Pesto Tortellini Pasta Salad Recipe

The pasta salad garnished with fresh basil leaves in a large bowl on a white and red kitchen towel.

Melissa

This quick and easy recipe is perfect for all of your summer parties, barbeques, and picnics. It can even be used for meal prep! Plus, everything comes together in about 15 minutes!

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Salad, Side Dish

Cuisine American, Italian

Servings servings

Calories 546 kcal

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

Storage and Leftover Tips

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

Calories: 546kcalCarbohydrates: 45gProtein: 23gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 1017mgPotassium: 256mgFiber: 5gSugar: 8gVitamin A: 1487IUVitamin C: 19mgCalcium: 377mgIron: 3mg

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