Tortellini Pasta Salad with Pesto

Why You’ll Love This Recipe

I love this pasta salad because it’s both comforting and refreshing. The cheese tortellini gives it a hearty, satisfying bite, while the arugula and tomatoes keep it light and fresh. The pesto ties everything together with its rich, garlicky flavor, and I can serve it warm, chilled, or at room temperature—whatever suits the moment. It’s also easy to make ahead, making it a go-to for busy weeks or last-minute gatherings.

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 (optional)

• Fresh basil for garnish (optional)

• Salt and pepper to taste

Directions

1. I cook the tortellini according to the package directions. Once cooked, I drain it and run it under cold water for about 30 seconds to cool it down and stop the cooking process.

2. I transfer the cooled tortellini to a large serving bowl and pour the pesto over it. I gently stir to coat all the pasta evenly.

3. I add the arugula, halved cherry tomatoes, mozzarella pearls, and toasted pine nuts. I stir gently again to combine everything without breaking the tortellini.

4. I season with salt and pepper to taste, garnish with fresh basil if I have it, and serve. It’s delicious right away or chilled later.

Servings and Timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• I sometimes add grilled chicken, chickpeas, or shrimp for extra protein.

• A drizzle of balsamic glaze on top adds a touch of sweetness that balances the pesto beautifully.

• If I want a nuttier flavor, I swap pine nuts for chopped walnuts or almonds.

• I’ve also made it with spinach instead of arugula for a milder green.

• I occasionally toss in sun-dried tomatoes or olives for a more Mediterranean twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.
This salad tastes great straight from the fridge or at room temperature, so there’s no need to reheat. If the pesto thickens in the fridge, I stir in a splash of olive oil before serving to loosen it up.

FAQs

Can I use frozen tortellini?

Yes, I often use frozen tortellini. I just cook it according to the package instructions and cool it as directed before tossing with the other ingredients.

Can I make this ahead of time?

Absolutely. I make it a few hours ahead or even the day before. I usually wait to add the arugula and pine nuts until just before serving to keep them fresh and crisp.

What’s the best pesto to use?

I use store-bought pesto when I’m short on time, but homemade pesto brings even more fresh flavor. I blend basil, garlic, toasted pine nuts, parmesan, lemon juice, and olive oil in a food processor for a quick homemade option.

Is this dish good for picnics or potlucks?

Yes, it’s one of my go-to potluck dishes. Since it can be served cold or at room temperature, it’s great for outdoor gatherings and travels well.

Can I make it dairy-free?

To make it dairy-free, I use vegan pesto and skip the mozzarella or replace it with a plant-based cheese alternative.

Conclusion

This Tortellini Pasta Salad with Pesto is everything I love in a quick and flavorful meal. It’s fresh, filling, and comes together in just 20 minutes. Whether I serve it as a side dish or a light main, it always brings bright, vibrant flavors to the table—and it disappears fast. Perfect for weeknights, meal prep, or summer get-togethers, it’s a recipe I come back to again and again.

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