Summer tortellini salad is a bright, cheesy, and zingy vegetarian pasta salad that's full of summer produce and ready in less than 30 minutes. We're going for an Italian/Mediterranean vibe with our light and fresh ingredients, and because it can be served chilled or at room temperature, it's a perfect meal for your next potluck, picnic, or BBQ!

As the days get warmer, I try to stick to stovetop cooking, which includes a variety of pasta dishes, like caramelized shallot pasta with greens or one pot pasta with mascarpone tomato sauce. But when you want a dish that's not only garden-fresh but also versatile, pasta salad is the way to go.
This recipe incorporates so many of my favorite summer ingredients: juicy tomatoes, snappy zucchini, and aromatic basil. It's bright, zippy, robust, and loaded with creamy cheese tortellini. The garlicky pesto gets caught in all of the nooks and crannies of the tortellini; I might have to just call this perfection in a bowl.
If you need a quick and easy dish to take to that Memorial Day picnic or potluck, this simple dish comes together in less than 30 minutes.
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βοΈ Why You'll Love This Recipe
- Bright, zingy, creamy, and herby
- Healthy vegetarian meal made with fresh ingredients
- Simple pasta dish that comes together in less than 30 minutes
- Great way to use summer produce
- Makes a fun option for your next summer picnic/potluck/BBQ
π Ingredient Notes
- Cheese tortellini - Use fresh or frozen; cook according to package instructions, making sure not to overcook.
- Cherry tomatoes - I like the chewiness of cherry tomatoes, but you can use any variety of tomatoes.
- Parmesan cheese - This is completely optional, since the tortellini already has cheese in it, but I love the additional nutty saltiness that Parmesan adds.
- Fresh basil - A summertime staple herb! This is what gives our pesto that aromatic and woodsy taste.
- Walnuts - Although traditional pesto is made with pine nuts, they are very expensive and can be hard to find. Walnuts are a nice substitute to provide that rich and nutty flavor.
- Garlic - I recommend using fresh garlic whenever possible.
π Variations and Substitutions
- Try a different type of pasta. Any pasta with interesting texture will work great for this recipe. Think farfalle, rotini, orecchiette, etc.
- Add protein. The cheese provides a good amount of protein here, but if you want to bump it up even more, you could add shredded chicken or chickpeas.
- Use a mix of summer produce. Utilize a different combination of summer veggies every time you make summer tortellini salad - corn, bell peppers, cucumbers, etc. would all be delicious.
- Add more Italian flavor. Use my homemade Italian seasoning blend! Keep it on hand and add it to all of your favorite Italian recipes.
- Add leafy greens. For more fiber and nutrition, add a few handfuls of kale, spinach, or Swiss chard.
πͺ How To Make Summer Tortellini Salad
*See recipe card below for printable instructions.
Cook the tortellini according to 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.
π©πΌβπ³ Expert Tips
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe container and freeze for up to 2 months. To thaw, place in refrigerator overnight.
- Make ahead: You can make the tortellini and pesto up to 24 hours ahead of time. Just store in the refrigerator until ready to serve.
- How to serve: Serve chilled or at room temperature.
- Cook according to package instructions. It's very important that you cook your pasta according to package instructions (you can use fresh or frozen tortellini). Don't overcook - cooking 1 or 2 minutes less is better than overcooking. Overcooked pasta will turn mushy and gummy.
- Run tortellini under cold water. Don't skip this step! This does two things: It stops the cooking process immediately, and it prevents the pasta from clumping together.
- What to serve it with: Serve as an accompaniment to a main dish, like my impossible burger meatballs or portobello burgers with smoky ranch coleslaw; as a main accompanied by a side dish, like stuffed zucchini boats with rice or creamy cucumber avocado gazpacho; finish it with quick pickled red onions for an extra zing; try it with refreshing cucumber lemon ginger water; and don't forget healthy s'mores bars or an apricot galette for dessert!
π Related Recipes
Tried this recipe? Please leave a star βοΈβοΈβοΈβοΈβοΈ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.
π Summer Tortellini Salad Recipe
Ingredients
- 20 ounces cheese tortellini, fresh or frozen
- 1 pint cherry tomatoes, halved
- 1 zucchini, sliced into half moons
- salt and black pepper
- parmesan cheese, shaved (optional)
- fresh basil, roughly chopped (optional)
For the Walnut Pesto
- ΒΌ cup walnuts, toasted
- β cup parmesan, shaved or grated
- 1 garlic clove, roughly chopped
- 3 cups basil leaves
- β cup extra-virgin olive oil
- Β½ teaspoon salt
Instructions
- Cook the tortellini according to 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. Serve chilled or at room temperature.
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe container and freeze for up to 2 months. To thaw, place in refrigerator overnight.
- Make ahead: You can make the tortellini and pesto up to 24 hours ahead of time. Just store in the refrigerator until ready to serve.
- How to serve: Serve chilled or at room temperature.
- Cook according to package instructions. It's very important that you cook your pasta according to package instructions (you can use fresh or frozen tortellini). Don't overcook - cooking 1 or 2 minutes less is better than overcooking. Overcooked pasta will turn mushy and gummy.
- Run tortellini under cold water. Don't skip this step! This does two things: It stops the cooking process immediately, and it prevents the pasta from clumping together.
Barbara J Haner
I can't say it enough how amazing your photos are. I feel like the salad bowl is sitting in front of me and I can just start eating! Looks delicious!
Gastronotherapy
Thank you! π
Angela
Love this salad! It really is the perfect summer pasta salad. The tortellini makes it extra special. YUM!
Gastronotherapy
Thanks, Angela!
Beth
Iβll definitely have a plate of this! Looks so delicious and very tasty! Headed to the store now. Excited to make this tonight!
Gastronotherapy
Thanks, Beth!
Denay DeGuzman
This delicious tortellini salad is an ideal side for big 4th of July BBQs. I plan to make this dish the night before the event.
Gastronotherapy
Thanks, Denay! Yes, this would be perfect for a BBQ!
Sharon
This is the best salad for summer. The homemade walnut pesto adds so much flavor.
Gastronotherapy
Thanks, Sharon!
Hailey
This looks perfect for summer! It would be so yummy with a nice cold glass of crisp white wine.
Gastronotherapy
I agree, Hailey! π
michele h peterson
Perfect salad to take boating! It travels so well!
Gastronotherapy
I agree, Michele! So glad you enjoyed it!
Brianna May
Looks delicious !!
Gastronotherapy
Thanks, Brianna!
Freya
This was such a delicious meal! I canβt wait to make it again this bank holiday weekend!
Gastronotherapy
Thanks, Freya! So glad you enjoyed it!
Audrey
This looks perfect for summer!
Gastronotherapy
Thanks, Audrey! It is - I love bringing it along on family picnics!
Oscar
omgosh this salad looks devine. I love tortellini and can't wait to make this. My family will love it.
Gastronotherapy
Thank you, Oscar! It's so easy to make, and bursting with flavor!
Agnieszka | Wholly Tasteful
This salad is really yummy, easy and perfect for summer.
Gastronotherapy
Thanks, Agnieszka! It tastes like summer!:-)
Addie
So light and refreshing for summer! Yum!!
Gastronotherapy
Thanks, Addie! I agree! π