Cold Tortellini Pesto Salad
I love making this Tortellini Pesto Salad when I need a quick and easy lunch recipe—it comes together in about 15 minutes, and I can even make it ahead. Made with cheese tortellini and fresh veggies, all tossed in your favorite basil pesto.
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It’s a cold pasta salad with fresh veggies, and it works great as a light lunch or as a side with something flavorful and hearty like my Honey Garlic Soy Spareribs or Soy Honey Garlic Chicken.
The fresh veggies and cold pesto-coated pasta help balance out the sweet and savory flavors of the main dish, and since you can make it ahead, it’s great for busy days when the slow cooker is already doing the heavy lifting.
How to Make Tortellini Pesto Salad
Ingredients you’ll need for this recipe
Step by Step Guide
1. Boil water in a large pot. Cook the tortellini according to the package directions.
2. Drain and rinse the tortellini with cold water to stop it from overcooking.
3. Transfer the pasta to a big bowl.
4. Add in the tomatoes, cucumber, onion, mozzarella, arugula, spinach, olives, and pesto.
5. Toss everything together until coated well. Taste and add salt and pepper if needed.
6. Cover and chill in the fridge for 30 minutes to let the flavors mix (Optional).
Serve and Enjoy!
Important Recipe Notes
- Cook the tortellini according to the package—don’t overcook it, or it may get too soft when you mix it with the pesto and veggies.
- Rinse the pasta with cold water right after cooking to stop it from cooking further and to help it cool down quickly.
- You can use fresh, frozen, or dried tortellini; just adjust the cooking time based on the type you use.
- Start with less pesto and add more as needed. You might not need the full amount, especially if you prefer a lighter dressing.
- If making ahead, the pasta may soak up some of the pesto in the fridge. Just stir in a little more pesto or olive oil before serving.
- You can add protein like grilled chicken, leftover steak, or even chopped bacon or pepperoni to make it more filling.
- This pasta salad is best served cold and kept in the fridge until ready to eat.
Cold Tortellini Pesto Salad
Ingredients
- 18 oz refrigerated cheese tortellini
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- 1 small red onion diced
- 8 oz mozzarella pearls drained
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives drained
- 1¼ cup basil pesto
- Salt and pepper to taste (optional)
Instructions
- Boil water in a large pot. Cook the tortellini according to the package directions.
- Drain and rinse the tortellini with cold water to stop it from overcooking.
- Transfer the pasta to a big bowl.
- Add in the tomatoes, cucumber, onion, mozzarella, arugula, spinach, olives, and pesto.
- Toss everything together until coated well. Taste and add salt and pepper if needed.
- Cover and chill in the fridge for 30 minutes to let the flavors mix. (Optional)
Check Out More Salad Recipe Ideas!
Amish Potato Salad with a Sweet Mustard Dressing
10-Minute Buffalo Chicken Salad
