Pesto Pasta Salad Recipe

Our flavorful tortellini pesto pasta salad is the perfect summertime side dish to accompany any of your favorite roasted and grilled dishes.

The combination of fresh mozzarella, aromatic basil pesto, pillowy tortellini, sweet and tangy sundried tomatoes, and red onions creates a side dish that doesn’t just look pretty; it’s so good that your friends will be asking you to share the recipe.

The hardest part about making our tortellini pasta salad with pesto is waiting for it to marinate, but after one taste, you’ll agree the wait was worth it!

It’s the perfect, easy-to-make side dish to serve at your next barbecue, potluck, family gathering, or just to make a weeknight dinner a little special.

Cook the tortellini, mix in the toppings, and refrigerate to marinate before serving. When serving, garnish with fresh, grated Parmesan and fresh, chopped basil to elevate the salad to another level of deliciousness.

Summertime is all about salads, and you can’t go wrong with classic recipes like our macaroni salad and coleslaw. They always bring smiles to the table!

Ingredients

Gather the ingredients to prepare our tortellini pesto pasta salad recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I change up the ingredients?

We used our homemade Pesto Genovese (which takes approximately 10 minutes to prepare) to make our tortellini pasta salad with pesto. But feel free to use store-bought pesto instead. Many grocery stores have a fresh version on their prepared food bars. You can also buy a jarred version, but they’re not the best choice.

Most recipes include pine nuts or walnuts, but they can be omitted from the recipe; it’s not a deal breaker.

You can find fresh tortellini in most supermarkets, but you can use frozen or dried tortellini. Just make sure to cook it according to the instructions on the package before use. Fresh will have the best texture and flavor, but the others will work as well.

If you’re not a fan of tortellini, you can use your favorite pasta shape instead. Rotini, farfalle, penne, or cavatappi pasta are good alternatives. Whatever pasta you choose should be able to hold onto the pesto well.

You can also use other versions of pesto to make the salad. Sun-dried tomato pesto and arugula pesto are two of my favorites. You can also skip the pesto and use your favorite Italian salad dressing instead.

How to Make Pesto Pasta Salad

Follow along with my simple step-by-step instructions to learn how to make Pesto Pasta Salad in your home kitchen.

• Cook the tortellini according to package instructions, and then rinse under cool water to stop the cooking process.
• Once cooled, add the tortellini to a large bowl.

• Add the mozzarella balls, sundried tomatoes, grated parmesan, basil, and sliced onion to the bowl.
• Mix to combine.
• Add pesto to the mixture.
  *Start with ½ cup and add additional to your taste preference
• Mix to combine, and season with salt and black pepper to taste.

*Cover the bowl with plastic wrap and refrigerate for at least thirty minutes before serving.

Our tortellini pesto pasta salad is a side dish you’re whole family will love.

Storage

Store leftovers in an airtight container or well-covered with plastic wrap for 3-4 days. After that, the pasta begins to soften, and the pesto will darken.

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