Pesto Tortellini Pasta Salad
Pesto Tortellini Pasta Salad combines air-fried cheese tortellini with basil pesto, cherry tomatoes, mozzarella, and red onion for a fresh pasta salad with crisp edges. It works well as a potluck side, lunch prep option, or colorful dinner side when you want a pesto tortellini salad with more texture.
Equipment
- Air fryer
- Tongs
- Large Pot
- Colander
- Large mixing bowl
Ingredients
- 20 ounce cheese tortellini
- 1 cup pesto
- 1.5 cups cherry tomatoes sliced in half
- 12 ounce marinated mozzarella balls drained
- 0.25 cup red onion diced
Instructions
- Cook the cheese tortellini according to the package directions until just tender, then drain very well.
- Toss the cooked tortellini with about half of the pesto so the pieces are lightly coated.
- Preheat the air fryer to 380°F for 2-3 minutes and arrange the tortellini in a single layer.
- Air fry for 7-9 minutes, shaking halfway, until the tortellini edges are lightly golden.
- Transfer to a bowl and fold in the remaining pesto, cherry tomatoes, mozzarella balls, and red onion.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving because pesto can settle as the salad chills.
Reheating: Reheat only the tortellini portion at 350°F for 2-3 minutes if you want the edges crisp again, then add the fresh tomatoes and mozzarella.
Air Fryer Tips: Drain the tortellini very well, preheat the basket, and keep the pasta in a single layer so it crisps instead of steaming.
Extra Crispy Tips: Use a light pesto coating before air frying and add the rest after cooking so the tortellini browns without excess oil in the basket.
Variations: Add baby spinach, sun-dried tomatoes, grilled chicken, Parmesan, or a small balsamic drizzle to change the salad without complicating the method.