If you are on the lookout for a fresh, vibrant, and utterly delicious dish to brighten up any meal or gathering, the Tortellini Pasta Salad with Basil Pesto, Cherry Tomatoes, and Mozzarella Recipe is an absolute must-try. This pasta salad is a celebration of flavors and textures, mixing tender cheese-filled tortellini with the fragrant punch of basil pesto, juicy cherry tomatoes, and creamy mozzarella balls. It’s effortless to prepare, yet it delivers a satisfying taste experience that feels both elegant and homey. Whether for a picnic, potluck, or weeknight dinner, this salad will quickly become a beloved favorite you’ll reach for again and again.
Ingredients You’ll Need
Getting started with this salad is delightfully simple because the ingredients are straightforward but pack a flavorful punch. Each component is chosen not only for taste but also for the lively color and texture it brings to the dish.
- Fresh refrigerated cheese tortellini: Using fresh tortellini speeds up cooking time and brings a tender, cheesy bite that’s the star of the salad.
- Basil pesto: Whether homemade or store-bought, basil pesto adds herby richness and a touch of garlic that ties the dish together.
- Grape or cherry tomatoes: Sweet and juicy, halved tomatoes introduce a refreshing burst of flavor and vibrant red color.
- Marinated mozzarella balls: Creamy and flavorful, these add a luscious, soft texture that complements the pasta beautifully.
- Red onion: A small amount of finely diced onion adds just the right amount of bite and crunch.
- Fresh basil: Slender julienned strips enhance aroma and provide a fresh green accent for visual appeal.
How to Make Tortellini Pasta Salad with Basil Pesto, Cherry Tomatoes, and Mozzarella Recipe
Step 1: Boil and Salt the Water
Start by bringing a large stockpot of water to a rolling boil, then season it with a teaspoon of salt. This small step ensures your tortellini cooks perfectly and has a balanced flavor right from the start.
Step 2: Cook the Tortellini Briefly
Add the fresh cheese tortellini to the boiling water and cook it for exactly one and a half minutes. Because fresh tortellini cooks quickly, timing is key. Once done, drain immediately and rinse under cold water to halt cooking, keeping each piece tender and intact.
Step 3: Combine Tortellini and Vegetables
Transfer the cooled tortellini into a large mixing bowl. Then add the halved grape or cherry tomatoes, marinated mozzarella balls, diced red onion, and a generous scoop of basil pesto. This combination creates a perfect balance of freshness and creaminess in every bite.
Step 4: Mix Everything Thoroughly
Stir the ingredients gently but thoroughly so every tortellini is coated with pesto and mixed evenly with the tomatoes, mozzarella, and onion. This step is where the salad truly starts to come together in both flavor and color.
Step 5: Garnish with Fresh Basil
Finally, sprinkle the julienned fresh basil over the salad for an aromatic, herbaceous finish that elevates this dish from simple to spectacular. Your Tortellini Pasta Salad with Basil Pesto, Cherry Tomatoes, and Mozzarella Recipe is now ready to serve or chill.
Step 6: Serve or Refrigerate
You can enjoy the salad immediately, or cover it and refrigerate for up to two to three days. The flavors meld beautifully when chilled, making it a superb choice for prepping ahead of time.
How to Serve Tortellini Pasta Salad with Basil Pesto, Cherry Tomatoes, and Mozzarella Recipe
Garnishes
Adding a few extra garnishes like a sprinkle of freshly cracked black pepper, a drizzle of extra virgin olive oil, or even some toasted pine nuts can introduce new textures and a gourmet touch that impresses every time.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken, crisp green salads, or even rustic garlic bread. These accompaniments bring complementary flavors and balance, making a complete and satisfying meal.
Creative Ways to Present
For an eye-catching presentation, serve the salad in a large white bowl to let the colors pop, or plate it individually in small glass jars or bowls at a party for a charming and practical option that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Tortellini Pasta Salad with Basil Pesto, Cherry Tomatoes, and Mozzarella Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving to redistribute the pesto and flavors.
