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Easy Creamy Pesto Tortellini Salad Recipe with Cherry Tomatoes and Mozzarella for Summer Parties

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A quick, fresh, and satisfying pasta salad featuring cheese tortellini, cherry tomatoes, mozzarella, and a creamy pesto dressing. Perfect for summer parties and casual dinners.

Ingredients

Scale
  • 9 ounces fresh cheese tortellini (about 250 grams)
  • 1 cup cherry tomatoes, halved (about 150 grams)
  • 8 ounces fresh mozzarella balls (bocconcini), halved or quartered (about 225 grams)
  • ½ cup pesto sauce (about 120 ml)
  • ¼ cup mayonnaise (about 60 ml)
  • 2 tablespoons cream cheese, softened (about 30 grams)
  • A handful fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lemon juice (about 15 ml)
  • 1 small garlic clove, minced (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 9 ounces (250 grams) of fresh cheese tortellini and cook according to package instructions, typically 3-5 minutes until tender but still firm. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well.
  2. In a medium bowl, combine ½ cup (120 ml) pesto sauce, ¼ cup (60 ml) mayonnaise, 2 tablespoons (30 grams) softened cream cheese, 1 tablespoon (15 ml) fresh lemon juice, and 1 minced garlic clove. Whisk together until smooth and creamy. Taste and season with salt and pepper as needed. If the dressing feels too thick, add a teaspoon of water or olive oil to loosen.
  3. While pasta cooks, halve about 1 cup (150 grams) of cherry tomatoes and roughly chop a handful of fresh basil leaves. Drain and halve or quarter 8 ounces (225 grams) of fresh mozzarella balls.
  4. In a large bowl, gently toss the cooled tortellini with cherry tomatoes, mozzarella, and basil.
  5. Pour the creamy pesto dressing over the salad mixture. Using a spatula or large spoon, gently fold everything together until the tortellini and veggies are evenly coated. Avoid overmixing to prevent tomatoes from getting squished.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill. It can be served immediately but tastes best cold.

Notes

Rinsing cooked tortellini under cold water stops cooking and prevents mushiness. Soften cream cheese before mixing to avoid lumps. Fold salad gently to avoid squishing tomatoes and mozzarella. Chilling for at least 30 minutes improves flavor melding. Dressing can be prepared ahead to save time. For dairy-free version, use vegan mayo and dairy-free cream cheese; swap mozzarella for vegan cheese or tofu.

Nutrition

Keywords: pesto tortellini salad, creamy pasta salad, summer pasta salad, cherry tomatoes salad, mozzarella salad, easy pasta salad, party salad

Find it online: https://snappyspoon.com/easy-creamy-pesto-tortellini-salad-recipe-with-cherry-tomatoes-and-mozzarella-for-summer-parties/