This broccoli pesto tortellini salad is easy to make and full of flavor. A bright homemade broccoli-arugula pesto coats tender cheese tortellini, then juicy cherry tomatoes and shaved Parmesan finish the dish. Fresh, colorful and satisfying.
More tortellini please!
We’re making broccoli pesto tortellini today, and it’s a winner. The pesto blends blanched broccoli with peppery arugula, garlic, lemon and Parmesan for a bright, savory sauce. Tossed with cheese tortellini and halved cherry tomatoes, it’s a bowl of sunshine—fresh, colorful and deeply satisfying.
It’s filling and pretty, perfect for a weeknight side or a summer potluck.
This pesto is inspired by a popular recipe many home cooks love. Using blanched broccoli keeps the pesto a vivid green and avoids any bitter, over-roasted flavors. Blanching is quick—just a couple of minutes in boiling water—then plunge the broccoli into an ice bath to preserve color and texture.
We’re big broccoli fans here, so turning it into pesto feels natural. The garlic and lemon lift the flavor, while Parmesan and olive oil create a silky sauce that clings to pasta.
Cheese tortellini is the perfect match—quick to cook, comforting and versatile. Use fresh or refrigerated tortellini; cook it until just tender and toss with the pesto while warm so the sauce spreads evenly.
This salad works as a side for a weeknight meal, a make-ahead dish for BBQs and potlucks, or a convenient meal-prep lunch. It holds up well chilled or at room temperature, and leftovers are delicious the next day.
I typically serve it at room temperature or chilled, but you can enjoy it warm right after the tortellini finishes cooking. Warm pasta will slightly soften the tomatoes and melt the shaved Parmesan—either way, it’s fantastic.
Makes me feel so good about all the veggies. YESSSS.
Broccoli Pesto Tortellini Salad
Broccoli Pesto Tortellini Salad
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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
Instructions
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Bring a pot of salted water to a boil. Add the broccoli and cook 2 to 3 minutes, until bright green and slightly tender. Transfer the broccoli immediately to an ice bath to stop the cooking, then drain.
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Reserve the water if you plan to cook the tortellini in the same pot, or discard it and use fresh water for the pasta.
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Place the cooled broccoli in a food processor with a big pinch of salt and pepper, the garlic, arugula, Parmesan, lemon juice and olive oil. Blend until smooth and saucy, scraping down the sides as needed. Taste and adjust seasoning. Pesto can be stored in the refrigerator for a few days.
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Bring a pot of salted water to a boil for the tortellini. Cook according to package directions, usually 3 to 5 minutes. Drain and transfer the tortellini to a large bowl.
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Stir a few scoops of pesto into the warm tortellini, tossing gently until all pieces are coated. Add more pesto if you like—the warmth helps distribute the sauce.
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Fold in the halved tomatoes and finish with shaved Parmesan. Serve warm, at room temperature or chilled.
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I appreciate you so much!
Let’s make broccoli pesto the star of the table.