Pesto Tortellini Pasta Salad in 30 Minutes 

Pesto Tortellini Pasta Salad is as easy as it gets.  Cheese tortellini are tossed with homemade Pistachio Pesto, mozzarella pearls, and sweet cherry tomatoes. It is so good you won’t believe it only takes 30 minutes to make!

This Italian pasta salad is one you will want to make over and over again. Best of all, it is simple to make and has so much flavor that your family and guests will rave about it. It is the perfect dish for a summer BBQ, dinner party, or just a quick weeknight meal.

Summer is the perfect time to enjoy cold pasta salads like this recipe or my Zesty Italian Pasta Salad with Seafood.

I love tortellini because they are so easy to cook, and everyone loves them.  My Simple Caprese Pasta, Baked Tortellini Alfredo, and  Chicken Tortellini Soup are always a hit with my family. These recipes can be served as a side dish, main course, or even a light lunch!

I have been on a pesto kick this summer. My basil plants really took off this year, so I have been making pesto every week! It only takes a few minutes to make the pesto in the food processor; in fact, in the time it takes to cook the pasta, the pesto will be done!

You can use pesto in so many ways, but this pasta recipe is one of my family’s favorites.  The cheese-filled tortellini and pesto take pasta salad to a whole new level.  

The fresh pesto is made with lots of basil, parmesan cheese, and roasted pistachios! Let me tell you that the combination is utterly delicious—you can’t go wrong with pistachios!  

 Actually, as much as I love this recipe served at room temperature, it is also delicious served warm!  I promise you won’t be able to get enough of this easy pesto tortellini pasta salad recipe.

My recipe includes fresh homemade pesto, but you can use your favorite store-bought pesto if you like.  

Cheese Tortellini: You can make this recipe with fresh or frozen tortellini. I have also made it with meat tortellini; my husband loves it. If you don’t have tortellini, you can use another short pasta shape, like a farfalle (bowtie), fusilli, or mezzi rigati.  

Fresh Cherry Tomatoes: Slice the tomatoes in half.  Grape tomatoes are a good substitute.

Fresh Mozzarella Balls: I love fresh mozzarella pearls. These small mozzarella balls are usually found in the deli section of the grocery store and are sold in water. If you can’t find them, fresh mozzarella cut into bite-size pieces is perfect for this salad. 

Basil: You should use fresh basil to make pesto. However, you can substitute another fresh herb or green leafy vegetable if you like. Parsley, spinach, and arugula are very good options.  

Roasted Pistachios:  Pistachios are popular in Italian recipes, and they are a great substitute for the pine nuts commonly used to make pesto.  You can also use walnuts, almonds, or hazelnuts. 

Garlic: Fresh garlic is best for achieving the best flavor. Garlic that is past its prime will impart a bitter taste to your pesto, so it is best to use the freshest garlic you can.  

Parmesan Cheese: When I make pest at home, I grate the cheese myself. Pre-grated cheese often contains additives to keep it from clumping, and sometimes, this affects the flavor of the cheese.  

Lemon: A squeeze of fresh lemon juice brightens the flavor of the pesto. This is optional, but I think it makes a big difference.

Olive Oil:  This is where you want to use a good quality extra virgin olive oil. 

Salt:  I include a little salt in the recipe, but you should salt the pesto taste.

Step By Step Instructions:

1. Cook the Tortellini in a large pot of salted water until it floats to the top of the pan. The pasta should be al dente. Strain the pasta and rinse it under cold water when it is done, then set it aside.  
2. While the pasta is cooking, make the Pistachio pesto:
   1. Combine the pistachios and the garlic in the food processor bowl and process until the nuts are finely chopped.
   2. Add the basil, grated parmesan, lemon juice, and salt to the nut mixture. Run the processor until the mixture is completely blended, scraping down the sides as needed.
   3. With the food processor running, drizzle the olive oil slowly until the ingredients are fully combined. 
3. Toss the cooked pasta, pesto, cherry tomatoes, and mozzarella in a large bowl. Season to taste with salt and black pepper, if desired. Serve at room temperature.

Easy Pasta Salad Variations

Pesto Tortellini Pasta Salad is versatile and easily transforms based on what you have on hand.  

• Add red onion, asparagus, broccoli, or other veggies.
• Toss in some black olives or kalamata olives
• Marinated artichoke hearts, sun-dried tomatoes, and roasted red peppers are also great additions to your pasta salad.  

​How to Store Pesto Tortellini Pasta Salad

You can store this pasta salad in an airtight container in the refrigerator for three days. You can enjoy it straight out of the refrigerator or let it come to room temperature before serving it.

More Easy Pasta Recipes

In the Liguria region of Italy, Trenette al Pesto, made with green beans and potatoes, is a simple traditional family dish where the pesto really shines.

If you like a quick but delicious tomato sauce, you will love my Penne Pomodoro, made with fresh basil and my rich, thick Easy Tomato Sauce, with diced tomatoes and red wine.

Mediterranean Pasta with Shrimp is another easy recipe full of vibrant flavors. This recipe is perfect for any time of the year.

Other Pesto Recipes to Try:

In Italy, pesto is made with different ingredients depending on what is available. For instance, Sicilians love their tomato-based Pesto alla Trappanese, a delicious pesto that gets its nutty flavor from almonds and a few mint leaves.

Another of my favorite pesto recipes is Artichoke Pesto. This amazingly flavorful pesto is made with marinated artichokes and spinach. You will love it as a spread or an appetizer with crostini, and of course, it is delicious on pasta, too!

I would love to get your feedback, so if you have tried this Pesto Tortellini Pasta Salad or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes, and I look forward to hearing from you!

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