Tortellini Pesto Pasta Salad
This easy Pesto tortellini pasta salad is made with plump cheese tortellini coated in basil pesto with mozzarella and cherry tomatoes. This cold tortellini pasta salad with pesto is easy to make and perfect for picnics, lunch, and more!
Servings: 24 servings (about 12 cups)
Equipment
Ingredients
- 20 ounce container refrigerated cheese tortellini
- 1 cup homemade pesto or store-bought
- 8 ounces mozzarella pearls drain and pat dry*
- 10 ounce container cherry tomatoes sliced in half
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to boil. Cook tortellini according to package directions. Drain, rinse in cold water until cool, drain again completely, then place in a large mixing bowl.
- Add store-bought or homemade pesto, mozzarella, cherry tomatoes, and salt and pepper to taste. Toss to coat well.
- Refrigerate and serve once the pasta salad is completely cold. Garnish with basil leaves. Enjoy!
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Notes
- *If you can only find large pieces of mozzarella, dice to the desired size.
- Storing Instructions: Cover and keep for 1-3 days in the refrigerator.
Nutrition
Calories: 144kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 260mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg