Why You’ll Love This Recipe
I love how easy this pasta salad is to put together, yet it feels gourmet. The pesto clings to the tortellini and coats every bite with flavor, while the tomatoes and arugula bring brightness and freshness. I also like that it works as both a main dish and a side dish, so I can serve it at a picnic, potluck, or weeknight dinner. Since it’s just as tasty chilled as it is at room temperature, it’s one of my go-to recipes for make-ahead meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 ounces cheese tortellini (fresh or frozen)
1 ½ cups arugula
½ pint cherry tomatoes, halved (about 1 cup)
8 ounces mozzarella pearls, drained
¾ cup pesto sauce (store-bought or homemade)
¼ cup toasted pine nuts
fresh basil for garnish (optional)
Directions
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I cook the tortellini according to the package directions, then drain and rinse under cold water until no longer warm.
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I place the cooled pasta in a large serving bowl, pour the pesto over, and stir gently to coat.
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I add arugula, cherry tomatoes, mozzarella, and pine nuts, then toss everything together.
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I season with salt and pepper to taste, garnish with basil if I have some, and serve either at room temperature or chilled.
Servings and timing
This recipe makes 6 servings. It takes about 10 minutes to prepare and 10 minutes to cook, for a total of 20 minutes.
Variations
I sometimes add grilled chicken, shrimp, or salami for extra protein. When I want a sweeter flavor balance, I drizzle in a touch of balsamic vinegar. For more crunch, I add cucumbers or bell peppers. If I don’t have arugula, I swap it with spinach or mixed greens. I also enjoy making homemade pesto when I have fresh basil on hand—it gives the dish an even brighter, fresher flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s best served cold or at room temperature, I don’t need to reheat it. If the salad seems a little dry after chilling, I stir in a spoonful of extra pesto or a drizzle of olive oil before serving again.
FAQs
Can I use frozen tortellini?
Yes, I can use frozen tortellini. I just cook it according to package directions and cool it before mixing with the pesto and veggies.
Can I make this salad ahead of time?
Yes, I can make it a few hours in advance. I usually wait to stir in the arugula until just before serving so it stays fresh and crisp.
What other cheese works instead of mozzarella pearls?
I sometimes use cubed fresh mozzarella, burrata, or even feta for a tangier twist.
Can I use homemade pesto instead of store-bought?
Yes, and I love doing that. Homemade pesto with basil, pine nuts, parmesan, garlic, lemon, and olive oil makes the salad even more flavorful.
Is this pasta salad served hot or cold?
It can be served either way. I like it at room temperature for potlucks and chilled straight from the fridge for a refreshing summer meal.
Conclusion
I love how this Tortellini Pasta Salad with Pesto comes together so quickly yet feels so full of flavor and texture. With creamy tortellini, fresh vegetables, and a vibrant pesto sauce, it’s a dish I can serve anytime—from a light weekday lunch to a party side dish. It’s fresh, flexible, and always a crowd-pleaser.
Print
Tortellini Pasta Salad with Pesto
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Cheese-filled tortellini tossed with fresh arugula, tomatoes, mozzarella pearls, and pesto—this flavorful pasta salad is ready in just 20 minutes.
Ingredients
16 ounces cheese tortellini (fresh or frozen)
1 ½ cups arugula
½ pint cherry tomatoes, halved (about 1 cup)
8 ounces mozzarella pearls, drained
¾ cup pesto sauce (store-bought or homemade – see Notes)
¼ cup toasted pine nuts
Optional Garnish:
Fresh basil leaves
Instructions
Cook Tortellini: Cook tortellini according to package directions. Drain and rinse under cold water for 30 seconds to cool.
Mix Base: In a large serving bowl, combine the cooked tortellini and pesto. Stir gently until the pasta is evenly coated.
Add Ingredients: Add arugula, halved cherry tomatoes, mozzarella pearls, and toasted pine nuts. Mix gently to combine.
Season: Add salt and pepper to taste.
Serve: Serve chilled or at room temperature. Garnish with fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entree, Side Dish
- Method: Boiling (Stovetop)
- Cuisine: American, Italian
