Pesto Tortellini Broccoli Salad

Easy pesto tortellini broccoli salad with tender cheese tortellini, crisp broccoli and fresh basil pesto flavour.

I’ve been experimenting with different easy dinner side dishes, and this pesto tortellini broccoli salad is one of those recipes that couldn’t be easier. It has tender cheese tortellini, bright broccoli, juicy tomatoes, olives, and a good coating of basil pesto, so it tastes fresh but still feels filling.

I love how the two-colour tortellini makes the whole salad look a little more special without any extra work. It’s the kind of quick pasta salad side dish that works with grilled chicken, burgers, BBQ dinners, or even on its own for an easy lunch.

Easy Pesto Tortellini Broccoli Salad

This pesto tortellini broccoli salad is fresh, colourful and filling enough to work as more than just a side dish. Tender cheese tortellini, crisp broccoli and basil pesto come together in a simple salad that has plenty of flavour without needing a long ingredient list.

Why This Tortellini Broccoli Salad Works So Well

The best part is the contrast in texture. The tortellini is soft and cheesy, while the broccoli adds a little crunch, and the pesto coats everything with bright basil flavour.

One small detail helps a lot: don’t overcook the tortellini. Let it stay just firm enough to hold its shape, then cool it before tossing with the pesto so the salad doesn’t turn soft or oily.

When to Serve Pesto Tortellini Broccoli Salad

This pesto tortellini salad is great for easy lunches, potlucks, barbecues, picnics or a light weeknight dinner. It also works well as a make-ahead side for grilled chicken, salmon or other simple mains.

It’s especially handy when you want something that feels fresh but still has enough pasta to be satisfying.

Tips and Tricks for the Best Pesto Tortellini Broccoli Salad

• Don’t overcook the tortellini. Keep it just tender so it holds its shape once tossed with the pesto and vegetables.
• Cool the pasta before dressing. Warm tortellini can soak up too much pesto and turn a little heavy. Let it cool for a few minutes first.
• Keep the broccoli crisp-tender. Blanch or lightly steam it just until bright green. You want a little crunch left in the finished tortellini broccoli salad.
• Dry the broccoli well. Extra water can thin the pesto and leave the salad watery at the bottom of the bowl.
• Add the pesto gradually. Start with enough to lightly coat everything, then add more if needed. It’s easier to add than take away.
• Taste before adding salt. Cheese tortellini and pesto can already be quite salty, so season the salad at the end.
• Freshen it before serving. A small squeeze of lemon or a spoonful of extra pesto can wake up the flavours if the salad has been chilling.

Easy Variations for Pesto Tortellini Broccoli Salad

• Add grilled chicken. Sliced chicken turns this pesto tortellini salad into a more filling lunch or easy dinner.
• Swap the vegetables. Try asparagus, zucchini, peas or roasted red peppers if you want to change up the mix.
• Use a different tortellini. Cheese, spinach or mushroom tortellini all work well and give the salad a slightly different flavour.
• Add mozzarella. Small mozzarella balls or diced fresh mozzarella make the salad a little richer and pair nicely with the basil pesto.
• Add nuts for crunch. Toasted pine nuts, walnuts or almonds give the tortellini broccoli salad extra texture.
• Brighten it with lemon. A little fresh lemon juice or zest cuts through the richness of the pesto and makes the salad taste fresher.
• Make it vegetarian or heartier. Keep it as-is for an easy vegetarian salad, or add chickpeas for more protein without making it too heavy.

Storage Tips for Pesto Tortellini Broccoli Salad

• Refrigerate promptly. Store leftover pesto tortellini broccoli salad in an airtight container for up to 3 days.
• Expect the pasta to absorb some pesto. The tortellini may look a little drier the next day. Stir in a spoonful of pesto or a small drizzle of olive oil before serving.
• Keep crunchy toppings separate. Nuts or seeds are best added just before eating so they stay crisp.
• Serve chilled or slightly cool. Let the salad sit at room temperature for about 10 minutes so the pesto loosens up and the flavours come through.
• Give it a quick toss before serving. The dressing tends to settle at the bottom, so a gentle toss brings everything back together.
• Skip freezing. Tortellini and broccoli can become soft after thawing, so this salad is best enjoyed fresh from the fridge.

