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I make this Pesto Tortellini Salad on repeat when tomatoes and basil are fresh and ripe. The fresh homemade pesto sauce is one that you’ll want to use on everything. I love how this Pesto Tortellini Salad balances bold pesto flavor with creamy cheese and crisp tomatoes. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsEasy Recipe InstructionsHow To Prep AheadWhat To Serve with Pesto Tortellini SaladPesto Tortellini Salad RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Pesto Tortellini Salad is my go-to for warm weather gatherings and quick weekday meals. Here’s why I always come back to it: Packed with Fresh Flavor: This homemade pesto is vibrant, lemony, and full of basil, garlic, and toasted pine nuts. I always make extra to slather on sandwiches and grilled chicken. Healthy Lunch or Dinner: Juicy cherry tomatoes, creamy mozzarella pearls, and tortellini make every bite full of flavor and texture. It’s light but satisfying, like this Chicken Pesto Pasta Salad. Perfect for Prep and Picnics: I love that this salad can be made ahead and tastes even better after the flavors mingle. Another favorite is this Caprese Pasta Salad. Tastes as Good as it Looks: With pops of green, white, and red, this salad looks beautiful on any table. It’s just as fitting for casual lunches as it is for summer gathering recipes. Key Recipe Ingredients Fresh Basil – Sweet, tender basil leaves are the foundation of the homemade pesto, bringing bold, herbaceous flavor and vibrant color. Toasted Pine Nuts – Lightly toasted pine nuts add a rich, nutty depth to the pesto that balances the brightness of the herbs and lemon. Freshly Grated Parmesan – Grating your own parmesan from a quality block gives the pesto a salty, savory boost and creamy texture. Cheese Tortellini – Soft and pillowy, cheese-filled tortellini provide a hearty base that pairs perfectly with the bright pesto and fresh toppings. Mini Mozzarella Balls – These creamy, bite-sized pearls add richness and contrast to the pesto-coated pasta, with no slicing needed. Substitutions And Variations Here are some of our favorite substitutions and variations: Tortellini Options: Fresh cheese tortellini from the refrigerated section is ideal, but frozen tortellini works well too. Cook just to al dente so it stays firm in the salad. Tomato Choices: Grape or cherry tomatoes are sweet and hold their shape, but you can use chopped Roma or heirloom tomatoes if that’s what you have. Just remove seeds to reduce extra liquid. Mozzarella Swap: Mini mozzarella pearls are easy and fun, but if you can’t find them, use larger mozzarella balls cut into bite-sized pieces or cubed fresh mozzarella from a block. Easy Recipe Instructions Pulse the basil, garlic, and pine nuts until chopped, then blend in olive oil, lemon juice, and zest. This builds a smooth pesto base without overworking the herbs. Add the parmesan and pulse briefly, then scrape the sauce into a container and season to taste. It helps keep the pesto creamy and balanced, while avoiding bitterness from over-processing. Boil the tortellini in salted water until al dente, then toss with olive oil. This prevents the pasta from sticking and keeps the texture firm for tossing. Combine the tortellini with tomatoes and mozzarella, then gently toss with pesto. Adding the pesto last keeps the salad fresh and evenly coated without turning mushy. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make the Pesto in Advance: The homemade pesto is great for meal prepping! It can be made up to 5 days ahead and stored in an airtight container in the fridge. Prep Add-ins Early: Halve the cherry tomatoes and drain the mozzarella pearls up to 1 day ahead. Keep them stored separately in the fridge to maintain freshness and texture. Freeze the Pesto: For longer storage, freeze the pesto in small containers with a thin layer of olive oil on top to prevent browning. Thaw in the fridge before using. I always make extra when I whip up this Pesto Tortellini Salad. It’s fresh, filling, and so good! What To Serve with Pesto Tortellini Salad Grilled and Light Proteins We love serving Pesto Tortellini Salad with Grilled Lemon Chicken. The citrusy, smoky flavor pairs perfectly with the fresh basil pesto. It also goes great with 10-Minute Garlic Shrimp or Air Fryer Salmon for a light and flavorful protein that won’t overpower the salad. Other Picnic Favorites This pasta salad holds its own