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Pesto Tortellini Pasta Salad is the perfect simple dinner or potluck dish! It’s like a pasta salad but made with cheese tortellini, basil pesto, sun-dried tomatoes and pine nuts! It’s a hearty pesto pasta salad that I can never stop eating.

I think I could live on tortellini…especially with my homemade pesto! Making a Tortellini Salad with pesto is SO simple – it’s done in less than 30 minutes. I make this every time I have a party and sometimes I just keep it in the fridge for quick lunches or dinners all summer long.
I love to use tortellini in pasta salads. It adds texture, flavor and if you use cheese tortellini it makes this dish a great vegetarian side dish for parties. In fact, if I had to choose, I think I could go without all other pasta and just live on tortellini!
Ingredient Notes
- Tortellini – Use your favorite brand, fresh tortellini or frozen. I’ll usually use whatever is on sale. The only difference between fresh and frozen tortellini is the cook time.
- Toppings – I add chopped sun-dried tomatoes (drain the oil), pine nuts, and sometimes I’ll add thawed frozen peas. You could also add rotisserie chicken (or leftover chicken breasts) to give it more protein. Add artichoke hearts or anything else you love!
- You’ll need Pesto, of course. Use a jar or make my homemade pesto recipe.
Tortellini Salad with Pesto Tips
- Follow the package directions when cooking the pasta (every brand is different).
- Let the tortellini cool before making the salad. I’ll often add it to a bowl of ice water or run cold water on it to stop it from cooking after it’s done.
- I always add freshly grated parmesan to the salad. You can use pre-shredded, but don’t use the grated kind from the can.
- Add all the ingredients and toss to combine. That’s it!
Pesto Pasta Salad with Tortellini
Ingredients
- 1 19 ounce bag frozen cheese tortellini
- 2 cups thawed frozen peas (optional; not pictured but delicious)
- ½ cup prepared pesto see note
- 1 8 ounce jar julienned sun-dried tomatoes drained
- 1 cup shredded parmesan cheese
- ½ cup pine nuts
Instructions
- Cook tortellini according to package directions. During the last 2 minutes of cooking time add the frozen peas to heat them up. Drain well.
- Toss with pesto. Let the past cool.
- Add sun-dried tomatoes, parmesan, and pine nuts. Toss and serve cold.
- Store in refrigerator. Good for up to 3 days.
Recipe Notes
Recipe Nutrition
Other recipes to try:
Perfect Basil Pesto
This homemade Basil Pesto is the perfect from scratch recipe! My ultimate pesto recipe is so easy to make and adds so much flavor to so many recipes. If food could be a perfume, I’d want this one. Make a batch of pesto for dinner today! Best Recipe for Basil Pesto I’ll never forget the…
All the things I love, perfect pasta salad for the summer months ahead!! Thank you for the recipe!!
Looks delish. Right down my alley for sure. Will be trying it out.
Hi, I’m wondering what a reasonable substitute for the pine nuts might be? Thanks.
I’ve used walnuts in pesto!
I love that this is a last minute recipe! I feel like so many need time for the flavors to meld, so I like that this is boil and go!
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