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Tortellini Pesto Pasta Salad in white bowl with wooden serving spoon and tea towel over head close up view

Tortellini Pesto Pasta Salad

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


A flavorful, quick, and easy summer salad with three cheese tortellini and a homemade kale basil pesto. Perfect for those “too hot to cook” summer evenings!



  • 1 lb three cheese tortellini pasta
  • 1/2 cup kale basil pesto
  • 34 cups baby spring greens
  • 1/2 cup artichoke hearts, roughly chopped
  • 1/2 cup sun-dried tomatoes in oil, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 cup pine nuts, lightly toasted 
  • 1/4 cup shaved parmesan cheese
  • Fresh basil and parsley, roughly minced for garnish


  1. Bring a large pot of salted water to a boil. Cook tortellini pasta to al dente according to box instructions. Drain, rinse with cold water, and chill until ready to use.
  2. In a large, bowl, toss together all ingredients. Add salt and pepper to taste. Serve chilled.