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Ultimate Cheesy Basil Pesto Pasta Salad - Easy Potluck Side Dish Recipe

This vibrant cheesy basil pesto pasta salad is the ultimate crowd-pleaser for any gathering, packed with fresh basil pesto, tender tortellini, creamy mozzarella, and colorful vegetables. Perfect for summer picnics, potlucks, or as a refreshing side dish that comes together in just 30 minutes and can be made ahead for maximum flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound cheese tortellini
  • 1 cup fresh basil pesto
  • 8 ounces fresh mozzarella pearls or cubed mozzarella
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely diced
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Method
 

Instructions
  1. Cook the tortellini according to package directions in well-salted water. Drain and rinse with cold water to stop the cooking process and cool the pasta completely.
  2. While the tortellini is cooking, prepare your vegetables. Halve the cherry tomatoes, slice the black olives, and finely dice the red onion.
  3. Toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 3-4 minutes.
  4. In a large mixing bowl, combine the cooled tortellini with fresh basil pesto, stirring gently to coat every piece evenly.
  5. Add the mozzarella pearls, cherry tomatoes, black olives, and red onion to the bowl.
  6. Drizzle with fresh lemon juice and season with salt and pepper to taste. Gently toss everything together until well combined.
  7. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
  8. Just before serving, garnish with toasted pine nuts and fresh basil leaves.

Notes

For best texture, cool tortellini completely before mixing. Reserve toasted pine nuts until serving to maintain crunch. Salad keeps well refrigerated for up to 3 days. Can be made 24 hours in advance for best flavor development.