This fast and easy Pesto Tortellini Pasta Salad is packed with bold Mediterranean-inspired flavor. Cheese tortellini gets tossed with pantry-friendly ingredients—like pesto, feta, artichokes, and sundried tomatoes—for a quick and delicious vegetarian meal. I love that it relies on simple fridge and pantry staples, with barely any cooking needed.
Just like my Orzo Pesto Salad and Pea and Pesto Spinach Salad, this is an easy recipe you'll want to make again and again. Serve this pasta salad warm for dinner, cold for meal prep lunches, or as a make ahead entertaining recipe for BBQs, picnics, and potlucks.
Why you'll love this recipe
- Quick and easy: Ready in 20 minutes or less. No cooking required—besides boiling pasta.
- High protein vegetarian: 20 grams of protein and less than 500 calories per serving. This vegetarian main is hearty enough for dinner—but also a great meatless option for potlucks and BBQs.
- Big flavor: Pesto, feta, sundried tomatoes, capers, and artichokes make every bite delicious. These long-lasting pantry staples add bold flavor even your fridge is running low on fresh ingredients.
- Make ahead friendly: Just as good warm or chilled, making it ideal for meal prep or make ahead lunches.
- Flexible recipe: Easy to customize with extra fresh veggies, herbs, or more protein.
This recipe is a staple in our house! Everyone we make this for asks for the recipe - it's a crowd pleaser! ⭐⭐⭐⭐⭐-Andrea
Ingredients (and substitutes)
This recipe uses pantry staples and fresh veggies to build big Mediterranean flavor. Here's what you need:
- Cheese Tortellini: Any cheese-filled tortellini works well here. It can be fresh or frozen. Tortellini cooks quickly, so be careful not to overcook it—or it can get mushy.
- Pesto: A great-tasting pesto is key to this dish. This easy homemade pesto is my go-to—or use your favorite store-bought pesto.
- Spinach: Baby spinach is best—just add straight from the bag. To substitute regular spinach, give it a rough chop first. Or swap arugula for more peppery flavor. Chopped kale would also work.
- Artichoke Hearts: Marinated artichoke hearts add tangy flavor with almost no effort. For best flavor, use jarred artichokes packed in oil and herbs rather than water.
- Sundried Tomatoes: Use oil-packed sundried tomatoes and drain before using. I don't recommend dry-packed sundried tomatoes because they need to be rehydrated first.
- Feta: Adds a creamy, salty bite. I prefer blocks of feta in brine, rather than pre-crumbled. It has better flavor and texture—and lasts longer in the fridge!
- Red Onion: Adds crunch and sharp flavor. Dice it small so it doesn't overpower. If you're sensitive to raw onion taste, soak in cold water for 10 minutes, then drain before using.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more pasta salad recipes? Try my Red Chimichurri Pasta, Roasted Veggie Ratatouille Pasta, or Orzo Pesto Salad.
How to make Pesto Tortellini Pasta Salad
This easy vegetarian pasta salad is ready in just 20 minutes. No cooking required, besides boiling the tortellini!
1. Boil cheese tortellini in salted water.
2. Toss cooked tortellini with pesto sauce.
3. Add remaining pasta salad ingredients.
4. Toss to combine. Serve.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Tortellini cooks fast: Tortellini usually cooks in 5 minutes or less, so keep an eye on it. Overcooked tortellini becomes overly soft.
- Drain well: Tortellini can trap water in its folds. Shake the colander well to remove excess water—so it doesn't thin the pesto sauce.
- Use a great tasting pesto: Since this recipe has minimal cooking and simple ingredients, a good-quality pesto makes a big difference. If I'm not making my 5 minute homemade pesto dressing, I usually use Costco's Kirkland Basil Pesto.
- Toss while warm: Pesto shouldn't be cooked because the direct heat dulls its flavor and color. Instead, toss it with the warm tortellini so it coats the pasta evenly but keeps its bright, fresh flavor.
- Taste before salting: Pesto, feta, capers, and artichokes all add salty flavor. Taste the mixed pasta salad first, then add extra salt to taste if needed.
