Looking for a fresh, colorful dish that tastes like summer in every bite? This Summer Pesto Tortellini Pasta Salad is the ultimate summer pasta salad for parties, potlucks, easy lunches, and simple weeknight dinners.
Made with cheese tortellini, juicy tomatoes, spinach, beans, and a flavorful pesto dressing, this recipe is packed with Mediterranean-inspired ingredients that bring both flavor and nutrition to the table.
This summer tortellini pasta salad is a delicious way to enjoy more fiber-rich beans and vegetables while creating a filling, flavorful pasta salad. It feels a little special without being complicated, and is exactly the kind of easy summer recipe that helps you eat well while enjoying every bite.
Ingredients for Pesto Tortellini Pasta Salad
Tortellini – For this recipe, I prefer cooking dry pasta vs. fresh tortellini, as you can cook it to the al dente stage. The pasta will continue to soften a little as it chills, and fresh pasta can become mushy quickly.
Red Onions – You need about ¼ of a small red onion, sliced thinly.
White Beans – I used Great Northern Beans for this recipe as they are smaller and stay a bit firmer than cannellini beans, but use what you have in your pantry. Draining and rinsing them helps get the sodium content down, and I think the flavor is better, too.
Spinach – Baby spinach has a sweeter flavor and is less bitter than mature spinach leaves, which is why I use them in so many recipes. They are also tender and work well in a pasta salad.
Grape Tomatoes – Grape or cherry tomatoes, cut in half, are perfect, bite-sized pieces. Red or a mix of colors adds some vibrancy to the salad.
Kalamata Olives – Olives add a little briny flavor and add to the Mediterranean feel of this pasta salad.
Pesto – I love the herbaceous flavor that pesto brings to a pasta salad. It is my preferred dressing. While I use a typical basil pesto in this, you could certainly use one made with arugula or another green.
Parmesan Cheese – A sprinkle of parmesan cheese just before serving gives this a savory boost.
Basil – Fresh basil adds a bright freshness just before serving.
How to Make the Pesto Tortellini Pasta Salad
Pasta salads are an easy summer side dish and a favorite of summer BBQs and parties. I love them because they are best when made a day in advance. The flavors meld together and intensify, making this a wonderful make-ahead dish.
And a bonus is that you spend less time in the kitchen and more time with family and friends!
Step 1
Cook the tortellini according to the package directions, but just to the “al dente” stage. The pasta will continue to soften as it sits, and you don’t want it to become too soft.
Step 2
Put the spinach, onions, and beans in a large bowl. Place the warm, drained pasta in the bowl and toss to wilt the spinach and release some of the onion aroma.
Step 3
Add the tomatoes, olives and pesto to the pasta and vegetables and toss gently, coating everything with the pesto.
Step 4
Cover the bowl with a tight-fitting lid or plastic wrap and refrigerate for at least 3 hours, or overnight if possible.
Step 5
Take it out of the refrigerator about 15 minutes before serving and sprinkle with grated Parmesan cheese.
Storage Tips
This is best served chilled. Store it in the refrigerator with a tight cover. It will last for 2 – 3 days, and the flavors will continue to intensify.
This pasta salad should not be frozen.
Whether you’re planning a backyard cookout, packing lunches for the week, or simply looking for an easy dinner that doesn’t feel heavy on a hot day, I hope this Summer Tortellini Pasta Salad is one of those recipes you’ll come back to all season long.
It’s a simple way to bring Mediterranean-inspired ingredients into your meals while still keeping things easy and satisfying.
Summer Pesto Tortellini Pasta Salad
Ingredients
- 2 cups cheese and spinach tortellini (6 oz.)
- ½ cup thinly sliced red onion
- 1 can (15 oz.) drained and rinsed white beans Great Northern or cannellini
- 2 cups sliced baby spinach
- 1 cup halved grape tomatoes
- ¼ cup kalamata olives
- ¼ cup pesto
- ¼ cup grated Parmesan cheese
- ¼ cup sliced fresh basil
Instructions
- Cook tortellini in a large pot of boiling water to the al dente stage. They should have a little "bite" to them and not be mushy. Drain them in a colander.
- While the pasta is cooking, place the onion, beans, and spinach in a large bowl.
- Add the warm pasta to the bowl with the onion and spinach mixture and toss to wilt the spinach.
- Add the tomatoes, olives and pesto and toss gently, coating all the ingredients with the pesto.
- Cover with a lid or plastic wrap and place in the refrigerator to chill.
- Just before serving, sprinkle with Parmesan cheese and top with sliced basil.
- Serve over mixed greens if desired.
