Description

A vibrant and flavorful Pesto Tortellini Pasta Salad featuring cheese tortellini, fresh mozzarella, cherry tomatoes, olives, and basil all tossed in a rich pesto dressing. This easy-to-make salad is perfect for gatherings, meal prep, or a light meal, combining creamy, tangy, and savory tastes with a satisfying texture.

Ingredients

Main Ingredients

1 package (20 oz) cheese tortellini
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh basil leaves, torn
1/4 cup grated Parmesan cheese
1 cup pesto sauce (store-bought or homemade)
2 tablespoons olive oil
Salt and pepper, to taste

Optional/Additional Ingredients

1/2 cup cucumber, diced
1/2 cup roasted red peppers, chopped
1/4 cup toasted pine nuts

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Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 4-5 minutes for fresh tortellini. Drain and rinse under cold water to stop cooking and cool them down.
Prepare the Vegetables: While the tortellini cooks, halve the cherry tomatoes and fresh mozzarella balls. Slice the black olives, finely chop the red onion, and tear the basil leaves into small pieces.
Make the Salad: In a large mixing bowl, combine the cooked and cooled tortellini with the cherry tomatoes, mozzarella balls, black olives, red onion, and basil leaves. Add diced cucumber, roasted red peppers, and toasted pine nuts if using.
Add the Dressing: In a small bowl, whisk together the pesto sauce and olive oil until well combined. Pour the pesto dressing over the salad ingredients in the mixing bowl.
Toss and Season: Gently toss all ingredients until the tortellini and vegetables are evenly coated with the pesto dressing. Season with salt and pepper to taste.
Serve: Transfer the salad to a serving dish and sprinkle grated Parmesan cheese over the top. For best flavor, let the salad sit about 30 minutes to meld the flavors together. Serve at room temperature or chilled.

Notes

This salad can be made ahead and stored in the refrigerator for up to 2 days; add pine nuts just before serving to maintain crunchiness.
Use a pesto sauce you enjoy, either store-bought or homemade for the freshest flavor.
Feel free to customize with other vegetables like bell peppers or artichoke hearts.
Serve as a side dish or a light main course.
To make it vegan, substitute dairy cheese with plant-based cheese alternatives.