If you are craving a fresh, flavor-packed salad that's quick, this Tortellini Pesto Pasta Salad checks the boxes. It's loaded with Mediterranean flavors like mozzarella, artichokes, tomatoes, and olives. This salad is gluten-free, bright, easy, and a perfect recipe for lunch, BBQs, or as a side dish.
This salad comes together in under 30 minutes and is one of those recipes that somehow feels fancy and effortless. The gluten-free tortellini gives it a classic feel, while the veggies and pesto keep it light and Mediterranean.
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If you're into pesto (and who isn't), this salad is the perfect excuse to use your favorite. I love it with my homemade Basil Pesto, but it's also incredible with Pistachio Pesto, which adds a slightly nutty twist. You could even serve it alongside Salmon With Pesto for an easy dinner that feels restaurant-worthy.
Looking for more ideas like this? Try my Gluten-free Pasta Salad With Salami or the Chicken And Pesto Pasta Salad for a hearty twist, or mix and match ingredients to make this recipe your own. Either way, this is one of those dishes you'll keep coming back to.
Ingredients
You will need the following ingredients to make this gluten-free tortellini salad:
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Ingredient Notes
- 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?
- Castelvetrano Olives - I used Castelvetrano olives instead of kalamata or nicoise as I wanted to keep this recipe as an Italian recipe. Plus, when I recipe tested with kalamata olives I didn't care for the taste against the pesto so using a more citrus olive balanced the salad better. This is strictly a choice on my part but they all work well.
- Pesto - While I like using my homemade pesto, you can use store-bought to make your life easier. My personal preference is for Campo D'Oro Pesto.
- Gluten-Free Tortellini - I use a fresh tortellini from Taste Republic. It is a gluten-free 4 cheese variety and it tastes just like non-gluten-free tortellini!
See the recipe card for quantities.
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 Pesto Pasta Salad: 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.
Confidence 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.
Frequently Asked Questions
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.
Desserts To Share With Pasta Salad
Let me know your thoughts on this Tortellini Pesto Pasta Salad by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Tortellini Pesto Pasta Salad (GF)
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Equipment
- 1 Stockpot
Ingredients
- 10 ozs 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 ozs 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!