Creamy Tortellini Pesto Pasta Salad

closeup of creamy tortellini pesto pasta salad with tomatoes and carrots in a bowl.

This tortellini pesto pasta salad loaded with carrots, tomatoes, and bell pepper is made creamy with protein-packed Greek yogurt. It's perfect for spring picnics and summer barbecues! (vegetarian)


  • 1 package fresh tortellini (8-9 oz)
  • 3-4 small carrots, sliced into coins
  • 1/2 cup red bell pepper, diced
  • 1 cup cherry tomatoes
  • 1/2 cup pesto (I use my carrot top pesto)
  • 1/4 cup plain Greek yogurt


  1. Cook tortellini according to package directions. Add carrot coins in the last few minutes of boiling so that they are just slightly tender. Drain and rinse with cold water.
  2. Stir in bell pepper, cherry tomatoes, pesto and yogurt.
  3. Refrigerate, covered, until you are ready to serve.


  • Store prepared pasta salad in an airtight container for up to 5 days.
  • As the pasta salad sits, the pasta tends to soak up some of the dressing and dry out a little. If you'll be leaving it in the refrigerator for a few days, you may wan to mix up a little extra pesto and yogurt to stir in just before serving.
  • I don't recommend freezing pasta salad.

Ingredient Substitutions

  • If you don't have Greek yogurt, you can use mayonnaise instead. Or just use pesto if you want a non-creamy pasta salad.
  • Mix and match any veggies you like in this pasta salad! I like to add fresh baby spinach sometimes, or you could add broccoli in when you add the carrots to the pasta water. Leave out any veggies you don't like.
  • If you're a fan, you can add cooked, crumbled bacon.

Keywords: tortellini pasta salad, creamy pesto pasta salad, tortellini pesto pasta salad