Cheese Tortellini Pesto Pasta Salad

Kelly Williams


This is my favorite way to make (and eat!) pasta salad in the whole world! I have been making it for years and always get asked for my recipe. So happy to share it with you all! *It makes alot, I'll warn ya, but you can make a smaller version by omitting the rotini and adding half the rest of the ingredients...but... it's highly addictive, and when it's gone, you'll wish you'd made more! Enjoy!! :D (*Great for parties and picnics, too.)

(OLD photo by me)


★★★★★ 4 votes

20 Min
10 Min


  • 1 (14 oz.) can(s)
    artichocke hearts, drained and quartered
  • 1 (10 oz.)
    container grape tomatoes, halved lengthwise
  • 1 (6 oz.) can(s)
    medium black olives, drained and halved lengthwise
  • 1
    green bell pepper, diced
  • 1 (20 oz.) pkg
    cheese-filled tortellini, cooked al dente, drained (fresh or frozen)
  • 1/3 c
    evoo, more if needed (extra virgin olive oil)
  • 1/4 c
    parmesan cheese, i use the kind in the "green can" (kraft), but you could definately use fresh finely grated
  • 1 (8 oz.) jar(s)
    basil pesto
  • 1/2 tsp
    salt, more if needed
  • 2 tsp
    minced garlic (i cheat and use the kind in the little jar as i hate chopping and grating garlic))
  • 12 oz.
    good mozzarella cheese (fresh if you like), cubed
  • 8 oz.
    (or half of a 1 lb. box) rotini noodles, cooked al dente and drained

How to Make Cheese Tortellini Pesto Pasta Salad


  1. Cook pastas, set aside to cool a bit.
  2. In large bowl or punch bowl, add rest of ingredients folding gently til well mixed.
  3. Gently fold in pastas well.
  4. Adjust seasonings to taste, meaning, add more salt, parmesan, etc., til it's to your own liking.
  5. Serve immediately, or refrigerate.
  6. *If serving this much later or the next day, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan cheese before serving as the noodles suck up the oil and seasonings a bit.
  7. *This salad is best room temp or even slightly warm.

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