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You are here: Home / Recipes / Main Dish / Hearty Salads / Summer Pesto Tortellini Salad

Summer Pesto Tortellini Salad

By Traci York · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Cheese tortellini pasta salad with pesto highlights fresh summer veggies and features an easy to make spinach-basil walnut pesto. This simple summer Pesto Tortellini Salad is hearty enough as a main or you can share it as a side. This recipe is vegetarian.

Cheese tortellini pasta salad in a bowl ready to share.

Table of Contents

  • Simple Pesto Tortellini Salad Recipe
  • Ingredients You’ll Need
  • Quick Guide: How to Make Tortellini Salad with Pesto
  • Pesto Tortellini Salad FAQs
  • A Few Recipe Tips
  • More Summer Salad Recipes to Love
  • Summer Pesto Tortellini Salad Recipe

Simple Pesto Tortellini Salad Recipe

It wouldn’t be summer without sharing a simple pasta salad recipe full of summer veg, fresh flavors and seasonal ingredients! Summertime is the best time for fresh, tasty, in season pasta salad recipes that delight. If you’ve made my Asparagus and Pea Macaroni Salad, Greek Orzo Pasta Salad or this Lemon Orzo Pasta Salad, you’re going to enjoy this tortellini salad with pesto too! Here’s why:

  • Easy to Make – less than 30 minutes
  • So Fresh
  • Herby
  • Cheesy

Also, it’s quick to whip up! Share this delicious pasta salad as a side with your favorite grilled mains or as a main. It’s absolutely scrumptious with grilled sourdough bread.


Ingredients You’ll Need

For the Spinach-Basil Pesto:

This pesto is super simple to whip up. It’s more economical than store bought and tastes so fresh. My Lemon Basil Pesto or Garlic Scape Pesto would be quite tasty in this recipe too! Here’s what you’ll need for the spinach-basil pesto (see recipe card for details):

  • Fresh Basil
  • Fresh Spinach
  • Extra Virgin Olive Oil
  • Grated Parmesan
  • Walnuts
  • Fresh Garlic
  • Lemon

For the Tortellini Pesto Salad:

  • Cheese Tortellini – look for the fresh variety, I like Rana Five Cheese Tortellini
  • Plump Cherry Tomatoes
  • Sweet Peas – fresh or frozen
  • Orange, Yellow or Red Bell Pepper
  • Green Onions
1. Ingredients for Tortellini Pesto Salad. 2. Chopping tomatoes on a cutting board. 3. Chopped bell pepper on a cutting board. 4. Strained pasta tortellini and peas.

Quick Guide: How to Make Tortellini Salad with Pesto

Look for fresh tortellini in the refrigerator section, there are several varieties. I like five cheese for this recipe. While I recommend making homemade pesto, you can opt for store bought. In summary, here’s how to make pesto tortellini pasta salad (see recipe card for details):

  • First, make the spinach basil pesto in a food processor.
  • Second, cook the pasta according to package directions, then during the last 30 seconds of cooking, add the peas. Retain about a cup of pasta water, then drain and rinse under cool water. Set aside.
  • Third, slice the tomatoes, dice the bell pepper, and green onions.
  • Next, in a large bowl, whisk the pesto with a bit of pasta water. Add the tortellini, peas and chopped veggies.
  • Last, add a few twists of fresh ground pepper, a squeeze of lemon and toss.

This pesto tortellini salad is best shared the same day it’s made, when the pasta is still slightly warm or at room temperature and the pesto is bright green. The pesto tends to turn a darker color (oxidize) as it sets or rests in the fridge. However, if you don’t mind a bit of darker pesto, this salad is still delicious on day two and three!

1. Pesto in a bowl with pasta water. 2. Veggies and pesto in a bowl. 3. Veggies, pesto and pasta in a bowl. 4. Tossing Pesto Tortellini Salad in a bowl.

Pesto Tortellini Salad FAQs

Why Did My Pesto Turn Dark?

When cut basil leaves (pesto) are exposed to air or heat, they easily turn brown. This is because of a chemical reaction known as oxidation. You may be familiar with avocados turning brown shortly after they’re cut. This is the same reaction.

Can I Eat Oxidized Pesto?

Yes, you can eat oxidized pesto, but from a visual perspective, it’s not ideal. Of course if there’s an off odor or mold, then throw it out.

Can I Blanch the Basil So It Doesn’t Oxidize?

