Filled with tomatoes, artichokes, and mozzarella, then covered in a creamy pesto sauce; this Tortellini Pasta Salad is bursting with flavor!
This pasta salad is a staple in my holiday menus and one of my potluck favorites. It's full of flavor, easy to make, and everyone always asks for the recipe! This party dish recipe is a crowd pleaser!
I love making pasta salads and have already shared this Creamy BLT Pasta Salad, Bruschetta Chicken Pasta, and Creamy Pesto Pasta Salad with ya'll!
One of the best parts about this dish is that it can be customized with your favorite ingredients. Don't like tomatoes or artichokes? Leave them out and substitute ingredients you enjoy, like asparagus and spinach!
How to make Tortellini Pasta Salad:
**scroll down for full ingredients list and printable directions**
- Get all of the ingredients together and prepped.
- Cook the tortellini, drain, and set aside.
- In a large bowl, add tomatoes, mozzarella, artichoke hearts, pesto, and mayonnaise (optional). Add the cooked tortellini and then use a spatula to carefully mix everything together.
- Refrigerate at least 60 minutes and then serve the tortellini pasta salad immediately.
Tips for making the salad:
- While the tortellini is cooking, make the tomato mixture and refrigerate while the pasta cooks. This will help the flavors meld.
- Don't like mayonnaise? It's optional in this recipe but does add a creamy texture. You can substitute for half a cup of Alfredo sauce or leave it out for a more oily sauce texture (from the pesto).
- Refrigerate the tortellini pasta salad for at least 60 minutes, but it can be refrigerated overnight for a better flavor.
When to serve this pasta salad:
- A potluck, party, or event is the perfect time to serve this easy dish. Serve it in a large bowl with a serving spoon.
- A summer BBQ is a great time to have tortellini pasta salad. Not only is this dish a delicious side, but it can also be a main dish for any vegetarians.
- Dinner! This dish is packed with veggies and flavor. Serve it with some Air Fryer Chicken Tenders or shred them and add them to the pasta salad!
Filled with tomatoes, artichokes, and mozzarella, then covered in a creamy pesto sauce; this Tortellini Pasta Salad is bursting with flavor!
- 40-48 ounces frozen tortellini
- 10 ounces grape or cherry tomatoes, cut in half
- 14 ounces artichoke hearts, chopped
- 8 ounces fresh mozzarella (either the small 'pearls' or cut into bite sized pieces)
- ¼ cup mayonnaise (optional)
- 8 ounces pesto
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Cook the tortellini, drain, and set aside.
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In a large bowl, add tomatoes, mozzarella, artichoke hearts, pesto, and mayonnaise (optional). Add the cooked tortellini and then use a spatula to carefully mix everything together.
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Refrigerate at least 60 minutes and then serve the tortellini pasta salad immediately.
Recipe Video
- Don't like mayonnaise? It's optional in this recipe but does add a creamy texture. You can substitute for half a cup of Alfredo sauce or leave it out for a more oily sauce texture (from the pesto).
- Recipe can be divided in half to make a smaller portion.
Ashley
I love making a big batch of this for easy lunches! It's quick and flavorful!
Beth
This is just the kind of thing I love to make for parties and potlucks. You can triple the batch and make enough to feed an army!
Kristyn
This is one of my favorite pasta salads!! I make it all the time & I especially love the pesto. It's adds more flavor!
Pam
This was delicious! I took it to a potluck dinner and had several people ask me for the recipe! Thank you!
Amanda
This is hands down my favorite pasta salad recipe!
Erin | Dinners, Dishes and Dessert
Looks so delish! Adding on our must make list!
Erin | Dinners, Dishes and Dessert
No doubt, this is really delicious! Definitely a must make!
Sandra
This is absolutely amazing! A new favorite at my house!