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    Gastronotherapy » Recipes » Brunch

    Summer Tortellini Salad

    Published: May 20, 2021 · Modified: Jul 28, 2022 by MaryAnne · 30 Comments

    Jump to Recipe Print Recipe

    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!

    tortellini salad in a white bowl with a wooden spoon and tomatoes on the side.

    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 summer tortellini salad 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 walnut pesto gets caught in all of the nooks and crannies of the tortellini; I might have to just call this perfection in a bowl.

    Jump to:
    • ⭐️ Why This Recipe Is The Best
    • 🍅 Ingredient Notes
    • 📋 Variations and Substitutions
    • 🔪 How To Make Summer Tortellini Salad
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍝 Related Recipes
    • 📖 Summer Tortellini Salad Recipe

    ⭐️ Why This Recipe Is The Best

    • Bright, zingy, creamy, and herby
    • Healthy vegetarian meal made with fresh ingredients
    • Simple pasta dish that comes together in less than 30 minutes (like these easy miso noodles with roasted tomatoes)
    • Great way to use summer produce
    • Makes a fun option for your next summer picnic/potluck/BBQ

    🍅 Ingredient Notes

    tortellini salad ingredients arranged on a table.
    • Cheese tortellini - Use fresh or frozen; cook according to package instructions, making sure not to overcook.
    • Cherry tomatoes - Sweet baby tomatoes that have a nice snap when you bite into them. Use them to make asparagus, tomato, and goat cheese frittata.
    • 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. Use it in this easy tuscan bean salad!
    • 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.

    📋 Variations and Substitutions

    • Pasta. Any pasta with interesting texture will work great for this recipe (but it won't be cheese-filled like the tortellini). Farfalle, rotini, orecchiette, etc. would all be delicious.
    • 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, chickpeas, or tofu.
    • Use a mix of summer produce. Utilize a different combination of summer veggies each time you make it - corn, bell peppers, cucumbers, etc. would all work great.
    • Add more Italian flavor. Add 1 teaspoon of your own Italian seasoning blend! Keep it on hand and add it to all of your favorite Italian recipes.
    • Leafy greens. For more fiber and nutrition, add a few handfuls of kale, spinach, or Swiss chard.
    • Tomatoes. Use your favorite variety of tomato, or use canned (diced) tomatoes.
    two bowls of vegetarian pasta salad with fresh basil.

    🔪 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.

    cooked tortellini in a collander after being drained and rinsed.

    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.

    walnut pesto in a food processor with a white napkin on the side.

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

    tortellini in a large bowl tossed with cherry tomatoes and chopped zucchini.

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

    pasta salad mixed with walnut pesto in large bowl.

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

    bowl of vegetarian tortellini salad with two forks on the side.

    👩🏼‍🍳 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, at room temperature, or warmed up. It really depends on your preference. Serve as an accompaniment to a main dish, like 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; garnish it with quick pickled red onions for an extra zing; try it with refreshing cucumber lemon ginger water; and don't forget vegan s'mores bars or an apricot galette for dessert!
    • 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.
    fork resting in a bowl of pasta salad with fresh basil and shaved parmesan.

    💬 Frequently Asked Questions

    Can tortellini be eaten cold?

    After tortellini is cooked according to package instructions, it can be eaten warm or cold.

    How long is tortellini salad good for?

    Tortellini salad can be placed in an airtight container and stored in the refrigerator for up to 4 days.

    Does tortellini salad need to be refrigerated?

    Yes, it should be stored in the refrigerator (for up to 4 days) for optimum freshness.

    🍝 Related Recipes

    • Creamy Vegan Pesto Pasta (30-Minute)
    • Easy Miso Noodles
    • Easy Tuscan Bean Salad
    • Gluten Free Tabbouleh Salad with Chickpeas and Avocado

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ 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.

    tortellini salad in a white bowl with a wooden spoon and tomatoes on the side.

    📖 Summer Tortellini Salad Recipe

    Author: MaryAnne
    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. Perfect for your next potluck, picnic, or BBQ!
    5 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Italian
    Servings 6 servings
    Calories 457 kcal

    Ingredients
      

    • 20 ounces cheese tortellini, fresh or frozen
    • 1 pint cherry tomatoes, halved
    • 1 zucchini, chopped
    • salt and black pepper
    • parmesan cheese, shaved (optional)
    • fresh basil, roughly chopped (optional)

    For the Walnut Pesto

    • ¼ cup walnuts, toasted
    • ⅓ cup parmesan, shaved or grated
    • 1 garlic clove, roughly chopped
    • 3 cups basil leaves
    • ⅓ cup extra-virgin olive oil
    • ½ 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, at room temperature, or warmed up. It really depends on your preference.
    • 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.

