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Creamy Pesto Tortellini Pasta Salad

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A quick and easy creamy pesto tortellini pasta salad that combines fresh basil pesto with mayonnaise for a rich yet vibrant flavor. Perfect for busy weeknights, picnics, or potlucks.

Ingredients

Scale
  • 12 oz (340 g) cheese tortellini, fresh or frozen
  • 1/2 cup (120 ml) basil pesto, store-bought or homemade
  • 1/3 cup (80 ml) mayonnaise
  • 1/4 cup (25 g) finely grated Parmesan cheese
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (30 g) fresh spinach or arugula, roughly chopped (optional)
  • 1 clove garlic, minced
  • 1/4 cup (40 g) red onion, finely chopped (optional)
  • 1 tablespoon (15 ml) lemon juice
  • Salt and pepper, to taste
  • 1 tablespoon (15 ml) olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) tortellini and cook according to package instructions—usually 3-5 minutes for fresh, 7-9 minutes for frozen. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool them down quickly. Set aside in a large mixing bowl.
  2. In a small bowl, whisk together 1/2 cup (120 ml) basil pesto, 1/3 cup (80 ml) mayonnaise, 1 tablespoon (15 ml) lemon juice, and 1 tablespoon (15 ml) olive oil. Add 1 minced garlic clove, and season with salt and pepper to taste.
  3. Add the halved cherry tomatoes, chopped spinach or arugula, and finely chopped red onion to the bowl with tortellini. Pour the dressing over everything and gently toss until the pasta and veggies are evenly coated. Be careful not to break the tortellini.
  4. Sprinkle 1/4 cup (25 g) grated Parmesan cheese over the salad. Toss lightly again to incorporate, or leave some on top for presentation.
  5. Serve immediately or cover and refrigerate for 1-2 hours to let the flavors meld. If the salad thickens after chilling, stir in a splash of olive oil or a teaspoon of water to loosen it.

Notes

Do not overcook the tortellini to avoid mushy texture. Rinse pasta under cold water immediately after cooking to stop cooking and cool. Toss gently to avoid breaking tortellini. Adjust seasoning after mixing as pesto saltiness varies. Salad tastes better after chilling 1-2 hours. Add olive oil or water if salad thickens after refrigeration.

Nutrition

Keywords: pesto, tortellini, pasta salad, creamy, easy, quick, picnic, potluck, vegetarian

Find it online: https://forkmila.com/creamy-pesto-tortellini-pasta-salad-recipe-easy-homemade-delight/