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Pesto Tortellini Pasta Salad

A quick, vibrant pasta salad featuring cheese tortellini, homemade basil pesto, and crunchy vegetables, perfect for picnics or weeknight dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 1 lb cheese tortellini (fresh or frozen) Cooked al dente
  • 3/4 cup basil pesto Adjust to taste
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice Or substitute with lime for a tangy twist
Vegetables and Toppings
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup roasted red peppers, chopped
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup pine nuts, toasted or sunflower seeds for nut-free
Seasoning
  • to taste Salt and freshly ground black pepper
  • Fresh basil leaves for garnish

Method
 

Cooking the Tortellini
  1. Bring a large pot of salted water to a boil.
  2. Cook tortellini according to package directions until al dente (usually 3–7 minutes for fresh).
  3. Drain and rinse quickly under cold water to stop cooking and cool for salad.
Making the Dressing
  1. In a large bowl, whisk together pesto, olive oil, lemon juice, salt, and pepper to create a dressing.
Combining Ingredients
  1. Add cooled tortellini to the bowl along with tomatoes, cucumber, roasted peppers, and Parmesan. Toss to coat.
  2. Garnish with toasted pine nuts and fresh basil. Chill for 20–30 minutes so flavors meld.

Notes

For crunch without nuts, use toasted sunflower seeds or diced jicama. Health-conscious swaps include using whole-wheat or legume-based tortellini for extra fiber.