This the BEST Pesto Tortellini Pasta Salad! It’s packed full of flavor and all of the best ingredients like cheese tortellini, ripe cherry tomatoes, fresh basil, mozzarella pearls, artichoke hearts, red onion, parmesan cheese and lots of basil pesto with fresh lemon! This is such a refreshing pasta salad that eats like a meal. Perfect for a hot summer day, or a comforting side with a bowl of tomato soup for a chilly night. Ready in just about 15 minutes, you’ll be sure to put this recipe on repeat!
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You will need:
20 oz. refrigerated 3 cheese tortellini pasta
1 cup basil pesto ( store-bought or homemade, I use Rana brand)
½ cup mozzarella pearls (drained)
1 pint cherry tomatoes, halved
½ cup diced red onion
½ cup can quartered artichoke hearts (drained)
3 TB fresh lemon juice
¼ cup shaved parmesan cheese
Fresh ground black pepper to taste
Fresh basil for garnish (optional)
Directions for Pesto Tortellini Pasta Salad:
First, boil pasta according to package directions.
Next, mix together the 1 cup of pesto with the lemon juice. Set aside.
Now, dice the onion and halve the cherry tomatoes. You can cut the artichoke hearts into smaller bite sized pieces if you like.
Drain and rinse the pasta after cooking and cool completely.
Toss the pasta in the basil pesto and lemon mixture.
Now fold in the rest of the ingredients.
Garnish with more shaved parmesan cheese and fresh basil if desired.
This is such a refreshing pasta salad that eats like a meal! It takes such little time and effort and it’s perfect for picnics, family reunions or church potlucks! A definite crowd pleaser, you’ll be asked for this recipe over and over again! Great salad for Christmas dinner too!
If you don’t like artichoke hearts, substitute with olives, peas or asparagus. Add some cooked grilled chicken for added protein. Sun-dried tomatoes are also a good addition.
For more of my favorite salad recipes click here
Pesto Tortellini Pasta Salad
The best Pesto Tortellini Pasta salad that's so easy to make! Just a few ingredients and ready in less than 20 minutes!
Ingredients
- 20 oz. refrigerated 3 cheese tortellini pasta
- 1 cup basil pesto (I use Rana brand)
- ½ cup mozzarella pearls (drained)
- 1 pint cherry tomatoes, halved
- ½ cup diced red onion
- ½ cup can quartered artichoke hearts (drained)
- 3 TB fresh lemon juice
- ¼ cup shaved parmesan cheese
- Fresh ground black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- First, boil pasta according to package directions.
- Next, mix together the 1 cup of pesto with the lemon juice. Set aside.
- Now, dice the onion and halve the cherry tomatoes. You can cut the artichoke hearts into smaller bite sized pieces if you like.
- Drain and rinse the pasta after cooking and cool completely.
- Toss the pasta in the basil pesto and lemon mixture.
- Now fold in the rest of the ingredients.
- Garnish with more shaved parmesan cheese and fresh basil if desired.