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Tortellini Pesto Pasta Salad: Easy Italian Cold Pasta Recipe

This tortellini pesto pasta salad combines tender cheese-filled tortellini with creamy pesto sauce, crisp vegetables, and fresh herbs for a refreshing and satisfying Italian dish perfect for picnics and summer gatherings. The recipe features a perfect balance of flavors and textures that improves when made ahead, making it an ideal make-ahead meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  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.
  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.
  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.
  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.

Notes

Make-ahead friendly - tastes even better the next day. Be sure not to overcook the tortellini - al dente pasta holds up much better in salads. Customize vegetables based on what you have on hand.