- Freshen leftovers: The tortellini will absorb some pesto as it sits. If leftovers look a bit dry, simply add a small spoonful of pesto or drizzle of olive oil to freshen it back up. An extra pinch of salt might help too!
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Recipe FAQ's
This vegetarian recipe already has 20 grams of protein (and less than 500 calories) per serving. But you can add even more protein with smoked tofu, white beans, or chickpeas.
Both! It tastes delicious freshly made while still slightly warm. But it's also great chilled from the fridge or at room temperature for potlucks and picnics.
Pasta keeps absorbing dressing as it sits. That's why it helps to use juicy, flavorful ingredients—like the sundried tomatoes, artichokes, and fresh tomatoes in this recipe. If needed, you can add a bit more pesto or olive oil to leftovers.
It's best enjoyed within 3 days. Store leftovers in an airtight container in the fridge.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Pesto Tortellini Pasta Salad
Ingredients
- 14 oz cheese tortellini (1 package)
- 1 cup cherry tomatoes
- 1 (6 oz) jar marinated artichoke hearts (packed in brine, see note 1)
- ¼ cup sundried tomatoes (packed in oil)
- 1 tablespoon capers
- ½ cup pesto (homemade or store-bought)
- 2 cups baby spinach (see note 2)
- ½ cup diced red onion
- ⅓ cup crumbled feta cheese
- 2 to 3 tablespoons chopped flat-leaf parsley
- Salt and pepper (to taste)
- Red pepper flakes (to taste)
Instructions
- Cook tortellini: Bring a large pot of salted water to boil. Cook 14 oz cheese tortellini according to the package instructions. Drain well, then transfer tortellini to a large bowl.
- Chop other ingredients: Meanwhile, slice 1 cup cherry tomatoes in half. Drain and chop 1 (6 oz) jar marinated artichoke hearts into bite-sized pieces. Drain and roughly chop ¼ cup sundried tomatoes and 1 tablespoon capers. (Prep and set aside all other ingredients).
- Combine: Pour ½ cup pesto over the hot drained tortellini and gently toss to coat. Add cherry tomatoes, artichoke heats, sundried tomatoes, capers, 2 cups baby spinach, ½ cup diced red onion, ⅓ cup crumbled feta cheese, and 2 to 3 tablespoons chopped flat-leaf parsley. Toss to combine. Season with Salt and pepper and Red pepper flakes to taste.
Notes
- Marinated artichokes: A small (6 oz / 170 g) jar should yield approximately ½ cup of artichokes after draining. Use artichokes packed in brine, not water.
- Baby spinach: I like baby spinach because you can add it straight from the container, without washing or chopping. If you need to substitute regular spinach, wash it and give it a rough chop. You could swap arugula or chopped kale in a pinch.
- Storage tips: Refrigerate extra tortellini in an airtight container, for up to 3 days. This dish can be reheated in the microwave or stovetop - but it's also delicious eaten cold! Pasta salad can dry out as it sits, so feel free to drizzle leftovers with a bit more pesto or olive oil if needed.
Leslie says
Made this for Bookclub last night, and everyone thought it was so delicious. This will definitely be in my dinner rotation in the future. Thanks for the great recipe!
bri says
Hi Leslie! So happy to hear this recipe was a hit at bookclub:) Thank you so much for sharing this dish with your friends. And, for taking the time to leave a review. We really appreciate it. Hope you had a great weekend!
Andrea says
This recipe is a staple in our house! We make this at least once per month for lunches... It's also great for a summer supper! It comes together so easy and it's easy to make a lot so it makes for a great "pasta salad" or "side" at a potluck too! Everyone we make this for asks for the recipe - it's a crowd pleaser!
KD says
Would this be OK to meal prep for a few days?
Veronica Hamilton says
I love this recipe and so did my husband however what is the nutritional breakdown? Not sure this is something healthy?
Abbie says
Keep coming back to this one! So delish!
Bri says
HIIII ABBIE!!! So great to hear from you! We're thrilled you've been making this recipe:) Hope you're doing well. Have a great week ahead!