Pesto Tortellini Pasta Salad

Why This Works: Pesto Tortellini Pasta Salad

• Cheese tortellini. Every bite has cheese filling, so the salad feels hearty.
• Lemon and vinegar in the dressing. They balance the oily pesto, so it tastes fresh, not greasy.
• Rinsed and drained pasta. Stays firm, and the dressing clings.
• Fresh mozzarella and tomatoes. Creamy and juicy, like a caprese salad.
• A final taste and toss. Cold food needs extra seasoning right before serving.

What You'll Need

• Cheese tortellini: Refrigerated tortellini has the best texture. Three-cheese or spinach-and-cheese both work.
• Basil pesto: Store-bought saves time. Homemade tastes brighter.
• Lemon juice and red wine vinegar: Add tang to the dressing.
• Cherry tomatoes: Halved.
• Mozzarella pearls: Or a ball of fresh mozzarella cut into small cubes.
• Baby spinach or arugula: Adds color and a fresh bite.
• Olives or roasted red peppers: Optional, for extra flavor.
• Pine nuts, basil, and parmesan: For topping.

How to Make It

Bring 4 quarts of water and 1 tablespoon salt to a boil. Add the tortellini and cook 3–4 minutes (or the shortest time on the package), until they float and are just tender. Drain in a colander and rinse under cold running water for 30 seconds. Shake the colander and let it drain 5 minutes. In a small bowl, whisk ½ cup pesto, 2 tbsp lemon juice, 1 tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp pepper. If it's too thick to pour, whisk in 1 tbsp olive oil.

In a large bowl, combine the tortellini, 1½ cups halved tomatoes, 8 oz mozzarella pearls, 2 cups spinach, and the olives or peppers. Pour the dressing over and toss gently with a large spoon until everything is coated. Cover and refrigerate at least 30 minutes, or up to 24 hours (add the spinach within 4 hours of serving if making ahead).

Right before serving, toss again. Taste and add a squeeze of lemon or a pinch of salt. Top with ¼ cup pine nuts, torn basil, and grated parmesan.

Troubleshooting

• Greasy salad: The most common problem with pesto pasta salad. Pesto is mostly oil. Lemon juice and vinegar balance it, so don't skip them.
• Bland salad: Cold mutes flavor, and the pasta soaks up dressing overnight. Taste and re-season right before serving.
• Mushy tortellini: Overcooked. Cook the shortest package time and rinse right away.
• Watery salad: The pasta wasn't drained well, or the tomatoes are very juicy. Drain well and pat the mozzarella dry.
• Wilted greens: Spinach added a day early. Add it within a few hours of serving.

Make Ahead Timeline for Parties

Quick Homemade Pesto

In a food processor, blend 2 packed cups fresh basil, ⅓ cup parmesan, ¼ cup pine nuts or walnuts, 1 garlic clove, and ¼ teaspoon salt. With the motor running, drizzle in ⅓ cup olive oil until smooth. It makes about ¾ cup, enough for this salad with some left over.

How Much to Make for a Crowd

Plan on about ¾ cup of salad per person as a side, or 1½ cups as a main dish with added chicken. For big batches, toss the salad in two bowls so the dressing coats everything evenly.

Keeping It Fresh at a Picnic

Pack the salad in a container with a tight lid and keep it in a cooler with ice packs until serving. Bring a small jar of extra lemon pesto dressing, and toss it in right before serving to brighten the flavor. Serve it from a bowl set inside a larger bowl of ice if it will sit out for a while.

Pesto Tortellini Pasta Salad Substitutions

• Pesto: Use sun-dried tomato pesto for a red version.
• Mozzarella: Use cubed provolone or crumbled feta.
• Spinach: Use arugula or chopped romaine.
• Tortellini: Use rotini or farfalle for a regular pesto pasta salad.

Variations

• Chicken pesto: Add 2 cups diced grilled chicken or chicken made with our Greek chicken marinade.
• Antipasto: Add salami, artichoke hearts, and pepperoncini.
• Caprese: Skip the spinach and use extra tomatoes, mozzarella, and a drizzle of balsamic glaze.
• Veggie-packed: Add cucumber, zucchini, and bell pepper.

Storing

Refrigerate in an airtight container for 3–4 days. The pasta absorbs dressing as it sits, so stir in a spoonful of pesto and a squeeze of lemon before serving leftovers. We don't recommend freezing, because the mozzarella and tomatoes turn watery.

What to Serve With It

• Grilled chicken, burgers, or sausages
• Sandwiches and sliders
• A summer cookout spread

More easy salads: creamy Italian pasta salad and corn tomato basil salad. For a cozy tortellini dinner, try crockpot sausage tortellini soup.