Pesto Tortellini Pasta Salad

Pesto Tortellini Pasta Salad is the kind of effortless dish that instantly feels fresh, comforting, and impressive. Tender cheese tortellini, creamy mozzarella pearls, juicy cherry tomatoes, and vibrant basil pesto come together in a salad that tastes bright, satisfying, and full of flavor. Moreover, this easy pasta salad works beautifully for gatherings, potlucks, meal prep, or quick lunches during busy weeks.

Although pasta salads became especially popular during casual backyard meals, tortellini versions bring a more elevated Italian-inspired twist. Cheese-filled pasta adds richness, while pesto creates bold herb flavor without much effort. As a result, every bite feels hearty yet refreshing.

Even better, this pesto tortellini pasta salad tastes delicious lightly chilled or served cool. Therefore, it is ideal for making ahead. Whether paired with grilled chicken, seafood, or enjoyed on its own, this fresh pasta salad quickly becomes a favorite.

Recipe Yield: 6 servings

INGREDIENTS

20 oz refrigerated cheese tortellini
1 cup mozzarella pearls
1 1/2 cups cherry tomatoes, halved
1/3 cup red onion, finely diced
1/2 cup basil pesto
1 Tbsp olive oil
1 Tbsp mayonnaise
2 tsp fresh lemon juice
1 tsp honey (optional, but recommended)
1/3 cup finely grated parmesan cheese, plus more for serving
1 Tbsp chopped fresh basil
1/2 tsp Italian seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 Tbsp toasted pine nuts (optional)
Fresh basil leaves, for garnish

INSTRUCTIONS

1. Cook the tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until just tender, usually about 3–5 minutes for refrigerated tortellini. Avoid overcooking, since tortellini can split easily. Drain very well, then rinse very briefly under cool water (about 5–10 seconds) to stop the cooking without cooling the pasta too much. Shake off excess water thoroughly and allow the tortellini to cool for about 10 minutes.

2. Make the pesto dressing:
Meanwhile, in a medium bowl, whisk together the basil pesto, olive oil, mayonnaise, lemon juice, honey (if using), parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper until smooth and creamy. For the freshest texture, reserve 1–2 Tbsp of dressing to toss in just before serving if making ahead.

3. Assemble the salad:
Transfer the cooled tortellini to a large serving bowl. Add the mozzarella pearls, cherry tomatoes, diced red onion, and chopped basil. Pour the pesto dressing over the top.

4. Toss and chill:
Gently fold everything together until evenly coated without tearing the tortellini. Then cover and refrigerate for 20–30 minutes so the flavors blend beautifully. If using pine nuts, stir them in just before serving to keep their texture crisp.

5. Garnish and serve:
Before serving, gently toss once more, adding the reserved dressing if needed. Garnish with fresh basil leaves and extra parmesan cheese if desired. Serve lightly chilled or cool for the freshest flavor.

Helpful Tips to Perfect This Recipe

• Do not overcook the tortellini: Refrigerated tortellini cooks quickly and can split if overdone. Therefore, cook only until tender and rinse briefly to stop cooking while keeping the pasta soft and intact.
• Drain the pasta very well: Extra water can thin the pesto dressing and weaken flavor. Therefore, letting the tortellini cool slightly after draining helps the dressing cling beautifully.
• Make it ahead the smart way: Pasta naturally absorbs dressing while chilling. Consequently, reserving a small amount of pesto dressing keeps the tortellini pasta salad fresh, glossy, and flavorful before serving.