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A platter with tortellini salad with a pair of serving spoons and a small pot of pine nuts

Tortellini Pasta Salad with Green Beans and Burst Tomatoes

This easy vegetarian pasta salad can be served warm or at room temperature. It's quick to make, packed with protein, and super healthy. Perfect for family gatherings and picnics alike. 
Course Main Course
Cuisine American
Keyword pasta, salad, Tortellini
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 396kcal


  • 1 tablespoon extra virgin olive oil
  • 10 oz cherry tomatoes sliced in half
  • 10 oz green beans trimmed and chopped in half
  • 2 cloves garlic thinly sliced
  • 14 oz cannellini beans or other small white bean
  • 1 lb fresh spinach and ricotta tortellini pasta
  • 1/4 cup pine nuts lightly toasted
  • 2 oz crumbled pecornio cheese
  • 1/4 cup fresh basil leaves torn


  • Put a large pot of water over high heat, and bring to a boil. 
  • Place a large skillet over medium hight heat. Add the olive oil and heat until oil is shimmering, but not smoking. 
  • Add the sliced cherry tomatoes to the hot pan, sliced side up. Let them sizzle for a few minutes without stirring, and then give them a stir so the other side gets some heat as well. 
  • Let the tomatoes cook for a few minutes more, until you're seeing deeply coloured spots on them and they are releasing their juices into the pan. 
  • Add the green beans and stir to combine. Allow them to cook with the tomatoes for 2-3 minutes without stirring. 
  • Add the sliced garlic, and stir well. Cook for an additional 2-3 minutes, stirring frequently so that the garlic does not burn.
  • Add the tortellini to the boiling water, and cook for 3 minutes (check your package for recommended instructions, but it should be fast).
  • Add the cannellini beans into the pan and stir. 
  • Using a slotted spoon, transfer the tortellini directly from the cooking water into the pan with the beans and vegetables. Stir well to combine. 
  • Add another drizzle of olive oil to the pan, and season with salt and pepper. 
  • Remove the pan from the heat, and transfer the Tortellini Pasta Salad to a platter. 
  • Top with crumbled pecornio cheese, toasted pine nuts, and fresh basil. 
  • Serve warm or at room temperature. 


  • Slice your tomatoes, trim and slice your green beans, and slice your garlic before you start cooking, because once you start everything happens pretty fast.
  • You’ll want to get your pan nice and hot before adding the tomatoes – the oil shouldn’t be smoking, but it should have a bit of a shimmer to it.
  • I like to start the tomatoes cut side up so the skins get a bit of a blister to them.
  • Can I make this dish vegan? You totally can. Either use a vegan tortellini, or sub in another pasta shape of your choice. Orecchiette would work really nicely here.
  • Can I make Tortellini Pasta Salad gluten-free? Just use gluten-free tortellini, or, if you can’t find it, I recommend gluten-free gnocchi in its place.
  • Can I make this dish in advance? It’ll last 3-4 days in the fridge, and is great cold or at room temperature. Perfect for packed lunches!
  • Need to make more or less Tortellini Pasta Salad? Simply adjust the number of servings in the recipe card below and it’ll adjust the recipe for you.
  • Nutrition values are an estimate only


Calories: 396kcal | Carbohydrates: 51g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 686mg | Potassium: 244mg | Fiber: 7g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 17mg | Calcium: 320mg | Iron: 3.9mg