Pesto Tortellini Broccoli Salad

This pesto tortellini broccoli salad is a hearty pasta salad made with tender cheese tortellini, fresh broccoli, juicy cherry tomatoes, olives, pesto, herbs, and a bright lemony dressing. Using two colours of tortellini gives the salad a pretty deli-style look, and the broccoli makes it feel fresh and filling.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course lunch, Salad, Side Dish

Cuisine Italian-Inspired, Mediterranean-inspired

Servings 6 servings

Calories 611 kcal

Equipment

• Large pot
• Colander 
• Cutting board
• Sharp knife
• Large mixing bowl
• Small bowl for pesto dressing
• Measuring cups
• Measuring spoons
• Large spoon or salad tongs
• Citrus zester, if using lemon zest

Ingredients

  

1x2x3x

• 700 g cheese tortellini refrigerated, preferably mixed or two-colour tortellini
• 4 cups broccoli florets cut small
• 1 cup cherry tomatoes halved
• 3/4 cup black olives or Kalamata olives, sliced
• 1/2 cup basil pesto
• 2 tablespoons olive oil
• 1 tablespoon lemon juice fresh
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 garlic clove finely grated
• 1/2 cup Parmesan cheese shaved or grated
• 1/3 cup red onion finely diced
• 1/3 cup toasted pine nuts or sliced almonds – optional
• 1/4 cup fresh basil or parsley, chopped
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• 1 cup cooked chicken chopped, for a heartier tortellini salad – optional

Instructions

 

Cook the tortellini

• Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions, usually 3 to 5 minutes. You want it tender but not falling apart.

Blanch the broccoli

• During the last 1 minute of cooking, add the broccoli florets to the pot with the tortellini. This softens the broccoli slightly but keeps it bright green and fresh tasting.

Drain and cool

• Drain the tortellini and broccoli well. Rinse briefly with cold water to stop the cooking. Let it drain again so the salad does not get watery.

Make the pesto dressing

• In a small bowl, stir together the pesto, olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper.

Toss the salad

• Add the tortellini, broccoli, tomatoes, olives, red onion, Parmesan, nuts, and fresh herbs to a large bowl. Pour over the pesto dressing and gently toss until everything is coated.

Chill or serve

• Serve right away, or chill for 30 minutes to let the flavours settle. Give it one more gentle toss before serving.
For the best pesto tortellini broccoli salad, drain the tortellini and broccoli really well before adding the pesto. Extra water will thin out the basil pesto and make the salad taste flat. A well-drained salad lets the pesto cling to the cheese tortellini, broccoli, tomatoes, and olives, giving you a much better easy pasta salad side dish.

Notes

 

• Use refrigerated cheese tortellini for the best texture.
  Refrigerated tortellini cooks quickly and holds up nicely in this pesto tortellini broccoli salad. Frozen tortellini works too, but let it cook just until tender.
• Two-colour tortellini makes it look extra pretty.
  The mix of regular and green tortellini gives this easy tortellini pasta salad a colourful, deli-style look without any extra work.
• Cut the broccoli small.
  Small broccoli florets mix better with the tortellini, tomatoes, olives, and pesto. Big pieces can feel a little awkward in a cold pasta salad.
• Do not overcook the broccoli.
  A quick blanch keeps the broccoli bright green with a little crunch. It should taste fresh, not soft and mushy.
• Drain the pasta and broccoli really well.
  Too much water will thin out the basil pesto and make the salad less flavourful. I usually let everything sit in the colander for a minute before tossing.
• Add lemon juice to brighten the pesto.
  Pesto can be rich, so a little fresh lemon juice makes this broccoli tortellini salad taste lighter and fresher.
• Taste after chilling.
  Cold tortellini salad often needs a little extra salt, black pepper, Parmesan, or lemon juice before serving. It makes a big difference.
• Make it ahead for better flavour.
  This make ahead pesto pasta salad tastes even better after 20 to 30 minutes because the tortellini has time to soak up the pesto dressing.
• Add olive oil before serving if needed.
  The tortellini will absorb some of the pesto as it sits. A small drizzle of olive oil brings the salad back to life.
• Serve as a side dish or light meal.
  This works as a summer pasta salad side dish, BBQ salad, potluck recipe, or easy lunch with grilled chicken added.

Nutrition

Serving: 1servingCalories: 611kcalCarbohydrates: 60gProtein: 30gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 69mgSodium: 1340mgPotassium: 338mgFiber: 7gSugar: 6gVitamin A: 1111IUVitamin C: 62mgCalcium: 346mgIron: 4mg

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