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pesto tortellini pasta salad in white serving bowl with parsley in the background. There is also a wooden cutting board with sliced red onion and a chefs knife in the background

Pesto Tortellini Pasta Salad

A perfect combination of cheese tortellini, mozzarella & fresh vegetables tossed in a basil pesto. This pasta salad is best when made ahead of time, making it the perfect dish to bring to all of your summer barbeques!
5 from 2 votes
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Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: easy lunch, lunch, lunch recipes, pasta, pasta salad, pesto, pesto pasta salad, summer lunch
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 427kcal


  • 9 oz Cheese Tortellini
  • 3 oz Spinach
  • 1 cup Pesto
  • ½ Red Onion thinly sliced
  • 1 14oz can Artichoke Hearts drained, rinsed & quartered
  • 8 oz Ciliegine Mozzarella
  • 1 pt Cherry Tomatoes sliced in half


  • Begin by bringing a large pot of water to a boil and cook tortellini according to package.
  • Once tortellini finishes cooking, drain and begin assembling the salad while the tortellini is still warm.
  • In a large bowl, combine spinach, tortellini and pesto. Stir to begin incorporating then add red onion, artichoke hearts, mozzarella and cherry tomatoes.
  • Stir to combine all ingredients then cover with plastic wrap and chill in the refrigerator for 30 minutes, up to overnight, before serving.


Calories: 427kcal | Carbohydrates: 27g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 829mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2804IU | Vitamin C: 23mg | Calcium: 342mg | Iron: 2mg