Quick and easy tortellini pesto pasta salad comes together in only 20 minutes with a creamy pesto dressing and precooked tortellini!
Why this recipe works
Tortellini pesto pasta salad is one of those quick, throw it together last minute kind of sides. Twenty minutes is all you need from start to finish, which is weirdly longer than it takes for it to fly out of the bowl at parties.
There’s no huge long list of ingredients or prep involved. We take the shortcuts when they’re presented to us. Though, I can attest to this salad being incredible with some homemade pesto, that’s for sure. A little Greek yogurt here and some mayo there will give it just the right amount of creaminess. And is it really a pasta salad without some juicy cherry tomatoes?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – Pre-cooked tortellini works excellently here, and only takes 4 minutes to boil. You can, of course, use whatever kind of tortellini you prefer, however. Other pasta shapes will also work! Just about anything with some grooves or ridges to it helps the pesto cling. Think cavatappi, rotini, and even bowtie (farfalle).
PESTO – Feel free to grab prepackaged basil pesto to make things snappy. Otherwise, a good homemade pesto is always amazing for its freshness, and easy enough to blitz together.
MAYO & YOGURT – The mayonnaise and Greek yogurt are the creamy elements in this pasta salad. Low-fat varieties will work just fine if you want to substitute.
TOMATOES – Cherry tomatoes add a nice pop of color and, of course, freshness. You can slice most of them in half while leaving a couple whole. Or, simply slice them all. It’s great either way! If preferred, go ahead and swap them with chopped tomatoes instead. I love using Roma or juicy heirloom tomatoes in pasta salad.
How to Make Tortellini Pesto Pasta Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a 5 quart pot, cook pasta according to package instructions; drain, and rinse with cold water until cool to the touch. Set aside.
- In a mixing bowl, combine yogurt, pesto, mayonnaise, olive oil, salt, and pepper. Set aside.
- When ready to combine, gently fold in the dressing to coat the tortellini, then fold in the tomatoes. Cover and refrigerate until ready to serve. Garnish with parmesan cheese and parsley.
TIP – Set aside 1/3 cup of the dressing. Use this dressing to freshen up the salad just before serving, as the pasta tends to absorb it as it sits in the refrigerator.
Frequently Asked Questions & Expert Tips
Absolutely. Pesto pasta salad comes in all shapes and sizes! Tortellini gives this salad some heartiness, but cavatappi, rotini, and bowtie would be my other go-tos.
Yes, as with most pasta salads, this dish is even better made in advance! Prep your pasta salad the morning of or night before you plan on serving it. Keep it covered tightly in the refrigerator. Making it at least a few hours in advance will give the flavors time to mingle. I would suggest setting aside some of the dressing to toss the salad with just before serving as the pasta tends to absorb some of it as it sits.
This is a cold pasta salad, so you’ll want your tortellini to be around the same temperature as the other ingredients. Your tortellini will likely need a quick couple of minutes in some boiling water, so when you drain it, rinse it under cold water until it’s cool to the touch.
Cheese tortellini pairs well with the other ingredients and isn’t overpowering, however, you can also use chicken or spinach tortellini for some extra flavor. It’s totally up to you!
Store any leftovers in an airtight container kept in the refrigerator for up to 4 days. After that, the salad tends to dry out as the pasta absorbs a lot of the dressing.
Pesto Pasta Salad Variations
- Different pasta shapes can make a huge difference! Anything with ridges or grooves for the pesto to cling onto is great.
- Summer squash, red onion, cucumbers, olives, and artichoke hearts are all great additions for color and texture.
- There’s always room for more cheese, right? Mozzarella pearls, feta, or cubed provolone all pair well with pesto and the parmesan cheese.
- Add a protein! Shredded chicken, chickpeas, shrimp, or cubed salami will make your pasta salad more hearty and filling.
Serving Suggestions
Serve your tortellini pesto pasta salad chilled, garnished with some freshly grated parmesan cheese and chopped parsley. When you make the dressing, set aside 1/3 cup to toss the salad with just before serving, which is great if you’re making it in advance for potlucks, summer barbecues, or parties.
The last time I made this, I packaged it up into lunch containers and ate it throughout the week. There doesn’t always have to be a shindig involved to enjoy some pasta salad!
More Potluck Salad Recipes
- Spaghetti Salad
- Italian Pasta Salad
- Mom’s Potato Salad
- Creamy Cucumber Salad
- Chicken Salad with Grapes
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Tortellini Pesto Pasta Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 ½ pounds 5-cheese tortellini about 5 cups. I use the pre-cooked kind
- 1 cup nonfat Greek yogurt
- ½ cup basil pesto
- 2 Tablespoons mayonnaise
- 1 Tablespoon extra virgin olive oil
- pinch of salt and pepper
- 2 cups cherry tomatoes some cut in half, some whole
- 1 Tablespoon freshly grated parmesan cheese as garnish
- 1 Tablespoon fresh parsley chopped, as garnish
Things You’ll Need
- Stockpot or large pot, 5 quarts
Before You Begin
- Pre-cooked tortellini works excellent here, and only takes 4 minutes to boil. You can of course use whatever kind of tortellini you prefer, however. Other pasta shapes will also work! Just about anything with some grooves or ridges to it help the pesto cling. Think cavatappi, rotini, and even bowtie (farfalle).
Instructions
- In a 5 quart pot, cook pasta according to package instructions; drain and rinse with cold water until cool to the touch. Set aside.1 1/2 pounds 5-cheese tortellini
- In a mixing bowl, combine yogurt, pesto, mayonnaise, olive oil, salt, and pepper. Set aside.1 cup nonfat Greek yogurt, 1/2 cup basil pesto, 2 Tablespoons mayonnaise, 1 Tablespoon extra virgin olive oil, pinch of salt and pepper
- When ready to combine, gently fold in the dressing to coat the tortellini, then fold in the tomatoes. Cover and refrigerate until ready to serve. Garnish with parmesan cheese and parsley.TIP – When you make the dressing, set aside 1/3 cup to toss the salad with just before serving, which is great if you're making it in advance.2 cups cherry tomatoes, 1 Tablespoon freshly grated parmesan cheese, 1 Tablespoon fresh parsley
Expert Tips & FAQs
- Store any leftovers in an airtight container kept in the refrigerator for up to 4 days. After that, the salad tends to dry out as the pasta absorbs a lot of the dressing.
- Make Ahead – Prep your pasta salad the morning of or night before you can plan on serving it. Keep it covered tightly in the refrigerator. Making it at least a few hours in advance will give the flavors time to mingle. I would suggest setting aside some of the dressing to toss the salad with just before serving as the pasta tends to absorb some of it as it sits.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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aggie dell aol.com says
i like the tortellini pasta salad.
2pots2cook says
This is also great idea for my office lunch ! Thank you !