Cheese Tortellini Pesto Pasta Salad

Total Time
Prep 20 mins
Cook 20 mins

This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!

Ingredients Nutrition


  1. Cook pastas, set aside to drain and 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 seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
  5. Serve immediately, or refrigerate.
  6. *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
  7. This salad is best, though, room temp, or even slightly warm.
Most Helpful

Outstanding and very versatile recipe. I thought the cubed mozzarella was unnecessary, there's already plenty of cheese in this dish from the tortellini and parmesan. Try adding oil-packed sundried tomatoes too. Delish!

Chef JannaLeigh June 22, 2010

Can't believe I never got around to reviewing this. This has been my go-to base pasta salad recipe. I don't add extra olive oil, however. To me, that dilutes the flavor. I add some balsamic vinegar or some type of homemade vinegar-based dressing. And it always needs extra. :)

jackieblue May 29, 2011

Mmmm! Great pasta salad! The family loved it! It was a great addition to our gathering! I added kalamata olives, some crumbled feta cheese and the juice of half a freshly squeezed lemon! Tasty! Thank you so much for sharing Wildflour.

Mama Marilyn July 24, 2009