This Tortellini Pasta Salad With Pesto is the kind of easy, flavor-packed dish that works just as well for lunch as it does for a picnic, potluck, or casual dinner. Tossed with tender tortellini, mozzarella, vegetables, and Basil Pesto, it comes together quickly and somehow still feels like you planned ahead.
Tortellini Pasta Salad With Pesto At A Glance
- ⏱️ Total Time: 20 minutes (15 min prep + 5 min cook)
- 🍽️ Servings: 4
- 🍝 Cuisine Type: Italian / Mediterranean
- 🌿 Flavor Profile: Bright, herby, and savory with pesto, cheese tortellini, mozzarella, olives, artichokes, and fresh basil
- 🥗 Dietary Info: Gluten-free when made with gluten-free tortellini; contains dairy
- 📦 Storage Notes: Refrigerate in an airtight container for up to 2-3 days; stir and loosen with a little olive oil before serving if needed
- ⭐ Why You'll Love It: A quick, satisfying pasta salad that feels a little more special than the usual potluck bowl and actually tastes good the next day
Save And Summarize This Recipe
This salad is a great way to play around with different pesto flavors depending on what you have on hand. It works beautifully with my Mint Pesto for a fresher twist, Pistachio Pesto for something a little richer, or Arugula Pesto if you want a more peppery, savory bite.
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It also fits nicely into that easy, make-ahead Mediterranean lunches which comes in handy. If this is your kind of meal, my Chicken and Pesto Pasta Salad and Healthy Italian Gluten-Free Pasta Salad are both great options to keep in rotation when you need something fresh, filling, and easy to pull from the fridge.
Key Ingredients
You will need the following ingredients to make this gluten-free tortellini salad:
- Mozzarella Pearls - The mild creaminess of mozzarella balances out the brininess of the olives and artichokes. I like using the ciliegine pearls as they are easy to use out of the package. I have also just cut up fresh mozzarella into small bites. You can omit the cheese but who doesn't love cheese?
- Artichokes and Olives: These are what give the salad its salty, Mediterranean edge and keep it from tasting one-note. Marinated artichokes will give you a little more flavor than plain, and Castelvetrano olives keep things buttery and mild.
- Gluten-Free Tortellini - Use a gluten-free cheese tortellini that holds its shape well after boiling and rinsing. Since tortellini is a little more delicate than regular pasta, be gentle when tossing so it stays intact.
See the recipe card for quantities.
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Variations:
- Vegan - Use dairy-free substitutes for the cheese, use a pesto without Parmesan, or omit the cheese all-together.
- Added Veggies - While I didn't use these in this recipe, sun-dried tomatoes and capers would be a nice addition.
- Protein - Add in some rotisserie chicken, canned tuna, or baked salmon. I love adding tuna into this recipe but I have also added some of the Mediterranean Salmon when I have leftovers.
How To Make Tortellini Pasta Salad With Pesto: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Bring a pot of salted water to a boil on the stovetop. Cook the tortellini according to the package directions. Rinse under cool water and set aside.
Step 2: Prep the veggies by chopping or cutting them in half. Set aside.
Step 3: In a large bowl, add the tortellini and the pesto sauce. Combine. Use some olive oil to loosen up the mixture if needed.
Step 4: Fold in the veggies and mozzarella pearls. Taste and adjust with salt and pepper. Add the lemon zest and basil if using. Serve.
Recipe Tips
- Don't be heavy-handed with the pesto. Start with less and then taste and adjust.
- If you let the salad rest for 30 minutes before serving the flavors will have time to meld.
Gwen's Pro Tip
Be careful not to overcook the pasta and make sure you rinse the pasta under cold water to stop the cooking once it is done. This will also cool down the pasta so you can throw it together right away.
Tortellini Pasta Salad With Pesto FAQ's
Of course! You can also use other pasta shapes with this recipe.
Yes! You can make the pesto up to two days ahead. You can cook the pasta a day or two in advance and store in the refrigerator. If you want to make the whole salad ahead of time you can up to a day ahead; however, I would wait to add the tomatoes to the salad at the last minute so they are fresh.
Yes! I would cook the pasta in water. Add the veggies and pesto to a pan and cook them until they start to wilt. Add the pasta to the veggies and combine using pasta water to loosen the mixture. Add the mozzarella, lemon zest, and fresh basil at the end. If you prefer warm pasta, then try the Creamy Italian Sausage Pasta!
Other Salads To Enjoy
Let me know your thoughts on this Tortellini Pasta Salad With Pesto by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Tortellini Pasta Salad With Pesto
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Equipment
- 1 Stockpot
Ingredients
- 10 ounces gluten-free cheese tortellini
- 1 cup cherry tomatoes halved
- ½ cup artichoke hearts chopped, marinated or plain
- ½ cup Castelvetrano olives nicoise or kalamata, halved
- ½ small red onion sliced thin
- ¾ cup mozzarella pearls ciliegine
- ½ cup pesto store-bought or homemade
- 1 tablespoon extra-virgin olive oil to loosen the pesto if needed
- 1 teaspoon lemon zest from one lemon, optional
- salt and pepper to taste
- fresh basil chopped, for garnish
Instructions
- Bring a pot of salted water to boil on the stovetop.
- Cook the tortellini according to the package directions, typically 2-3 minutes. Drain the pasta and rinse the pasta under cold water to stop the cooking process. Set aside.10 ounces gluten-free cheese tortellini
- While the pasta cooks, slice the tomatoes, red onion, and artichokes. Halve the olives and drain the mozzarella pearls.1 cup cherry tomatoes, ½ cup artichoke hearts, ½ cup Castelvetrano olives, ½ small red onion, ¾ cup mozzarella pearls
- In a large bowl, toss the tortellini with the pesto. Add a drizzle of olive oil if the pesto is thick to loosen the mixture.½ cup pesto, 1 tablespoon extra-virgin olive oil
- Fold in the prepped vegetables.
- Add lemon zest if using. Season to taste with salt and pepper.1 teaspoon lemon zest, salt and pepper
- Serve immediately or chill for 30-60 minutes to let the salad flavors meld together. Garnish with the chopped basil before serving.fresh basil
Gwen Wolken says
A quick weeknight meal!