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.
Fast, simple, delicious. I doubled the recipe and we ate it as an entree the first night. I intended to use it as a side the next night, but my adult kids and husband devoured it before I could get it to the table!
Table of Contents
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.
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
Meal Prep Tip
This is a great salad to make and keep in the fridge for quick meals. I recommend leaving the arugula out and storing it in a separate container to add to your portion of salad right before eating for maximum freshness.
How to Make This Pesto Tortellini Pasta Salad Recipe
- 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.
- Add in the salami, parmesan, sundried tomatoes, pine nuts, and shallots.
- In a small bowl, stir together the pesto dressing ingredients.
- Pour the dressing over the pasta salad and toss. Toss in arugula right before serving.
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
- Nut Free: Leave out the pine nuts if you have a nut allergy.
- Gluten Free: Use gluten free tortellini
- Grain Free: Swap the tortellini for a grain free pasta such as Banza or Kaizen
- Vegan: skip the salami and parmesan and be sure to use a pesto that is dairy free.
- Dairy Free: Use dairy-free pesto and leave out the Parmesan or use dairy free parmesan for a dairy-free pasta salad.
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.
Common Questions
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.
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.
More Hearty Salad Recipes You Will Love:
- Thai Beef Salad
- Greek Chicken Gyro Bowl
- Tomato, Peach, and Burrata Salad
- Asian Noodle Salad with Peanut Dressing
- Mexican Couscous Salad
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
Ingredients
- 12 oz cheese tortellini
- ⅓ 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
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Fast, simple, delicious. I doubled the recipe and we ate it as an entree the first night. I intended to use it as a side the next night, but my adult kids and husband devoured it before I could get it to the table!