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Tortellini pesto pasta salad in a bowl.

Tortellini Pesto Pasta Salad with Mozzarella and Lemon Vinaigrette

Allie Hagerty
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.
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Prep Time 10 minutes
Cook Time 5 minutes
Time to Chill 3 hours
Total Time 3 hours 15 minutes
Course Pasta, Side Dish
Servings 6 servings

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
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