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Pesto tortellini broccoli salad with two-colour cheese tortellini, broccoli florets, cherry tomatoes, olives, and basil pesto in a white bowl.

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
Cook Time 8 minutes
Total Time 23 minutes
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
  

  • 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
Keyword cheese tortellini salad, cold tortellini salad, easy tortellini pasta salad, pesto tortellini broccoli salad, pesto tortellini salad, recipe, tortellini broccoli salad, tortellini salad with tomatoes and olives
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