Tortellini Pesto Pasta Salad: Easy Italian Cold Pasta Recipe
Tortellini Pesto Pasta Salad: Easy Italian Cold Pasta Recipe
Looking for the perfect cold pasta salad that’s bursting with Italian flavors? This tortellini pesto pasta salad combines tender cheese-filled tortellini with creamy pesto sauce, crisp vegetables, and fresh herbs for a dish that’s both refreshing and satisfying. Whether you’re planning a picnic, summer barbecue, or need an easy make-ahead lunch, this recipe delivers incredible flavor with minimal effort.
What makes this pasta salad truly special is the combination of rich tortellini with the bright, herbaceous flavors of pesto. Unlike traditional pasta salads that can become soggy, this version stays perfectly textured thanks to the sturdy tortellini pasta and a dressing that coats every ingredient beautifully.
Ingredients
- 1 package (20 oz) cheese tortellini
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup red onion, finely chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente (usually 7-9 minutes). Drain well and rinse with cold water to stop the cooking process. Transfer to a large bowl.
Step 2: Prepare the Vegetables
While the tortellini cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, slice the olives, chop the red onion and roasted red peppers. Toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes.
Step 3: Combine Ingredients
Add the prepared vegetables to the bowl with the cooled tortellini. Pour in the pesto, olive oil, and lemon juice. Gently toss everything together until well combined and evenly coated.
Step 4: Add Final Touches
Stir in the chopped fresh basil, toasted pine nuts, and grated Parmesan cheese. Season with salt and pepper to taste. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Expert Tips
Make-Ahead Friendly
This pasta salad tastes even better the next day as the flavors have more time to develop. Prepare it up to 24 hours in advance and store covered in the refrigerator.
Customize Your Veggies
Feel free to swap vegetables based on what you have on hand. Artichoke hearts, sun-dried tomatoes, or marinated mushrooms all work beautifully in this recipe.
Pesto Variations
Experiment with different pesto varieties – sun-dried tomato pesto or spinach pesto can create exciting flavor variations while keeping the recipe simple.
Perfect Pasta Texture
Be sure not to overcook the tortellini – al dente pasta holds up much better in salads and won’t become mushy when mixed with the dressing.
FAQ Section
How long does this pasta salad keep?
Stored in an airtight container in the refrigerator, this pasta salad will stay fresh for 3-4 days.
Can I use regular pasta instead of tortellini?
Absolutely! Penne, farfalle, or rotini pasta work well as substitutes, though tortellini adds extra flavor and texture.
Is this pasta salad gluten-free?
You can make it gluten-free by using gluten-free tortellini or pasta. Be sure to check that your pesto is also gluten-free.
Can I add protein to this salad?
Yes! Grilled chicken, chickpeas, or white beans would be excellent protein additions to make this a complete meal.
This tortellini pesto pasta salad is the perfect combination of easy preparation and impressive results. The creamy pesto dressing, fresh vegetables, and satisfying tortellini create a dish that’s sure to become a regular in your recipe rotation. Perfect for potlucks, weeknight dinners, or elegant summer gatherings!
Tortellini Pesto Pasta Salad: Easy Italian Cold Pasta Recipe
Ingredients
Method
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente (usually 7-9 minutes). Drain well and rinse with cold water to stop the cooking process. Transfer to a large bowl.
- Prepare the Vegetables: While the tortellini cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, slice the olives, chop the red onion and roasted red peppers. Toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes.
- Combine Ingredients: Add the prepared vegetables to the bowl with the cooled tortellini. Pour in the pesto, olive oil, and lemon juice. Gently toss everything together until well combined and evenly coated.
- Add Final Touches: Stir in the chopped fresh basil, toasted pine nuts, and grated Parmesan cheese. Season with salt and pepper to taste. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
