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Pesto Tortellini Salad

Creamy pesto tortellini salad with fresh vegetables and olives in close up
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This vibrant salad features cheese tortellini tossed in a creamy pesto dressing with fresh vegetables. The key to perfect texture is shocking the cooked pasta in ice water, ensuring a tender, non-gummy result every time. It’s a versatile dish perfect for potlucks, easy dinners, or meal prep.

Ingredients

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  • 1 (20 oz) package cheese tortellini, fresh or frozen
  • 1 cup prepared basil pesto
  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, quartered and sliced
  • 1/2 red onion, thinly sliced
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 cup pitted Kalamata olives, halved
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish

Instructions

  1. Cook the tortellini in a large pot of salted boiling water according to package directions until al dente. Drain immediately.
  2. Transfer the hot tortellini to a large bowl filled with ice water. Let sit for 2-3 minutes until completely cold, then drain thoroughly. This prevents a gummy texture.
  3. In a medium bowl, whisk together the pesto, mayonnaise, grated Parmesan, and lemon juice until smooth and creamy. Season with a pinch of salt and pepper.
  4. In a large mixing bowl, combine the chilled tortellini, halved tomatoes, sliced cucumber, red onion, chickpeas, and olives.
  5. Pour the creamy pesto dressing over the tortellini and vegetables. Gently fold everything together until evenly coated, being careful not to tear the pasta.
  6. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. For best flavor, cover and refrigerate for at least 30 minutes before serving.
  7. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese just before serving.

Notes

For a protein boost, add 2 cups of shredded rotisserie chicken or drained canned tuna. To make it lighter, substitute half the mayonnaise with plain Greek yogurt. The salad can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.homestyletable.com/pesto-tortellini-salad/