Cold Tortellini Pasta Salad with Pesto Mayo and Summer Veggies for Picnics

How to Make Cold Tortellini Pasta Salad with Pesto Mayo and Summer Veggies for Picnics

1. 1

   Step 1: Cook tortellini and corn

   Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente, adding frozen corn to the last 2 minutes if using. Drain both in a colander, rinse under cold water to stop cooking, and transfer to a large bowl to cool completely.

   For this step

   • 16 ozCheese tortellini (fresh or refrigerated)
   • 1 cupCooked sweet corn (fresh kernels or thawed frozen)
   
2. 2

   Step 2: Make the pesto-mayo dressing

   Whisk together the mayonnaise, basil pesto, and fresh lemon juice until smooth, then season with the salt and black pepper. Taste and adjust acidity or seasoning—add a little more lemon for brightness or a pinch more salt if needed.

   For this step

   • 3/4 cupMayonnaise
   • 1/3 cupBasil pesto
   • 2 tbspFresh lemon juice
   • 1 1/2 tsp (total)Salt and black pepper (1 tsp salt + 1/2 tsp pepper)
   
3. 3

   Step 3: Prep the summer vegetables and herbs

   Halve the cherry tomatoes, dice the cucumber and red bell pepper, and chiffonade the basil leaves. Combine these chopped vegetables and basil in a bowl or directly into the cooled tortellini.

   For this step

   • 1 1/2 cupsCherry tomatoes, halved
   • 1 mediumEnglish cucumber, diced (about 1 medium)
   • 1 mediumRed bell pepper, diced
   • 1/2 cupFresh basil leaves, chiffonade
   
4. 4

   Step 4: Toss pasta with dressing and veggies

   Pour the pesto-mayo dressing over the cooled tortellini, corn, and chopped vegetables, then gently toss until everything is evenly coated. Transfer to a serving bowl or airtight container, taste for final seasoning, and add more salt or pepper if desired.
   
5. 5

   Step 5: Chill and serve

   Chill the salad at least 30 minutes (or up to 24 hours) to let flavors meld—this makes it ideal for picnics. Give it a quick toss before serving and garnish with a few extra basil leaves if you like.

1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente, adding frozen corn to the last 2 minutes if using. Drain both in a colander, rinse under cold water to stop cooking, and transfer to a large bowl to cool completely.
2. Whisk together the mayonnaise, basil pesto, and fresh lemon juice until smooth, then season with the salt and black pepper. Taste and adjust acidity or seasoning—add a little more lemon for brightness or a pinch more salt if needed.
3. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and chiffonade the basil leaves. Combine these chopped vegetables and basil in a bowl or directly into the cooled tortellini.
4. Pour the pesto-mayo dressing over the cooled tortellini, corn, and chopped vegetables, then gently toss until everything is evenly coated. Transfer to a serving bowl or airtight container, taste for final seasoning, and add more salt or pepper if desired.
5. Chill the salad at least 30 minutes (or up to 24 hours) to let flavors meld—this makes it ideal for picnics. Give it a quick toss before serving and garnish with a few extra basil leaves if you like.