Creamy Pesto Tortellini Salad with Cherry Tomatoes and Basil

This Pesto Tortellini Salad makes a vibrant side dish or a simple, satisfying meal served warm or chilled. With tender cheese tortellini, crisp asparagus, halved cherry tomatoes, and cubes of mozzarella tossed in bright basil pesto, it’s full of fresh flavor—and you only need five main ingredients.

The combination of cheesy tortellini, herbaceous pesto, and crisp vegetables is addictive—one bite and you’ll be reaching for more.

Using frozen or refrigerated tortellini saves time and effort. Either works well: frozen tortellini tend to stay a bit smaller and more bite-sized, while refrigerated tortellini can swell a bit during cooking for a heartier portion.

You can use store-bought pesto for convenience, but homemade Classic Basil Pesto is easy to make and really elevates the salad if you have the time.

The asparagus and cherry tomatoes keep this salad bright and colorful, while the mozzarella adds creamy, mild richness.

Pesto Tortellini Salad

Start by cooking the tortellini according to package directions and reserve a cup or two of the hot cooking water. Use a slotted spoon to transfer the tortellini to a colander to drain. Keeping the hot water lets you cook the asparagus without heating a second pot.

Add the asparagus pieces to the reserved boiling water and cook for just 3 minutes so they remain crisp-tender. Remove them with the slotted spoon and plunge into an ice bath to stop the cooking and preserve their bright color. Once cooled, drain and pat dry.

While the asparagus cools, halve the cherry or grape tomatoes and cube the mozzarella. That’s it for prep—just combine everything.

In a large bowl, toss the drained tortellini, cooled asparagus, halved tomatoes, and cubed mozzarella with the pesto sauce until everything is evenly coated. You can serve the salad warm right away or chill it for later—both are delicious and make this dish versatile for potlucks and summer gatherings.

Mixing it all together.

Combine the prepared ingredients in a large serving bowl and stir in the pesto until everything is well coated. If you make pesto ahead of time, let it rest in the fridge overnight so the flavors develop—this often yields the most flavorful result.

For a pretty finishing touch, reserve a few mozzarella cubes to scatter on top before serving. It adds a nice visual contrast and a bit of fresh creaminess with each bite.