We always keep a bag of tortellini in the freezer for recipes just like this one! Tortellini Pasta Salad with Pesto is one of those dinners that looks like it took you all day to make but comes together in twenty minutes. With how quickly this meal is ready you'll want to have this meal on repeat in your home. Lets get cooking!
Recipe Ingredient Notes
- Toasted pine nuts - Walnuts are a great substitute
- Fresh basil leaves - if you have to use something else, either Italian flat-leaf parsley or baby spinach will work.
- Cheese tortellini - We like to use the cheese-filled variety, but any filling works. Also, fresh tortellini has the best flavor, but frozen works just as well, and is often less expensive than fresh pasta.
- Arugula - can omit or substitute for baby spinach.
- Mozzarella pearls - These are small balls of fresh mozzarella, sold in a plastic container with brine, to keep them fresh and moist. If you can't find the tiny ones, larger mozzarella balls are fine - just cut them into small, bite-sized pieces.
Love pesto for your next meal? Make sure to check out our gnocchi with pesto sauce recipe!
Ways to Enjoy Every Bite
This tortellini pasta salad with pesto can be served chilled or at room temperature, making it a great addition to your favorite salad recipes, like burrata caprese for summer gatherings. However, because of the fresh mozzarella, it doesn't hold up well when warm- so if you're not serving it immediately, store it in the fridge until just before serving.
For a heartier meal, mix in shredded rotisserie chicken for a boost of protein. It's the perfect dish for summer BBQs, picnics, or even meal prep.
How to Cook Pesto with Tortellini
Step 1: Prepare the cheese tortellini according to the package directions. Once cooked, drain and rinse under cold water for about 30 seconds, until cool to the touch.
Step 2: Add the cooled tortellini to a large serving bowl. Spoon in pesto sauce (depending on how saucy you prefer it) and stir gently to coat the pasta evenly.
Step 3: Toss in the arugula, cherry tomatoes, mozzarella pearls, and toasted pine nuts. Stir again to combine.
Step 4: Taste and season with salt and pepper as needed. Garnish with fresh basil and serve either chilled or at room temperature.
Can You Eat This Tortellini Pesto Salad Cold?
Absolutely! Many people enjoy and prefer pesto pasta when it's chilled.
It's quicker and easier to enjoy at room temperature, but the firmness of the pasta and thickness of the sauce is so delicious when cold. It's up to you!
Recipe Tips from Mrs. G
- Rinse the tortellini after cooking to cool it quickly.
- Pat the mozzarella pearls dry before mixing.
- Chill for deeper flavor.
- Keep it cool for gatherings.
Storing Leftovers
Tortellini pesto salad stores well, but to keep it fresh, refrigerate any leftovers in an airtight container for up to 3 days. If the pasta absorbs too much of the pesto, simply toss it with a little extra olive oil or fresh pesto before serving to revive the flavors.
Tortellini Pasta Salad with Pesto
Equipment
- stockpot
- mesh strainer
- large serving bowl
Ingredients
- 16 ounces cheese tortellini fresh or frozen
- 1 ½ cups arugula
- ½ pint cherry tomatoes halved, about 1 cup
- 8 ounces mozzarella pearls drained *see Notes
- ¾ cup pesto sauce store bought or see notes for home-made recipe
- ¼ cup toasted pine nuts
optional
- fresh basil for garnish
Instructions
- Cook the cheese pasta according to the package directions. Cooking times will vary.
- Drain the tortellini and run it under cold water until it is no longer warm to the touch - about 30 seconds.
- Add the pasta to a large serving bowl. Pour on the pesto and stir gently to coat the pasta.
- Add the arugula, tomatoes, mozzarella and pine nuts. Stir to combine and season with salt and pepper, to taste.
- This pasta salad is equally delicious at room temperature as it is chilled.
Notes
- Place your serving dish inside of a slightly larger dish filled with water, then place it in the freezer.
- This will create a form-fitted sheet of ice around the serving dish. Serve the pesto tortellini salad in that serving dish. This guarantees that your tortellini with pesto will stay cold for a lot longer!
- Include some protein - Pesto with tortellini is a nice light meal as-is, especially during the summertime.
- For a lighter take without the pasta, our caprese pizza flatbread is a great choice - and it has a drizzle of balsamic glaze! Actually balsamic vinegar is a great way to introduce a bit of sweetness to tortellini pasta salad as well.
- Enjoy immediately or store in an airtight container in the fridge for up to three days.
- This pasta salad is equally delicious at room temperature as it is chilled.
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