This lovely summer pasta salad is loaded with fresh veggies and topped with a tangy pesto dressing to give it an extra pop of flavor!
If you are looking for some other great salads for summer BBQs check out this Mexican Street Corn Pasta salad or this Summer Panzanella Salad, which are always big hits with party guests.
I used to live in Chicago, in a cool neighborhood on the west side of the City. In some City neighborhoods you will find "farm" lots. These are basically lots that the city has designated as "green space". You can rent space to grow veggies or other things. I had several on my street, and one Sunday morning when I was walking by a woman who was tending veggies on the lot offered me some basil, LOTS of basil, as her plants were a bit overgrown. I can always find uses for fresh basil, so I wasn't going to turn that offer down, and it seemed like the perfect reason to head home and work on the recipe for this tortellini pesto pasta salad!!
I think that pasta salad and summer go hand-in-hand. It's a great way to use fresh summer veggies like tomatoes and basil to create a wonderful light summer meal or a hearty side dish. Pasta salad also packs well so it makes a great addition to a summer BBQ or picnic. It also works well for an easy weekday lunch. This particular salad was originally inspired by a pasta salad from Julee Rosso's cookbook Great Good Food.
Ingredient Notes
- Tortellini: I typically use cheese tortellini for this recipe, but you can substitute your favorite flavor for a little variety.
- Grape tomatoes: You really want nice fresh, sweet grape tomatoes to give this salad an extra punch of flavor. If you happen to be growing tomatoes in your garden you could use those instead. Just chop them up into bite-sized pieces.
- Artichoke hearts: Marinated artichoke hearts are ideal for this recipe, as they give the salad bit of extra flavor. You can substitute plain artichoke hearts as well. I recommend using the jarred version instead of frozen or canned for this recipe.
- Edamame: Frozen edamame works fine for this recipe. I often cook up half the bag at the beginning of the week and use it in other salads.
How to make tortellini pasta salad
Since they include a few different types of ingredients, pasta salads tend to involve a couple of different steps. But they are still really easy to make!
Since this salad includes chicken, it can really be a meal all on its own. If you want to use it as part of a backyard party menu, I'd add these Balsamic-Glazed Melon, Proscuitto and Mozzarella Skewers, these Instant Pot Pulled Pork Sliders and some cute Mini Lemon Cheesecakes for dessert!
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Summer Tortellini Pesto Pasta Salad
Ingredients
For the salad:
- 1-12 oz package cheese tortellini
- 1 cup Cherubs or other sweet grape tomatoes, cut in half
- ¼ cup chopped orange bell pepper
- 2 green onions, chopped
- 1-8 oz jar marinated artichoke hearts, drained
- ⅓ cup shelled edamame, cooked
- 1 ½ cups cooked chopped chicken
- 2 tablespoons fresh herbs, chopped (I use basil, oregano and Italian parsley)
For the dressing:
- 1 clove garlic
- ½ cup basil leaves, packed tightly
- 1 tablespoon pine nuts
- 2 tablespoons roughly chopped shallot
- 2 tablespoons champagne vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
- 4 tablespoons olive oil
Instructions
- Cook the pasta. Cook the tortellini according to package directions. Drain and set aside to cool.
- Chop the veggies. In a large mixing bowl combine the tomatoes, pepper, green onion, artichoke hearts, and edamame. Mix well.
- Make the dressing. Add the garlic, basil, and pine nuts to the bowl of a food processor fitted with a standard blade. Pulse several times. Add shallot through vinegar, and pulse until fully combined. With the motor running, pour the olive oil in and continue to blend until a thick dressing forms. Be sure olive oil is fully incorporated.
- Finish the salad. Add the chicken and the tortellini to the bowl and mix. Add the dressing mixture and stir until everything is coated.
- Serve. Sprinkle with chopped herbs just before serving.
Notes
This post was originally published in July 2017. It was updated in July 2025 with some new information and a slight modification to the original recipe.
Lucy @ Bake Play Smile
So beautiful and fresh! And I love how you've used dijon mustard with the artichokes - such a yummy combination!
Laura @MotherWouldKnow
The dressing is perfect for any salad. Though it's cold right now, I'll keep the whole recipe in mind once the weather warms and the fresh herbs come back to the deck.
Tara
Yum! So perfect for summer! I love all those flavors. I need to cut back the basil in my garden.
Amy
That's so cool that there are those little community gardens in the city! This salad looks absolutely fresh and delicious!
Ashley @ Big Flavors from a Tiny Kitchen
This flavor combo has me SERIOUSLY swooning over here! YUM!!
FoodieGirlChicago
Thanks Ashley!
Edyta at Innocent Delight
I love all the ingredients in this salad and I agree, pasta salad and summer are going hand in hand 🙂
Edyta at Innocent Delight
I love all the ingredients in this salad and I agree, pasta salad and summer are going hand in hand ?
Sandi G
This salad looks so good. Can't wait to give it a try!
Dawn - Girl Heart Food
Lovin' all the flavours in the salad! And that dressing with the pine nuts? Swoon! This would disappear in no time around me 😉
Catherine
I've not had tortellini in so long..this salad is calling to me! It looks delicious!
Ginny
Tortellini and pesto are two of my favorite things. What a gorgeous mix and salad!
Agness of Run Agness Run
Yum! This kind of salad is definitely my cup of tea! Can I also use some dried herbs?
FoodieGirlChicago
Hi Agness - For this salad I'd recommend you stick with fresh herbs as you'll get a better consistency, especially when it comes to the basil leaves in the dressing.