This Italian-style tortellini pasta salad with pesto is a no-fuss, flavour-packed side dish bursting with bold flavours and can be thrown together in minutes!
Using store-bought tortellini, cherry tomatoes, baby bocconcini, and red onion, toss it all in a flavourful pesto sauce with loads of fresh basil on top, and there you have a fresh and tasty Italian salad— bravo!
Whether you’re after a fresh summer salad, a side dish to serve alongside a BBQ, or even a salad to share at a gathering, this Italian pasta salad made with cheese tortellini is a winner!
I love Italian dishes because they are simple yet bursting with authentic flavours that work so well together! If you have ever been to Italy, you’ll know exactly what I mean.
Salads are kept simple and fresh using ingredients such as sun-ripened tomatoes, olives from late summer harvests, and plenty of fresh, flavoursome herbs.
Some of my very favourite salad recipes would have to include:
Why You’re Going To Love This Recipe
Once you try pesto tortellini pasta salad, it’s sure to be in high rotation! Think simple ingredients but big, fresh flavours!
- Quick and easy – tortellini literally only takes a couple of minutes to cook. The rest is just a quick chop and then toss all together! Perfect for an easy weeknight dinner.
- Versatile – this easy pasta salad makes a substantial lunch or a great addition to serve alongside grilled or barbequed meats.
- Similar to a Caprese pasta salad – with basil, tomatoes and bocconcini… but with the added flavour of basil pesto!
- Customise – add any of your favourites, such as chopped salami, chopped sundried tomato, stuffed bell red peppers, green Sicilian olives or kalamata olives/black olives, baby spinach, toasted pinenuts, or even some marinated artichoke hearts or mushrooms!
- Leftovers taste just as good – serve tortellini pasta salad with pesto with your evening meal, and take the leftovers for lunch the next day for the most delicious cold pasta salad! Store in an airtight container in the fridge for 2 days.
What You Need
Even if it’s not summer, the fresh ingredients for my pesto tortellini salad recipe are easy to source all year round, making it one of my personal favorite recipes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cheese tortellini – there are a variety of fresh tortellini brands, usually found in the chilled section of the supermarket.
- Basil pesto – for convenience, there’s a great range of store-bought pesto sauces, or you can use your own homemade pesto if you have plenty of fresh basil on hand!
- Cherry tomatoes – halved. Alternatively, you can use grape tomatoes.
- Bambini bocconcini – or fresh mozzarella balls/mozzarella pearls, drained well.
- Red onion – finely diced, optional, but recommended as the sharpness contrasts well with the fragrant pesto.
- Fresh basil leaves – chopped.
- Optional – parmesan cheese. For added flavour, grate some parmesan cheese over the top before serving.
Equipment Required
Besides a chopping board and knife, you will need:
- A saucepan is used to cook the tortellini, and a colander is used to drain it.
- Large bowl for mixing and a serving bowl.
Step By Step Instructions
Tortellini pasta salad with pesto literally takes minutes to make!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Cook The Tortellini
Cook the tortellini according to the package directions in a large pot of salted water (generally approximately 2 minutes) until just al dente. Drain well and then run under cold water until it is cool.
Place the drained tortellini into a mixing bowl.
Stir through the pesto, fresh tomatoes, bocconcini, and red onion.
Spoon it all into a serving bowl and garnish with fresh basil leaves. Serve immediately.
Expert Tips
- Tortellini – use a packet of fresh cheese-filled tortellini, usually found in the chilled section of the supermarket. It takes only minutes to cook in boiling water.
- Bambini (baby) bocconcini and mini mozzarella balls are two names for the same thing! They are both very small balls of soft, fresh mozzarella, perfect for many uses, such as in salads, melted on pizzas, on an antipasto platter, or on skewers with grilled meats and vegetables.
- Basil pesto – there are many different variations of pesto available, but the traditional pesto is made with fresh basil leaves, olive oil, pine nuts, and parmesan cheese. For convenience, use a store-bought basil pesto, but if you have plenty of basil leaves in the garden, it’s easy to make pesto yourself.
- Storing – this salad is best served immediately; however, it can be stored covered in the fridge for up to 2 days. Allow the salad to come to room temperature and stir well to combine the flavours again before serving. It is not suitable to freeze.
FAQs
They are both very small balls of soft, fresh mozzarella.
Bambino (or baby) bocconcini is the Italian word for “little mozzarella balls” or “small mouthful”.
Bocconcini are a staple in Puglia cuisine and are traditionally made in Southern Italy with water buffalo milk, whereas in Australia, they are usually made with cow’s milk.
My suggestions would include adding some chopped salami, strips of sun-dried tomatoes, stuffed bell peppers, green Sicilian olives or black kalamata ones, baby spinach leaves, sliced marinated artichokes, and toasted pinenuts – any of these would work well added to this Italian-style salad!
If you’re like me and love the flavours of fresh pesto or pillowy soft tortellini, here are a few more recipes you may like to try.
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Tortellini Pasta Salad with Pesto
A 10 minute, 6 ingredient, flavour-packed tortellini pasta salad with basil pesto, bocconcini, cherry tomatoes, red onion and fresh basil! The perfect summer salad!
Servings: 6 side serves
Calories: 431kcal
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Instructions
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Cook the tortellini according to the packet instructions (generally approximately 2 minutes). Drain and then run under cold water until cool.
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Place the drained tortellini into a mixing bowl.Stir through the pesto, cherry tomatoes, bocconcini, and red onion.
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Place into a serving bowl and garnish with fresh basil leaves.
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This salad is best served immediately, however, it can be stored covered in the fridge for up to 2 days. If refrigerating, allow the salad to come to room temperature and stir again well before serving.
Notes
- Tortellini – use a packet of fresh cheese filled tortellini, usually found in the chilled section of the supermarket. It takes only minutes to cook in boiling water.
- Bambini (baby) bocconcini and mini mozzarella balls – two names for the same thing! They are both very small balls of soft, fresh mozzarella, and are perfect to use in many ways, such as in salads, melted on pizzas, on an antipasta platter, or on skewers with grilled meats and vegetables.
- Basil pesto – there’s many different variations of pesto available, however the traditional pesto is made with fresh basil leaves, olive oil, pinenuts and parmesan. For convenience, use a store bought basil pesto, however if you have plenty of basil leaves in the garden, it’s easy to make pesto yourself.
- Storing – this salad is best served immediately, however, it can be stored covered in the fridge for up to 2 days. Allow the salad to come to room temperature and stir well to combine the flavours again before serving. Not suitable to freeze.
Nutrition
Calories: 431kcal | Carbohydrates: 34g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 41mg | Sodium: 616mg | Potassium: 103mg | Fiber: 3g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 10mg | Calcium: 285mg | Iron: 2mg
