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Tortellini pesto salad with fresh chopped veggies and basil in a white bowl.

Pesto Tortellini Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 3-4 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pesto Tortellini Salad is the perfect summer pasta dish. Serve it for lunch or for dinner with your favorite protein like chicken or salmon. It also makes a great side for summer garden parties and BBQs!


Ingredients

Units Scale
  • 300g cheese tortellini
  • 2 cups cherry tomatoes, halved
  • 2 cups diced cucumber (1/2 large cucumber or 3 small)
  • 2 bell peppers, diced
  • 1 small red onion, finely chopped (1/2 cup)
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup pesto
  • Juice and zest of 1/2 lemon
  • Freshly ground black pepper to taste
  • 2 tbsp grated pecorino or parmesan cheese (optional, plus more for serving)
  • For serving: grated pecorino, black pepper, fresh basil, lemon wedges (optional)

Instructions

  1. Cook cheese tortellini according to package instructions (approx. 2-6 minutes). 
  2. Drain, rinse, and add the tortellini to a large mixing bowl.
  3. Add cherry tomatoes, cucumber, bell peppers, red onion, kalamata olives, pesto, lemon juice, lemon zest, and black pepper to taste.
  4. Toss everything together until the pesto is well incorporated. Add the pecorino if using and toss gently again.
  5. Serve with extra pecorino, black pepper, fresh basil, or a lemon wedge on the side.

Notes

Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.

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