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Creamy Pesto Tortellini Pasta Salad with Fresh Tomatoes

Made with cheese tortellini, fresh cherry tomatoes, salami, peas, and pearl mozzarella, this Pesto Tortellini Pasta Salad is a bright, satisfying dish for picnics, potlucks, cookouts, or simple weeknight meals. The cheese-filled tortellini adds a rich texture and the pesto clings to every fold, delivering a burst of basil and garlic in each bite.

This salad is highly versatile: serve it as a flavorful side or make it the main course by adding grilled chicken, baked tofu, or turkey meatballs. It also keeps and reheats well for meal prep—prepare it early in the week, divide into portions, and enjoy quick lunches or dinners.

A bowl of tortellini pasta salad with cherry tomatoes, mozzarella, peas, salami, and greens, served with pesto and two spoons.

What You’ll Need For Pesto Tortellini Pasta Salad

  • Homemade pesto — fresh basil pesto brightens the salad and is easy to make.
  • Cheese tortellini — one package (about 20 oz) of your favorite brand.
  • Cherry tomatoes — halved for color and fresh sweetness.
  • Sweet peas — fresh or thawed frozen peas add a tender pop.
  • Red onion — thinly sliced for a mild sharpness and color contrast.
  • Hard salami rounds — halved for salty, savory bites.
  • Pine nuts — toasted briefly for a buttery crunch; cashews work as a substitute.
  • Pearl mozzarella — plain or marinated mini mozzarella balls.
  • Fresh basil — julienned or torn into pieces to finish the salad.
  • Salt and olive oil — to taste for seasoning and to refresh the dressing when stored.
A glass bowl filled with peas, salami slices, cherry tomatoes, mozzarella balls, diced red onions, pine nuts, tortellini, and a dollop of pesto in the center. Two wooden utensils lie beside the bowl.

Can I Use Store-bought Pesto Instead?

Yes. Store-bought pesto is a convenient option; just be mindful that many commercial pestos contain a bit more oil and salt than a freshly made version. Add it gradually and taste as you go to achieve the balance you prefer.

Can I Use Other Nuts Instead Of Pine Nuts?

Pine nuts bring a smooth, buttery flavor, but if they’re unavailable or expensive, raw cashews make a great substitute. Lightly toast the cashews in a dry pan until golden to enhance their flavor before tossing them into the salad.

A glass bowl containing ingredients like cherry tomatoes, small mozzarella balls, salami slices, and pasta being mixed with spoons. A bottle and wooden salt grinder are in the background.

How to Make Homemade Pesto

Ingredients:

For an easy batch of basil pesto, you’ll need fresh basil leaves, grated Parmesan, fresh lemon juice, garlic, pine nuts, and good olive oil.

Method:

  1. Place basil leaves, grated Parmesan, lemon juice, garlic, pine nuts, and olive oil in a food processor.
  2. Pulse on high until mostly smooth, about 1–2 minutes, stopping to scrape the sides as needed. Slight texture is desirable.
  3. If the pesto feels too thick, add olive oil by the teaspoon and pulse until you reach the desired consistency.
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Storing Pesto Pasta Salad

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The pesto can dry out slightly while chilled—refresh with a drizzle of olive oil and a pinch of salt or a little extra pesto before serving to restore flavor and moisture.

A bowl of pasta salad with tortellini, cherry tomatoes, peas, sliced meat, and pesto sauce, with two wooden utensils placed inside.

Serving Ideas For Tortellini Pasta Salad

This salad pairs beautifully with a wide variety of mains and sides. For backyard cookouts, serve it alongside grilled vegetables, salmon, or hearty plant-based burgers. For a lighter weeknight meal, bed the salad over arugula or baby spinach and add a grilled protein for a complete plate.

Pesto Tortellini Pasta Salad Recipe

By: Emily Richter

Prep: 20 mins • Cook: 5 mins • Total: 25 mins • Servings: 8

Ingredients

  • 2/3 cup homemade pesto
  • 20 oz cheese tortellini
  • 20 oz cherry tomatoes, halved
  • 1½ cups sweet peas, thawed if frozen
  • ¼ red onion, minced
  • 8 oz hard salami rounds, halved
  • 3 tablespoons pine nuts (or toasted cashews)
  • 8 oz pearl mozzarella cheese
  • ½ cup fresh basil, julienned
  • Salt to taste

Instructions

  1. If making your own pesto, prepare it first and set it aside.
  2. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions or until the tortellini float to the surface.
  3. Drain the tortellini and let it cool to room temperature.
  4. In a large bowl, combine the cooled tortellini with tomatoes, peas, red onion, salami, pine nuts, mozzarella, and pesto. Toss gently until everything is evenly coated.
  5. Fold in the fresh basil and season with salt to taste. Serve immediately or chill in the refrigerator before serving.

Tips & Notes

  • Store-bought pesto is fine—add it slowly to control salt and oil levels.
  • If refrigerated, refresh the salad before serving with a little olive oil and extra salt if needed.
  • To save time, use pre-cooked tortellini or make the pesto a day ahead.

Nutrition (per serving, approximate)

  • Calories: 550 kcal
  • Carbohydrates: 41 g
  • Protein: 28 g
  • Fat: 31 g
  • Fiber: 5 g
  • Sugar: 7 g

Nutrition information is an approximation and should be used as a guideline.

A close-up of a pasta salad with tortellini, cherry tomatoes, peas, mozzarella balls, salami, and green pesto sauce, served in a glass bowl with metal utensils.

Photography by: The Wooden Skillet