Tortellini Pesto Pasta Salad 

Ready in under 30 minutes, this vibrant Tortellini Pesto Pasta Salad from Slimming Violet brings together tender cheese tortellini, fresh summer vegetables, and herby pesto for a crowd‑pleasing dish. It's fresh, flavorful, and holds up well for meal prep or potlucks—whether you serve it as a light main or a standout side. A simple but satisfying recipe perfect for warm weather, casual gatherings, or quick weekday dinners. Easy to tweak with extra add‑ins like protein, hearty greens, or crunchy nuts. 

Ingredients

• 18 oz refrigerated cheese tortellini
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 small red onion, diced
• 8 oz mozzarella pearls, drained
• 1 cup arugula
• 1 cup baby spinach
• ½ cup sliced black olives, drained
• 1¼ cup basil pesto (jarred or homemade)
• Salt and pepper, to taste 

Directions

1. Cook tortellini in generously salted boiling water according to package directions. Drain and rinse under cold water to cool.
   
   

2. Transfer tortellini to a large mixing bowl. Add tomatoes, cucumber, red onion, mozzarella, arugula, spinach, and olives.
   
   

3. Pour pesto over the salad, season with salt and pepper, and toss gently to coat evenly. Chill for 30 minutes if time allows to meld flavors. 

4. Toss again just before serving and enjoy chilled or at room temperature.
   
   

Nutrients

Per serving, based on eight servings:
• Calories: ~200–250 kcal
• Carbohydrates: ~30–35 g
• Protein: ~6–8 g
• Fat: ~8–10 g (from pesto and cheese)
• Fiber: ~3 g
• Sugars: ~3–4 g
• Sodium: moderate, from tortellini and olives