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Cold Tortellini Pesto Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 450
A refreshing and easy-to-make pasta salad featuring cheese tortellini, fresh vegetables, and basil pesto, perfect for a quick lunch or picnic.

Ingredients

Main Ingredients

  • 18 oz refrigerated cheese tortellini
  • 2 cups cherry tomatoes halved
  • 1 diced cucumber
  • 1 small red onion diced
  • 8 oz mozzarella pearls drained
  • 1 cup arugula
  • 1 cup baby spinach
  • 0.5 cup sliced black olives drained
  • 1¼ cups basil pesto
  • to taste optional Salt and pepper

Instructions 

  • Boil water in a large pot and cook the tortellini according to package instructions.
  • Drain and rinse the tortellini with cold water to stop overcooking.
  • Transfer the pasta to a large bowl and add the tomatoes, cucumber, onion, mozzarella, arugula, spinach, olives, and pesto.
  • Toss everything until well coated, then season with salt and pepper if desired.
  • Cover and chill in the fridge for 30 minutes before serving.

Notes

For best flavor, let the salad chill for at least 30 minutes before serving.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Italian-American
Keyword: Pesto, Salad, Tortellini