Tortellini Pasta Salad with Red Pesto

This Tortellini Pasta Salad is the kind of pasta salad that's hearty enough to be a meal on its own but also fits beautifully as a side dish for barbecues, picnics, or easy weeknight dinners. The creamy, garlicky flavor of the red pesto clings perfectly to the tender tortellini, while extras like cherry tomatoes, arugula, or olives add brightness and crunch.

Check out also this Pesto Caprese Pasta Salad or these 15 Fresh & Light Pasta Salad Recipes

🧾 Ingredients

• Tortellini - Use fresh or refrigerated tortellini for the best texture. Any filling works, but classic cheese or spinach-ricotta pairs beautifully with the red pesto.
• Red pesto - You can use store-bought or homemade sun-dried tomato pesto. It's richer and sweeter than basil pesto.
• Cherry tomatoes - Fresh, juicy, and a perfect match for the pesto's bold flavor. Halved for easy bites.
• Mozzarelline - These tiny mozzarella balls (also called bocconcini) are a perfect bite of freshness in pasta salad. But you can also use a regular chopped fresh mozzarella ball.
• Fresh basil (optional) - A few torn leaves add an extra fragrant touch.

See the recipe card for quantities.

🍳 Substitutions

Whether you're working with what you have or accommodating dietary needs, here are some easy ingredient swaps:

• Tortellini → If you don't have fresh tortellini, use shelf-stable or frozen varieties-just cook according to package instructions. You can also substitute with another filled pasta like ravioli, or use plain short pasta (like fusilli or farfalle).
• Red pesto → You can substitute with green basil pesto if you prefer a more traditional flavor.
• Cherry tomatoes → Grape tomatoes, heirloom baby tomatoes, or even diced large tomatoes will all work. Just be sure to use ripe, juicy ones to complement the rich pesto.
• Bocconcini → If you can't find Bocconcini, you can use a regular fresh mozzarella ball, or you can substitute with other mild cheeses, like Provola.
• Dairy-free or vegan option → Choose a dairy-free or vegan tortellini (available at many health food stores) and use a pesto made without cheese or with vegan Parmesan alternatives.

🥣 Variations

• Add protein - Make it more filling with grilled chicken strips, cooked shrimp, sliced salami, or canned tuna. These add substance and turn it into a full meal rather than a side.
• Crunch and texture - Add toasted pine nuts, sunflower seeds, or chopped walnuts for a nutty crunch. These also echo the nutty base often found in the pesto itself.
• Roasted vegetables - Mix in roasted zucchini, eggplant, or bell peppers to create a more robust, vegetable-packed salad. Roast them ahead and let them cool before adding.
• Make it spicy - If you like a little heat, stir in some chili flakes, or add a drizzle of Calabrian chili oil for a subtle fiery edge that works well with sun-dried tomato pesto.
• Pesto twist - Try other pesto types like walnut pesto, pistachio pesto, or a roasted red pepper pesto for something different but equally delicious.
• Grain-based version - Not in the mood for pasta? You can use cooked farro, quinoa, or couscous with the same red pesto and toppings for a hearty grain salad.

❄️ Storage & Reheating

Fridge: Store in an airtight container for up to 3 days. Best served cold or at room temperature.

Reheating: Not recommended, as tortellini salads are meant to be served cold. However, you can microwave gently if needed (without greens).

Freezing: Not suitable for freezing once combined, but you can freeze cooked tortellini and thaw before assembling.

🫶 Related recipes you might like

Looking for other recipes like this? Try these: