Pesto Tortellini Salad // The Live-In Kitchen

Name: Pesto Tortellini Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 20 ounces cheese tortellini; 2 cups grape tomatoes (halved); 1 cup chopped roasted red pepper (if jarred in oil, drained and patted dry); 3/4 cup shaved Parmesan; 7 ounces basil pesto; 1/2 cup loosely packed basil (torn)

This pesto tortellini salad is perfect for summer picnics or potlucks! Made with just 6 ingredients in 20 minutes, this is a recipe you’ll turn to again and again.

Pesto Tortellini Salad in a bowl next to basil and cherry tomatoes

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Ingredients
How to make pesto tortellini salad
Top tips
FAQ
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Recipe

This pesto tortellini salad is another gem from my deli days. As a poor, newlywed college student I could pack a sample tasting cup with this salad and not have to pay for my “lunch.”

It was always a favorite, and years after leaving the job I found myself wanting to recreate it. Turns out it’s pretty easy to make and ready in under 30 minutes!

This has become my standard for potlucks because I know I’ll always have something filling and delicious to eat, and it feeds a lot of people. You can also help it stretch by adding a little extra tortellini or other ingredients without messing anything up.

Finally, I love that this is a pasta salad with no mayonnaise, meaning you don’t need to worry about it sitting out on a hot summer day. I would still recommend enjoying it within 2 hours of setting it out, but until then you’re worry free.

Ingredients

Cheese tortellini
Roasted red peppers
Grape tomatoes
Parmesan cheese
Pesto
Basil

How to make pesto tortellini salad

Bring a large pot of salted water to a boil and cook the tortellini according to package directions.
Drain and rinse with cold water until cooled. Transfer the pasta to a large bowl.
Add the remaining ingredients and stir until thoroughly combined. Serve cold.

Top tips

Use homemade pesto

It’s fine to use store bought pesto, but if you’re able to make it yourself you’ll have the best flavor that you can easily control to suit your tastes. Check out my customization options below for other pesto flavors to try in this salad!

Don’t overcook the pasta

Tortellini cooks fast, so make sure you check your package and follow the cooking time. If you overcook the pasta it will become too soft and may break apart when you stir your salad.

Rinse the cooked pasta with cold water

Rinsing the tortellini with cold water after cooking and draining will help stop the cooking process, clean off the sticky starch, and cool the pasta down so you can mix it with the other ingredients. Be sure to let it drain well so you don’t have a watery salad.

How to store

Tortellini pasta salad should be stored covered in the refrigerator for up to 4 days. I do not recommend freezing this because of the fresh tomatoes.

Tips for customizing pesto tortellini salad

Add bocconcini or fresh mozzarella pearls
Add thinly sliced red onion
Add chopped fresh spinach
If your tomatoes are small you can leave them whole
Half the recipe if serving a smaller crowd (use the slider in the recipe card to do this easily!)
Swap the homemade basil pesto for spinach pesto, pistachio pesto, or walnut arugula pesto

Pesto Tortellini Salad in a bowl with a fork holding up one tortellini

FAQ

Can you eat cold pesto pasta salad?

Yes, this pesto pasta salad is meant to be eaten cold, although you could also warm it up if you prefer.

Is parmesan cheese vegetarian?

Most parmesan cheese is not vegetarian because it is made with animal rennet. If this is important to you, look for a parmesan made with vegetable rennet.

Can tortellini salad be made ahead of time?

Yes, you can make this recipe up to 4 days in advance and it still tastes great (maybe even better!).

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If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe