Easy Breezy Colorful Cheese Tortellini Salad

Serve cold at your next picnic, barbeque, or party!


  • 1 large package frozen cheese tortellini (16 ounces) 
  • 1/2 of 8-ounce jar of pesto sauce
  • 4 tablespoons Australian Arbosana Olive Oil
  • 1 package cherry or grape tomatoes (cut in half or use whole)
  • 1/2-pound fresh mozzarella cheese (cut into 1/2-inch cubes or balls)
  • 3 tablespoons of pine nuts
  • 1/4 teaspoon garlic powder
  • 1 tablespoon freshly chopped parsley (stems removed)
  • 1-1/2 teaspoons grated parmesan cheese


  1. Combine pesto sauce, Australian Arbosana Olive Oil, tomatoes, mozzarella cheese, pine nuts, garlic powder, and parsley in a large bowl. Mix gently and set aside.
  2. Boil frozen tortellini in 4 quarts of water for a few minutes until they are just cooked and still a little firm. Drain and rinse under cold water. The tortellini should not be overly wet after rinsing.
  3. Add the tortellini to the ingredient mixture, stirring gently and evenly.
  4. Sprinkle parmesan cheese on top. Refrigerate for at least 2 hours before serving cold. 

Leave A Comment

Please note, comments must be approved before they are published