Tortellini Pesto Pasta Salad Recipe
If you’re looking to brighten up your mealtime with a vibrant and delicious dish, this Tortellini Pesto Pasta Salad is an absolute game-changer. Packed with flavorful three cheese tortellini, a fresh kale basil pesto, and a colorful medley of sun-dried tomatoes, artichoke hearts, and kalamata olives, every bite bursts with savory goodness and satisfying textures. It’s the kind of salad that feels both indulgent and fresh, perfect for warm-weather lunches, potlucks, or simply whenever you want a quick yet impressive dish that celebrates bold favorites with a twist.
Ingredients You’ll Need
The beauty of this Tortellini Pesto Pasta Salad lies in its straightforward yet impactful ingredients. Each component is carefully chosen to bring its own character, from the tender pasta to the crunchy pine nuts, creating layers of flavor, color, and texture that keep every forkful captivating.
- Three cheese tortellini pasta: The soft, cheesy pockets act as a hearty base that makes this salad truly satisfying.
- Kale basil pesto: A vibrant, green sauce that ties all the flavors together with fresh herbs and a hint of nuttiness.
- Baby spring greens: Adds a crisp, leafy freshness and a lovely contrast to the creamy tortellini.
- Artichoke hearts: Their tender, slightly tangy flavor energizes the salad’s profile.
- Sun-dried tomatoes in oil: These bring a sweet and savory punch that deepens the salad’s taste.
- Cherry tomatoes: Juicy bursts of sweetness that brighten every mouthful.
- Pitted kalamata olives: A briny counterpoint that balances the richness of the cheese and pesto.
- Pine nuts: Lightly toasted to add crunch and a buttery undertone.
- Shaved parmesan cheese: Sprinkled on top for a salty, nutty finish.
- Fresh basil and parsley: Roughly minced herbs for a colorful, fragrant garnish that makes the salad feel fresh and homemade.
How to Make Tortellini Pesto Pasta Salad
Step 1: Cook the tortellini pasta
Start by bringing a large pot of salted water to a boil. Cook the three cheese tortellini according to the package instructions until al dente — it should be tender yet have a slight bite. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and help cool it for the salad.
Step 2: Prepare the pesto and veggies
While the tortellini cools, gather your kale basil pesto and chop the artichoke hearts, sun-dried tomatoes, and fresh herbs. Halve the cherry tomatoes and kalamata olives for bite-sized pieces that mix comfortably with the pasta.
Step 3: Combine everything in a large bowl
Add the chilled tortellini to a large bowl along with baby spring greens, pesto, artichoke hearts, sun-dried tomatoes, cherry tomatoes, and olives. Toss everything gently but thoroughly so each bite is infused with pesto and evenly balanced flavors.
Step 4: Add pine nuts and parmesan
Finish by sprinkling lightly toasted pine nuts and shaved parmesan cheese over the salad. These add texture and a salty richness that elevates the entire dish beautifully.
Step 5: Season and chill
Season your Tortellini Pesto Pasta Salad with salt and freshly ground pepper to taste. Give it one last gentle toss, then chill for at least 30 minutes to let the flavors meld wonderfully before serving.
How to Serve Tortellini Pesto Pasta Salad
Garnishes
Top your salad with a sprinkle of freshly minced basil and parsley for a burst of vibrant green color and a refreshing herbal aroma. This simple touch makes the salad look as good as it tastes.
Side Dishes
This salad pairs wonderfully with grilled chicken, crusty bread, or a light soup for a well-rounded meal. It’s also fantastic alongside other Mediterranean-inspired dishes, complementing vibrant flavors without overpowering them.
Creative Ways to Present
For an eye-catching presentation, serve the salad in a large, shallow bowl so all the colors are visible. Alternatively, try layering it in clear jars for picnics or lunches on the go — the beautiful layers make it even more tempting to dig in.
Make Ahead and Storage
Storing Leftovers
Your Tortellini Pesto Pasta Salad keeps well in an airtight container in the refrigerator for up to 3 days. Since it’s best enjoyed chilled, storing it properly will maintain the freshness of the greens and preserve the pesto’s flavor.
