Boterman's Tortellini Pasta Salad

@BBQwithBoterman on Instagram was inspired by our Organic Marinated Mushrooms for this tasty new pasta salad recipe. Perfect for cookouts, picnics, or all by itself!

Category Side dish
Prep 10 mins
Cook 40 mins
Ready-in 50 mins
Yields 4-6 Servings


1 Cup Pesto (recipe below)
20 oz. Bag of Cheese Tortellini
4 oz. Deli Pepperoni (chopped)
8-10 oz Cherry Tomatoes (halved)
8 oz Fresh Mozzarella Pearls
8 oz Paisley Farms Marinated Mushrooms (roughly chopped)
1/4 Cup of Extra Virgin Olive Oil
1/2 Medium Red Onion (finely diced)
1/4 Cup Fresh Grated Parmesan
Fresh Basil (for garnish)
For Pesto:
2 cups fresh basil leaves (packed)
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3-4 cloves garlic (minced)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


  1. Combine basil leaves and pine nuts in a food processor. Pulse 3-4 times. Add garlic and cheese, pulse again 3-4 times. Clean the sides down with a spatula. Add salt and pepper.
  2. Turn on the food processor and slowly drizzle in olive oil. Clean down the sides with a spatula. Blend until the mixture is the consistency of a thick sauce.
  3. For the pasta salad:
    1. Boil water, cook tortellini for 90 seconds. Do not cook too long or pasta will be soft/fall apart.
    2. Place tortellini (cooled) in a large mixing bowl. Gently fold in all of the ingredients. Chill and serve!
    3. Note: If making the night before, simply toss it with some olive oil right before serving to bring it back to the right texture.

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