next to hearty picnic mains. We like serving it with Slow Cooker BBQ Pulled Pork Sandwiches for a savory contrast. It also pairs well with Smoked Ribs or Teriyaki Burgers when you’re putting together a bold summer spread. Summer Cocktails For drinks, a refreshing 5-Ingredient Paloma Cocktail is one of our favorite ways to cool down alongside this salad. We also love it with a Mint Julep when we want something fresh and crisp to sip on during warm afternoons. Print Pesto Tortellini Salad This Pesto Tortellini Salad showcases the brilliant flavors of fresh homemade pesto sauce…it's SO good, you'll want to use it on everything. Course Salad, SideCuisine American ItalianDiet VegetarianMethod Stovetop Prep Time 20 minutes minutesCook Time 5 minutes minutesTotal Time 25 minutes minutes Servings 8 Calories 315kcal Author Amy Dong IngredientsFor the Pesto Sauce:2 cups basil leaves fresh, tightly packed3-4 cloves garlic peeled¼ cup pine nuts toasted½ cup extra virgin olive oil plus extra for tossingjuice of 1 lemonzest of 1 lemon1 cup parmesan cheese freshly gratedkosher salt to tasteblack pepper freshly ground, to tasteFor the Pasta Salad:1 pound cheese tortellini8 ounces mini mozzarella balls pearl sized1 pint sweet cherry tomatoes or grape tomatoes, halved InstructionsMake the Sauce: Add basil, garlic, and pine nuts in food processor and pulse several times until chopped.  Add olive oil and lemon juice with zest.  Process until smooth and well blended. Add freshly grated parmesan and pulse a few times just to combine.Use rubber spatula to scrape all of the pesto sauce into a container; season with kosher salt and fresh pepper to taste. Cover airtight and chill until ready to serve.In pot of generously salted water, cook tortellini to al dente according to package instructions. Drain, but do not rinse. Toss with 2 tablespoons olive oil to prevent sticking.Gently toss tortellini with mozzarella and tomatoes in a serving bowl. Add desired amount of pesto sauce. Save any leftover sauce in airtight container to keep in fridge. Notes Use fresh, sweet basil leaves for the pesto. Genovese or sweet basil varieties work best. Choose young, tender leaves for the most balanced flavor. Toast the pine nuts before adding them to the pesto. You can do this in a dry skillet for 2 minutes at medium heat or in the oven at 350F for about 5 minutes. Toasting adds a rich, nutty flavor that brings depth to the sauce. Make extra pesto and store it in the fridge to use throughout the week. It also freezes well in small containers. A thin layer of olive oil on top helps prevent browning. For noticeably better results, grate your own parmesan cheese from a good quality block of cheese.  This recipe is part of our Picnic Recipes Collection. We love serving it with light and easy protein like our 10-Minute Garlic Shrimp or Air Fryer Salmon.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 315kcal | Carbohydrates: 21.4g | Protein: 14.2g | Fat: 19.9g | Saturated Fat: 5.2g | Cholesterol: 26.8mg | Sodium: 440.6mg | Fiber: 1.4g | Sugar: 1.3g Frequently Asked Questions Can I use store-bought pesto instead of homemade? You can, but homemade pesto truly takes this salad to the next level. Freshly made with sweet basil, real parmesan, and toasted pine nuts, the flavor is brighter, richer, and more vibrant than anything pre-packaged. What type of basil should I use for pesto? Genovese or sweet basil is ideal. Look for young, tender leaves for the freshest flavor. Avoid bitter or overly mature leaves when possible. How long does the pesto tortellini salad keep? Once assembled, the salad keeps well in the fridge for up to 2 days. The pesto may lose some brightness over time, so freshen it up with a squeeze of lemon if serving leftovers. More to Cook And Eat Chicken Florentine Pasta – Chicken Florentine Pasta is a truly tasty pasta dish is deliciously simple.  Bonus: it’s packed with nutrition.  Summer Italian Pasta Salad – This Easiest Summer Italian Pasta Salad is just that. Super easy, fast, and tasty. It’s picnic perfect and cookout ready. Asian Pasta Salad – This Asian Pasta Salad with Sesame Ginger Dressing is healthy, light, and supremely delicious. Easily whip it up in less than 30 minutes. Caesar Pasta Salad – This Caesar Pasta Salad recipe is satisfying and boasts classic Caesar salad flavors in every bite.  The post Pesto Tortellini Salad appeared first on Chew Out Loud.

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