    Nutrition

    Calories: 457kcalCarbohydrates: 47gProtein: 19gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 705mgPotassium: 321mgFiber: 5gSugar: 6gVitamin A: 1128IUVitamin C: 26mgCalcium: 241mgIron: 4mg
    Tried this recipe?Let us know how it was!

    More Vegetarian & Vegan Brunch Recipes

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    • Creamy Spinach Stuffed Salmon
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    • How to Reheat Cinnamon Rolls (4 easy methods)

    Reader Interactions

    Comments

    1. Barbara J Haner

      May 20, 2021 at 10:06 am

      5 stars
      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!

      Reply
      • Gastronotherapy

        May 20, 2021 at 2:30 pm

        Thank you! 🙂

        Reply
      • Barb Haner

        July 28, 2022 at 5:43 pm

        5 stars
        I can’t wait to try this recipe. The ingredients are items easily on hand. The pics look so good!!

        Reply
        • MaryAnne

          July 28, 2022 at 6:18 pm

          I know you'll love it! 😉

          Reply
        • Barb Haner

          August 08, 2022 at 5:34 pm

          5 stars
          Made this salad tonight! Definitely a winner! So easy and flavorful!

          Reply
          • MaryAnne

            August 08, 2022 at 5:36 pm

            So happy to hear that you enjoyed it!

            Reply
    2. Angela

      May 20, 2021 at 1:02 pm

      5 stars
      Love this salad! It really is the perfect summer pasta salad. The tortellini makes it extra special. YUM!

      Reply
      • Gastronotherapy

        May 20, 2021 at 2:30 pm

        Thanks, Angela!

        Reply
    3. Beth

      May 20, 2021 at 1:14 pm

      5 stars
      I’ll definitely have a plate of this! Looks so delicious and very tasty! Headed to the store now. Excited to make this tonight!

      Reply
      • Gastronotherapy

        May 20, 2021 at 2:30 pm

        Thanks, Beth!

        Reply
    4. Denay DeGuzman

      May 20, 2021 at 1:22 pm

      5 stars
      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.

      Reply
      • Gastronotherapy

        May 20, 2021 at 2:31 pm

        Thanks, Denay! Yes, this would be perfect for a BBQ!

        Reply
    5. Sharon

      May 20, 2021 at 1:44 pm

      5 stars
      This is the best salad for summer. The homemade walnut pesto adds so much flavor.

      Reply
      • Gastronotherapy

        May 20, 2021 at 2:31 pm

        Thanks, Sharon!

        Reply
    6. Hailey

      May 20, 2021 at 1:52 pm

      5 stars
      This looks perfect for summer! It would be so yummy with a nice cold glass of crisp white wine.

      Reply
      • Gastronotherapy

        May 20, 2021 at 2:32 pm

        I agree, Hailey! 🙂

        Reply
    7. michele h peterson

      May 27, 2021 at 8:16 am

      5 stars
      Perfect salad to take boating! It travels so well!

      Reply
      • Gastronotherapy

        May 27, 2021 at 9:50 am

        I agree, Michele! So glad you enjoyed it!

        Reply
    8. Brianna May

      May 27, 2021 at 10:13 am

      5 stars
      Looks delicious !!

      Reply
      • Gastronotherapy

        May 27, 2021 at 11:57 am

        Thanks, Brianna!

        Reply
    9. Freya

      May 27, 2021 at 12:11 pm

      5 stars
      This was such a delicious meal! I can’t wait to make it again this bank holiday weekend!

      Reply
      • Gastronotherapy

        May 27, 2021 at 12:30 pm

        Thanks, Freya! So glad you enjoyed it!

        Reply
    10. Audrey

      May 27, 2021 at 2:18 pm

      5 stars
      This looks perfect for summer!

      Reply
      • Gastronotherapy

        May 27, 2021 at 3:17 pm

        Thanks, Audrey! It is - I love bringing it along on family picnics!

        Reply
    11. Oscar

      May 27, 2021 at 5:54 pm

      5 stars
      omgosh this salad looks devine. I love tortellini and can't wait to make this. My family will love it.

      Reply
      • Gastronotherapy

        May 28, 2021 at 1:58 pm

        Thank you, Oscar! It's so easy to make, and bursting with flavor!

        Reply
    12. Agnieszka | Wholly Tasteful

      May 27, 2021 at 8:11 pm

      5 stars
      This salad is really yummy, easy and perfect for summer.

      Reply
      • Gastronotherapy

        May 28, 2021 at 2:00 pm

        Thanks, Agnieszka! It tastes like summer!:-)

        Reply
    13. Addie

      May 28, 2021 at 6:11 pm

      5 stars
      So light and refreshing for summer! Yum!!

      Reply
      • Gastronotherapy

        May 29, 2021 at 8:42 am

        Thanks, Addie! I agree! 🙂

        Reply

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    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

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