Tortellini Pasta Salad

5 from 23 votes

Cheese tortellini covered in basil pesto and tossed with mozzarella, tomatoes and onions.

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 231kcal

Cook tortellini according to package directions. Rinse under cool water and drain well. Place in a large mixing bowl.
1 pound cheese tortellini
Add pesto and toss gently to coat tortellini
¼ - ½ cup pesto
Add mozzarella, tomatoes and onions. Toss gently.
¾ cup fresh baby mozzarella balls, ¼ cup red onion slices, ¾ cup cherry tomatoes
Add parmesan and fresh basil
2 tablespoons parmesan cheese, 1 tablespoon fresh basil leaves
Serve right away or cover and refrigerate

Use fresh or frozen cheese filled tortellini
Do not overcook tortellini or it will become mushy in the salad
If you find red onions too pungent, soak the slices in cold water for 5 minutes before adding to the salad
Start with the ¼ cup of pesto and add more if needed
If the salad becomes too dry as it sits, add a bit more pesto. The tortellini does absorb some of the sauce as it sits.
If you've chilled the prepared salad, allow it to sit at room temperature for 10 minutes before serving

Variations