Tortellini Pasta Salad – The Almond Eater

I make pasta salads all the time in the summer, and you can bet that they’re going to be loaded with a rainbow of Mediterranean vegetables, fresh cheeses, and salty cured meats. Oh, and the dressing always has to be made from scratch, of course.

My Mediterranean pasta salad and Italian pasta salad recipes are two of my go-to’s, although this extra cheesy Tortellini Pasta Salad is quickly climbing the ranks. It puts an antipasto twist on the classic summer side dish, with cheese-stuffed tortellini, salami, mozzarella balls, and tomatoes all tossed in a 2-ingredient pistachio pesto sauce.

You get the perfect balance of creamy, salty, and tangy flavors paired with tender and crunchy textures in every bite. Even better? It’s easy to make in about 30 minutes. Talk about a summer staple!

Tortellini Pasta Salad Ingredients

Cheese tortellini – Most varieties of stuffed tortellini, like spinach and cheese, mushroom, or chicken and prosciutto, will work, but I like fresh cheese tortellini best. 

Pesto – I mixed my pistachio pesto with some of my avocado oil mayonnaise to make a healthy pasta salad dressing. The dressing will be just as delicious made with basil pesto, my easy almond pesto, or this kale pesto if you need a substitute. Store-bought pesto works, too!

Italian mix-ins – For that antipasto vibe, I also added diced salami, mozzarella balls, grape tomatoes, and red onion. There are lots of other options to choose from in the variations section below.

This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list. 

Variations

• More Italian-inspired add-in ideas – For a fully loaded antipasto pasta salad, add chopped artichoke hearts, sliced olives, marinated mushrooms, sun-dried tomatoes, capers, bell peppers, sliced pepperoncinis, and/or toasted pine nuts.
• Mix & match deli meats – Pair the salami with prosciutto, pancetta, pepperoni, or hot capicola for a kick of heat.
• Change the cheese – Swap the mozzarella for chunks of sharp provolone or fontina. For a salty finish, fold in freshly grated Parmesan, Pecorino Romano, or Asiago right before serving.
• Vegetarian option – Omit the salami or replace it with drained and rinsed canned cannellini beans or chickpeas for protein.

How to Make a Tortellini Pasta Salad with Pesto

Step 1: Cook the pasta. Cook the cheese tortellini according to the package directions, then drain, rinse with cold water, and transfer to a large bowl. 

Step 2: Add the mix-ins. To that same bowl, add the tomatoes, mozzarella, red onion, and salami. 

Step 3: Make the dressing. If you haven’t already, make a batch of my pistachio pesto (or use store-bought). Then, in a small bowl, stir the pesto with the mayonnaise until combined. 

Step 4: Sauce and toss. Pour the pesto dressing over the pasta salad and gently stir until everything is coated. Enjoy!

Erin’s Tips and Tricks

• Using frozen tortellini? It works great! Just be careful not to overcook it, and don’t forget to rinse it immediately after cooking. 
• Chop the mix-ins so they’re the same size as the tortellini. It’s the best way to get a little bit of everything in each bite.
• To prevent the tortellini from falling apart, cook it until it’s al dente (about 2 to 3 minutes less than what’s on the package instructions).
• Always rinse the cooked tortellini under cold running water. This will immediately stop the cooking process and wash away surface starches, which can make it gummy or stick together in the salad.
• Chill the pasta salad for 30 minutes in the fridge before serving. It gives those wonderful flavors time to deepen and get even better!

Storage

Make Ahead: I actually recommend making the pasta salad at least 30 minutes or a few hours in advance. Just let it chill in the fridge so the ingredients have more time to marinate in that delicious creamy pesto dressing. If it looks dry, you can always add a little extra dressing right before serving.

Refrigerator: Store the leftovers in an airtight container for 3 to 4 days. For the best texture, try to eat it within the first 48 hours.

If you made this recipe, be sure to leave a comment and star rating below. Thanks!