Spring is here, and with it comes an abundance of fresh vegetables and lighter meals. Warmer days inspire vibrant, colorful dishes, and this Spring Pesto Tortellini Salad fits the season perfectly. It’s bright, easy to prepare, and full of flavor — an ideal side or main for picnics, potlucks, or casual weeknight dinners.
Tortellini is one of my favorite pastas. Recently I enjoyed a spinach tortellini dish at a beloved local restaurant with a rich Alfredo sauce — indulgent and comforting. That meal inspired me to create a fresher, spring-forward version featuring tortellini combined with crisp vegetables and a zesty pesto dressing. The result is a satisfying salad that keeps the richness of cheese-filled pasta while adding freshness and texture from seasonal produce.
A handy tool I use when making dressings is a mixing container with measurement markings and a tight lid for shaking. It makes combining dressings quick and mess-free. If you already have a preferred bowl or shaker, that will work perfectly for this recipe — no special equipment required.
Spring Pesto Tortellini Salad
Ingredients
1 package bowtie pasta
1 package three-cheese tortellini
1 ripe avocado, diced
1 large cucumber, unpeeled and chopped
2 cups carrots, chopped
2 Roma tomatoes, chopped
2 large peppers (any color), chopped
1 cup crumbled feta cheese
Optional: 1 cup cherry tomatoes, halved
1 cup black olives
Dressing
1 (8 oz) container basil pesto sauce
2/3 cup Zesty Italian dressing
2 tablespoons olive oil
1 teaspoon minced garlic
1/8 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
Start by boiling the bowtie pasta and tortellini according to the package instructions until al dente. Cooking both pastas properly ensures a pleasant bite and helps them hold the dressing.
While the pasta cooks, chop the vegetables into bite-sized pieces: cucumber, avocado, carrots, tomatoes, and peppers. If using cherry tomatoes, halve them; rinse and drain the olives.
Drain both pastas and transfer them to a large mixing bowl. Add the chopped vegetables and toss gently to combine so the ingredients are evenly distributed.
To make the dressing, whisk together the basil pesto, Zesty Italian dressing, olive oil, minced garlic, salt, and pepper in a bowl or a sealed shaker until smooth and well combined. Taste and adjust seasoning as needed.
Pour the dressing over the pasta and vegetables and toss until everything is evenly coated. Finish by sprinkling the crumbled feta over the salad and folding it in gently. Refrigerate for about 20 minutes to let flavors meld, or serve immediately if you prefer a slightly warmer dish.
