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Mediterranean Pesto Tortellini Salad

A vibrant tortellini salad featuring cheese-filled pasta, fresh vegetables, and a zesty pesto dressing that's perfect for gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Grain & Pasta Salads
Cuisine: Italian-American
Calories: 418
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ounces refrigerated or frozen cheese tortellini
  • 1 cup basil pesto
  • 1/4 cup jarred pepperoncini brine
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 8 ounces fresh mozzarella cheese pearls or fresh mozzarella cheese torn into bite-size pieces
  • 4 ounces sliced salami, halved and cut into 1/4-inch strips
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 cup jarred pepperoncini peppers, thinly sliced
  • 1 small red onion, small diced (about 2/3 cup)
  • 1/2 cup pitted Kalamata or black olives, sliced or halved optional
  • to taste Kosher salt and freshly ground black pepper
  • 1/4 cup finely chopped fresh parsley leaves optional

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. Cook tortellini in boiling salted water according to package directions until al dente. Drain and rinse under cold water.
  2. In a large bowl, mix together basil pesto and pepperoncini brine until well combined.
  3. Add the cooled tortellini to the pesto mixture and toss gently to coat.
  4. Fold in artichoke hearts, mozzarella cheese, salami strips, cherry tomatoes, pepperoncini peppers, red onion, and Kalamata olives if using.
  5. Season with salt and pepper to taste, and garnish with fresh parsley if desired.
  6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Storage: Keep refrigerated in an airtight container for up to 3-4 days. For best results when making ahead, reserve some of the dressing to refresh the salad just before serving.
  • Variations: Substitute grilled chicken or chickpeas for the salami to change the protein source. Add cucumber, bell peppers, or sun-dried tomatoes for different vegetable options. Try feta cheese instead of mozzarella for a stronger Mediterranean flavor.