Best 7 Pesto Tortellini Salad Recipes

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Are you looking for a fresh and flavorful salad recipe that's perfect for a summer picnic or a light and delicious lunch? Look no further than pesto tortellini salad! This colorful and vibrant dish combines tender tortellini, aromatic pesto sauce, juicy tomatoes, crunchy vegetables, and a sprinkle of parmesan cheese for a symphony of flavors and textures that will tantalize your taste buds. With its simple ingredients and easy-to-follow steps, this pesto tortellini salad is a culinary delight that anyone can master, making it an ideal choice for both seasoned chefs and kitchen novices alike. Get ready to embark on a culinary journey and discover the secrets to crafting the ultimate pesto tortellini salad that will leave you craving more.

Here are our top 7 tried and tested recipes!

TORTELLINI PESTO SALAD



Tortellini Pesto Salad image

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

Provided by Jenny Saunders

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 13

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
  • In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
  • In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g

PESTO TORTELLINI SALAD



Pesto Tortellini Salad image

"I came up with this recipe when I tried recreating a pasta salad I had at a wedding rehearsal," says Danielle Weets of Grandview, Washington. "It's easy to make and I'm always asked to bring it to potlucks and parties."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 5

1 package (19 ounces) frozen cheese tortellini
3/4 cup shredded Parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
5 bacon strips, cooked and crumbled
1/4 cup prepared pesto

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 832mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.

LAYERED TORTELLINI PESTO CHICKEN SALAD



Layered Tortellini Pesto Chicken Salad image

Loads of flavor in seven lovely layers!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h40m

Yield 8

Number Of Ingredients 10

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup frozen sweet peas (from 1-lb bag)
5 cups torn romaine lettuce
1 1/2 cups julienne (matchstick-cut) carrots
2 cups chopped or strips grilled chicken
1 medium red bell pepper, cut into strips
1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup basil pesto
1/4 cup buttermilk
2 tablespoons chopped fresh parsley or basil leaves

Steps:

  • Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
  • In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
  • In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g

PESTO TORTELLINI CHICKEN SALAD



Pesto Tortellini Chicken Salad image

If you love pesto, you'll love it even more mixed with fresh veggies and chicken in this good-for-you summer salad. -Edie DeSpain. Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
5 cups torn romaine
1-1/2 cups shredded carrots
2 cups cubed cooked chicken breast
1/2 cup julienned sweet red pepper
1/2 cup fat-free mayonnaise
1 jar (3 ounces) prepared pesto
1/4 cup buttermilk
2 tablespoons minced fresh parsley

Steps:

  • Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water., In a large glass bowl, layer romaine, carrots, chicken, tortellini and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled.

Nutrition Facts : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 525mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

TORTELLINI, CHICKEN AND PESTO SALAD



TORTELLINI, CHICKEN AND PESTO SALAD image

Categories     Salad     Pasta

Yield 4 People

Number Of Ingredients 10

I lb. dried tortellini (double if using fresh). I select a simple filling like mushroom or cheese.
2-3 cups prepared chicken (this can be leftovers, rotisserie, or prepared grilled chicken. I used the latter)
1 1/2 cups fresh green beans (freshly blanched)
1 pint fresh cherry tomatoes (preferably a mixture of colors)
1/2 cup (or more) purchased or fresh pesto
1 and 1/2 cup mayonnaise
1 cup freshly toasted walnuts or pine nuts
Salt and Pepper to taste
If the dish has to wait to be served, mix in 1 T. fresh lemon juice to help retain color.
If desired: garnish with fresh basil leaves and fresh cherry tomatoes.

Steps:

  • Preparation: 1) You may want to skip this step. I have found that I like to dry my cherry tomatoes a bit by placing them in a low heat oven-250 or so-for around an hour or more until the moisture is reduced. If the tomatoes are good this will concentrate their flavor and reduce the moisture. After the tomatoes are done you can toast the walnuts at 350. They should be done in ten minutes or so. Watch them closely. They should have a nice light crunch. 2) The next step is to blanch the green beans. I multi-task and use the same pot that I will boil the pasta. You will want them to still retain some crunch. I usually find this is about 4 minutes. Run them under cold water and set them aside so that they can dry off. I often toss them in a freezer while I am cooking the pasta. 3) Cook the pasta according to the package directions, but pull back a bit at the end. The pasta has to cool down and it will soften more as the salad mellows. 4) While the pasta is cooking prepare the chicken into small bite size chunks. 5) Mix the vegetables, chicken and pasta together. Mix the pesto and the mayonaise and lightly stir in the pasta mixture. Add the nuts. Taste and adjust seasonings, adding more pesto and mayonnaise as needed. Cover and refrigerate for at least 30 minutes. Best served within 24 hours.

CHEESE TORTELLINI PESTO PASTA SALAD



Cheese Tortellini Pesto Pasta Salad image

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...

Provided by Kelly Williams

Categories     Salads

Time 30m

Number Of Ingredients 12

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

Steps:

  • 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.

TORTELLINI PESTO SALAD



Tortellini Pesto Salad image

Went to a BBQ and literally just used whatever I could find in the kitchen to throw together a quick and easy side dish. I now make it almost every BBQ we go to!

Provided by Christine M.

Categories     Pasta Sides

Time 15m

Number Of Ingredients 8

1 pkg uncooked tortellini (try spinach and cheese by barilla)
1/4-1/2 c pesto (try classico or trader joe's)
1 yellow bell pepper
1/2 red bell pepper
1/2 red onion
1/2 pt grape tomatoes
2 Tbsp crushed red pepper flakes
black pepper, to taste

Steps:

  • 1. Cook the pasta according to the package; set aside.
  • 2. Meanwhile, dice bell peppers and onion into small pieces. Quarter the tomatoes.
  • 3. Mix pasta, pesto (start with 1/4 cup), and vegetables in a large bowl. Add more pesto, if desired. Add crushed red peppers and black pepper.
  • 4. Cool in fridge for at least one hour before serving.

Tips:

  • Select the Freshest Ingredients: Use fresh basil, pine nuts, Parmesan cheese, and cherry tomatoes to achieve the best flavor and texture.
  • Make Your Own Basil Pesto: Homemade pesto ensures the best quality and allows you to control the ingredients and flavors.
  • Choose High-Quality Tortellini: Opt for fresh or frozen tortellini stuffed with cheese, meat, or vegetables for a satisfying salad base.
  • Use a Variety of Vegetables: Incorporate a mix of vegetables like bell peppers, cucumbers, and red onions for added color, crunch, and flavor.
  • Dress the Salad Lightly: Drizzle the salad with just enough pesto dressing to coat the ingredients without overpowering them.
  • Season to Taste: Adjust the seasoning with salt, pepper, and additional lemon juice or vinegar, if desired.
  • Let the Salad Marinate: Allow the salad to marinate for at least 30 minutes before serving to enhance the flavors.
  • Serve with Fresh Herbs and Cheese: Garnish the salad with fresh basil, parsley, or chives, and sprinkle with Parmesan or crumbled feta cheese.

Conclusion:

Pesto tortellini salad is a flavorful and versatile dish that can be enjoyed as a light lunch, a refreshing side salad, or as part of a larger meal. With its vibrant colors, delightful textures, and harmonious blend of flavors, this salad is sure to impress your taste buds. Experiment with different pesto variations, tortellini fillings, and vegetable combinations to create a unique and satisfying salad that suits your preferences. Whether you're hosting a summer barbecue, packing a lunch for work or school, or simply looking for a quick and easy meal, pesto tortellini salad is an excellent choice that is both delicious and nutritious.

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