Pesto Tortellini Pasta Salad
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.
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.
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
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
- 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.
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.
- Bone-In Ribeye Steak with Compound Butter
- Chicken Souvlaki
- Loaded Hamburgers with Special Sauce
- Ribeye Steak Sandwich with Caramelized Onions and Herb Mayo
- Oven Baked Greek Chicken Drumsticks
- The Best Grilled Chicken
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.
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