This Tuscan Tortellini Pesto Pasta Salad comes together in about 20 minutes and is packed with fresh, Tuscan-inspired ingredients. Cheese tortellini, crisp asparagus, artichoke hearts, roasted red peppers, salami, and spring mix are tossed in basil pesto, then finished with shaved Parmesan and pistachios for a bold and incredibly delicious pesto tortellini salad.
Jump to:
Why You'll Love this Pesto Tortellini Salad:
- Quick & Easy – Ready in about 20 minutes with minimal prep and cook time.
- One-Pot Pasta – Tortellini and asparagus cook in the same pot to keep cleanup super simple.
- Perfect for Gatherings – This tortellini pasta salad makes a great side or light main, especially for picnics, potlucks, and dinner parties.
Key Ingredients:
- Cheese Tortellini – A filling, quick-cooking base for this pasta salad.
- 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 Tuscan-style balance of fresh and briny.
- Mix-Ins – Salami for savory richness, nutty shaved Parmesan, and pistachios for a bit of crunch.
Dietary & Allergy-Friendly 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 entirely.
- Vegetarian – Omit the salami or replace it with marinated white beans, sun-dried tomatoes, or olives for added flavor and texture.
Recipe Variations:
- Simple Pesto Tortellini Salad – For a quick, minimal version, toss cheese tortellini with just basil pesto and shaved Parmesan. Serve warm or chilled.
- Chicken Pesto Tortellini Salad – Add grilled or shredded chicken for extra protein. Great for meal prep, lunches, or quick dinners.
- Spicy Tortellini Pesto Pasta Salad – Mix in a pinch of red pepper flakes, sliced Calabrian chiles, and spicy salami for a tortellini salad with a 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 for Success:
- Don’t overcook the tortellini – Overcooked cheese tortellini can fall apart when tossed. Cook just until tender and drain gently.
- Cool ingredients before mixing – Let the tortellini and asparagus cool slightly before adding to the spring mix to avoid wilting.
Make Ahead & Storage:
- Make Ahead – All components can be prepped up to a day in advance. Store each ingredient separately in the fridge, then toss with pesto just before serving.
- Storage – Leftover tortellini pesto pasta salad will keep in an airtight container in the fridge for up to 3 days. The spring mix may wilt, but the flavors will still be delicious.
- Refreshing Leftovers – Stir in a spoonful of extra pesto or a drizzle of olive oil before serving to revive the texture and flavor.
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 a day in advance and toss with pesto just before serving for the freshest flavor.
What’s the best tortellini to use?
Cheese tortellini works best for this pesto pasta salad, but you can use your favorite variety, including gluten-free if needed.
Can I use frozen tortellini for this recipe?
Yes. While refrigerated tortellini has the best texture, frozen cheese tortellini can also work. Just cook it according to the package instructions before tossing with the other ingredients.
Can I make this recipe vegan?
Absolutely. Use dairy-free tortellini, vegan pesto, and omit the Parmesan or replace it with a plant-based alternative.
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
Tuscan Tortellini Pesto Pasta Salad
This Tusacan 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
Tried this recipe?Let me know how it was!
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 Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Comments
No Comments