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Easy Italian Pasta Salad with Tortellini Pesto

This tortellini pesto pasta salad combines cheese-filled tortellini with homemade pesto and fresh Mediterranean vegetables for a refreshing make-ahead dish. Perfect for picnics, potlucks, or quick lunches, it's versatile enough to customize with your favorite ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound cheese tortellini (fresh or frozen)
  • 1/2 cup homemade or store-bought pesto
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup bell peppers, diced (red, yellow, or orange)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Salt and black pepper to taste
  • 1/4 cup pine nuts or sunflower seeds (optional)
  • 1/2 cup mozzarella balls or feta cheese (optional)

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Add the tortellini and cook according to package directions until al dente (usually 7-10 minutes). Drain well and rinse with cold water to stop the cooking process. Allow to cool completely.
  2. While the tortellini is cooking, prepare your vegetables. Halve the cherry tomatoes, slice the olives, dice the bell peppers, and finely chop the red onion. Chop the fresh basil leaves and set aside.
  3. In a small bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and pepper to taste. If using, toast the pine nuts in a dry skillet over medium heat until fragrant (about 3-4 minutes).
  4. In a large mixing bowl, combine the cooled tortellini, prepared vegetables, and fresh basil. Pour the pesto dressing over the salad and toss gently to combine. If using, add the optional mozzarella balls or feta cheese.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning if needed. Garnish with additional fresh basil and toasted pine nuts if desired.

Notes

This salad tastes even better the next day as flavors develop. Wait to add delicate ingredients like fresh basil until just before serving. Can be customized with different pesto varieties or added proteins like grilled chicken or chickpeas.