Pesto Tortellini Pasta Salad

5 from 32 votes

A quick and easy tortellini pasta salad made with cheese tortellini, pesto, cherry tomatoes, olives, and Parmesan. Make this pesto tortellini salad in 20 only minutes and watch it disappear!

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Italian, Mediterranean

Diet: Vegetarian

Servings: cups

Calories: 416kcal

Author: Traci

Equipment

Ingredients

1.5 pounds Cheese Tortellini same as 7 cups
1 cup Pesto homemade or storebought
1 cup Cherry Tomatoes halved
½ cup Kalamata Olives or other variety
⅓ cup Parmesan Cheese
(optional) Fresh Parsley and Basil for garnish

Instructions

Cook TORTELLINI according to package instructions. Drain to remove excess water.
Combine TORTELLINI, TOMATOES, OLIVES, PESTO, and PARMESAN CHEESE in a large mixing bowl. Gently toss to coat.
Serve warm or chilled with optional garnish.
To store, refrigerate in an airtight container for up to 5 days.

Video

Notes

Don't overcook the tortellini. Pay close attention to the package instructions to prevent overcooking, as this will preserve its pillowy texture.
To prevent cooked tortellini from sticking, rinse it under cold water in a colander and remove excess liquid.
To make ahead, follow recipe instructions accordingly and refrigerate in an airtight container.
Add or substitute other ingredients such as red onions, mini mozzarella balls, walnuts, sun-dried tomatoes, spinach, bacon, or chicken.
Make creamy pesto tortellini by stirring in ⅓ cup mayonnaise or plain Greek yogurt. I have found that this makes it even more addictive!
Serve as a warm entree or chilled pasta salad. To serve warm, reheat using medium settings on a microwave or stove until warmed through.

Nutrition