This Pesto Pasta Salad recipe is summer in a bowl!  It’s bursting with pillowy cheese tortellini (or your favorite corkscrew pasta), sweet, juicy cherry tomatoes, crisp cucumbers, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, bright, meaty salami and buttery pearls of fresh mozzarella all doused in a bright herby, garlicky pesto vinaigrette.  It’s a hypnotic blend of fresh, vibrant, hearty and comforting flavors and creamy, crunchy and crispy textures.  Of course, you can omit ingredients or swap in your favs to make it YOUR favorite pesto pasta salad recipe! This pesto pasta salad can be served as a main dish or as a side and is always a crowd pleaser for potlucks, picnics and parties. It’s a quick chop and throw together recipe that can be made 100% percent ahead of time for the perfect stress-free side!

Pesto Pasta Salad

refrigerated cheese tortellini (may sub medium pasta)

cherry tomatoes, halved

sweet corn (charred

English cucumber

red or orange bell pepper

peas

red onion

Genoa Salami

mozzarella pearls

Parmesan cheese

basil pesto

extra virgin olive oil

lemon juice

lemon zest

red wine vinegar

tsp EACH onion powder, garlic powder, parsley, salt

tsp EACH dried oregano, paprika, pepper

red pepper flakes

Whisk the Pesto Dressing ingredients together in a small bowl; set aside.

Cook tortellini in generously salted water according to package directions (DON'T overcook). Drain, rinse with cool water and transfer to a large bowl; gently toss with 2 tablespoons olive oil.

Add all of the Salad ingredients to the tortellini followed by the Pesto Dressing.  Gently toss until evenly coated.  Serve at room temperature.

pesto pasta salad

Prep Time: 25 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 8

Ingredients

Instructions

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