Creamy Pesto Tortellini Salad with Sun-Dried Tomatoes
A velvety, creamy pesto tortellini salad featuring tender cheese tortellini, bold sun-dried tomatoes, and a rich homemade pesto dressing. Perfect for potlucks, picnics, or quick dinners, this salad balances rich creaminess with fresh, herbaceous flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
- 12 ounces (340 grams) cheese tortellini, fresh or frozen
- ½ cup (120 ml) basil pesto, homemade or store-bought
- ¼ cup (60 ml) mayonnaise
- ½ cup (75 grams) sun-dried tomatoes, chopped, packed in oil
- ¼ cup (25 grams) Parmesan cheese, finely grated
- A handful fresh basil leaves, roughly chopped
- 1 clove garlic, minced
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of cheese tortellini and cook according to package instructions, about 3-5 minutes until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain thoroughly.
- In a medium bowl, whisk together ½ cup (120 ml) basil pesto, ¼ cup (60 ml) mayonnaise, 1 tablespoon (15 ml) olive oil, 1 tablespoon (15 ml) fresh lemon juice, and 1 minced garlic clove. Season with salt and pepper to taste.
- Roughly chop ½ cup (75 grams) sun-dried tomatoes and a handful of fresh basil leaves.
- Add the drained tortellini to the bowl with the dressing. Gently toss to coat every piece evenly.
- Fold in the chopped sun-dried tomatoes, basil, and ¼ cup (25 grams) finely grated Parmesan cheese. Toss gently to combine.
- Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.
Notes
Cook tortellini al dente and rinse with cold water immediately to prevent mushiness and keep the creamy pesto coating intact. Gently fold ingredients to preserve pasta shape. Salad tastes better after chilling for at least 30 minutes and can be stored up to 3 days refrigerated. Add a splash of olive oil or extra pesto if salad feels dry after chilling.
Nutrition
- Serving Size: About 1 cup (200 gra
- Calories: 375
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 3.5
- Carbohydrates: 37
- Fiber: 2.5
- Protein: 14
Keywords: pesto tortellini salad, creamy pasta salad, sun-dried tomato salad, easy pasta salad, potluck salad, picnic salad, vegetarian pasta salad