Description
This Easy Pesto Tortellini Pasta Salad is fresh, vibrant, and incredibly simple to make. Tender cheese tortellini are tossed with basil pesto, juicy cherry tomatoes, mozzarella balls, and red onion for a flavorful dish perfect for picnics, potlucks, or quick weeknight meals.
Ingredients
- 1 (20 oz) bag cheese tortellini
- 1 cup fresh basil pesto
- 1 1/2 cups cherry tomatoes, halved
- 1 (12 oz) container marinated mozzarella balls (ciliegine), drained
- 1/4 cup red onion, finely diced
- Toasted pine nuts or sliced almonds (optional)
- Freshly grated Parmesan cheese (optional)
- Fresh basil leaves (optional)
- Grilled chicken or shrimp (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 1 1/2 to 2 minutes, until tender but still slightly firm.
2. Drain the tortellini immediately and rinse under cold water until fully cooled to stop the cooking process.
3. Transfer the cooled tortellini to a large mixing bowl.
4. Add the basil pesto, cherry tomatoes, marinated mozzarella balls, and diced red onion.
5. Gently toss everything together until the tortellini is evenly coated with pesto and the ingredients are well combined.
6. Serve immediately or refrigerate until ready to serve. Toss again lightly before serving to redistribute the pesto.
Notes
Avoid overcooking the tortellini to keep the pasta from becoming mushy.
For the best flavor, use high-quality or homemade basil pesto.
You can prepare the ingredients ahead of time and combine them just before serving for maximum freshness.
To make this dish vegan, use vegan tortellini, vegan pesto, and replace mozzarella with vegan cheese or diced avocado.