Freezing
Because fresh ingredients like tomatoes and basil do not freeze well, it’s best not to freeze this salad. Instead, enjoy it fresh or plan to consume leftovers within a few days for optimal flavor and texture.
Reheating
This pasta salad is best served cold or at room temperature, so reheating is not recommended. If you prefer it slightly warmer, allow it to sit out for about 20 minutes before serving.
FAQs
Can I use dry tortellini for this recipe?
While fresh tortellini is preferred for its tenderness and quick cooking time, you can use dry tortellini. Just be sure to cook it according to package directions and let it cool completely before mixing with other ingredients.
Is it okay to substitute the basil pesto with another sauce?
Absolutely! If basil pesto isn’t your favorite, you can try sun-dried tomato pesto or even a light vinaigrette. Just keep in mind that changing the sauce will alter the signature flavor of this salad.
How long can I prepare this salad ahead of time?
This salad can be made up to two days in advance and kept refrigerated. The flavors become more harmonious but avoid making it too far ahead since fresh basil and tomatoes are best when freshly added.
Can I add other vegetables to the salad?
Definitely. Roasted red peppers, cucumbers, or olives can add exciting variations. Just keep the balance so the primary flavors of pesto and mozzarella still shine.
What type of mozzarella is best for this salad?
Use marinated mozzarella balls or bocconcini. They are soft, flavorful, and hold their shape well, complementing the tortellini without overpowering other ingredients.
Final Thoughts
I cannot recommend trying the Tortellini Pasta Salad with Basil Pesto, Cherry Tomatoes, and Mozzarella Recipe enough. It’s bright, fresh, and incredibly satisfying, perfect for any meal or occasion where you want to impress with minimal effort and maximum flavor. So grab those fresh ingredients, and let this salad bring a splash of sunshine to your table!
Print
Tortellini Pasta Salad with Basil Pesto, Cherry Tomatoes, and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and flavorful Tortellini Pasta Salad that combines tender cheese tortellini with vibrant grape tomatoes, marinated mozzarella balls, zesty red onion, and fragrant basil pesto. Perfect for a quick lunch, picnic, or side dish, this salad is easy to prepare and can be enjoyed immediately or chilled for up to 3 days.
Ingredients
Pasta
- 1 (20-ounce) bag fresh refrigerated cheese tortellini
Vegetables & Herbs
- 1 ½ cups grape or cherry tomatoes, halved
- ¼ cup red onion, diced
- ¼ cup fresh basil, julienned
Dairy & Condiments
- 12 ounces marinated mozzarella balls
- 1 cup basil pesto (homemade or store bought)
Instructions
- Boil Water: Bring a large stockpot of water to boil and add 1 teaspoon of salt to season the water.
- Cook Tortellini: Add the fresh refrigerated cheese tortellini to the boiling water and cook for exactly 1 ½ minutes to ensure they are tender yet firm. Then, drain the tortellini using a colander and rinse with cold water to immediately stop the cooking process and cool the pasta.
- Combine Ingredients: Transfer the cooled tortellini to a large mixing bowl ready for dressing and add the halved grape or cherry tomatoes, marinated mozzarella balls, diced red onion, and basil pesto.
- Mix Salad: Stir the mixture thoroughly to evenly coat the tortellini and other ingredients with the basil pesto, ensuring every bite is flavorful.
- Garnish: Sprinkle the julienned fresh basil over the top as a bright, aromatic garnish to enhance the salad’s freshness.
- Serve or Store: Serve immediately for the best fresh taste or cover and refrigerate for up to 2-3 days to allow flavors to meld and enjoy later.
Notes
- Use fresh refrigerated tortellini for the best texture; cooking time may vary if using frozen or dried.
- Rinsing the tortellini with cold water stops cooking to prevent them from becoming mushy.
- For a vegan version, substitute the cheese tortellini and mozzarella with plant-based alternatives and ensure pesto is dairy-free.
- This salad can be prepared a few hours ahead to let flavors develop but is best within 2-3 days refrigerated.
- Feel free to add toasted pine nuts or olives for extra texture and flavor.
