Easy Pesto Tortellini Pasta Salad

Need a 10-minute miracle that’ll make everyone think you spent hours in the kitchen? This pesto tortellini salad is your new secret weapon. It’s ridiculously simple but tastes like you channeled your inner Italian grandmother – pillowy cheese-filled pasta pockets coated in vibrant basil pesto with juicy tomatoes and marinated mozzarella balls. Boom. Dinner solved.

The beauty of this dish is in its perfect balance – tender tortellini provides a substantial base, while the herby pesto sauce clings to every fold and dimple. Add the pop of fresh cherry tomatoes, the creamy richness of marinated mozzarella, and just enough red onion for a gentle bite. It’s cold pasta perfection that works as a main dish, side, or potluck showstopper. And the best part? It actually tastes better after sitting in the fridge for a day.

Ingredients

• 1 (20 ounce) bag cheese tortellini
• 1 cup pesto (store-bought or homemade)
• 1 and 1/2 cups cherry tomatoes, sliced in half
• 1 (12 ounce) container marinated mozzarella balls, drained
• 1/4 cup red onion, diced

Steps

1. Bring a large pot of salted water to a boil. Add tortellini and cook for 1 and 1/2 minutes. Do not overcook! The pasta should be just barely tender – it will continue to soften slightly as it cools. Overcooked tortellini will fall apart when tossed with other ingredients.
2. Immediately drain the tortellini and rinse under cold water until completely cool. This stops the cooking process and prevents the pasta from sticking together. Make sure to shake off excess water to avoid diluting the pesto.
3. Transfer the cooled tortellini to a large serving bowl. Add in the 1 cup pesto and gently toss to coat each piece. The warm pasta will absorb some of the pesto flavor, but be careful not to mash or break the delicate pasta.
4. Add the halved cherry tomatoes, drained mozzarella balls, and diced red onion to the bowl. Gently fold everything together until evenly distributed. The marinated oil from the mozzarella adds extra flavor to the salad.
5. Serve immediately for the freshest texture, or cover and refrigerate for up to 3 days. The flavors will actually develop and improve after a few hours in the refrigerator. If serving from the fridge, let it sit at room temperature for 15 minutes before serving for the best flavor.

Smart Swaps

• Use tri-color tortellini for a more vibrant presentation
• Substitute sun-dried tomatoes (1/2 cup chopped) for fresh tomatoes in winter months
• Try spinach pesto or sun-dried tomato pesto instead of traditional basil pesto
• Add 1/2 cup pitted kalamata olives for a Mediterranean twist

Make It Diabetes-Friendly

• Choose whole wheat tortellini to reduce the glycemic impact (reduces carbs by ~4g per serving)
• Use half the amount of pasta (10 oz) and double the vegetables by adding 2 cups baby spinach and 1 diced bell pepper
• Replace half the pesto with 2 tablespoons olive oil mixed with 1 tablespoon lemon juice to reduce fat while maintaining moisture
• Serve smaller 1/2 cup portions as a side dish rather than a main course (approximately 18g carbs per serving)

Pro Tips

• For the best flavor, use refrigerated tortellini rather than frozen
• If making ahead, reserve 2 tablespoons of pesto to toss in just before serving to refresh the flavor
• Dice the red onion very finely to distribute the flavor without overwhelming bites
• The salad tastes even better on day two, making it perfect for meal prep