This Pesto Tortellini Pasta Salad is a quick and easy recipe that is perfect for all of your summer parties, barbeques, and picnics. Cheesy tortellini, fresh mozzarella, red onion, corn, cherry tomatoes and all tossed with the fresh flavor of pesto that all comes together in about 15 minutes!
Pasta salad is one of those tried and true summertime dishes, and this version is one of my favorites. The fresh basil pesto really elevates the dish. Bring this to a potluck, and you’ll have everyone begging for the recipe!
It’s a versatile dish that also makes for excellent meal prep for lunches for the week. No need to heat it up - so simple!
Ingredient Notes
Cheese tortellini - You can use fresh or frozen.
Cherry tomatoes - Grape tomatoes work well, or you can certainly use regular tomatoes if that’s what you have available.
Corn kernels - If you have fresh corn, that would be great, but canned or thawed frozen corn works quite well.
Red onion - This variety adds a lovely bite and color.
Mini mozzarella balls - You can find these usually packed in liquid, so you just have to drain the liquid. If you can’t find the mini’s, you can chop up a large ball of mozzarella instead.
Pesto - Homemade is wonderful, but storebought works just as well. We have a great recipe for Almond Pesto, which is what we used in this recipe.
Fresh basil leaves - This is optional but in my opinion gives an extra level of freshness.
Step-by-Step Instructions
Step 1: Cook your tortellini according to the package’s directions. Once drained of the hot water, run the tortellini under cool water until it has mostly cooled off. Then, place it in a large mixing bowl.
Step 2: Add the corn, red onion, mozzarella balls, cherry tomatoes, and pesto to the bowl.
Step 3: Then, toss everything together, making sure that everything is coated with the pesto. Store in the fridge until ready to serve.
Variations and Substitutions
There are all sorts of mix-ins that you can add or substitute. Here are a few ideas:
- Chopped fresh spinach
- Olives
- Artichoke hearts
- Crumbled feta cheese
- Sun-dried tomatoes
- Shaved or grated parmesan cheese
- Crumbled bacon
You can also choose different flavors of tortellini such as ones stuffed with things like chicken or spinach.
Storage and Leftovers
Store the pasta salad in the fridge for up to 3-4 days. Remember, if you are bringing this to a party where it will be left out, never leave your Pesto Tortellini Pasta Salad out for more than 2 hours to prevent foodborne illness.
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Pesto Tortellini Pasta Salad Recipe
Ingredients
- 1 lb. cheese tortellini (fresh or frozen)
- 1 pint cherry tomatoes halved
- 1 cup corn kernels (fresh or frozen and thawed)
- ½ cup red onion finely chopped
- 8 ounce mini mozzarella balls
- 1 cup pesto (storebought or homemade)
- salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the tortellini according to the package’s directions. Once drained, run the tortellini under cold water until mostly cool.
- In a large mixing bowl, toss the tortellini, tomatoes, corn, red onion, and mozzarella balls in the pesto.
- Season with salt and pepper if desired and garnish with fresh basil leaves, if desired. Store covered in the fridge for up to 3-4 days.
Notes
- Store the pasta salad covered in the fridge for up to 3-4 days.
- Never leave perishable food out of the fridge for more than 2 hours to prevent foodborne illness.
Nutrition
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Sue says
This is so much better than regular pasta salad!