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Tortellini Pesto Pasta Salad is a favorite. The pesto is packed with nutrients, flavor and pairs wonderfully with this pasta salad. Spinach walnut pesto and sun-dried tomato dress this pasta salad up!
Why Make Tortellini Pesto Pasta Salad
This pesto is not your average pesto, it’s full of bright flavors from cilantro, nutrients from spinach and walnuts. You can skip the expensive pine nuts.
- The pesto by itself is incredible, but paired with the tortellini it really shines.
- This is such a feel good meal. My husband requests it often. It is hearty, comforting and full of feel good ingredients.
- Easy to make. Just boil the tortellini and throw the pasta salad together with pesto! If you have pesto leftover try my Pesto Chicken Wraps!
Ingredients Needed
- Tortellini. Pre-prepared so all you need to do is boil the water and make! I like to get the spinach stuffed tortellini. You may have some pesto leftover for additional topping!
- Asparagus. This is optional. It will be blanched and offer a nice little crunch to the dish.
- Sun Dried Tomatoes. I go for the ones in oil (always!)
- Olive Oil. A high quality neutral oil.
- Basil OR Cilantro. Fresh. For the pesto.
- Parmesan. Pecorino will work great or you can make this vegan by using nooch.
- Lemon. Fresh lemon juice is added to the pesto.
- Walnuts. Raw walnuts work best. You can also use pine nuts.
- Seasoning. Red pepper flakes, oregano, salt, pepper.
- Fresh Garlic. This seasons the pesto!
How To Make This Recipe
- Step one. Add all the pesto ingredients to a food processor and blitz until blended well and the walnuts are broken down. Feel free to add more olive oil if you’d like to thin it out or it the pesto is not blending.
- Step Two. Chop and clean your asparagus, cut the bitter ends off. Chop into bite size pieces. Blanch in about 2 cups of water, place the cut asparagus in the boiling water and blanch for about 2 minutes. Cook tortellini according to package. T
- Step three. Add the cooked tortellini, sun dried tomatoes and blanched asparagus to a large serving bowl. Add in the pesto as much as you’d prefer, drizzle a little pasta water in to help spread the pesto if needed. Serve and enjoy!
Recipe Pairings
Serve this Tortellini Pesto Pasta Salad as the base to my Pesto Salmon Pasta. Or you can bring it to a BBQ as a side dish, serve with rotisserie chicken and so much more!
Tortellini Pesto Pasta Salad Tips
- Don’t over cook the tortellini, it will get too soft and turn to mush.
- Taste the pesto as you go! It’s customizable. If you want more salt, add it! If you don’t like cilantro, skip it! you got this 🙂
- Keep some pasta water to the side, this helps to spread the pesto more into the pasta.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe FAQs
Can I make the pesto vegan?
Yes, you can sub nutritional yeast for the cheese.
How long will this keep?
You can refrigerate for up to 5 days in an airtight container. You can also freeze for up to 2 months.
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Tortellini Pesto Pasta Salad
Tortellini Pesto Pasta Salad is a favorite. The pesto is packed with nutrients, flavor and pairs wonderfully with this pasta salad.
Equipment
- large pot for boiling water
- small food processor
Ingredients
For The Spinach Walnut Pesto
- ⅓ cup walnuts, or pine nuts
- ⅓ cup olive oil
- 2½ tbsp lemon juice
- ¼ cup pecorino or parmesan
- ¼ tsp red pepper flakes
- ½ tbsp dried oregano
- ½ tsp salt
- 3 cup fresh spinach
- ¼ cup fresh cilantro, OR BASIL
- 2 chopped cloves of garlic
For The Tortellini Pasta Salad
- 18 oz pre prepared tortellini
- 1 lb fresh asparagus, optional!
- ¼ cup sun dried tomatoes, chopped, in oil
Instructions
- Make Pesto. Add all the pesto ingredients to a food processor and blitz until blended well and the walnuts are broken down (i like mine a little chunky so I use the pulse) *Feel free to add more olive oil if you'd like to thin it out or if the pesto is not blending. Set aside.
- Prepare Asparagus. Clean asparagus, cut the bitter ends off (about 2 inches of ends). Chop into bite size pieces. Optional* Blanch in about 2 cups of water, place the cut asparagus in the boiling water and blanch for about 2 minutes. You can also just add it in raw for extra crunch. Set the asparagus aside and drain water.
- In a large pot, cook tortellini according to package. This typically goes quick! Reserve 1-2 cups of pasta water when draining (this helps to spread out the pesto!)
- Assemble Pasta Salad. Add the tortellini, sun dried tomatoes and blanched asparagus to a large serving bowl. Add in half of the pesto or as much as you'd prefer. Mix together well, ensuring the pesto is evenly spread throughout using tongs or serving utensils. Garnish with more Parmesan serve and enjoy!
Notes
- Don’t over cook the tortellini, it will get too soft and turn to mush.
- Taste the pesto as you go! It’s customizable. If you want more salt, add it! If you don’t like cilantro, skip it! you got this 🙂
- Keep some pasta water to the side, this helps to spread the pesto more into the pasta.
- Store leftovers in an airtight container in the fridge for up to 4 days
Nutrition
Serving: 1.5cup or salad | Calories: 462kcal | Carbohydrates: 44g | Protein: 18g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 35mg | Sodium: 650mg | Potassium: 438mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2122IU | Vitamin C: 13mg | Calcium: 215mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This was good! I don’t think I’ll add the asparagus next time but I’m just weird with asparagus is certain dishes. The pesto is delicious so I’ll be using that for other recipes as well! Definitely will make again!
Hi Myke!
thrilled to hear you enjoyed this! The pesto is by far the best part of the recipe IMO. Thank you for coming back to let me know.
made this vegan with kitehill eggless/dairy-free spinach tortellini (found at Whole Foods) and nutritional yeast. It was fresh and fabulous.
Hi Sharon! Wow, I need to try that tortellini – i love kite hill! Thanks for coming back to let me know you enjoyed it. xoxo
About how many cups of pesto does this make?
Great question! It’s about 1.5 to 1.75 ish cups depending on how thick you prefer it (extra olive oil or not)