Pesto Tortellini Pasta

This Pesto Tortellini Pasta is made with just 5 ingredients and comes together in only 10 minutes! Cheese-filled tortellini are coated in pesto and paired with sun-dried tomatoes, pine nuts and spinach! 

I always have Costco cheese tortellini in my freezer, which makes this pesto pasta salad even more approachable. Looking for more tortellini recipes you can use the Costco tortellini in? Check out my Creamy Tomato Tortellini Soup or Sausage Tortellini Soup recipes. 

Why This Recipe Works

• 10-minute dinner recipe. This is my go-to quick and easy dinner. It is super easy to put together and my kids love it! 
• Only requires 5 ingredients. This recipe is easy because you only need 5 simple ingredients to make it. I usually have these ingredients on hand in my pantry or freezer (yay for freezing tortellini!), making it a great dinner recipe you don’t have to go to the grocery store for! 
• Deliciously creamy pesto tortellini. Not only is a simple dinner recipe, but it is super yummy! My kiddos love it and always ask for more!

Ingredient Notes

• Tortellini: You can use any tortellini you’d like. I usually purchase the cheese tortellini (specifically from Costco, because… hello, Costco 😊).
• Pesto: You can use homemade fresh basil pesto, kale pesto, or jarred pesto sauce.
• Sun-Dried Tomatoes: I purchase one 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.
• Spinach: This is optional, but I’ve been adding chopped fresh spinach to the salad recently and have been loving the additional greens.

Step-by-Step Instructions

1. Cook the tortellini. Following the package instructions, cook the tortellini in a large pot on medium heat until al dente. Drain and transfer the tortellini to a large serving bowl.
2. Toss in the pesto. Add the pesto and toss to coat. Add the sun-dried tomatoes and the spinach, if using. The heat of the pasta will allow the spinach to wilt slightly.
3. Garnish with pine nuts. Add the toasted pine nuts. Add a pinch or two of kosher salt and black pepper to taste. You can also add a splash or two of olive oil (or sun-dried tomato oil) if needed. 

Recipe Tips

To toast the pine nuts, add them to a nonstick skillet over medium low heat. (Don’t add any oil!) While stirring, cook the pine nuts until they are golden. 

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.

The pesto can be served hot or as a cold pasta salad at family dinner or summer parties.

Top with some freshly grated parmesan cheese and red pepper flakes (for a kick) if you’d like. You can also add some chopped artichoke hearts as a great addition for more variety. Serve alongside garlic bread and garlic parmesan roasted carrots.

Reserve some of the sun-dried tomato oil to add to the pasta if needed. You can also use sun-dried tomato oil for cooking chicken like in my Creamy Tuscan Chicken recipe! 

Prefer a red pesto sauce? Find the recipe in my Red Pesto Pasta!

Make Ahead, Storing, and Freezing

You can freeze the tortellini in the packages you buy them in. I usually have a package or two of tortellini from Costco in my freezer. 

Store leftover pesto tortellini pasta in an airtight container in the fridge for 3-4 days. You may want to add extra pesto sauce when reheating the pasta to keep the pasta saucy.

To freeze, store the pesto tortellini salad in an airtight container in the freezer for 1-2 months. Note: I think tortellini holds its shape better if frozen prior to cooking. Keep that in mind if you decide to freeze any leftovers after cooking the noodles. 

Recipe FAQs

Recipes with Pesto

• Kale Pesto Pasta
• Grilled Tomato, Mozzarella, and Pesto Sandwich Recipe
• Pesto Pasta with Tomatoes
• Zupas Tomato Basil Soup
• Pesto Chicken Parmesan