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Tortellini Pasta Salad

This refreshing Tortellini Pasta Salad combines cheese-filled pasta with fresh vegetables and a vibrant pesto dressing. Perfect for summer picnics, potlucks, or as a side dish that can be prepared ahead of time.
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Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Colander
  • Large Serving Bowl
  • Small mixing bowl

Ingredients
  

Pasta and Vegetables

  • 20 oz refrigerated cheese tortellini tri-color adds visual appeal
  • 1 pint cherry tomatoes halved
  • 1 cup fresh mozzarella pearls drained
  • 1/2 cup kalamata olives pitted and halved
  • 1/2 red onion thinly sliced
  • 1 cup cucumber diced into 1/2-inch pieces
  • 1/4 cup fresh basil leaves torn

Dressing

  • 1/2 cup pesto homemade or store-bought
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • salt to taste
  • freshly cracked pepper to taste

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions, usually 7-9 minutes or until they float to the surface and are tender but still firm.
  • Drain the tortellini thoroughly in a colander and rinse immediately with cold water to stop the cooking process. Toss gently to ensure even cooling.
  • While the pasta cools, prepare your fresh ingredients. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and tear the fresh basil leaves.
  • In a small bowl, whisk together the pesto, extra virgin olive oil, and red wine vinegar until smooth and well blended. Season with salt and freshly ground black pepper to taste.
  • In a large serving bowl, combine the cooled tortellini, prepared vegetables, mozzarella pearls, and olives. Pour the pesto dressing over the salad and gently toss until everything is evenly coated.
  • Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together perfectly.

Notes

For best results, make this salad a few hours ahead or even the day before to allow flavors to develop fully. If the salad seems dry after refrigeration, add a small drizzle of olive oil before serving.
Store in an airtight container in the refrigerator for up to 3 days.
For meal prep, portion into individual containers for easy grab-and-go lunches throughout the week.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 12gFat: 18gSaturated Fat: 5gCholesterol: 35mgSodium: 480mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 450IUVitamin C: 20mgCalcium: 180mgIron: 2mg
Keyword Pasta Salad, Tortellini Salad, Cold Pasta, Pesto Pasta, Potluck Recipe
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