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CC's Table » Recipes » Soups and Salads

Tortellini Pesto Salad

Published: Apr 9, 2024 · Modified: Aug 6, 2024 by Caitlin Charlton · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases at no cost to you. · 4 Comments

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This Tortellini Pesto Pasta Salad with sun-dried tomatoes is the perfect prep-ahead cold pasta salad! Tossed with fresh pesto, sun-dried tomatoes, pine nuts, and mozzarella, this pesto pasta salad is an easy and flavorful pasta salad!

Tortellini pesto pasta salad with sun dried tomatoes in a white bowl next to tongs, pine nuts, and parmesan.
Jump to:
  • Key Ingredients
  • Tips for making Pesto Tortellini
  • Prep ahead tips
  • Serving suggestions
  • More prep-ahead, no-lettuce salads you'll love
  • 📖 Recipe
  • Comments

Key Ingredients

  • Cheese Tortellini: Tortellini is typically found in the refrigerated section of your grocery store (as opposed to the dried pasta aisle!). For a non-vegetarian option, you are welcome to use chicken tortellini.
  • Pesto: Since pesto is a key ingredient in this recipe, it is important to opt for a really delicious and good quality pesto! I recommend my homemade pesto recipe. The lemon in my homemade pesto also helps keep the pesto a beautiful green color, making it a great option for prepping ahead.
  • Sun-dried tomatoes: If you purchase sun-dried tomatoes in oil, drain and pat them dry before using them.
  • Ciliegine (small mozzarella balls): Add these in after the pasta has cooled. If you add it while the pasta is hot they will melt slighly and loose their shape (the taste will still be great, so don't worry too much if you add it in too soon). If you can't find ciliegine, any good quality mozzarella will work-- just cut it into bite sized-pieces.
  • Pine nuts: You can use raw pine nuts, but I love the added flavor of toasted pine nuts. You can toast them yourself or purchase them pre-toasted. Tip: store extra pine nuts in the freezer to extend the life of them!
Tortellini, parmesan, mozzarella, pesto, pine nuts, salt, and sun-dried tomatoes on a white counter.

Tips for making Pesto Tortellini

Tortellini pasta cooking in a large silver pot.

1. Cook the cheese tortellini in a large pot of salted water according to package directions.

Tortellini pasta in a glass bowl with a spatula and homemade pesto on the side.

2. Drain the pasta and immediately toss it with the pesto. Do not rinse your pasta! The hot pasta will absorb some of the pesto and make it extra flavorful.

Close photo of Tortellini Pesto Salad in a white bowl garnished with fresh basil leaves.

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3. Toss the tortellini with the sun-dried tomatoes, pine nuts, and parmesan. Once the pasta has fully cooled, add in the mozzarella. If you are serving the dish hot, go ahead and add in the mozzarella before the pasta has cooled. Taste and adjust seasoning as desired. Serve immediately or store in an airtight container in the refrigerator for up to 3-5 days and serve at room temperature or cold.

Prep ahead tips

This pesto pasta salad is a great salad to prep in advance! To make it ahead of time, store it in an airtight container in the refrigerator for up to 3-5 days. For best results for a party, I recommend making it no more than 1-2 days in advance. I'll be making a big batch of this for a bridal shower in a few weeks and plan on making it the day before.

Serving suggestions

This cold tortellini pasta salad, would make for a great side dish at a summer barbecue, potluck, luncheon, or party. It would make for a great side dish with Italian Pressed Sandwiches with Caesar Salad.

I love serving this dish cold but it is also delicious hot.

For added protein, add in diced grilled chicken when you stir in the sun-dried tomatoes and pine nuts.

More prep-ahead, no-lettuce salads you'll love

  • Lemon Orzo Pasta Salad
  • Vegetable Quinoa Salad
  • Cucumber and Feta Salad
  • Greek Chicken Pasta Salad

📖 Recipe

Tortellini pesto pasta salad with sun dried tomatoes in a white bowl next to tongs, pine nuts, and parmesan.

Tortellini Pesto Salad

This Tortellini Pesto Pasta Salad with sun-dried tomatoes is the perfect prep-ahead pasta salad!
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 6 people
Author: Caitlin Charlton

Ingredients

  • Kosher salt
  • 18 ounces cheese Tortellini pasta
  • 1 cup store-bought or homemade pesto
  • ½ cup sun-dried tomatoes chopped, drained and patted dry if in oil
  • ¼ cup toasted pine nuts
  • ¼ cup freshly grated parmesan cheese
  • 8 ounces ciliegine (mini mozzarella balls) halved

Instructions

  • Bring a large pot of salted water to a boil. Add in the tortellini and cook according to package directions.
  • Drain the pasta and immediately toss it with the pesto. Stir in the sun-dried tomatoes, pine nuts, and parmesan.
  • Allow the pasta to cool then stir in the mozzarella. Taste adjusting for seasoning as desired.

Notes

  • Serves 6-8 depending on the number of other dishes you are serving it with. 
  • If you can't find ciliegine, you can use any size of good-quality mozzarella, just cut it into bite-sized pieces.
  • If serving hot, you can go ahead and stir in the mozzarella when you add in the rest of the ingredients. If serving cold, I like to wait to add it when the pasta has cooled so that the mozzarella doesn't melt at all and lose its shape.

Video

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Comments

    5 from 1 vote (1 rating without comment)

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  1. Jeff the Chef @ Make It Like a Man! says

    April 10, 2024 at 6:34 am

    I love these kinds of pasta salads. Thanks for the recipe!

    Reply
    • Caitlin Charlton says

      April 12, 2024 at 9:11 am

      I'm so glad to hear that! Thank you so much!

      Reply
  2. Maureen says

    May 03, 2024 at 1:40 pm

    Made this last night for dinner and loved it! So simple but bursting with flavor, love the sundried tomatoes and pine nuts together. Will definitely be making again. 🙂

    Reply
    • Caitlin Charlton says

      May 07, 2024 at 8:08 am

      Thank you so much! I'm so thrilled to hear that 🙂

      Reply
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Hi, I'm Caitlin! I'm an event planner turned professionally trained chef living by the beach! I'm excited to share with you recipes and tips for how I entertain with ease by prepping ahead.

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