Real Recipes From Real Home Cooks ®

cheese tortellini pesto pasta salad

★★★★★ 4
a recipe by
Kelly Williams
Forked River, NJ

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
serves 10
prep time 20 Min
cook time 10 Min

Ingredients For cheese tortellini pesto pasta salad

  • 1 (14 oz.) can
    artichocke hearts, drained and quartered
  • 1 (10 oz.)
    container grape tomatoes, halved lengthwise
  • 1 (6 oz.) can
    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
    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.