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This Pesto Tortellini Salad recipe is perfect for parties, potlucks, BBQ or weeknight dinners! It’s full of flavor from basil pesto along with peas and sun-dried tomatoes. Plus, it’s made with cheese tortellini! This pasta salad keeps well for up to three days and is delicious for dinner or as a side dish.

I think I could live on tortellini…especially with my homemade pesto!

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Pesto Tortellini Salad in a white bowl

This is the Easiest Pasta Salad Recipe!

This is a tortellini pasta salad that’s loaded with fresh flavors from pesto, sun-dried tomatoes, and green peas. And wait until you see how easy it is to make – you’ll want to make it for all the summer potlucks and BBQs.

In the time it takes to cook the tortellini you can have the entire pasta salad ready to serve. It’s ready in less than 30 minutes!

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!

But I digress… let me show you how to make this easy pasta salad with tortellini. I think you’re going to love it.

Pesto Tortellini salad on spoon in white bowl

Ingredients for Tortellini Pesto Salad

  • Frozen cheese tortellini: Or use your favorite flavor and brand.
  • Thawed frozen peas: I love the addition of green the peas bring to the salad.
  • Prepared pesto: Or use my homemade recipe!
  • Jarred julienned sun-dried tomatoes: Use the ones packed in oil. Be sure to drain them – you can also buy whole ones in the jar and slice.
  • Shredded Parmesan cheese: Shred your own or use pre-shredded – not the green can but the actual cheese.
  • Pine nuts: Can omit – they’re expensive – but I love the crunch!

Perfect Basil Pesto

This easy homemade basil pesto sauce 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. Best Recipe for Basil Pesto Classic Pesto Sauce is a game changer: it’s one of…

How to Make Pesto Pasta Salad

Are you ready for this? I wasn’t kidding when I said it was easy…

  1. Boil the tortellini according to package directions. In the last two minutes of the cooking time, add the peas to warm them up. Drain the pasta and peas.
  2. Place the tortellini in a large bowl and toss it with the pesto. Leave it to sit for a minute or so until the pasta cools off.
  3. Add the sun-dried tomatoes, cheese, and pine nuts. Give it a good toss and that’s it!

How long does this salad last?

I like a cold pesto pasta salad, so I usually make it at least an hour in advance before serving it. Once I pull it out of the fridge, I just give it a few tosses and then it’s ready to serve.

I think it tastes better when it’s had a chance to sit in the fridge. It allows all of the flavors to develop. So, you can make it up to a day in advance and the leftovers will keep well for two to three days. If it dries out you can always add a little more pesto before you serve it.

I have been making this basil pesto pasta salad for years because it’s always a hit when I make it. Anytime I make it for family and friends I make sure I have copies of the recipe to hand out because I’m always asked to share it. Of course, I’m happy to do that!

overhead shot of pesto tortellini salad in bowl

Make this pesto tortellini salad for dinner or make it for your next potluck. Either way, I’m sure you will make everyone very happy if you do! 

Other recipes to try:

Pesto Tortellini Salad in a white bowl

Pesto Pasta Salad with Tortellini

5 from 8 votes
Pesto Tortellini Salad is the perfect pasta salad! Filled with cheese tortellini and peas it’s coated with pesto and sun-dried tomatoes! Everyone always raves about this recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 8 servings
Serving Size 1 serving


  • 1 19 ounce bag frozen cheese tortellini
  • 2 cups frozen peas thawed
  • ½ cup prepared pesto see note
  • 1 8 ounce jar julienned sun-dried tomatoes drained
  • 1 cup shredded parmesan cheese
  • ½ cup pine nuts
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  • 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

Use more pesto (or less) for a stronger or milder flavor.

Recipe Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 42g | Protein: 32g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 45mg | Fiber: 8g | Sugar: 10g
Nutritional information not guaranteed to be accurate
Course Salad, Side Dish
Cuisine American

**Did you make this recipe? Don’t forget to give it a star rating below!**

bowl of pesto tortellini with spoon holding some and words on photo

We love Pesto Pasta Salad with tortellini all year long! This easy recipe with peas and sundried tomatoes is a cold pasta salad with basil pesto. Add chicken for a well rounded meal!

Last Updated on June 24, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. 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!