This pesto tortellini salad is the kind of dish that’s made for warm days and easy lunches. Juicy cherry tomatoes, tender cheese tortellini, and a punchy pesto dressing come together in minutes – no fuss, no stress.
It’s fresh, vibrant, and ideal for picnics, BBQs, or prepping ahead for the week. The pesto clings to every fold of pasta, while the tomatoes bring a burst of sweetness and colour. You can serve it cold or at room temperature, and it holds up brilliantly for days in the fridge.
If you like fuss-free summer dishes, try my Sweet Chilli Chicken Noodle Salad – it’s fresh, vibrant and perfect for make-ahead lunches.
🍴 Tools You’ll Need
Medium saucepan – For boiling the tortellini quickly and evenly. A pan like this one does the job nicely.
Large mixing bowl – To toss everything together without spills. Go for something like this with a wide base.
Colander – Essential for draining and rinsing the pasta. A sturdy colander like this works best.
🍷 Wine Pairing
This fresh, herby pasta salad goes brilliantly with a crisp Vermentino – it’s light, zesty, and complements the basil and tomato without overpowering them. Alternatively, a chilled Pinot Grigio works beautifully too, offering clean citrus notes that refresh the palate between bites.
Browse wine options on Amazon:
Search for Vermentino
Search for Pinot Grigio
Pesto Tortellini Salad with Cherry Tomatoes
Ingredients
- 250 g fresh cheese tortellini
- 100 g cherry tomatoes halved
- 2 heaped tbsp green pesto
- 1 tbsp olive oil
- 1 tbsp grated parmesan
- A few fresh basil leaves torn (optional)
- Salt and black pepper to taste
Instructions
- Bring a medium saucepan of salted water to the boil and cook the tortellini according to the packet instructions. Drain using a colander, then rinse under cold water to stop the cooking and cool the pasta quickly.
- In a large mixing bowl, combine the pesto, olive oil, and grated parmesan. Stir until smooth.
- Add the cooled tortellini and halved cherry tomatoes to the bowl. Toss gently until everything is well coated in the pesto dressing.
- Season with salt and black pepper to taste. Scatter over fresh basil leaves if using.
- Serve immediately or chill in the fridge for later – it keeps well for up to 3 days.
Top Tips for this Pesto Tortellini Salad
Use fresh tortellini – It cooks quickly and has the best texture for salads.
Cool the pasta fully – Rinsing under cold water stops it going mushy.
Upgrade your pesto – A good-quality pesto (or homemade!) makes all the difference.
Add extras if you like – Try pine nuts, roasted peppers, or mozzarella pearls for a twist.
