Easy Mediterranean-Style Pesto Tortellini Salad
This hearty yet refreshing pasta salad combines tender cheese tortellini with Mediterranean favorites — juicy cherry tomatoes, Kalamata olives, artichokes, sun-dried tomatoes, and creamy feta — all tossed in a bright basil pesto dressing. Ideal for picnics, lunches, or a light dinner!
⏱ Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Salad
1 (9–10 oz / 250–300 g) cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
¼ cup sun-dried tomatoes, sliced
½ cup Kalamata olives, pitted and halved
½ cup artichoke hearts, quartered (jarred or canned)
¼ cup red onion, thinly sliced (optional)
¼ cup crumbled feta cheese
2 tbsp pine nuts or toasted almonds (optional, for crunch)
For the Pesto Dressing
¼ cup basil pesto (homemade or store-bought)
1 tbsp olive oil
1 tbsp lemon juice
Salt & black pepper, to taste
Instructions
1. Cook the Tortellini
Bring a pot of salted water to a boil and cook tortellini according to package directions (usually 3–5 minutes).
Drain and rinse under cold water to stop the cooking. Set aside.
2. Prepare the Dressing
In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and pepper until smooth.
3. Assemble the Salad
In a large bowl, combine cooked tortellini, cherry tomatoes, olives, artichokes, sun-dried tomatoes, red onion, and feta.
Pour the pesto dressing over and toss gently to coat.
4. Chill and Serve
Chill for 15–20 minutes for flavors to blend, or serve immediately.
Garnish with toasted pine nuts and a sprinkle of fresh basil if desired.
Notes & Tips
Make ahead: Keeps well in the fridge for up to 2 days — great for meal prep or picnics.
Add protein: Toss in grilled chicken, shrimp, or chickpeas.
For extra creaminess: Stir in 1 tablespoon of Greek yogurt or a dollop of ricotta to the dressing.
Gluten-free option: Use gluten-free tortellini or substitute with quinoa and toss with the same mix-ins.
❓ frequently asked questions FAQs
Q1: Can I use a different type of pesto?
Absolutely — sun-dried tomato pesto or spinach-walnut pesto both taste amazing.
Q2: Can I serve it warm?
Yes, it’s great either warm or cold — warm for comfort, chilled for a summer salad.
Q3: How can I make it lighter?
Use a light pesto, skip the cheese, and add more veggies like cucumber or arugula.
Nutritional Information
Calories: ~420 kcal
Protein: 14 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 5 g
Sugar: 5 g