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Pesto Tortellini Salad

A three-cheese tortellini mixed with bowtie pasta and combined with an assortment of vegetables and tossed in a zesty basil-pesto dressing.
Course Salad
Cuisine Italian
Keyword Pesto Tortellini Salad
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 6 -8
Calories 434kcal
Author Chelsea
Cost $6.32


  • 2 cups bowtie pasta
  • 1 package (12 ounces) three-cheese tortellini (dehydrated kind, not frozen)
  • 1 and 1/2 cups cherry tomatoes 10 ounces
  • 1 medium-sized avocado ripe
  • 1 cup (~2) medium-sized cucumber
  • 1 and 1/2 cups black olives


  • 1 container (8.1 ounces) traditional basil pesto sauce and spread I recommend Classico
  • 2/3 cup Zesty Italian dressing
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • Optional: freshly grated Parmesan cheese


  • Bring a large pot of water to boiling.
  • Once water is boiling, put in the bowtie pasta and lightly stir.
  • After the pasta has been in for 3 minutes add the tortellini and lightly stir.
  • Let the pasta and tortellini boil for 10-12 more minutes or until tender.
  • Drain and run cold water over the pasta and tortellini.
  • Meanwhile, halve the cherry tomatoes, slice the olives (or halve them), remove the skins and pit of an avocado and chop it.
  • Chop the cucumber (you can choose to remove the skins and deseed if desired - I left the skin and seeds in mine)
  • Once the pasta and tortellini has cooled, toss it together with the vegetables.
  • In a separate bowl, combine the basil pesto sauce, Zesty Italian dressing, olive oil, garlic, pepper, and salt.
  • Pour the dressing over the salad and toss until it is all covered.
  • Add more salt and pepper if desired.
  • Allow to chill in the fridge tightly covered for at least 30 minutes.
  • Optionally cover with Parmesan cheese before serving.


Calories: 434kcal