If you’re craving a vibrant and satisfying dish that’s both effortless to prepare and bursting with fresh flavors, you’ll absolutely adore this Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe. It’s that perfect mix of tender cheese-filled tortellini coated in fragrant basil pesto, dotted with juicy cherry tomatoes, creamy mozzarella, and a crunchy surprise from toasted pine nuts. Each bite is a celebration of texture and taste, making it a go-to for a speedy lunch, picnic, or light dinner that feels anything but ordinary.
Ingredients You’ll Need
This salad shines because of its simple yet thoughtfully chosen ingredients. Each component adds a unique dimension — from the creaminess of fresh mozzarella to the bright snap of cherry tomatoes and the aromatic punch of fresh basil. Together, they create a harmony of flavors that’s refreshing and deeply satisfying.
- Fresh refrigerated tortellini: Cheese-filled tortellini offers a tender, pillow-like base that’s perfect for soaking up the pesto.
- Basil pesto: The star dressing, bringing rich, herby goodness and a touch of nuttiness.
- Cherry tomatoes: Halved and bursting with sweetness, they add color and juicy freshness.
- Fresh mozzarella balls (bocconcini): Soft and creamy, balancing the acidity from the tomatoes.
- Red onion: Finely diced for a gentle bite and subtle sharpness.
- Fresh basil leaves: Chopped for an extra hit of herbal aroma and flavor.
- Toasted pine nuts: Lightly browned in a dry pan for a toasty crunch that elevates the salad.
- Parmesan cheese (optional): Grated on top for an extra layer of salty richness.
How to Make Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Add your cheese-filled tortellini and cook just until al dente, following the package instructions closely. This ensures the pasta is perfectly tender but still firm enough to hold its shape in the salad.
Step 2: Cool the Tortellini
Once drained, spread the tortellini out in a single layer on a baking sheet or platter to cool quickly to room temperature. This step is crucial because warm pasta can turn your salad soggy or overpower the fresh flavors.
Step 3: Prepare the Veggies and Cheese
Halve your cherry tomatoes to release their sweet juices, finely dice the red onion for a hint of sharpness, and drain the fresh mozzarella balls to keep the salad light, while roughly chopping fresh basil leaves for that aromatic burst. Don’t forget to toast the pine nuts in a dry skillet until golden and fragrant — this tiny step adds a stunning flavor boost.
Step 4: Combine Everything
Gently fold the cooled tortellini together with the vibrant cherry tomatoes, diced onion, and creamy mozzarella in a large bowl. Take care to mix evenly without mushing the ingredients.
Step 5: Add the Pesto
Pour in about half to three-quarters of a cup of your favorite basil pesto. Toss gently but thoroughly to coat every piece with that luscious, herbaceous flavor.
Step 6: Season and Garnish
Give your salad a good taste and season with salt and freshly ground black pepper as needed. Stir in most of the chopped basil and toasted pine nuts, saving a little for the finishing touches.
Step 7: Chill to Perfection
Cover your bowl and refrigerate the salad for at least 30 minutes. This resting time is when all those bold and fresh flavors blend beautifully. Just before serving, toss it gently again and sprinkle on the reserved basil, pine nuts, and optional Parmesan cheese.
How to Serve Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe
Garnishes
One of the joys of serving this salad is elevating it with simple garnishes. Fresh basil leaves or a sprinkle of shaved Parmesan can make it look and taste like it just came from a trattoria. Toasted pine nuts add that irresistible crunch every time.
Side Dishes
This salad pairs spectacularly with grilled chicken, crusty garlic bread, or a bright leafy green salad. The Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe is versatile enough to be your main course or a standout side to a summer barbecue.
Creative Ways to Present
Serve it in colorful bowls, or even stuff large halved cherry tomatoes with the tortellini salad for a playful finger food option. Layered in a clear glass bowl or individual mason jars, it becomes a tempting, portable treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Because this salad is best enjoyed fresh, store any leftovers in an airtight container in the refrigerator for up to two days. The flavors deepen overnight, but the texture of the tomatoes and tortellini might soften a bit, so enjoy it promptly!
Freezing
Freezing is not recommended for the Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe due to the fresh vegetables and delicate cheeses, which don’t hold up well after thawing. Keep it chilled and fresh instead!
Reheating
As a cold pasta salad, reheating isn’t necessary or advised. Simply give the salad a gentle stir and enjoy it straight from the fridge for maximum freshness and flavor.
FAQs
Can I use store-bought pesto for this salad?
Absolutely! A good-quality store-bought pesto works wonderfully and makes the recipe even quicker. If you have the time, homemade pesto adds a special freshness but both taste delicious.
What kind of tortellini is best for this recipe?
Cheese-filled refrigerated tortellini is ideal because it’s tender and creamy inside, pairing beautifully with the pesto. Fresh refrigerated is preferred over dried for the best texture.
Can I make this salad vegan?
Yes! Swap out the cheese-filled tortellini for a vegan alternative, replace fresh mozzarella with plant-based cheese or omit it, and use a vegan pesto to keep all the vibrant flavors while making it dairy-free.
Is it okay to add other vegetables?
Definitely! Feel free to add cucumbers, bell peppers, or olives to boost the crunch and variety, but keep the balance so the pesto and tomatoes remain stars of the dish.
How long should I chill the salad before serving?
A minimum of 30 minutes is perfect to let the flavors meld, but an hour or two in the fridge can intensify the herbaceous notes and make every bite even better.
Final Thoughts
This Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe is one of those dishes that feels like sunshine on a plate and comfort in every bite. Whether you’re new to cooking or looking for a fast, elegant meal, this salad delivers flavor, freshness, and ease every single time. Trust me, once you try it, it’ll become your new favorite go-to!
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Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Italian
Description
This Pesto Tortellini Salad is a quick, fresh, and flavorful dish perfect for a light lunch or a side at dinner. Featuring cheese-filled tortellini, vibrant cherry tomatoes, creamy fresh mozzarella, aromatic basil pesto, and crunchy toasted pine nuts, this salad offers a delightful mix of textures and tastes. Ready in just 25 minutes and served chilled, it is an easy-to-make recipe that celebrates fresh ingredients and Italian-inspired flavors.
Ingredients
Pasta
- Fresh refrigerated cheese-filled tortellini – 12 ounces
Vegetables & Cheese
- Cherry tomatoes – 1 pint, halved
- Red onion – 1 small, finely diced
- Fresh mozzarella balls (bocconcini) – 8 ounces, drained
- Fresh basil leaves – 1/2 cup, roughly chopped
Others
- Basil pesto – 1/2 to 3/4 cup
- Toasted pine nuts – 1/4 cup
- Parmesan cheese (optional, for serving) – 1/4 cup, grated
- Salt – to taste
- Freshly ground black pepper – to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package directions until al dente. Once cooked, drain the tortellini thoroughly to avoid excess water in the salad.
- Cool the Tortellini: Spread the cooked tortellini in a single layer on a baking sheet or large platter to cool quickly. Allow it to reach room temperature completely before proceeding, to prevent the pesto from wilting fresh ingredients.
- Prepare the Veggies and Cheese: Halve the cherry tomatoes, finely dice the red onion, drain the liquid from the mozzarella balls, roughly chop the fresh basil leaves, and toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
- Combine Everything: In a large mixing bowl, gently combine the cooled tortellini, halved cherry tomatoes, diced red onion, and fresh mozzarella balls, taking care not to crush the cheese.
- Add the Pesto: Pour in 1/2 to 3/4 cup of basil pesto. Gently toss all ingredients together until the tortellini and veggies are evenly coated with the pesto sauce.
- Season and Garnish: Taste the salad and adjust seasoning with salt and freshly ground black pepper as needed. Stir in most of the chopped fresh basil leaves and toasted pine nuts, reserving a small amount for garnish.
- Chill to Perfection: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling step allows the flavors to meld beautifully. Before serving, give the salad a gentle toss and sprinkle the remaining fresh basil, pine nuts, and optional grated Parmesan cheese on top as garnish.
Notes
- For best results, use fresh refrigerated tortellini rather than dry pasta to achieve a tender texture.
- To toast pine nuts, keep them moving in a dry pan over medium heat for 3-5 minutes until golden and fragrant—watch carefully to prevent burning.
- Parmesan cheese adds a salty, nutty finish but can be omitted for a lighter dish or dietary preferences.
- The salad can be prepared a few hours ahead and kept refrigerated, making it perfect for meal prep or potlucks.
- Leftovers store well in an airtight container in the fridge for up to 2 days.
