Tortellini Pasta Salad with Pesto
This Tortellini Pasta Salad with Pesto is a fresh, effortless summer dish made with refrigerated tortellini, tomatoes, mozzarella, and mint pesto. A low-effort recipe ready in 20 minutes.
Servings: 8
Ingredients
- 20 ounces refrigerated tortellini
- 1 cup Mint Pesto or other homemade or store-bought pesto
- 2 cups cherry tomatoes halved
- 8 ounces mini mozzarella balls drained
- ½ cup red onion finely diced
- ¼ cup fresh flat-leaf parsley roughly chopped
Instructions
- Cook the tortellini according to package directions, reducing the cook time by 1 minute to prevent the pasta from becoming too soft. Drain and rinse under cold water to stop cooking and cool the pasta completely.
- Transfer the cooled tortellini to a large bowl. Add the cherry tomatoes, mozzarella balls, red onion, and parsley.
- Add the Mint Pesto and toss gently until everything is evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve.
Notes
- Refrigerated tortellini gives the best texture for this salad. If using dried, shelf-stable tortellini, reduce the cook time by 1 to 2 minutes from package directions to keep the pasta from falling apart once tossed.
- Rinsing the tortellini under cold water after draining is important. It stops the cooking process and prevents the pasta from sticking together.
- This salad is best served the day it's made, but leftovers keep in an airtight container in the refrigerator for up to 3 days. The pesto will continue to absorb into the pasta as it sits, so you can stir in a couple of additional tablespoons of pesto, as needed.
- Homemade Mint Pesto is linked in the ingredients. Store-bought basil pesto works as a substitute, but the mint version gives the salad a distinctly fresh, summery character.