You can blanch the basil prior to making the pesto, however in testing this pesto tortellini salad recipe, I found the extra step of blanching didn’t do anything to prevent the pesto from turning brown. I imagine it’s because the pesto is distributed in a thin layer on the tortellini instead of being packed in a jar, where I’ve had better success with preserving pesto’s bright green color after blanching.

Is it Okay to Eat Cold Tortellini?

You can eat cooked cold (refrigerated) tortellini! It makes a fabulous addition to this pasta salad recipe. Just be sure to store it in the fridge at least two hours after cooking so it’ll stay fresh and safe to enjoy.

Cheese tortellini with pesto pasta salad in a bowl ready to share.

A Few Recipe Tips

  • Look for fresh cheese tortellini in the refrigerator section of your grocery store. It’s often found near the cheese case or in the produce area. I like Rana brand.
  • Cook tortellini according to package directions. I like it just past al dente, so that it’s soft and tender (not mushy) in the salad.
  • After cooking the pasta and peas, don’t forget to reserve some of the pasta water. You’ll add it to the pesto to thin it a bit and to help the pesto bind to the pasta. Plus it helps keep everything moist.

More Summer Salad Recipes to Love

Tomato Cucumber and Onion Salad
Grilled Sourdough Panzanella with Chickpeas
Summer Quinoa Vegetable Salad with Fresh Mozzarella
Strawberry Goat Cheese Salad

Cheese tortellini with pesto pasta salad in a bowl ready to share.
Print Recipe

Summer Pesto Tortellini Salad Recipe

Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Servings:5 servings as a main
Calories:396kcal
Author:Traci York
Cheese tortellini pasta salad with pesto highlights fresh summer veggies and features an easy to make spinach-basil walnut pesto. This simple summer Pesto Tortellini Salad is hearty enough as a main or you can share it as a side. This recipe is vegetarian.

Ingredients

For the Spinach-Basil Pesto:

  • 1/3 cup (35 grams) Walnuts
  • 1 1/2 cups (55 grams) Fresh Basil packed
  • 1 1/2 cups (75 grams) Fresh Spinach packed
  • 1/4 cup (30 grams) Grated Parmesan
  • 2 Fat Cloves of Garlic skinned and sliced
  • 1/4 cup (60 grams) Extra Virgin Olive Oil
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Coarsely Ground Black Pepper
  • 1/8 teaspoon Red Pepper Flake

For the Pasta Salad:

  • 10 ounces (285 grams) Cheese Tortellini* about 3 cups (see note)
  • 1 cup (145 grams) Sweet Peas frozen or fresh
  • 1 cup (210 grams) Spinach-Basil Pesto
  • 2 cups (305 grams) Cherry Tomatoes sliced in half, about one pint
  • 1 1/4 cup (175 grams) Sweet Bell Pepper yellow, orange or red, medium dice, about one medium pepper
  • 1/3 cup (40 grams) Green Onion white parts, sliced thin, about three green onions

Instructions

For the Pesto:

  • In a small pan over medium-low heat, toast the walnuts, tossing occasionally for about 6-7 minutes or until fragrant and toasty. Adjust heat as needed so they don't burn. Set aside to cool.
  • In the work bowl of a food processor fitted with the S blade, add the basil, spinach, Parmesan, garlic, olive oil, lemon, salt, pepper, pepper flakes and walnuts.
  • Whirl the ingredients until the leaves are broken down and a smoothish pesto forms stopping a few times to scrape down the bowl. Set aside.

For the Salad:

  • Fill a large stock pot with water, a pinch of salt and bring it to a boil.
    Cook tortellini according to package directions. During the last minute of cooking, scoop out about 1/2 cup of pasta water, set it aside, then plunge the sweet peas into the pot with the pasta for 30 seconds.
    Drain and rinse the pasta and peas with cold running water to cool slightly. Set aside.
  • In a large mixing bowl, whisk the pesto and 4-5 tablespoons of pasta water together. Add the tortellini, peas, tomatoes, bell pepper and onion. Gently toss until the tortellini and veggies are covered with the pesto sauce. Add a splash or two more of pasta water to loosen if needed, mix again.
  • Add a squeeze of lemon, a few grinds of fresh ground pepper and taste for salt adjustment. Garnish with fresh basil leaves and share.
    If holding in the fridge before serving, set the pasta salad out at room temperature about 30 minutes prior to serving so the fats can soften.

To Store:

  • This salad is best enjoyed the day it's made as the bright green pesto tends to oxidize (turn brown) over time. However, it will keep refrigerated in a lidded container for up to three days. This recipes does not freeze well.

