Tortellini Pesto Pasta Salad with White Beans
- August 12, 2026
- 0 Comments
Need an easy summer meal that feels a little more substantial than your typical pasta salad? This tortellini pesto pasta salad combines cheesy tortellini, creamy white beans, fresh vegetables and flavorful pesto for an easy, protein-packed meal that’s perfect for lunch, dinner, picnics and potlucks, and can be ready in 10 minutes!
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If there’s one type of pasta I absolutely always crave, it’s tortellini. What’s not to love? It cooks quickly, it tastes delicious, and can take on so many different flavors, like this pesto you’ll see today!
This isn’t your typical pasta salad. You guys, THIS tortellini pesto pasta salad got me through the third trimester of my 4th pregnancy. It was there for me when I needed a quick and nutritious meal with minimal prep.
It is a family meal that my children actually love – I wasn’t sure how they’d feel about pesto, so I saved some to serve plain (just in case), but they really enjoyed the basil pesto recipe I make!
This creamy pesto tortellini pasta salad with white beans is full of plant-based protein and full of color. It comes together quickly and is a refreshing meal for summer or any time of year!
Why You’ll Be Obsessed With This Tortellini Pesto Pasta Salad
- 15-minute meal – Tortellini cooks so quickly, which is why it’s become one of my tried-and-true favorites. And use a store-bought pesto to save time, no shame in that game!
- Easy to personalize – Does one person want extra meat or cheese, or tortellini pasta salad without pesto? Easy to do! Cater to your liking.
- Extra protein and fiber – I think white beans pair perfectly in this tortellini pasta salad with pesto because they soak up any flavor combo, but add so much nutritional value. As a dietitian and mom, this is my secret tip to making it much more filling!
- Great for meal prep – This tortellini pasta salad with beans holds up well in the refrigerator for up to 4 days – make a double batch for an easy freezer meal for later!
Here’s What I Used
Don’t forget you can swap any veggie favorites in that you have or love!
It’s such a simple recipe!
Recipe Upgrade
If you have time to make your own pesto, it can add a flavorful upgrade! I love this basil spinach pesto recipe – I just keep it in the fridge at all times and use on pasta, pizza, sandwiches and salads in the summer. It’s so refreshing!
How to Make Tortellini Pasta Salad with Pesto
First, boil your water and add the tortellini and cook, according to package directions (it’s usually about 5 minutes).
I think freshly shredded parmesan cheese and homemade basil make a difference in this recipe, if you want that extra touch! But, of course, pre-shredded and store-bought are great shortcuts for those busy weeks.
Tip for Serving Family Style
This is a great recipe for serving as a family-style meal. Put the tortellini, beans and vegetables on the table and let kids choose what they want to add to their own bowl. You don’t need everyone to eat every ingredient for this to be a successful family meal.
How To Store
Store your tortellini pasta salad in the refrigerator for up to 4 days. You can eat it cold, or heat it up if you’d like – both are delicious!
If freezing for later, make sure to let the tortellini cool completely. Then, transfer to a freezer friendly bag (I like to store it flat), or even a stasher bag.
To cook from frozen, throw it in the microwave or add it to boiling water for 2-3 minutes.
TRY some of these other easy recipes
Tortellini Pesto Pasta Salad with White Beans
Ingredients
- 20-24 oz tortellini, fresh or frozen
- 1 cup zucchini, diced
- ⅓ cup sun-dried tomatoes I like those packed in oil or can use 1 cup grape tomatoes, sliced
- 1 can white beans, rinsed and drained
- 1 cup pesto of choice
store-bought or homemade - 1 cup shredded parmesan cheese
- Basil, to garnish
- Squeeze of lemon
Instructions
- Bring a large pot of salted water to a boil. Add in your tortellini and cook for 3-5 minutes. Optional – you can add the diced zucchini in here if you want it warmed/cooked, or you can add it raw.
- Mix ingredients in bowl – Add your drained tortellini, diced zucchini, tomatoes, and white beans to a large bowl and gently mix together. Let sit for 5 minutes for tortellini to start to cool.
- Add pesto – Add the pesto and parmesan cheese to the bowl, mixing the ingredients until the pesto is evenly spread out and dispersed.
- Garnish & serve. Garnish each bowl with extra shredded parmesan and sliced basil (if desired). Serve immediately.
Nutrition
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