This Pesto Tortellini Pasta Salad isn’t just a regular pasta salad. Full of fresh ingredients; it is perfect for last-minute summer meals with its pillowy-soft tortellini, salami, Parmesan cheese, sun-dried tomatoes, and arugula, all tossed in a delicious pesto dressing. This is fantastic as a light meal or summer side dish.Pesto Tortellini Pasta Salad

During the summer months I love to have a few prepared salads in my fridge that we can all enjoy for quick meals. This Pesto Tortellini Pasta Salad is a family favorite and one that I love to make for a summer potluck or backyard bbq because it’s a dish that everyone always enjoys. You can make it a few hours or even a day in advance, and it travels well too! Whether you are serving this as a summer side dish, easy lunch or meal prepping it for the week ahead, this tortellini pasta salad will become a favorite you will find yourself making again and again. 

Pesto Tortellini Pasta Salad

Why You Will Love This Pesto Tortellini Pasta Salad


  • This quick and easy 15-minute pasta recipe is packed with the perfect blend of umami flavors.
  • The versatility is endless! Keep reading to see all my suggestions.
  • Full of fresh flavor and beautiful colors this is the perfect dish to feel a crowd at a summer BBQ. 
  • This is great for meal prep, make a batch and enjoy it for quick meals throughout the week. 
  • This is the perfect salad meal-prep in the beginning of the week and enjoy all week long.

Pesto Tortellini Pasta Salad

Ingredients You Will Need


  • Cheese Tortellini: You can use frozen tortellini or fresh tortellini for delicious results. I like using cheese-filled tortellini but any type of tortellini will work. 
  • Basil Pesto: Both homemade pesto and store-bought pesto will work. Be sure to choose a good quality pesto, it will make a big difference in the flavor of the salad.
  • Olive Oil: I think extra-virgin olive oil gives the best flavor, but you can also use avocado oil.
  • Lemon Juice: Fresh lemon juice adds a bright, delicious flavor to the simple salad dressing. You could also add a pinch of lemon zest. 
  • Kosher Salt: A little salt is all you need because of all the other umami flavors.
  • Salami: Thinly sliced salami gives a great protein punch to this easy pasta salad. Feel free you swap it for sliced prosciutto, bresaola or speck
  • Parmesan Cheese: I love to buy the big Parmesan flakes for this salad, but you can use finely grated Parmesan.
  • Sun-dried Tomatoes: You will want to cut the sun-dried tomatoes into small pieces for a taste in every bite. Diced cherry tomatoes or grape tomatoes would also work.
  • Pine Nuts: Because a delicious, nutty crunch is always a good idea. You can also use sliced almonds or chopped cashews.
  • Shallots: Fresh shallots add great flavor to this salad. You can also use red onion.
  • Arugula: A fresh, peppery green addition is both beautiful in color and delicious in flavor. Use spinach for a mild green option.

You can find more details in the recipe card below. 

 

Kitchen Tools You Will Need


  • Large Pot
  • Colander
  • Cutting Board
  • Sharp Knife
  • Small Bowl
  • Large Serving Bowl

Ingredients

How to Make This Pesto Tortellini Pasta Salad Recipe


  1. Bring a pot of salted water to a boil. Add in the tortellini and cook al dente, according to package instructions (Be careful not to overcook it). Drain in a colander and run under cold water. Transfer to a large bowl. 
  2. Add in the salami, parmesan, sundried tomatoes, pine nuts, and shallots. 
  3. In a small bowl, stir together the pesto dressing ingredients.
  4. Pour the dressing over the pasta salad and toss. Toss in arugula right before serving.

Pesto Dressing

Ways to Modify


  • Make your own fresh basil pesto, or try a variation like Kale and Pistachio Pesto or Broccoli Pesto.
  • Don’t have lemon juice? White wine vinegar or red wine vinegar are great acidic choices.
  • Exchange the salami for pepperoni or prosciutto. 
  • Don’t care for sun-dried tomatoes? Fresh tomatoes of any kind will also work. 
  • Add more flavor and variety with artichoke hearts, kalamata olives, black olives, bell peppers, or any of your favorite fresh vegetables.
  • Exchange the Parmesan cheese for Mozzarella pearls or Feta cheese.
  • If you don’t care for arugula, spinach, or curly kale also work. 

 

Dietary Customizations


  • Leave out the pine nuts if you have a nut allergy.
  • Make it gluten free by using a gluten free tortellini 
  • Make it grain free by swapping the tortellini for a grain free pasta such as Banza or Kaizen
  • Make it vegan by leaving out the salami or using vegan salami and skipping the cheese
  • Use dairy-free pesto and leave out the Parmesan for a dairy-free pasta salad.

Making the salad

Prepping Ahead and Storing Leftovers


Meal Prep: The key with meal prepping this is not to overcook the tortellini. You can prepare this salad and toss it in the dressing a day in advance, just be sure to hold off adding the arugula until right before serving.

Leftovers: Enjoy the leftovers as a cold pasta salad or bring them back to room temperature the next day. Store leftovers in the fridge in an airtight container, and they will last for 3-4 days. Drizzle with olive oil or a spoonful of pesto if the salad has dried out. 

 

Serving Suggestions


This delicious salad is perfect on its own as a main dish or as a side dish as part of a big summer spread. Here are some of my favorite dishes to serve with this pasta salad.

Pesto Tortellini Pasta Salad

More Hearty Salad Recipes You Will Love:


If you make this Pesto Tortellini Pasta Salad recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Pesto Tortellini Pasta Salad

Every Last Bite
This Pesto Tortellini Pasta Salad isn't just a regular pasta salad. Full of fresh ingredients; it is perfect for last-minute summer meals with its pillowy-soft tortellini, salami, Parmesan cheese, sun-dried tomatoes, and arugula, all tossed in a delicious pesto dressing. This is fantastic as a light meal or summer side dish. The pasta salad can be made a day in advance, just be sure to only add the arugula right before serving. Leftovers will last for up to 4 days in the fridge.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 333 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • cup pesto
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ½ cup thin strips of salami
  • ½ cup parmesan flakes
  • cup roughly chopped sundried tomatoes
  • 2 tbsp pine nuts
  • 1 tbsp finely diced shallots
  • 2 cups arugula

Instructions
 

  • Bring a pot of salted water to a boil. Add in the tortellini and cook according to package instructions. Once cooked, drain in a colander and run under cold water for a minute.Transfer to a large bowl.
  • Add in the salami, parmesan, sundried tomatoes, pine nuts and shallots.
  • In a small bowl stir together the pesto, olive oil, lemon juice and salt
  • Pour the dressing over the pasta salad and toss. Right before serving add in the arugula and toss until incorporated.
Nutrition
Calories: 333kcalCarbohydrates: 30gProtein: 11gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 481mgPotassium: 262mgFiber: 3gSugar: 5gVitamin A: 491IUVitamin C: 5mgCalcium: 121mgIron: 2mg
Tried this recipe?Leave a comment below and let us know how it was!