This Tortellini Pesto Pasta Salad comes together in about 20 minutes and is packed with cheese tortellini, asparagus, artichoke hearts, roasted red peppers, salami, and spring mix all tossed in basil pesto, then finished with shaved Parmesan and pistachios. Easy to make and insanely delicious.
Why You'll Love this Pesto Tortellini Salad:
- Quick & Easy: Ready in about 20 minutes and easy enough for beginners in the kitchen.
- One-Pot Cooking: Tortellini and asparagus cook in the same pot to keep cleanup super-duper simple.
- Perfect for Get-Togethers: Especially for picnics, potlucks, and dinner parties.
Jump to:
Key Ingredients:
- Cheese Tortellini: Tortellini cooks quickly, making the longest part of this process getting the water boiling. I used cheese tortellini, but use whatever sounds good to you. Mushroom tortellini would also be excellent for this recipe.
- Basil Pesto: Garlicky and herbaceous, it ties everything together.
- Vegetables: A mix of asparagus, spring mix, artichoke hearts, and roasted red peppers for color, texture, and a perfect balance of fresh and briny.
- Other Mix-Ins: Savory salami, salty shaved Parmesan, and pistachios for a bit of crunch.
Dietary Swaps:
- Gluten-Free: Use gluten-free cheese tortellini (such as Taste Republic's Gluten-Free Tortellini, available at Publix) and double-check that your pesto and salami are certified gluten-free.
- Dairy-Free: Swap in dairy-free tortellini (butternut squash works really well with pesto), and use a vegan pesto and plant-based Parmesan alternative, or omit the cheese.
- Vegetarian: Omit the salami or replace it with marinated white beans, sun-dried tomatoes, or olives.
Recipe Variations:
- Simple Pesto Tortellini: For a quick, minimal version, toss cheese tortellini with just basil pesto and shaved Parmesan. Serve warm or chilled.
- Add Chicken: To make this more of a full meal, add chopped grill or rotisserie chicken. Great for using up leftovers.
- Spice it Up: Add a generous pinch of red pepper flakes, stir a bit of chili paste into the pesto, or use spicy salami for a spicy kick.
How to Make Tortellini Pesto Pasta Salad:
- Cook tortellini according to package directions. Drain and set aside.
- Blanch asparagus in the same water for 2 minutes, then transfer to an ice bath and drain.
- Toss together cooled tortellini, asparagus, spring mix, artichoke hearts, red peppers, and salami.
- Add pesto, Parmesan, pistachios, and a drizzle of olive oil. Toss to coat.
- Season with salt and pepper, then serve immediately or chill.
Tips & Notes:
- Don't Overcook the Tortellini: Overcooked tortellini gets mushy and will begin to fall apart, especially when tossed with the other ingredients. Just let them boil for a few minutes and when they rise to top, scoop out and drain.
- Cool Before Mixing: Let the tortellini and asparagus cool for a few minutes before mixing with the other ingredients to avoid any wilting or melting.
Storage:
- Storage: Leftovers can be kept in an air tight container in the fridge for up to 3 days. Spring mix will begin to wilt once it is dressed, so if meal prepping leave it out until ready to eat.
- Refreshing Leftovers: If leftovers begin to look a bit dry, stir in a bit more pesto or olive oil to revive it.
What to serve with Tortellini Pesto Pasta Salad:
Serve this Tuscan tortellini pasta salad alongside one of these simple mains or sides to turn it into a complete meal:
- Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
- Grilled Panzanella Salad with Whipped Feta & Marinated Peppers
- Easy Asparagus and White Bean Salad with Pesto & Parmesan
- Easy Olive Cheese Bread with Garlic Butter
FAQs:
Can I make tortellini pesto pasta salad ahead of time?
Yes! You can prep all components (except spring mix and pesto) a day in advance. Toss with pesto and spring mix when ready to serve.
What's the best tortellini to use?
I like refrigerated cheese tortellini for this recipe, but you can use any refrigerated variety (such as mushroom!)
Can I use frozen tortellini for this recipe?
You can, but keep in mind the texture and cook time will be slightly different. follow the directions on the package, let cool, and then follow the recipe as written.
More Pasta Salad Recipes You Will Love:
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Easy Greek Tortellini Salad with Smashed Feta Dressing
- Creamy Dill Pickle Pasta Salad with Bacon & Cheddar
- Easy Cucumber Pasta Salad with Feta and Dill
Recipe
Tortellini Pesto Pasta Salad
This Tortellini Pesto Pasta Salad combines cheese tortellini with fresh asparagus, artichoke hearts, roasted red peppers, and salami, all tossed in garlicky basil pesto and topped with shaved Parmesan and crunchy pistachios.
Ingredients
- 1 lb refrigerated cheese tortellini
- 1 cup asparagus trimmed and sliced into thirds about 4 oz
- 2-3 cups spring mix
- ½ cup quartered artichoke hearts drained
- ½ cup roasted red pepper sliced
- 1 cup sliced salami cut into quarters
- ½ cup shaved Parmesan cheese
- ½ cup basil pesto
- ¼ cup pistachios roughly chopped
- Drizzle of olive oil
- Fresh cracked black pepper to taste
- Kosher salt to taste
Instructions
- Cook tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions. Drain using a slotted spoon or spider strainer and transfer to paper towels to drain fully.
- Blanch asparagus: In the same boiling water, add asparagus and cook for 2 minutes. Immediately transfer to a bowl of ice water to stop cooking. Drain well.
- Combine salad ingredients: In a large bowl, add drained tortellini, blanched asparagus, spring mix, artichoke hearts, roasted red peppers, and salami. Toss gently to combine.
- Add pesto and toppings: Add basil pesto, shaved Parmesan, pistachios, and a drizzle of olive oil. Toss until everything is evenly coated.
- Season and serve: Season with kosher salt and freshly cracked black pepper to taste. Serve immediately or chill before serving.
Notes
- Tips for Success: Don't overcook the tortellini or it may fall apart. Let ingredients cool before mixing to keep the greens from wilting.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Stir in a little extra pesto or olive oil to refresh before serving.
- Nutrition is an estimate and may vary based on specific ingredients and brands used.
Nutrition
Calories: 395kcalCarbohydrates: 35gProtein: 17.5gFat: 21gSaturated Fat: 5.4gFiber: 2.6gSugar: 2.2g
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Tried This Tuscan Tortellini Pesto Pasta Salad recipe? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful, easy dish. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
Honestly one of my fave recipes. The blend of pesto and cheese tortellini makes for a salad that I can't stop eating.