Freezing
Because of the fresh greens and pesto, freezing this pasta salad is not recommended. The texture of the greens will become soggy, and the pesto’s bright flavor may diminish after thawing.
Reheating
This salad is designed to be served cold or at room temperature, so reheating isn’t necessary. However, if you prefer it slightly warmer, allow it to sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use a different kind of pesto?
Absolutely! While kale basil pesto is wonderful here, you can experiment with classic basil pesto, sun-dried tomato pesto, or even arugula pesto to add your own twist to the salad.
Is this salad suitable for vegetarians?
Yes, Tortellini Pesto Pasta Salad is vegetarian-friendly, especially if you use a pesto made without Parmesan or with a vegetarian cheese alternative. Always check your pesto ingredients to be sure.
How long does it take to prepare this salad?
From start to finish, including cooking and chilling time, this salad takes about 35 to 40 minutes. It’s perfect when you want something quick, flavorful, and no-fuss.
Can I make this salad vegan?
With a few substitutions, yes! Use vegan tortellini, replace parmesan with nutritional yeast or vegan cheese, and ensure your pesto is dairy-free to enjoy a vegan version of the Tortellini Pesto Pasta Salad.
What can I do if I don’t have pine nuts?
Toasted walnuts, almonds, or pecans are great substitutes that add a nice crunch and complementary flavor if you’re out of pine nuts.
Final Thoughts
Once you try this Tortellini Pesto Pasta Salad, it’s sure to become one of your go-to dishes. It’s fresh, packed with flavors you love, and so easy to whip up anytime you want to impress without stress. Whether for a casual lunch, a party contribution, or a make-ahead meal, it brings joy in every bite — give it a try and watch it disappear fast!
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Tortellini Pesto Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Tortellini Pesto Pasta Salad combining cheesy tortellini, nutrient-rich baby greens, sun-dried tomatoes, artichoke hearts, kalamata olives, and toasted pine nuts, all tossed in a fresh kale basil pesto. Perfectly chilled and garnished with shaved parmesan and fresh herbs, this salad is a delicious and easy-to-make meal or side dish.
Ingredients
Pasta
- 1 lb three cheese tortellini pasta
Dressing
- 1/2 cup kale basil pesto
Salad Mix
- 3–4 cups baby spring greens
- 1/2 cup artichoke hearts, roughly chopped
- 1/2 cup sun-dried tomatoes in oil, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
Toppings & Garnish
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup shaved parmesan cheese
- Fresh basil and parsley, roughly minced for garnish
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the three cheese tortellini and cook according to the package instructions until al dente. Drain the pasta and rinse thoroughly with cold water to stop cooking and cool it down. Set aside in the refrigerator to chill.
- Combine Salad Ingredients: In a large mixing bowl, add the chilled tortellini, kale basil pesto, baby spring greens, roughly chopped artichoke hearts, chopped sun-dried tomatoes, halved cherry tomatoes, and halved kalamata olives. Gently toss all the ingredients together to coat them evenly with the pesto.
- Add Toppings and Seasonings: Lightly toast pine nuts in a dry skillet over medium heat until golden and fragrant. Add them to the salad along with shaved parmesan cheese. Season with salt and freshly ground black pepper to taste, then toss again to combine.
- Serve: Garnish the salad with roughly minced fresh basil and parsley. Serve chilled as a refreshing main dish or side salad.
Notes
- Make sure to rinse the cooked tortellini with cold water to cool them quickly and prevent clumping.
- To toast pine nuts, keep a close eye on them as they can burn quickly—toast for only 2-3 minutes until fragrant.
- This salad is best served chilled, so refrigerate it for at least 30 minutes before serving.
- For a nut-free version, omit pine nuts.
- You can substitute kale basil pesto with traditional basil pesto or any other favorite pesto.
- Add grilled chicken or shrimp to make it a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 15 mg
Keywords: Tortellini pasta salad, pesto pasta salad, Italian salad, vegetarian pasta salad, cold pasta salad, kale basil pesto, three cheese tortellini
