Summer Pesto Tortellini Pasta Salad

A round red bowl filled with tortellini pasta salad with fresh basil and parmesan cheese in the background

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An easy summer pasta salad that is perfect for cookouts, parties, or just a family dinner on a hot summer night.

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: Make Ahead, Mind diet, Pasta, Summer

Servings:

Calories: 270kcal

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

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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.

Notes

This is best chilled but you can serve it warm. For ease (and the best flavor) make this a day ahead and keep it chilled until 15 minutes before serving.

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