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Large ceramic bowl of pesto tortellini salad with fresh mozzarella pearls, cherry tomatoes, and sun-dried tomatoes on a wooden table.

Pesto Tortellini Salad with Mozzarella and Tomatoes

A quick 15-minute Mediterranean tortellini pasta salad featuring fresh basil pesto, creamy mozzarella pearls, sweet cherry tomatoes, and savory sun-dried tomatoes. Perfect for potlucks, meal prep, and summer side dishes.
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Prep Time 10 minutes
Cook Time 3 minutes
Servings: 8
Calories: 340
Ingredients Method Notes

Ingredients
  

  • * 20 oz refrigerated fresh cheese tortellini
  • * 1 cup basil pesto store-bought or homemade
  • * 1 pint cherry or grape tomatoes halved
  • * 8 oz fresh mozzarella pearls bocconcini, drained
  • * 1/2 cup sun-dried tomatoes in oil julienned
  • * 1/4 cup fresh basil leaves sliced into thin ribbons (chiffonade)
  • * 1-2 tbsp extra virgin olive oil optional, to loosen pesto
  • * Sea salt to taste
  • * Freshly cracked black pepper to taste

Method
 

Cook Pasta:
  1. Bring a large pot of salted water to a rolling boil. Add fresh tortellini and cook for 2 to 3 minutes until al dente.
Cool & Rinse:
  1. Drain in a colander and immediately rinse thoroughly under cold water until cooled completely.
Dress:
  1. Transfer cooled tortellini to a large bowl. Add basil pesto (and extra virgin olive oil if needed) and toss gently until evenly coated.
Combine:
  1. Fold in halved cherry tomatoes, drained mozzarella pearls, and sun-dried tomatoes using a rubber spatula.
Season:
  1. Add fresh basil ribbons, sea salt, and black pepper. Toss gently.
Chill:
  1. Cover and refrigerate for 30–60 minutes before serving.

Notes

- Drying Out Fix: If making a day in advance, save 2 tablespoons of pesto to toss into the salad right before serving to refresh the color and moistness.
- Side Dish Pairing: Pairs well with a fresh side like a [Greek chopped feta salad](https://easymediterraneanrecipes.blog/recipes/greek-chopped-feta-salad-recipe/) for an all-around Mediterranean spread.