Name: Pesto Tortellini Pasta Salad
Total time: 20 min
Ingredients: 1 lb refrigerated cheese tortellini; 1 cup asparagus (trimmed and sliced into thirds, about 4 oz); 2-3 cup spring mix; 1/2 cup quartered artichoke hearts (drained); 1/2 cup roasted red pepper (sliced); 1 cup sliced salami (cut into quarters); 1/2 cup basil pesto; 1/2 cup shaved Parmesan cheese; 1/4 cup pistachios (roughly chopped); drizzle olive oil; fresh cracked pepper

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Discover this delightful Pesto Tortellini Pasta Salad featuring tender cheese tortellini, fresh vegetables, savory salami, Parmesan cheese, and pistachios, all tossed in fragrant basil pesto. In just 20 minutes, whip up this vibrant salad—a perfect addition to summer BBQs or a quick weekday lunch.

Why You’ll Love it:

Bursting with Flavor– a harmonious blend of tender cheese tortellini, fresh veggies, salami, Parmesan cheese, and pistachios, perfectly united in basil pesto for an explosion of Italian-inspired flavors.
Effortless Elegance– achieve gourmet results without the hassle. This salad is a breeze to prepare, requiring only 20 minutes of your time, perfect for dinner parties and family gatherings.
Versatile– whether you’re hosting a summer BBQ or craving a quick weekday lunch, this salad fits seamlessly into any occasion, offering a versatile and satisfying dish.
Fresh and Vibrant– fresh veggies combined with the aromatic basil pesto, creating a vibrant and visually appealing dish that’s delightful to the eyes and palate.

ingredients for pesto tortellini pasta salad

Ingredient Notes:

Find the full list of ingredients and amounts in the recipe card below.

Cheese Tortellini– soft and pillowy cheese-filled tortellini provides a comforting and satisfying base for the salad. The best tortellini to use for this salad is fresh, refrigerated tortellini for it’s quick cooking time and superior texture.
Basil Pesto– the star of the show, basil pesto brings a fragrant and herbaceous quality to this pasta salad recipe. Generally made with a blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, it ties all the ingredients together with its vibrant and aromatic profile. Either homemade or store-bought can be used.
Veggies– a blend of crisp spring mix, tangy artichoke hearts, soft roasted red bell pepper, and asparagus gives this a salad a fresh quality and nutritional boost.
Parmesan Cheese– elevate the taste with the rich and nutty notes of shaved Parmesan, adding a savory and umami element to the dish.
Pistachios– for added crunch and a hint of sweetness. These nuts not only contribute to the texture but also offer a unique, complementary flavor.

Substitutions & Variations:

Add Protein– pepperoni, shredded rotisserie chicken, hot Italian sausage, sliced grilled chicken, crispy crumbled bacon, or jumbo shrimp.
Additional Veggies or Substitutions– sauteed squash, red onions, cherry tomatoes, sun-dried tomatoes, green beans, or sliced olives.
Cheese Substitutions– grated Parmesan, mini mozzarella balls, or crumbled feta cheese.
Nut Substitutions– pine nuts, walnuts, or sunflower seeds.
Sauce Substitutions– red pesto ( typically made with sun-dried tomatoes) , Caesar dressing, or Italian dressing.
Make it Creamy– by mixing in a bit of Greek yogurt or mayo.

pesto tortellini pasta salad with parmesan

How to Make Pesto Tortellini Pasta Salad:

Bring a large pot of salted water to a boil, add tortellini and cook according to the directions on the package. Use a slotted spoon or spider strainer to transfer tortellini to a paper towel to drain.
Add sliced asparagus to same boiling pot of water. Allow to cook for 2 minutes before transferring to a bowl of ice water.
Drain asparagus and add to a large mixing bowl along with tortellini, spring mix, artichoke hearts, roasted red pepper, and salami. Toss to combine.
Add pesto, Parmesan cheese, chopped pistachios, and drizzle of olive oil. Toss to combine.
Season with kosher salt and fresh cracked pepper to taste and give salad a final toss. Serve.

Tips & Recipe Notes:

This salad is hearty enough to eat on it’s own but can also be served as a side dish to a meaty main, fish, or sandwich.
Be careful not to overcook tortellini. Fresh tortellini generally takes 3-5 minutes to fully cook.
If tortellini begins to stick together after cooking, place it in a colander and run it under cool water. Gently shake until loose, then drain.
This tortellini pasta salad can be served at room temperature or chilled.
Check out this article from Once Upon a Chef, for tips on making your own pesto.

Storage & Make-Ahead:

Tortellini can be cooked up to 2 days in advance and stored in the refrigerator in an air tight container.
If meal prepping, this salad can be mixed ahead of time, leaving out pesto and oil until ready to eat to prevent wilting.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Some wilting may occur after dressing this salad and is generally fine to eat as long as there are no strange smells or slimy textures. As always, use your best judgment when consuming leftovers.

pesto tortellini pasta salad with salami and Parmesan

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