# Cold Tortellini Pasta Salad with Pesto Mayo and Summer Veggies for Picnics > A portable, crowd-pleasing cold tortellini salad tossed in a creamy pesto-mayo dressing with crisp summer vegetables. Quick to make ahead and perfect for picnics, potlucks, or relaxed outdoor gatherings. Canonical URL: https://www.topshelf.recipes/recipes/cold-tortellini-pasta-salad-pesto-mayo-summer-veggies ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 20, 2026 Last Updated: September 3, 2026 ## About This Recipe This cold tortellini pasta salad is built for relaxed summer eating: pillowy cheese tortellini is the perfect vehicle for a bright, herb-forward pesto-mayo that clings to every bite. The creaminess of mayonnaise mellows the intensity of pesto while lemon juice keeps the whole salad lively, so you get a rounded, crowd-pleasing flavor rather than an overwhelmingly oily herb sauce. Texture is just as important here—sweet kernels of corn, crunchy cucumber and bell pepper, and juicy cherry tomatoes create contrast with the soft pasta, while fresh basil folded in at the end adds a leafy perfume. What makes this version work for picnics and potlucks is its composure: the pesto-mayo coating resists separating in transit better than oil-based dressings, and the ingredients hold up well chilled for several hours. It’s an unfussy, adaptable recipe for weeknight meal prep, potluck contributions, or backyard gatherings; scale it up without losing balance, and swap or add proteins and veg depending on who you’re feeding. If you want an easy, vegetarian centerpiece salad that feels both homey and a little refined, this one reliably delivers. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 12 minutes - Total Time: 32 minutes - Servings: 4 - Difficulty: Easy - Category: Salads ## Ingredients ### Cook tortellini and corn - 16 oz Cheese tortellini (fresh or refrigerated) - 1 cup Cooked sweet corn (fresh kernels or thawed frozen) ### Make the pesto-mayo dressing - 3/4 cup Mayonnaise - 1/3 cup Basil pesto - 2 tbsp Fresh lemon juice - 1 1/2 tsp (total) Salt and black pepper (1 tsp salt + 1/2 tsp pepper) ### Prep the summer vegetables and herbs - 1 1/2 cups Cherry tomatoes, halved - 1 medium English cucumber, diced (about 1 medium) - 1 medium Red bell pepper, diced - 1/2 cup Fresh basil leaves, chiffonade ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 464 kcal - Protein: 4.7 g - Carbohydrates: 29.7 g - Fat: 41.8 g - Saturated Fat: 6.1 g - Trans Fat: 0 g - Fiber: 10.3 g - Sugar: 11.1 g - Added Sugars: 0 g - Cholesterol: 0 mg - Sodium: 233 mg - Potassium: 863 mg - Calcium: 67 mg - Iron: 3.3 mg - Vitamin D: 0 mcg ## Tips ### Salt the cooking water Season the pot to give the tortellini a foundation of flavor—pasta absorbs whatever's in its cooking water, so it shouldn’t taste bland after chilling. ### Shock to stop cooking Rinse the tortellini and corn under cold water immediately after draining to halt cooking and cool them quickly for the salad. ### Dry the vegetables Pat tomatoes and cucumbers dry before tossing to prevent the dressing from getting watery as the salad sits. ### Blend dressing for creaminess Whisk the mayonnaise and pesto until completely smooth so the dressing coats the pasta evenly and doesn’t clump. ### Add basil last Fold in chiffonaded basil right before chilling to preserve its bright color and aromatic flavor. ## Variations and Substitutions ### Protein boost Toss in sliced grilled chicken, cubed smoked tofu, or a can of drained chickpeas to make the salad heartier while keeping it portable. ### Vegan swap Use a vegan mayonnaise and a nut-free pesto (or make pesto with sunflower seeds) to convert the salad to vegan-friendly without losing creaminess. ### Lighter dressing option Replace half the mayonnaise with Greek yogurt for tang and protein, or switch to a lemon-olive oil vinaigrette if you prefer an oil-based finish. ### Mediterranean twist Add chopped Kalamata olives, crumbled feta, and a handful of arugula to give the salad a briny, peppery profile that pairs well with the pesto. ## Notes ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3 days; the salad is best eaten within 48 hours when the tortellini still feels tender. If the dressing thickens in the fridge, let the salad sit at room temperature for 10–15 minutes and give it a quick stir or add a squeeze of lemon to loosen it. Avoid freezing, as the mayonnaise and fresh vegetables will break down and become watery. ### Serving Suggestions Serve chilled or slightly cool from the fridge alongside grilled sausages, a simple green salad, or crusty bread for a complete picnic spread. Pair with a crisp white wine like Sauvignon Blanc, a light rosé, or a citrusy sparkling water for a refreshing balance to the creamy pesto-mayo. ## Frequently Asked Questions ### Can I use dried tortellini instead of fresh? Yes—dried tortellini works fine; just follow package instructions and be careful to cook to al dente so the pasta holds up when chilled. ### Will the salad get watery from the tomatoes and cucumber? To minimize excess liquid, use firm tomatoes, deseed large tomatoes if using, and pat both tomatoes and cucumbers dry before folding into the salad. ### Can I make the dressing ahead of time? Absolutely—make the pesto-mayo up to 2 days ahead and store in the fridge; whisk again before tossing with the pasta since the emulsion may settle. ### How can I keep the salad from tasting bland after chilling? Taste and re-season after chilling—the cold dulls salt and acidity, so add a final pinch of salt and a squeeze of lemon just before serving. ### Is it OK to pack this for a picnic without refrigeration? If you need to transport it, keep the salad chilled in a cooler with ice packs and serve within 4–6 hours; mayonnaise-based salads should not be left at warm ambient temperatures for long periods. ## Related Recipes and Guides - [Watermelon Feta Mint Salad with Lime and Chili Flakes](https://www.topshelf.recipes/recipes/watermelon-feta-mint-salad-lime-chili-flakes) - [Mexican Street Corn Salad (Esquites) with Cotija and Chili-Lime Mayo](https://www.topshelf.recipes/recipes/mexican-street-corn-salad-esquites-cotija-chili-lime-mayo) - [Classic Caesar Salad with Homemade Dressing](https://www.topshelf.recipes/recipes/classic-caesar-salad-with-homemade-dressing) - [Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions](https://www.topshelf.recipes/recipes/korean-gochujang-coleslaw-sesame-pickled-scallions) - [Strawberry Spinach Salad](https://www.topshelf.recipes/recipes/strawberry-spinach-salad-with-homemade-poppy-seed-dressing) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Last Backyard BBQs Made Easy](https://www.topshelf.recipes/articles/end-of-summer-make-ahead-cookouts-portable-recipes-host-hacks) - [Heat-Proof Summer Sips](https://www.topshelf.recipes/articles/heat-proof-summer-sips-2026) - [Summer Seafood on the Grill](https://www.topshelf.recipes/articles/summer-seafood-on-the-grill)