Tortellini Pasta Salad

Easy Tortellini Pasta Salad — Pesto Antipasto is my go to move when I need something that feels a little fancy but takes almost zero brainpower. You know those days when it is hot out, everyone is hungry, and you promised to bring a dish but forgot until the last minute? Yep, this is for that. It is bright, salty, herby, and it holds up really well on a buffet table. Plus, it tastes even better after it sits for a bit, which is basically the dream.

WHAT DO YOU NEED TO BUY TO MAKE A TORTELLINI PASTA SALAD?

Let me make this super simple. You are building a pasta salad that leans into antipasto vibes, so think of all the good stuff you would put on a snack board and then toss it with tortellini and pesto. I like cheese tortellini, but you can absolutely swap in spinach tortellini if you want that extra green moment.

My practical grocery list

• Refrigerated tortellini (cheese is classic and easiest)
• Pesto (store bought is fine, just pick one you actually like)
• Salami or pepperoni (I like slicing it into strips so it mixes better)
• Mini mozzarella balls or cubed mozzarella
• Roasted red peppers (jarred is totally ok)
• Artichoke hearts (marinated gives extra flavor)
• Kalamata olives or black olives
• Cherry tomatoes
• Fresh basil (optional but really nice)
• Lemon (for brightness)
• Salt and pepper

If you love a pasta salad for meal prep, you might also like this one I make on repeat: chicken avocado pasta salad for easy meal prep. Totally different vibe, but it hits that same easy lunch feeling.

Quick shopping tip: if you are grabbing antipasto ingredients from the deli area, check the olive bar. Sometimes you can snag a small scoop of mixed olives, marinated mozzarella, and artichokes without buying big jars of everything.

HOW TO MAKE PESTO TORTELLINI PASTA SALAD

This is the part where you will feel like a kitchen genius because it comes together fast. The main thing is not overcooking the tortellini. You want it tender but still holding its shape, because nobody wants a mushy pasta salad.

Step by step, no fuss

1) Cook the tortellini. Boil it in salted water and follow the package time. Drain it, then rinse quickly with cool water to stop the cooking. Let it drain really well so your pesto does not get watered down.

2) Mix the dressing. In a big bowl, stir together pesto, a squeeze of lemon, and a splash of the liquid from the artichokes or roasted red peppers if you want it a little looser. Add black pepper. Taste it before you add salt because pesto and salami can be salty.

3) Add the good stuff. Toss in the tortellini, then add salami, mozzarella, roasted red peppers, artichokes, olives, and tomatoes. Mix gently so you do not smash everything.

4) Chill. This part matters. Give it at least 30 minutes in the fridge so the flavors can settle in. If you can do 2 hours, even better.

5) Finish and serve. Right before serving, add fresh basil if you have it. Taste again and adjust with more lemon, pesto, or a pinch of salt.

I bring this to cookouts the same way I bring my BLT style pasta salad when I want something super crowd friendly. If you are into that smoky bacon plus fresh tomato combo, here it is: easy BLT pasta salad bacon lettuce tomato summer salad.

I made this for a neighborhood potluck and the bowl came home basically scraped clean. Someone asked me for the recipe before they even finished their plate, which never happens with my cooking.

VARIATIONS

Easy Tortellini Pasta Salad — Pesto Antipasto is already packed with flavor, but you can tweak it a bunch depending on who you are feeding and what you have in the fridge. I do this all the time, especially when I am trying to use up half jars of things.

Here are my favorite swaps:

Make it lighter: Use more tomatoes and roasted red peppers, and go a little lighter on salami and cheese. You still get big flavor.

Make it extra hearty: Add chickpeas or white beans. It turns into a full meal situation.

Make it spicy: Stir in a spoonful of chopped calabrian chiles or add banana pepper rings. This is so good if your pesto is on the mellow side.

Swap the pesto: Basil pesto is classic, but sun dried tomato pesto is also amazing in this. It makes the whole salad feel richer and a little sweeter.

Add greens: A couple handfuls of arugula or baby spinach can be tossed in right before serving. Do not add it too early or it wilts.

And if you want another dinner style pasta salad that feels filling but still fresh, I have a soft spot for this one: easy chicken caesar pasta salad summer lunch or dinner.

STORING SUGGESTIONS

This salad is basically made for making ahead. Honestly, it tastes better later, which is rare and also very convenient. The pesto soaks into the tortellini and all the antipasto pieces start tasting like they have been hanging out together in the best way.

How to store it:

Put it in an airtight container and keep it in the fridge. It is best in the first 3 days, but it can last up to 4 days if everything was fresh when you started.

What to expect after chilling:

The tortellini will absorb some of the pesto, so it can look a bit drier the next day. No big deal. Just refresh it with a small spoonful of pesto, a drizzle of olive oil, or a squeeze of lemon before serving.

If you are packing it for lunch:

Keep it cold with an ice pack, especially if it is going to sit in a warm place. Because there is cheese and deli meat, I try not to leave it out for more than about 2 hours.

For another make ahead side that always disappears at BBQs, you might like my deviled egg twist pasta salad. This one gets requested a lot: easy deviled egg pasta salad BBQ side dish. Or the classic version here: easy deviled egg pasta salad.

TOP TIPS FOR ANTIPASTO TORTELLINI PASTA SALAD

If you want this to taste like the kind of dish people keep nibbling at, even when they say they are full, these little tips help a lot.

Drain everything well. Tortellini, roasted red peppers, artichokes, olives. Extra liquid waters down your pesto and makes the salad bland.

Cut the mix ins small. You want a little of everything in each bite, not a whole mouthful of just salami or just cheese.

Season at the end. Pesto and antipasto ingredients can be salty. Taste first, then add salt if it needs it.

Use lemon like a secret weapon. A squeeze of lemon wakes up store bought pesto and makes the whole bowl taste fresher.

Chill before serving. Even 30 minutes makes a difference. This is one of those dishes where time does some of the work for you.

One more thing, if you are serving a crowd, make a double batch. Easy Tortellini Pasta Salad — Pesto Antipasto looks like a lot in the bowl, but people go back for seconds fast.

Common Questions

Can I make Easy Tortellini Pasta Salad — Pesto Antipasto the night before?
Yes, and you should if you can. Just save a little pesto to stir in right before serving so it looks glossy and fresh.

Do I have to rinse the tortellini?
I do a quick rinse to cool it down fast. The key is draining it really well afterward so you are not adding water to the bowl.

What pesto works best?
Any basil pesto you like. If it is super thick, loosen it with lemon juice or a tiny splash of olive oil so it coats everything easily.

Can I make it vegetarian?
Absolutely. Skip the salami and add more artichokes, olives, and tomatoes. Chickpeas are also great for protein.

What should I serve with it?
It goes great with grilled chicken, burgers, or simple sandwiches. It is also perfect next to a fruit platter when you want a lighter spread.

A bowl you will want to keep in your fridge

If you need a reliable party dish or an easy lunch you will actually look forward to, this is it. Easy Tortellini Pasta Salad — Pesto Antipasto is flexible, forgiving, and loaded with bold flavors that people recognize and love. If you want another fun take to compare, check out Antipasto Tortellini Pasta Salad – Host The Toast and see how they build theirs. Then make your bowl your own, taste as you go, and do not stress it. You have got this.