A 10 minute delicious dinner. Did you know such a thing existed?? Well it does, and it happens to be this flavorful Sun-dried Tomato Pesto Tortellini Pasta Salad. OH! And it’s topped with roasted pine nuts for added crunch and toasty flavor.

Pesto tortellini topped with sun dried tomatoes and pine nuts.

This recipe is your new best friend.

You know how everyone seems to have a “go-to” quick and easy meal? It’s usually a recipe that’s easy to put together and almost always has minimal ingredients, we’re talking only like 4-5 ingredients.

Well this is mine.

I love it because my kids love it! They’ll eat a huge bowl of this pesto tortellini without complaining. It’s the most magical thing.

Granted, they don’t usually eat the sun-dried tomatoes, but I don’t care. The tomatoes are more for the adults anyways. 😄

I always have Costco cheese tortellini in my freezer, which makes this meal even more approachable.

The ingredients are basic, meaning they’re in my house somewhere (whether it be my pantry or freezer), so I don’t have to make a special grocery trip just to get dinner on the table.

A close up photo of Pesto Tortellini Pasta Salad with sun dried tomatoes and roasted pine nuts.

Ingredients needed

Here are the ingredients you’ll need… like I mentioned above, you need only 4! 🎉

  • Tortellini – technically you could use any tortellini you’d like. I usually purchase the cheese tortellini (specifically from Costco, because… hello, Costco 😊).
  • Pesto – you can use homemade basil pesto, kale pesto, or jarred pesto sauce.
  • Sun-dried tomatoes – I purchase 1 – 8.5 oz jar of sun-dried tomatoes in oil. I drain the oil and then chop the tomatoes.
  • Roasted pine nuts – I like to toast the pine nuts before adding them to the salad.

How to toast pine nuts

Place a nonstick skillet over medium to medium-low heat. Add the pine nuts to the skillet (do not add any oils) and cook, stirring frequently until the pine nuts are golden. It takes me about 10 minutes to toast pine nuts.

You’ll be tempted to turn the heat to high in hopes of toasting the pine nuts quicker… but beware, you’re more likely to burn the nuts if you do this.

Close up photo of cooked tortellini.

How to make Pesto Tortellini Pasta Salad

  1. Cook the tortellini according to package directions. Drain and transfer the tortellini to a large bowl.
  2. Toss the pesto and sun-dried tomatoes with the cooked tortellini.
  3. Garnish with the toasted pine nuts, taste and season with salt and pepper.

Optional: add a tablespoon or two of olive oil to the pasta salad if needed.

A bowl of Pesto Tortellini Pasta Salad against a white background.

This pesto tortellini pasta salad can be served for lunch (would be perfect to take to work), at a pot-luck, or for dinner.

If you make this recipe snap a photo and share it on Instagram. Tag @saltandbaker in your post and stories so I can see what you’re making 💗

More easy, kid-friendly dinner recipes 

Side dishes for Pesto Tortellini

Pesto Tortellini topped with sun dried tomatoes and pine nuts.

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Pesto tortellini topped with sun dried tomatoes and pine nuts.
Print Review
5 from 2 votes

Tortellini Pesto Pasta with Sun-dried Tomatoes

An easy 10 minute meal featuring cheese tortellini covered in fresh pesto sauce, sundried tomatoes, and roasted pine nuts. It's simple and delicious!
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 5 servings


  • 24 oz cheese filled tortellini
  • 3/4 cup basil pesto - (a 6 oz jar of pesto is equivalent to 3/4 cup)
  • 1 cup sundried tomatoes - drained and chopped (an 8.5 oz jar will give you 1 cup)
  • 1/3 cup roasted pine nuts


  • Cook the tortellini according to package directions. Drain and transfer the tortellini to a large bowl. 
  • Add the pesto and sundried tomatoes to the large bowl. Gently toss to coat. Season with salt and pepper, to taste.
  • Sprinkle the pine nuts overtop and serve. 


Add a tablespoon or two of olive oil to the finished pasta dish if you think it needs it.  
Nutrition facts are based on 1 serving. 


Calories: 684kcal (34%)Carbohydrates: 75g (25%)Protein: 27g (54%)Fat: 32g (49%)Saturated Fat: 7g (35%)Cholesterol: 55mg (18%)Sodium: 993mg (41%)Potassium: 808mg (23%)Fiber: 9g (36%)Sugar: 14g (16%)Vitamin A: 942IU (19%)Vitamin C: 9mg (11%)Calcium: 277mg (28%)Iron: 6mg (33%)
Course: Main Course
Cuisine: Italian
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you're making!