Summer Tortellini Pasta Salad + A Giveaway! Pan-fried five-cheese tortellini tossed with cherry tomatoes, corn and a bright spinach pesto. Fresh, fast, and perfect for summer gatherings.
I recently grabbed a package of fresh five-cheese tortellini. There’s something wonderful about pasta that cooks in minutes—no long waits. I love boiling tortellini, and I especially love boiling it briefly and finishing it in a hot skillet so the edges get a little crisp and golden.
Just look at those tortellini—so temptingly good.
I threaded some of the pan-fried tortellini onto skewers for a fun appetizer. These tortellini skewers are perfect for summer holidays like the Fourth of July—easy to assemble and even easier to enjoy. Like any great pasta salad, this dish also works wonderfully for potlucks and barbecues.
For the skewers I used pan-fried tortellini with cherry tomatoes, cucumbers, fresh basil and slices of salami. I served them with toasted bread, olives and a simple homemade pesto on the side.
And of course, don’t forget a glass of rosé to sip alongside.
I loved the skewers so much I turned the same ingredients into a skillet salad. I used a high-quality pan that gave the tortellini a perfectly crisp exterior without sticking, resulting in beautiful texture and great flavor.
Demeyere Industry5 Skillet
This line features a perfectly flat base that stays level under high heat so oil coats the cooking surface evenly. The welded, stay-cool stainless steel handles are durable and hygienic, and the construction ensures even heating for consistent results. Made in Belgium, these pans combine elegant design with durable, high-performance engineering.
This skillet delivers excellent heat distribution and easy cleanup—one of the nicest pans I’ve used. Retail value: $200.
Summer Tortellini Pasta Salad
The Giveaway
(This giveaway is over)
I gave away TWO Demeyere Industry5 skillets. To enter, readers left comments on the post; winners were selected at random. The giveaway was open to U.S. residents only.
I hope you’ll try this Summer Tortellini Pasta Salad—it’s light, flavorful, and perfect for warm-weather entertaining. I’ll be making it all season.
Summer Tortellini Pasta Salad
Summer Tortellini Pasta Salad
10 mins
20 mins
30 mins
Ingredients
- 1 package five-cheese tortellini
- 1–2 tablespoons extra-virgin olive oil
- 1–2 garlic cloves minced
- 2 cups assorted cherry tomatoes
- salt and pepper
- cooked corn
- pesto
- toasted pine nuts
Instructions
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Cook the five-cheese tortellini according to package directions but stop at about 3 minutes so the pasta is very al dente. Drain and set aside. In a skillet over medium-high heat, warm the olive oil and sauté the minced garlic for a minute, then add the cherry tomatoes. After a minute or two, season with salt and pepper and cook the tomatoes until they begin to burst.
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Add the tortellini to the skillet and cook, stirring occasionally, so the pasta takes on a little color and doesn’t stick. Stir in the cooked corn and cook for a few more minutes, then remove from the heat.
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Toss or top with pesto and sprinkle with toasted pine nuts. Serve warm or at room temperature and enjoy.
Disclosure: This giveaway was sponsored by Demeyere and ZWILLING US.
More Summer Pasta Salads
- Power Pasta Salad
- Italian Zucchini Pasta Salad
- Grilled Veggie Pasta Salad