Notes

*Look for fresh cheese tortellini in the refrigerator section of your grocery store. It’s often found near the cheese or in the produce area. I like 5 Cheese Rana brand.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 396kcal | Carbohydrates: 37g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 26mg | Sodium: 586mg | Potassium: 423mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3030IU | Vitamin C: 80mg | Calcium: 178mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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Previous Post: « 10 Summer Vegetarian Salad Recipes to Make for Lunch or Dinner
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  1. Avatar for LeslieLeslie

    August 3, 2022 at 1:21 pm

    Delicious pasta salad. It tasted great even several days later. I used my homemade pesto (always have that around) and tomatoes from the farmers market. Can’t wait to try it with the tomatoes from my garden. Might also try it with asparagus in place of peas at the request of my family. This will be my new “go to” salad for summer company.

    Reply
    • Avatar for TraciTraci

      August 3, 2022 at 1:54 pm

      Hi Leslie! Thank you for your note and giving the salad a go! SO happy to hear you’re enjoying the salad. Asparagus would be fabulous in this!

      Reply
  2. Avatar for MelanieMelanie

    July 20, 2022 at 3:50 pm

    5 stars
    So good! Was quick, easy, and so yummy! Perfect for dinner on these hot summer days! Will be making this often this summer! Thanks for the wonderful recipe!

    Reply
    • Avatar for TraciTraci

      July 26, 2022 at 12:53 pm

      Hiii Melanie! SO happy to hear you’re enjoying the pasta salad. Thank you for your note here and on IG! Day made!

      Reply
  3. Avatar for Linda BurklyLinda Burkly

    July 12, 2022 at 5:43 am

    To do it vegan can you use vegan tortellini and vegan grated cheese?

    Reply
    • Avatar for TraciTraci

      July 12, 2022 at 10:14 am

      Hi Linda! I don’t see why not. Keep us posted!

      Reply
  4. Avatar for JoyJoy

    July 11, 2022 at 3:28 pm

    This salad was delicious. I used pecans from my FIL’s tree in the pesto. Basil from my back yard😊 and tomatoes fresh from our garden. I’ve been looking forward to this meal since I saw the recipe…waiting for the garden tomatoes. So good and simple!

    Reply
    • Avatar for TraciTraci

      July 11, 2022 at 5:02 pm

      Hi Joy! Talk about local food… SO happy to hear you enjoyed it. Noted on the pecans (such a good idea!). Thank you for your note and giving the salad a go!

      Reply
  5. Avatar for MaggieMaggie

    July 11, 2022 at 12:04 pm

    my husband is allergic to walnuts and pine nuts would almonds or cashews work for the pesto?

    Reply
    • Avatar for TraciTraci

      July 11, 2022 at 12:34 pm

      Almonds would be fabulous!

      Reply
      • Avatar for MaggieMaggie

        July 11, 2022 at 2:46 pm

        Great, thank you so much. I’m going to try it tonight. I love so many of your recipes.

        Reply
        • Avatar for TraciTraci

          July 11, 2022 at 5:02 pm

          SO excited! Thank you Maggie!

          Reply
  6. Avatar for DarshiDarshi

    July 9, 2022 at 1:30 pm

    This pasta salad was fantastic! I’ll definitely be making this again. Will be especially great when we are glamping. Super easy and delicious!

    Reply
  7. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    July 6, 2022 at 3:54 am

    5 stars
    What a fabulous summer pasta salad Traci! I tend to enjoy pasta salads even more during the summer. I usually make them for guests here because they always go over well and are always so easy to throw together! Adding this one to my list!

    Reply
    • Avatar for TraciTraci

      July 6, 2022 at 2:28 pm

      Thank you Mary Ann! It’s just so satisfying, and it makes a big salad, perfect for hosting.

      Reply
  8. Avatar for ClaudiaClaudia

    July 4, 2022 at 3:54 am

    5 stars
    Made this today, with some garlic bread hot off the grill, and it was the most perfect summer lunch! The only thing I changed was I used oil packed sun dried tomatoes instead of the fresh cherry variety, and omitted the bell peppers, because I had forgotten to pick some up. But I disgress, this will be on regular rotation for the season. Thank you for this recipe!

    Reply
    • Avatar for TraciTraci

      July 6, 2022 at 1:47 pm

      Hi Claudia! Yes, yes to garlic bread off off the grill! Thank you for your note and giving the salad a go! Sun dried tomatoes sound fabulous. I’ll try em’ next time!

      Reply

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