I whipped up a delightful Pesto Tortellini Salad featuring 16 oz cheese tortellini, halved cherry tomatoes, thinly sliced red onion, cubed mozzarella and basil pesto. This refreshing dish offers a perfect blend of savory goodness balanced with salt and pepper, promising a memorable twist on your everyday pasta salad masterpiece.

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This recipe is one of my favorites when I need something fast but still full of flavor. I came across it when I was hunting for a no-fuss pasta dish, and it totally exceeded my expectations.

Using 16 oz cheese tortellini pasta, cherry tomatoes halved to perfection, thinly sliced red onions, cubed 8 oz mozzarella and 1/3 cup basil pesto, this salad comes together in just 10 minutes. The mix of textures and vibrant colors caught my eye immediately and I couldn’t wait to dive in.

It’s exactly the kind of dish that proves simple ingredients can create a satisfying meal. I love showing off this easy tortellini salad at picnics and potlucks because it’s a great twist on classic pasta salad recipes.

Trust me when I say that one tasting is all it takes to fall in love with it, even if it’s nothing fancy. Enjoy!

Why I Like this Recipe

I love this recipe for so many reasons. First, it’s really quick and easy to put together – I can have a tasty meal ready in about 10 minutes without any fuss. Second, I like how all the flavors mix really well; the creaminess of the cheese tortellini with the tangy pesto, juicy cherry tomatoes, and fresh basil just makes my tastebuds happy. Third, it’s super versatile – sometimes I serve it cold and other times warm, depending on what I’m feelin, which is cool for parties or even a simple family dinner. Lastly, I appreciate that its colorful ingredients make it look almost too nice to eat even though I totally devour it every time.

Ingredients

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Cheese Tortellini provides hearty carbohydrates for energy and a creamy textured comfort food feel.
Cherry Tomatoes are bursting with vitamins and a slight sweet tang to brighten up bites.
Red Onion adds a crisp, tangy kick and offers a bit of fiber for digestion.
Mozzarella cheese gives a creamy texture along with protein and calcium for healthy bones.
Basil Pesto brings a rich flavor and healthy fats from olive oil and fresh basil.
Salt and Pepper enhance the dish without adding calories if used in moderation.

Ingredient Quantities

16 oz cheese tortellini pasta

1 pint cherry tomatoes, halved

1/2 small red onion, thinly sliced

8 oz mozzarella cheese, cubed

1/3 cup basil pesto

Salt and pepper to taste

How to Make this

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1. Boil a large pot of water and add a pinch of salt, then cook the tortellini following the package directions until al dente, then drain.

2. Let the tortellini cool for a few minutes so it doesnt burn the other ingredients.

3. Meanwhile, cut the cherry tomatoes in half and place them in a big bowl.

4. Thinly slice the half red onion and add it to the bowl with the tomatoes.

5. Cube the mozzarella cheese and toss it into the bowl.

6. Once the tortellini has cooled enough, add it to your bowl of veggies and cheese.

7. Drizzle the basil pesto all over the mixture.

8. Season with a pinch of salt and pepper to taste.

9. Gently toss everything together so that the pesto coats all the ingredients well.

10. Serve immediately or let it chill in the fridge for a bit if you prefer a cold pasta salad. Enjoy!

Equipment Needed

1. Large pot – Needed to boil water and cook the tortellini
2. Colander – To drain the pasta once it’s cooked
3. Cutting board – For cutting the cherry tomatoes, red onion, and cubing the mozzarella
4. Sharp knife – To slice and cube the ingredients properly
5. Large bowl – To mix all the ingredients together
6. Measuring cup – For portioning out the basil pesto
7. Wooden spoon – To gently toss the salad ingredients without breaking them down

FAQ

Q: Can I use a different type of tortellini?

A: Sure, but this recipe was made for cheese tortellini so if you swap it with meat ones the flavor might change a bit.

Q: Do I really need to rinse the pasta?

A: Yes, rinsing it with cold water stops the cooking process and keeps the tortellini from getting mushy later.

Q: Can I add extra veggies?

A: Totally, feel free to toss in some spinach or arugula if you want a bit more crunch and fresh taste.

Q: Is it necessary to cube the mozzarella?

A: Cubing helps the cheese mix more evenly with the pasta salad but you can keep it in bigger chunks if you like a more distinct flavor.

Q: How long can I keep this pasta salad in the fridge?

A: It should be good for about 2 days in an airtight container, but always give it a quick stir before serving.

Easy Pesto Tortellini Pasta Salad Recipe Substitutions and Variations

Instead of using 16 oz cheese tortellini pasta, you can use spinach tortellini for a little more flavor
If you don’t have a pint of cherry tomatoes, try using grape tomatoes or even halved regular tomatoes
You can replace the 1/2 small red onion with some sweet onion or minced shallots if you prefer a less sharp taste
If you cant find 8 oz cubed mozzarella, crumbled feta or even diced provolone can work pretty well
As an alternative for the 1/3 cup basil pesto, you could whip up a sun-dried tomato or arugula pesto for a twist

Pro Tips

1. One thing that really helps is to make sure you salt your water well when boiling the pasta cause it bumps up the flavor and gives a good base for the rest of the dish.
2. Allow the tortellini to cool off for a few minutes before mixing with the tomatoes and mozzarella otherwise the warm pasta can turn the fresh veggies mushy.
3. When you add the pesto, toss the salad gently so you don’t crush the mozzarella cubes or break up the tomatoes too much, you wanna keep those chunks intact.
4. If you have time, chill the whole salad for a bit longer than needed in the fridge cause that extra cool time really lets the flavors meld together in a yummy way.

Easy Pesto Tortellini Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large pot – Needed to boil water and cook the tortellini
2. Colander – To drain the pasta once it’s cooked
3. Cutting board – For cutting the cherry tomatoes, red onion, and cubing the mozzarella
4. Sharp knife – To slice and cube the ingredients properly
5. Large bowl – To mix all the ingredients together
6. Measuring cup – For portioning out the basil pesto
7. Wooden spoon – To gently toss the salad ingredients without breaking them down

Ingredients

16 oz cheese tortellini pasta
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
8 oz mozzarella cheese, cubed
1/3 cup basil pesto
Salt and pepper to taste

Directions

Boil a large pot of water and add a pinch of salt, then cook the tortellini following the package directions until al dente, then drain.
Let the tortellini cool for a few minutes so it doesnt burn the other ingredients.
Meanwhile, cut the cherry tomatoes in half and place them in a big bowl.
Thinly slice the half red onion and add it to the bowl with the tomatoes.
Cube the mozzarella cheese and toss it into the bowl.
Once the tortellini has cooled enough, add it to your bowl of veggies and cheese.
Drizzle the basil pesto all over the mixture.
Season with a pinch of salt and pepper to taste.
Gently toss everything together so that the pesto coats all the ingredients well.
Serve immediately or let it chill in the fridge for a bit if you prefer a cold pasta salad. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.