Pesto Tortellini Recipe

quick and easy pesto tortellini salad feature image close up.

5 from 1 vote

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.

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
6-8 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

Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze This dish is not freezer-friendly.

Reheat There is no reheating required.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition