Fresh Italian Tortellini Pasta Salad Easy Recipe with Pesto Vinaigrette
A bright and fresh Italian tortellini pasta salad tossed with a homemade pesto vinaigrette, perfect for quick meals, gatherings, and potlucks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 12 oz fresh cheese tortellini
- 1 cup packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Juice of 1 lemon (about 2 tablespoons)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup fresh baby spinach or arugula (optional)
- Salt and pepper to taste
- Additional Parmesan cheese and toasted pine nuts for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz of fresh cheese tortellini and cook according to package instructions, about 3-4 minutes, until tender but still holding shape. Drain and rinse with cold water to stop cooking. Set aside to cool.
- In a food processor, combine 1 cup packed fresh basil leaves, 1/4 cup toasted pine nuts, 2 cloves garlic, 1/3 cup extra virgin olive oil, 1/4 cup freshly grated Parmesan cheese, and juice of 1 lemon. Blend until smooth but still a bit textured. Season with salt and pepper to taste. Add water by teaspoon if dressing is too thick.
- Halve 1 cup cherry tomatoes, slice 1/2 cup Kalamata olives, and roughly chop 1 cup baby spinach or arugula if using.
- In a large mixing bowl, combine the cooled tortellini, tomatoes, olives, and greens. Pour the pesto vinaigrette over the salad and gently toss to coat evenly. Adjust seasoning with extra lemon juice or salt if needed.
- Garnish with additional Parmesan cheese and toasted pine nuts. Serve chilled or at room temperature.
Notes
Do not overcook tortellini to avoid mushiness. Toast pine nuts lightly for best flavor. Rinse pasta with cold water to stop cooking and keep salad crisp. Make pesto vinaigrette fresh to maintain vibrant color. Adjust salt carefully due to salty ingredients like Parmesan and olives. Store leftovers in airtight container up to 3 days; toss with olive oil or lemon juice before serving again.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 3
- Protein: 10
Keywords: tortellini pasta salad, pesto vinaigrette, Italian pasta salad, easy pasta salad, summer salad, cheese tortellini, fresh basil, quick pasta salad