Pesto Tortellini Salad – Easy, Vegetarian, 20 Minutes

This easy pesto tortellini salad is loaded with cheese tortellini, juicy tomatoes, zucchini, and homemade walnut pesto. It's ready in 20 minutes and perfect served chilled or at room temperature.

This pesto tortellini salad is a bright, cheesy, vegetarian pasta salad made with tender cheese tortellini, juicy cherry tomatoes, zucchini, and homemade walnut basil pesto. It's ready in about 20 minutes and can be served chilled or at room temperature, which makes it perfect for potlucks, picnics, BBQs, or easy make-ahead lunches.

The homemade pesto is what makes this version stand out: walnuts add rich, nutty flavor without the cost of pine nuts, while fresh basil, garlic, Parmesan, and olive oil create a sauce that clings to every fold of the tortellini. You can also use store-bought pesto when you need a shortcut.

For more easy vegetarian pasta dishes, try my shallot pasta, easy pasta primavera, or one pot pasta!

Jump to:

• ⭐️ Why This Pesto Tortellini Salad is The Best
• 🍅 Ingredient Notes
• 📋 Variations and Substitutions
• 🔪 How To Make Pesto Tortellini Salad
• 👩🏼‍🍳 Expert Tips
• 👩🏼‍🍳 Make-Ahead, Storage, & Serving Temperature
• 🍽 What to Serve With Vegetarian Tortellini Salad
• 💬 Frequently Asked Questions
• 🍝 More Summer Pasta Recipes
• Pesto Tortellini Salad Recipe

⭐️ Why This Pesto Tortellini Salad is The Best

• Ready in 20 minutes: A quick cheese tortellini salad for busy weeknights, potlucks, BBQs, and picnics.
• Homemade walnut pesto: Fresh basil, garlic, Parmesan, olive oil, and walnuts create a bold, garlicky pesto that coats the tortellini beautifully.
• Cheesy and satisfying: Cheese tortellini makes this salad hearty enough to serve as a main dish or side.
• Fresh summer flavor: Juicy cherry tomatoes, zucchini, basil, and pesto keep it bright and colorful.
• Make-ahead friendly: Serve it chilled or at room temperature, which makes it great for entertaining or meal prep.

🍅 Ingredient Notes

• Cheese tortellini - Fresh or frozen cheese tortellini both work. Cook just until tender so the pasta doesn't turn mushy after it's tossed with the pesto.
• Cherry tomatoes - Use halved cherry or grape tomatoes for sweetness and a juicy pop of flavor. I wouldn't use canned diced tomatoes here because they're too watery for pasta salad.
• Zucchini - Adds freshness and crunch. Chop it small so it blends evenly with the tortellini.
• Parmesan cheese - Adds salty, savory flavor to the pesto. Shaved Parmesan on top is optional but delicious!
• Fresh basil - Essential for the homemade pesto. Fresh basil gives the homemade pesto its bright, aromatic flavor.
• Walnuts - A budget-friendly alternative to pine nuts that gives the pesto a rich, nutty flavor. Omit them for a nut-free pesto.
• Garlic - Fresh garlic gives the pesto its bold flavor. Use one clove for a balanced pesto, or add more if you like it extra garlicky.
• Olive oil: Helps the pesto blend into a smooth sauce that coats the tortellini.

📋 Variations and Substitutions

• Use store-bought pesto: For a shortcut, replace the homemade pesto with ¾ to 1 cup of your favorite prepared basil pesto.
• Make it nut-free: Omit the walnuts from the pesto, or use a nut-free basil pesto.
• Add protein: Cheese tortellini makes this satisfying on its own, but you can add chickpeas, white beans, or tofu for a heartier vegetarian meal.
• Add more vegetables: Try corn, bell peppers, cucumbers, roasted red peppers, artichoke hearts, spinach, or arugula.

🔪 How To Make Pesto Tortellini Salad

*See recipe card below for printable instructions.

Cook the tortellini according to al dente instructions on package. Drain well and rinse under cold water immediately.

While tortellini is cooking, make the walnut pesto: In the bowl of a food processor, add walnuts, parmesan, and garlic, and pulse until finely ground. Scrape down sides of bowl, and add basil leaves. Mix for an additional minute. With motor on, slowly add olive oil until smooth. Season with salt and set aside.

Place cooked tortellini in a large bowl, and add tomatoes and zucchini.

Add pesto to bowl and mix until ingredients are well coated.

Season to taste with salt and pepper. If using shaved Parmesan and fresh basil, add to bowl.

👩🏼‍🍳 Expert Tips

• Don't overcook the tortellini. Cook it just until tender, or even 1 minute less than the package suggests, so it doesn't become mushy once tossed with pesto.
• Rinse the tortellini under cold water. This stops the cooking process and keeps the pasta from clumping.
• Drain well before adding pesto. Excess water will thin the pesto and make the salad taste bland.
• Toss gently. Tortellini can tear if mixed too aggressively, especially when warm.
• Taste before serving. Cold pasta salad often needs a little extra salt, pepper, lemon juice, or Parmesan after chilling.
• Loosen before serving if needed. If the salad seems dry after refrigeration, stir in a spoonful of olive oil or extra pesto.

👩🏼‍🍳 Make-Ahead, Storage, & Serving Temperature

This vegetarian tortellini salad can be made up to 24 hours ahead and stored in an airtight container in the fridge. For the best texture, let it sit at room temperature for 20-30 minutes before serving and toss with a little extra pesto or olive oil if it seems dry.

Leftovers will keep in the refrigerator for up to 4 days. I don't recommend freezing because the tortellini and fresh vegetables can become soft and watery after thawing.

🍽 What to Serve With Vegetarian Tortellini Salad

Pesto tortellini salad is hearty enough to serve as a vegetarian main dish, but it also works well as a side for summer meals, potlucks, BBQs, and picnics. Serve it with:

• Grilled vegetables or corn on the cob
• A simple salad
• Garlic bread or simple focaccia with rosemary
• Tomato tart, bruschetta with balsamic glaze, or summer gazpacho

💬 Frequently Asked Questions

🍝 More Summer Pasta Recipes

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