Creamy Tortellini Pesto Pasta Salad

Quick and easy tortellini pesto pasta salad comes together in only 20 minutes with a creamy pesto dressing and precooked tortellini!

Why this recipe works

This creamy tortellini pesto pasta salad isn’t your average oil-slicked pasta salad. The pesto gets folded into a light, creamy dressing of nonfat Greek yogurt and a little mayo, so every piece of tortellini and every juicy cherry tomato gets coated in something rich but not heavy. It’s still one of those quick, throw-it-together-last-minute sides: twenty minutes start to finish, which is weirdly longer than it takes to disappear at a party.

There’s no huge long list of ingredients or prep involved. We take the shortcuts when they’re presented to us. Though, I can attest to this salad being incredible with some homemade pesto, that’s for sure. A little Greek yogurt here and some mayo there will give it just the right amount of creaminess. And is it really a pasta salad without some juicy cherry tomatoes?

What Makes This Pesto Pasta Salad Creamy

Most pesto tortellini salads are just pasta tossed in oil-based pesto. This one leans creamy. The dressing is basil pesto blended with nonfat Greek yogurt, a spoonful of mayonnaise, and a drizzle of olive oil. The Greek yogurt keeps it light and a little tangy while the mayo rounds it out, so you get all the richness of a creamy pasta salad without it feeling heavy. Want it lighter still? Low-fat mayo and yogurt both work.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PASTA – Pre-cooked tortellini works excellently here, and only takes 4 minutes to boil. You can, of course, use whatever kind of tortellini you prefer, however. Other pasta shapes will also work! Just about anything with some grooves or ridges to it helps the pesto cling. Think cavatappi, rotini, and even bowtie (farfalle).

PESTO – Feel free to grab prepackaged basil pesto to make things snappy. Otherwise, a good homemade pesto is always amazing for its freshness, and easy enough to blitz together.

MAYO & YOGURT – The mayonnaise and Greek yogurt are the creamy elements in this pasta salad. Low-fat varieties will work just fine if you want to substitute. We use this combo in many recipes, including this creamy summer side!

TOMATOES – Cherry tomatoes add a nice pop of color and, of course, freshness. You can slice most of them in half while leaving a couple whole. Or, simply slice them all. It’s great either way! If preferred, go ahead and swap them with chopped tomatoes instead. I love using Roma or juicy heirloom tomatoes in pasta salad.

How to Make Tortellini Pesto Pasta Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a 5 quart pot, cook pasta according to package instructions; drain, and rinse with cold water until cool to the touch. Set aside.
2. In a mixing bowl, combine yogurt, pesto, mayonnaise, olive oil, salt, and pepper. Set aside.
3. When ready to combine, gently fold in the dressing to coat the tortellini, then fold in the tomatoes. Cover and refrigerate until ready to serve. Garnish with parmesan cheese and parsley.
   
   TIP – Set aside 1/3 cup of the dressing. Use this dressing to freshen up the salad just before serving, as the pasta tends to absorb it as it sits in the refrigerator.
   
   

Frequently Asked Questions & Expert Tips

Absolutely. Pesto pasta salad comes in all shapes and sizes! Tortellini gives this salad some heartiness, but cavatappi, rotini, and bowtie would be my other go-tos.

Yes, as with most pasta salads, this dish is even better made in advance! Prep your pasta salad the morning of or night before you plan on serving it. Keep it covered tightly in the refrigerator. Making it at least a few hours in advance will give the flavors time to mingle. I would suggest setting aside some of the dressing to toss the salad with just before serving as the pasta tends to absorb some of it as it sits.

This is a cold pasta salad, so you’ll want your tortellini to be around the same temperature as the other ingredients. Your tortellini will likely need a quick couple of minutes in some boiling water, so when you drain it, rinse it under cold water until it’s cool to the touch.

Cheese tortellini pairs well with the other ingredients and isn’t overpowering, however, you can also use chicken or spinach tortellini for some extra flavor. It’s totally up to you!

Store any leftovers in an airtight container kept in the refrigerator for up to 4 days. After that, the salad tends to dry out as the pasta absorbs a lot of the dressing.

The dressing. Instead of tossing the tortellini in straight pesto, we blend the basil pesto with nonfat Greek yogurt, a little mayo, and olive oil. That gives the salad a creamy, tangy coating that clings to every piece, a nice change from the drier, oil-based pesto salads.

You can lean on the Greek yogurt for most of the creaminess and cut the mayo back, though a spoonful helps balance the tang.

Pesto Pasta Salad Variations

• Different pasta shapes can make a huge difference! Anything with ridges or grooves for the pesto to cling onto is great.
• Summer squash, red onion, cucumbers, olives, and artichoke hearts are all great additions for color and texture.
• There’s always room for more cheese, right? Mozzarella pearls, feta, or cubed provolone all pair well with pesto and the parmesan cheese.
• Add a protein! Shredded chicken, chickpeas, shrimp, or cubed salami will make your pasta salad more hearty and filling.

Serving Suggestions

Serve your tortellini pesto pasta salad chilled, garnished with some freshly grated parmesan cheese and chopped parsley. When you make the dressing, set aside 1/3 cup to toss the salad with just before serving, which is great if you’re making it in advance for potlucks, summer barbecues, or parties.

The last time I made this, I packaged it up into lunch containers and ate it throughout the week. There doesn’t always have to be a shindig involved to enjoy some pasta salad!

More Potluck Salad Recipes

• Spaghetti Salad
• Italian Pasta Salad
• Mom’s Potato Salad
• Creamy Cucumber Salad
• Chicken Salad with Grapes
• Cream Cheese Fruit Dip

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