This Tortellini Pasta Salad is ready in under 15 minutes! The best side dish for summer potlucks or poolside picnics.
Sweet summertime means all the picnics, potlucks, and easy eats.
This simple pesto tortellini pasta salad comes together in less than 15 minutes and tastes incredible!
It’s filled with delicious fresh summer produce like cherry tomatoes, cucumbers, and basil which is incredible this time of year.
If you have never tried tortellini in a pasta salad oh my are you in for a treat!
The soft cheesy bites of pasta are next level when served in pasta salad.
Ingredients needed to make pasta salad
- cheese tortellini
- pesto: homemade or store bought
- cherry tomatoes
- mini mozzarella balls: you can find these in the deli section of your grocery store
- fresh basil
How to make tortellini pasta salad
Step 1: Boil a pot of water and cook the cheese tortellini for 3 minutes. Drain and rinse with cold water to stop the cooking process.
The key here is to not overcook the tortellini. A little bite to it is best for pasta salad!
Step 2: Add the tortellini to a large bowl and add the pesto, halved cherry tomatoes, halved mini mozzarella balls, chopped cucumber and fresh basil.
Stir the pasta salad well to combine.
Step 3: Cover and chill the tortellini pasta salad in the fridge until ready to eat. It is best eaten after the flavors have had time to marinate for several hours.
This would be perfect to make for any picnics for Memorial Day or the 4th of July.
Chilled salads like this are so delicious on hot summer days.
I have also made this before and eaten off of it for several days as an easy lunch!
However you serve it, this tortellini pasta salad is sure to be a hit!
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How to store
Store the pasta salad in an airtight container in the fridge for 3-4 days, if it lasts that long!
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Next time you are craving a satisfying pasta salad give this recipe a try!
It’s one of our favorite cold side dishes for the summer months.
- 20 oz bag of refrigerated cheese tortellini
- ½ cup pesto
- 10 oz cherry tomatoes, halved
- 8 oz mini mozzarella balls, drained and halved
- 1 cup diced cucumber
- ¼ cup fresh sliced basil
- Boil a pot of water and cook the tortellini for 3 minutes. Drain and rinse with cold water to stop the cooking process.
- Add the cheese tortellini to a large bowl and add the pesto, cherry tomatoes, mozzarella, cucumber and basil. Stir well to combine
- Cover and chill the pasta salad in the fridge until ready to serve
Amount Per Serving: Calories: 392Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 547mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 18g