Pesto Tortellini Recipe

quick and easy pesto tortellini salad feature image close up.

5 from 1 vote

Pesto Tortellini Recipe combines cheese tortellini, basil pesto, cherry tomatoes, mozzarella, and Parmesan into a quick Italian pasta dish. It’s great for easy pasta salads, quick lunches, and summer dinners. The pesto coats the tortellini evenly while the tomatoes and mozzarella add fresh flavor and texture.

Prep Time10

Cook Time10

Total Time20

Course: Lunch, Salad

Cuisine: Italian

Servings:

Calories: 424kcal

Author: Jami Powell

Equipment

Large Pot
Colander
Large Mixing Bowl
Cutting board
Knife

Ingredients

1 (20 ounce package) refrigerated cheese tortellini
½ cup basil pesto sauce
6 to 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.

Notes

Cooking Notes

Draining the tortellini well prevents excess water from thinning the pesto sauce. Chilling the salad briefly before serving helps the flavors blend more fully.

Tips for Best Results:

Cook the tortellini just until tender.
Let the pasta cool slightly before adding pesto.
Drain the mozzarella well before mixing.
Add fresh basil just before serving for the best flavor.

How to Know It’s Ready:

The tortellini should feel tender, and the pesto should coat the pasta evenly without pooling at the bottom of the bowl.

Nutrition