When it comes to fresh and flavorful pasta salads, nothing beats this Italian Tortellini Pasta Salad with Basil Pesto. It’s a delightful blend of cheese-filled tortellini, juicy cherry tomatoes, creamy mozzarella, and aromatic basil pesto, creating the ultimate combination of textures and flavors. Whether you need a crowd-pleasing dish for a summer picnic, a light yet satisfying lunch, or a delicious side for a weeknight dinner, this pasta salad is a perfect choice.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes.
- Bursting with Flavor: Basil pesto adds a rich, herby taste.
- Versatile: Works as a main dish, side, or party appetizer.
- Customizable: Add your favorite veggies, proteins, or nuts.
- Make-Ahead Friendly: Perfect for meal prep and gatherings.
Ingredients
Here’s what you’ll need to make this delicious pasta salad:
For the Salad:
- 1 lb (16 oz) cheese tortellini (fresh or frozen)
- 1 ½ cups cherry tomatoes, halved
- 1 cup fresh mozzarella pearls (or diced mozzarella)
- ½ cup black or green olives, sliced
- ½ cup roasted red peppers, chopped
- ¼ cup red onion, thinly sliced
- ¼ cup pine nuts (optional, for crunch)
- Fresh basil leaves for garnish
For the Basil Pesto Dressing:
- 2 cups fresh basil leaves, packed
- ½ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- ¼ cup pine nuts or walnuts
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and black pepper to taste
Step-by-Step Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
2. Prepare the Basil Pesto
In a food processor or blender, combine basil leaves, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until finely chopped. Slowly drizzle in olive oil while blending until smooth. Season with salt and black pepper to taste.
3. Assemble the Salad
In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, mozzarella, olives, roasted red peppers, red onion, and pine nuts. Gently toss everything together.
4. Add the Pesto Dressing
Pour the freshly made basil pesto over the salad. Toss well to evenly coat all ingredients in the flavorful dressing.
5. Garnish and Serve
Top with fresh basil leaves and a sprinkle of extra Parmesan cheese. Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Tips for the Best Pasta Salad
- Use Fresh Ingredients: Fresh basil and quality olive oil make a huge difference.
- Cool the Pasta Completely: Prevents the tortellini from absorbing too much dressing.
- Make It Ahead: Store in the fridge for up to 2 days; add extra pesto before serving.
- Customize It: Add grilled chicken, shrimp, or crispy prosciutto for protein.
- Enhance the Flavor: A splash of balsamic glaze adds a tangy touch.
Serving Suggestions
This Italian Tortellini Pasta Salad with Basil Pesto pairs wonderfully with:
- Grilled chicken or steak
- Crusty Italian bread or garlic bread
- A crisp glass of white wine or refreshing lemonade
Variations & Substitutions
- Vegan Option: Use dairy-free tortellini and vegan pesto (substituting cheese with nutritional yeast).
- Gluten-Free: Swap regular tortellini with a gluten-free variety.
- Extra Greens: Add arugula or spinach for more freshness.
- Different Cheese: Swap mozzarella for feta or burrata for a creamier texture.
Storing Leftovers
- Store in an airtight container in the refrigerator for up to 2 days.
- If the salad dries out, refresh it with a drizzle of olive oil or a bit more pesto before serving.
Final Thoughts
This Italian Tortellini Pasta Salad with Basil Pesto is a must-try for anyone who loves fresh, vibrant, and delicious meals. Its perfect balance of creamy, tangy, and herby flavors makes it an ideal dish for any season. Try it today and enjoy a taste of Italy in every bite!
Italian Tortellini Pasta Salad with Basil Pesto
Description
This Italian Tortellini Pasta Salad with Basil Pesto is a fresh, flavorful, and vibrant dish, perfect for warm-weather gatherings. Made with cheese-filled tortellini, cherry tomatoes, fresh basil, and a homemade basil pesto dressing, this pasta salad is a delicious side or a light main course. It's an easy-to-make recipe that’s packed with Mediterranean flavors and can be enjoyed cold or at room temperature.
Ingredients
For the Pasta Salad:
For the Basil Pesto Dressing:
Instructions
Cook the Tortellini
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually 2-4 minutes for fresh and 6-8 minutes for frozen). Drain and rinse under cold water to stop the cooking process. Set aside.
Make the Basil Pesto Dressing
- In a food processor, add fresh basil leaves, parmesan cheese, toasted pine nuts, and minced garlic. Pulse a few times until the ingredients are finely chopped. Slowly drizzle in the extra virgin olive oil while blending until a smooth consistency is reached. Add fresh lemon juice, salt, and black pepper to taste. Blend again until well combined.
Assemble the Salad
- In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, fresh mozzarella balls, black olives, red onions, and roasted pine nuts. Pour the basil pesto dressing over the salad and gently toss to coat everything evenly. Add fresh chopped basil leaves and give it a final mix.
Garnish and Serve
- Transfer the pasta salad to a serving dish. Garnish with shaved parmesan cheese and additional basil leaves. Let the salad sit for 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 643.16kcal
- % Daily Value *
- Total Fat 54.96g85%
- Saturated Fat 11.76g59%
- Trans Fat 0.12g
- Cholesterol 33.66mg12%
- Sodium 725.99mg31%
- Potassium 573.01mg17%
- Total Carbohydrate 21.47g8%
- Dietary Fiber 5.12g21%
- Sugars 5.75g
- Protein 19.66g40%
- Vitamin A 144.63 IU
- Vitamin C 13.47 mg
- Calcium 407.95 mg
- Iron 4 mg
- Vitamin D 0.39 IU
- Vitamin E 6.89 IU
- Vitamin K 89.57 mcg
- Thiamin 0.2 mg
- Riboflavin 0.25 mg
- Niacin 3.64 mg
- Vitamin B6 0.21 mg
- Folate 36.63 mcg
- Vitamin B12 0.79 mcg
- Phosphorus 401.47 mg
- Magnesium 92.93 mg
- Zinc 3.09 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Best served fresh.
- Variations:
- Add grilled chicken or shrimp for extra protein.
- Swap mozzarella balls for feta cheese for a tangier taste.
- Use sun-dried tomatoes instead of cherry tomatoes for a richer flavor.
- Make-Ahead Tip: The pesto can be made in advance and stored in the fridge for up to 5 days.
