Cold Tortellini Pesto Pasta Salad (Easy Summer Recipe)
This Tortellini Pesto Pasta Salad is what summer dreams are made of. Bright, fresh, and so flavorful, it combines cheese tortellini, juicy cherry tomatoes, and mozzarella pearls tossed in a garlic lemon vinaigrette laced with pesto. It’s satisfying but not heavy, easy to prep ahead, and exactly the kind of dish you want to bring to summer parties, picnics, or weeknight dinners on the patio.
There’s something so refreshing about pesto tortellini pasta salad in the summer! I love that this easy pesto tortellini salad can be enjoyed as a main or a delicious side dish! If you’re looking for more pasta salad recipes, check out my Italian summer tortellini pasta salad, or my Mediterranean shrimp and orzo salad! I also love my artichoke pesto pasta which is a bit more unique thanks to the artichokes!
Recipe Highlights: Tortellini Pesto Pasta Salad
- Inspired by Coastal Italian Flavors: This cold pasta salad dish combines Italian staples—pesto, lemon, and cherry tomatoes—with a New England sense of ease and freshness.
- Best Served For: Perfect for summer parties, lunch with friends, or as a calm and comforting weeknight dinner. Either way, short prep time and simple ingredients make this recipe a winner!
- What Makes It Special: The garlic lemon vinaigrette cuts the richness of the pesto and adds just the right amount of brightness.
- Serve it How You Like: You can serve this warm or cold—it tastes great both ways.
Ingredients Notes
- Cheese tortellini: Fresh tortellini is worth it here—look in the refrigerated section of your grocery store. The filling matters, so aim for something creamy like ricotta or a blend with Parmesan cheese.
- Pine nuts: Lightly toasting them brings out their sweet, buttery flavor. You’ll know they’re ready when they’re just golden and fragrant—don’t walk away from the pan!
- Fresh mozzarella pearls: Use the ones packed in water for the creamiest bite. If you can’t find pearls or fresh mozzarella balls, tear a ball of fresh mozzarella into small pieces instead.
- Homemade pesto: If you have the time, make your own basil pesto sauce using fresh basil, olive oil, garlic, Parmesan cheese, and pine nuts. If using store-bought, check the ingredient list—skip anything with filler oils. If not, store-bought pesto makes for an easy pasta salad swap!
- Lemon juice + lemon zest: Fresh only. The zest adds brightness you just can’t get from juice alone.
- Fresh tomatoes: Use grape tomatoes or cherry tomatoes for their size and plumpness for this recipe!
Suggested Ingredient Substitutions and Additions
- Swap pine nuts for pistachios for a fun twist that adds color and subtle sweetness for an extra yummy tortellini pasta salad recipe!
- Use sundried tomatoes instead of cherry tomatoes for deeper flavor. Sun-dried tomatoes also have a super flavorful oil you can add to the vinaigrette!
- Add grilled shrimp or chicken to make it a full meal.
- Use arugula pesto in place of traditional basil pesto for peppery depth. You can also use spinach pesto, feta pesto, pistachio pesto, or lemon pesto!
How to Make Tortellini Pesto Pasta Salad
- Cook the Tortellini: Bring a large pot of salted water to a gentle boil. Add the tortellini to the boiling water. Cook the tortellini just until al dente, according to package directions. Drain using a colander and rinse with cold water.
2. Make the Vinaigrette: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, kosher salt, black pepper, and red pepper flakes (if using).
3. Add the Pesto: Whisk the pesto into the vinaigrette until fully combined and smooth.
4. Assemble the Salad: Add the cooked tortellini, cherry tomatoes, mozzarella pearls, and half the basil to the large bowl.
5. Toss gently until evenly coated.
6. Finish and Serve: Top with toasted pine nuts, the remaining basil, and a pinch of flaky sea salt. Serve chilled or at room temperature.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Tortellini Pesto Pasta Salad with Mozzarella and Lemon Vinaigrette
This easy tortellini pesto pasta salad is packed with cherry tomatoes, mozzarella pearls, and tossed in a zesty garlic lemon vinaigrette. It's the perfect cold pasta salad for summer parties, meal prep, or an effortless weeknight dinner.
Equipment
- Large pot
- Colander
- large mixing bowl
- whisk
Ingredients
- 1 20-ounce package fresh cheese tortellini
- 1 ½ cups cherry tomatoes halved
- 8 ounces fresh mozzarella pearls
- ½ cup basil pesto
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves torn
- Flaky sea salt for finishing
- Shaved Parmesan for garnish (optional)
Instructions
- Bring a large pot of salted water to a gentle boil. Cook the tortellini just until al dente, according to package directions. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, kosher salt, black pepper, and red pepper flakes (if using).
- Whisk the pesto into the vinaigrette until fully combined and smooth.
- To the bowl with the dressing, add the cooked tortellini, cherry tomatoes, mozzarella pearls, and half the basil. Gently toss until evenly coated.
- Top with toasted pine nuts, remaining basil, flaky sea salt, and shaved Parmesan (if using). Let sit for 10–15 minutes before serving. Serve chilled or at room temperature. If you want to have it chilled, I suggest letting it cool in the fridge for at least 3 hours.
Notes
Expert Tips from My Kitchen
- Don’t overcook the tortellini—soft pasta will fall apart in the salad.
- Toss the pasta in the vinaigrette while it’s still slightly warm to soak in the flavor.
- Toast pine nuts in a dry skillet for just 2–3 minutes, watching closely to avoid burning.
- If making ahead, wait to add the basil and pine nuts until just before serving.
Serving Suggestions
- Wine pairing: A crisp Vermentino or Sauvignon Blanc.
- Serve it alongside grilled chicken, salmon, or even as part of a caprese pasta salad spread.
- For a picnic-ready twist, stuff it into halved bell peppers for easy handheld bites.
- Want to bulk it up? Add in marinated artichoke hearts and kalamata olives for extra flavor and flair.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Let it come to room temperature before serving—this wakes up the pesto and brightens the flavors.
- If the pasta looks dry the next day, toss with a drizzle of olive oil or a splash of lemon juice before serving.
- This pesto tortellini salad recipe doesn’t freeze well, so enjoy it fresh within a couple days.
Nutrition Facts
Calories: 615kcalCarbohydrates: 47gProtein: 25gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 67mgSodium: 1040mgPotassium: 162mgFiber: 5gSugar: 5gVitamin A: 987IUVitamin C: 12mgCalcium: 370mgIron: 3mg
Tried this recipe?Let us know how it was!