best since it cooks quickly and has a great texture.
- Pesto: Store-bought pesto is totally fine, but if you have homemade fresh pesto, that’s even better! A high quality pesto makes a big difference. Try out one of our pesto recipes: Lemon Pesto, Spinach Pesto, or Pesto Alfredo Sauce.
- Cherry tomatoes
- Arugula
- Mozzarella balls: Use mini fresh mozzarella balls or cut fresh mozzarella into small pieces.
- Parmesan cheese: I prefer to use shaved parmesan for this.
See recipe card below for quantities.
Instructions
Let's make this pesto pasta salad together!
Step 1
Bring a large pot of salted water to a boil. Add the tortellini and cook for 1-2 minutes, until they float. Drain and let them cool.
Step 2
In a large bowl, toss the cooled tortellini with the pesto, fresh tomatoes, arugula, and mozzarella balls until everything is well coated.
Step 3
Sprinkle shaved parmesan on top and serve immediately at room temperature or refrigerate for up to 2 hours before serving.
Substitutions and Variations
Here are some common recipe substitutions and variations for this easy recipe.
- Tortellini: Swap the cheese tortellini for any type of pasta, like penne, fusilli or farfalle.
- Pesto: Use sun dried tomato pesto, basil pesto or even a spinach or kale pesto.
- Arugula: If you prefer a milder flavor, try baby spinach, mixed greens or even kale.
- Mozzarella: Fresh mozzarella balls are great, but you can use shredded mozzarella or even feta cheese for a different flavor.
- Additions: Toss in grilled chicken, shrimp or even chickpeas for some protein. Try adding roasted red peppers, red onion, sun-dried tomatoes, artichoke hearts, or bell peppers for more crunch and color. For added crunch, throw in some toasted pine nuts, walnuts or almonds. Add fresh basil for an extra burst of flavor.
Equipment
Here is some kitchen equipment you will need for this Italian pasta salad. You can find all of these products on Amazon.
- Large bowl: Use a large bowl to serve this salad. I love this one!
- Large pot: This pasta pot is a must-have for any pasta fan! I use mine several times a week, and it never lets me down.
Storage
Here are storage and reheating instructions for this tortellini pasta salad recipe:
- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer Storage: This salad isn't ideal for freezing because the texture of the ingredients may change once thawed.
Top Tips
Here are some expert tips to make this easy pasta salad:
- Don’t overcook the tortellini: It only needs 1-2 minutes in boiling water. As soon as it floats, drain it to keep it from getting mushy.
- Let the tortellini cool: Tossing it with pesto while hot can make it too oily. Let it cool slightly before mixing everything together.
- Make it ahead: You can prep this up to two hours in advance, but if chilling longer, wait to add the arugula until just before serving to keep it fresh.
FAQ
Absolutely! Just cook the frozen tortellini according to the package instructions, and it will work perfectly in the salad. Make sure to let it cool before tossing with the other ingredients.
Yes, you can make this salad up to 2 hours in advance and refrigerate it until you're ready to serve. Just be sure to add the arugula right before serving to keep it fresh and crisp.
Yes, you can swap pesto for sun-dried tomato pesto, spinach pesto or a simple vinaigrette if you prefer.
More Recipes
Looking for other recipes? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
Easy Pesto Tortellini Pasta Salad Recipe
Ingredients
- 1 20 oz Package Cheese Tortellini
- 6 oz Pesto
- 2 cups Cherry tomatoes halved
- 2 cups Arugula
- 1 cup Mini Mozzarella Balls drained
- ¼ cup shaved parmesan
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook for 1-2 minutes, until they float.
- Drain tortellini and let cool.
- Add tortellini, pesto, cherry tomatoes, arugula, and mini mozzarella balls to a large serving bowl. Toss well.
- Top with shaved parmesan and serve.
Notes
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply