Christmas Red and Green Pesto Tortellini Pasta Salad

Name: Christmas Red and Green Pesto Tortellini Pasta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 20 oz (565 g) cheese tortellini, refrigerated or frozen; ¾ cup (180 ml) fresh basil pesto; 12 oz (340 g) roasted red peppers in oil, jarred, drained and cut into ½-inch pieces; 4 cups (120 g) fresh arugula, loosely packed, roughly chopped; ½ cup (85 g) sun-dried tomatoes in oil, drained and halved; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely shredded; 2 tablespoons (30 ml) extra-virgin olive oil (optional); 1 tablespoon (15 ml) fresh lemon juice (optional); to taste freshly ground black pepper (optional)

From the MyKitchenBank Kitchen

A festive no-cook pasta salad that celebrates the season with vibrant red and green colors. Cheese tortellini is tossed with fresh basil pesto, sweet roasted red peppers, peppery arugula, and tangy sun-dried tomatoes, finished with shredded Parmesan. Serve chilled as a holiday side dish or light main course that comes together in minutes.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: 6 servings (about 8 cups)

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Steps

Before you start

Cook tortellini according to package directions and chill for at least 15 minutes before assembling
Use fresh basil pesto if possible; if using store-bought, taste and adjust seasoning
Pat dry roasted red peppers to prevent excess moisture in the salad

1
Cook tortellini
- Bring a large pot of salted water to a boil.
- Add cheese tortellini and cook according to package directions (typically 4–6 minutes for fresh, 12–15 minutes for frozen), stirring occasionally to prevent sticking.
- Drain in a colander and spread on a baking sheet or plate to cool for 10–15 minutes, stirring occasionally.
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Ready when: Tortellini floats to surface and is tender but still slightly firm
Tip: Don't overcook or the pasta will become mushy when mixed with dressing
2
Assemble salad base
- In a large mixing bowl, combine cooled tortellini, basil pesto, drained roasted red peppers, chopped arugula, and halved sun-dried tomatoes.
- Using a wooden spoon or salad server, gently toss until all ingredients are evenly coated with pesto.
- Be gentle to avoid breaking the tortellini.
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Ready when: All components are evenly combined with pesto, no dry spots visible
Tip: If the pesto seems thick or the salad appears dry, drizzle in the optional olive oil gradually while tossing
3
Add finishing touches
- Fold in most of the shredded Parmesan cheese, reserving a small handful for garnish.
- Taste and adjust seasoning with lemon juice and freshly ground black pepper as needed.
- Top with reserved Parmesan just before serving.
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Ready when: Salad is well-seasoned with balanced flavors of pesto, lemon brightness, and cheese
Tip: Reserve some Parmesan for garnish to add visual appeal and fresh cheese flavor at serving time
4
Chill and serve
- Refrigerate the salad for at least 15 minutes before serving (or up to 4 hours).
- This allows flavors to meld and the salad to be served cold as a refreshing holiday side dish.
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Ready when: Salad is thoroughly chilled and flavors are unified
Tip: If the salad sits longer, gently toss again before serving and adjust seasoning if needed

Good to know

Tips

Pesto contains oil, so the salad doesn't need much additional dressing—taste before adding extra olive oil to avoid making it greasy
For a creamier texture, toss in ¼ cup (60 ml) of fresh ricotta or whipped goat cheese after cooking but before mixing with pesto
This salad travels well for potlucks—pack it in a container and toss gently just before serving to redistribute any settled dressing
To add protein, fold in 1 cup (150 g) of diced grilled chicken or 1 cup (200 g) of white beans after the tortellini has cooled

Make ahead

You can assemble this salad up to 4 hours ahead and refrigerate covered. Add the reserved Parmesan garnish just before serving for the best presentation.

Storage & reheating

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The arugula may wilt slightly over time, but the salad remains delicious. Do not freeze. Serve cold straight from the refrigerator; no reheating needed.

Substitutions

fresh basil pesto → sun-dried tomato pesto or spinach pesto. Changes the flavor profile but maintains the festive color and Italian spirit
fresh arugula → fresh spinach or mixed baby greens. Arugula's peppery bite is iconic for this salad, but milder greens work if you prefer less spice
roasted red peppers in oil, jarred → roasted yellow bell peppers or fresh bell pepper strips. You'll lose some of the red holiday color; roasted versions have better flavor than raw
sun-dried tomatoes in oil → cherry tomatoes, halved, or fresh diced tomatoes. Fresh tomatoes add brightness but less concentrated flavor; drain well to avoid excess moisture