This Pesto Tortellini Recipe is a quick, flavorful meal that's ready in just 20 minutes! Cheese-filled tortellini is tossed in a rich, garlicky basil pesto and finished with cherry tomatoes and parmesan for a fresh, vibrant dish.
Need pairing ideas? Try this with our Prosciutto Caprese Sandwich for lunch, or serve it with this Balsamic Caprese Chicken and crusty bread for an easy, satisfying dinner.
This Pesto Tortellini Recipe combines the rich taste of pesto with tender cheese tortellini, fresh cherry tomatoes, and creamy mozzarella balls. This salad can be served warm or cold, making it an ideal choice for lunch or dinner. Originating from Italian cuisine, pesto tortellini salad has become a family favorite in many homes.
If you love this recipe, try our Quick and Easy Casarecce Pasta with Pesto, Zesty Italian Pasta Salad or our Healthy Pasta Primavera Recipe with Pesto.
Why We Love This Recipe
- Quick and Easy Preparation: Ready in just 25 minutes, perfect for busy families.
- Fresh Ingredients: Packed with fresh basil, cherry tomatoes, and mozzarella.
- Versatile Serving Options: Great as a main dish or a side for any meal.
- Crowd-Pleaser: Loved by kids and adults alike, making it ideal for family dinners and gatherings, just like our Charcuterie Skewers, which are perfect for entertaining.
Pesto Tortellini Recipe Ingredients
- Cheese Tortellini: Look for refrigerated cheese tortellini for the best texture and flavor. If you're a fan of this ingredient, try our Tortellini Alfredo with Shrimp or our Marry Me Tortellini!
- Pesto Sauce: Use homemade pesto for a fresh taste.
- Cherry Tomatoes: Add whole for bursts of juicy sweetness.
- Mini Mozzarella Balls (Bocconcini): These creamy cheese balls complement the other ingredients perfectly.
- Fresh Basil Leaves: Chop these for added flavor.
- Grated Parmesan Cheese: Adds additional cheesy flavor.
- Optional Pine Nuts: Toasted pine nuts add a crunch to the salad.
- Salt and Pepper: Season to taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Cheese Tortellini: Substitute with spinach tortellini.
- Pesto Sauce: Use sun-dried tomato pesto for a different flavor.
- Cherry Tomatoes: Swap with sun-dried tomatoes or diced red bell peppers.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
How to Make this Pesto Tortellini Recipe
STEP ONE: Cook the Tortellini
Cook the refrigerated cheese tortellini according to the package instructions. Drain and let them cool.
STEP TWO: Combine Ingredients
In a large bowl, combine the cooked tortellini, pesto sauce, cherry tomatoes, and mini mozzarella balls.
STEP THREE: Add the Extras
Add the chopped basil leaves, grated Parmesan cheese, and optional toasted pine nuts. Mix well to ensure everything is evenly coated.
STEP FOUR: Season and Serve
Season with salt and pepper to taste (optional). Serve immediately or refrigerate for one hour to let the flavors develop.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the salad chill for at least an hour before serving.
Recipe FAQs
Yes, you can prepare the ingredients ahead of time and store them separately. Combine everything just before serving to keep the salad fresh.
If you don't have mini mozzarella balls (bocconcini), you can use cubed regular mozzarella, feta cheese, or even small pieces of fresh goat cheese.
Pesto Tortellini Salad can be served either warm or cold, depending on your preference. It's delicious both ways and makes a great dish for any meal.
More Recipes You'll Love ♥️
Did You Like This Pesto Tortellini Recipe?
- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this pesto pasta recipe is amazing!
📖 Recipe
Pesto Tortellini Recipe
Equipment
- Large Pot
- Large Mixing Bowl
- Cutting board
- Knife
Ingredients
- 1 20 ounce package refrigerated cheese tortellini
- ½ cup basil pesto sauce
- 6-8 ounces cherry tomatoes
- 12 ounces fresh marinated mozzarella drained
- ¼ cup fresh basil leaves chopped
- ¼ cup grated parmesan cheese
- ¼ cup toasted pine nuts (optional) toasted
- salt and pepper to taste
Instructions
- Cook the refrigerated cheese tortellini according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked tortellini, pesto sauce, cherry tomatoes, and mini mozzarella balls.
- Add the chopped basil leaves, grated Parmesan cheese, and optional toasted pine nuts. Mix well to ensure everything is evenly coated.
- Season with salt and pepper to taste. Serve immediately or refrigerate for 1 hour to let the flavors blend.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Cheese Tortellini: Substitute with spinach tortellini.
- Pesto Sauce: Use sun-dried tomato pesto for a different flavor.
- Cherry Tomatoes: Swap with sun-dried tomatoes or diced red bell peppers.
Comments
No Comments