Broccoli Pesto Tortellini Salad.
Bright, creamy, and just a little peppery, this Broccoli Pesto Tortellini Salad is the kind of weeknight hero that doubles as a picnic star and a potluck favorite. It pairs tender cheese tortellini with a vibrant broccoli-based pesto, peppery baby arugula, juicy cherry tomatoes, and two kinds of Parmesan for depth. The flavors are fresh, the texture is satisfying, and the whole thing comes together in about 30 minutes — perfect when you want something both simple and special.
Why you’ll love this Broccoli Pesto Tortellini Salad
- Vegetable-forward: Three cups of broccoli florets make the pesto bright, green, and packed with nutrients.
- Ultra-satisfying: Cheese tortellini adds a tender, rich base that soaks up the pesto beautifully.
- Fast and flexible: Ready in about half an hour and easily doubled for a crowd.
- Vibrant contrast: Baby arugula and halved cherry tomatoes add peppery bite and fresh acidity.
Ingredients
- 3 cups broccoli florets
- kosher salt and pepper
- 2 garlic cloves, minced
- 1 cup baby arugula
- ½ lemon, juice freshly squeezed
- ½ cup freshly grated parmesan
- ⅓ cup olive oil
- 16 ounces cheese tortellini
- 1 pint cherry tomatoes, halved
- ⅓ cup shaved parmesan cheese
Equipment
- Large pot for boiling pasta
- Large bowl for tossing the salad
- Food processor or high-powered blender for the pesto
- Colander and slotted spoon
- Measuring cups and spoons
Prep at a glance
- Trim broccoli into florets so you have 3 cups.
- Mince garlic and squeeze ½ a lemon for fresh juice.
- Halve the cherry tomatoes.
- Measure the olive oil, grated parmesan, and shaved parmesan.
Step-by-step directions
Follow these clear, sequential steps to make the Broccoli Pesto Tortellini Salad. The directions below keep the same order as the original recipe but are rewritten for clarity and ease.
- Bring a large pot of salted water to a rolling boil. Add 16 ounces cheese tortellini and cook according to the package directions until al dente. Reserve about ½ cup of the hot pasta water, then drain the tortellini in a colander and set aside to cool slightly.
- While the pasta cooks, blanch the broccoli florets. Add the 3 cups broccoli florets to the boiling water for 1–2 minutes until bright green and just tender. Use a slotted spoon to transfer the broccoli to a bowl of ice water to stop the cooking. Drain well and pat dry.
- Make the broccoli pesto. In a food processor, combine the blanched broccoli, 2 garlic cloves (minced), 1 cup baby arugula, ½ cup freshly grated parmesan, ½ lemon juice (freshly squeezed), kosher salt and pepper to taste, and ⅓ cup olive oil. Pulse and scrape the bowl as needed until the mixture forms a smooth but slightly textured pesto. If the pesto is too thick, add a tablespoon of the reserved pasta water at a time until you reach the desired consistency.
- Place the cooked tortellini in a large mixing bowl. Add the broccoli pesto and gently toss to coat each piece in the sauce. If the pesto resists spreading, add up to 2–3 tablespoons of the reserved pasta water to loosen and help the sauce cling to the pasta.
- Add the halved cherry tomatoes and toss again lightly to combine. Taste and adjust seasoning with additional kosher salt and pepper if needed, and a squeeze more lemon juice if you want extra brightness.
- Fold in the remaining baby arugula if you prefer it less wilted, or add it earlier for a softer texture. Transfer the tossed tortellini salad to a serving bowl or platter.
- Finish with ⅓ cup shaved parmesan cheese scattered over the top for a salty, luxurious finish. Serve immediately at room temperature, or chill in the refrigerator for 30 minutes if you prefer a cool pasta salad.
Tips and variations
- Make-ahead: Prepare the pesto up to 24 hours in advance and refrigerate in an airtight container. Bring to room temperature before tossing with warm tortellini.
- Texture play: For extra crunch, stir in toasted pine nuts, chopped toasted almonds, or sunflower seeds right before serving.
- Protein boost: Add grilled chicken strips, roasted chickpeas, or pan-seared tofu for a heartier meal. Keep portion sizes similar to the pasta so the salad remains balanced.
- Dairy-free option: Swap the grated and shaved Parmesan for a dairy-free grated alternative and increase lemon for brightness; keep the rest of the ingredient amounts the same.
- Herb swap: Swap part of the arugula with basil for a more traditional pesto flavor while keeping the broccoli forward.
Serving suggestions
This Broccoli Pesto Tortellini Salad is versatile. Serve it as:
- A main course with a crisp green salad on the side.
- A pasta salad for picnics and potlucks — it travels well and tastes great at room temperature.
- A side dish with grilled vegetables and crusty bread.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto will firm up when chilled; bring the salad to room temperature or toss with a tablespoon of olive oil or a splash of reserved pasta water to loosen before serving.
Notes on ingredients
Use good-quality extra virgin olive oil for the best flavor in the pesto. Buy freshly grated Parmesan or grate a wedge yourself for a brighter, nuttier taste. The 16 ounces of cheese tortellini calls for a standard store-bought variety — choose a plain cheese filling without added meat or animal-based rennet if you prefer to avoid those. The recipe quantities are already balanced, so stick to the amounts listed for best results.
Final thoughts
Fresh, quick, and endlessly adaptable, this Broccoli Pesto Tortellini Salad is a keeper. Its crunchy-green pesto and tender cheese-filled tortellini are a match made in weeknight heaven. Whether you’re feeding family, packing lunches, or bringing something to share, this salad earns rave reviews while staying delightfully simple to prepare.
Broccoli Pesto Tortellini Salad is a bright, stow-and-go crowd-pleaser that showcases broccoli in a new, delicious way. Make it tonight — and enjoy every vibrant bite.
Broccoli Pesto Tortellini Salad.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and add the broccoli florets; cook 2 to 3 minutes until bright green and slightly tender.
- Transfer the broccoli immediately to an ice bath to stop cooking, then drain thoroughly.
- Place the drained broccoli in a food processor with a big pinch of kosher salt and black pepper, the minced garlic, baby arugula, 1/2 cup grated Parmesan, lemon juice, and olive oil; blend until smooth and sauce-like, scraping down the sides as needed. Taste and adjust seasoning.
- Bring another pot of salted water to a boil and cook the tortellini according to package directions (about 3–5 minutes); drain the tortellini and transfer to a large bowl.
- Add a few scoops of the broccoli pesto to the warm tortellini and gently toss to coat, adding more pesto until the pasta is evenly coated.
- Fold in the halved cherry tomatoes and the shaved Parmesan; toss gently and serve warm or at room temperature.
Notes
- Pesto can be refrigerated for a few days before using.
- Reserve some pasta cooking water to loosen the pesto if needed.
- Adjust lemon and salt to taste.
