Creamy Tortellini Pesto Pasta Salad
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)
- Prep Time: 10 minutes
- Chill Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 80 minutes
- Yield: about 6 cups 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- Stir in bell pepper, cherry tomatoes, pesto and yogurt.
- Refrigerate, covered, until you are ready to serve.
Notes
- 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
Find it online: https://livelytable.com/carrot-top-pesto-tortellini-salad/