Cold Tortellini Salad Kabobs

Cold tortellini salad kabobs are one of my favorite appetizers to make because they’re fun, colorful, and packed with flavor. I love how the cheesy tortellini, juicy tomatoes, and creamy mozzarella pearls come together with a bright pesto dressing. They’re perfect for parties, picnics, or even as a light lunch that feels fresh and satisfying.

Why You’ll Love This Recipe

I like that these kabobs are both easy to assemble and beautiful to present. Each bite has the perfect balance of pasta, cheese, and veggies, all tied together with herby pesto and a touch of tangy vinegar. I also enjoy how versatile they are I can prepare them ahead of time, customize the ingredients, and serve them chilled for maximum convenience.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
13 ounces spinach & cheese tortellini
2 teaspoon fine sea salt
1 cup pesto sauce
2 tablespoons white balsamic vinegar
6-8 basil leaves, minced
2 pints grape tomatoes
16 ounces mozzarella pearls (small mozzarella balls)

Directions

1. I cook the tortellini in salted boiling water according to package instructions, usually about 3–4 minutes, then drain and let cool completely.
2. I whisk together the pesto sauce, white balsamic vinegar, and minced basil leaves in a small bowl.
3. I gently toss the cooled tortellini in the pesto mixture until evenly coated.
4. I thread the kabobs, alternating tortellini, grape tomatoes, and mozzarella pearls on skewers.
5. I arrange the kabobs on a serving platter and drizzle lightly with any remaining pesto dressing before serving.

Servings and Timing

This recipe makes about 12–14 kabobs, depending on skewer size. It takes around 30 minutes to prepare, including cooking and cooling the tortellini.

Variations

I’ve also used sun-dried tomatoes instead of fresh grape tomatoes for a more intense flavor. If I want extra freshness, I add cucumber slices or bell pepper pieces to the skewers. For a spicy kick, I mix a little red chili flakes into the pesto.

Storage/Reheating

I store the kabobs in the refrigerator in an airtight container for up to 2 days. I don’t reheat them since they’re meant to be served cold, and they taste best chilled. If I’m making them ahead, I keep the tortellini coated in pesto separately and assemble the kabobs the day I serve them.

FAQs

Can I make these kabobs ahead of time?

Yes, I usually prepare them a few hours in advance and store them in the fridge until serving.

Do I have to use spinach & cheese tortellini?

No, I sometimes use cheese-only or mushroom-filled tortellini instead.

Can I use cherry tomatoes instead of grape tomatoes?

Yes, both work well, though grape tomatoes tend to be a bit firmer.

What kind of skewers should I use?

I like using wooden skewers for a rustic look, but small cocktail picks work for bite-sized versions.

Can I make this without pesto?

Yes, I sometimes toss the tortellini in olive oil, lemon juice, and herbs for a lighter dressing.

How do I keep the tortellini from falling apart?

I make sure not to overcook them, and I chill them before skewering so they hold their shape.

How long can they sit out at a party?

I keep them out for about 2 hours, but I prefer serving them chilled.

Can I use store-bought pesto?

Yes, I often do for convenience, but homemade pesto gives the freshest flavor.

Are these good for meal prep?

Yes, I like making a batch for easy grab-and-go lunches during the week.

Conclusion

Cold tortellini salad kabobs are one of those recipes I always enjoy making because they’re simple, versatile, and crowd-pleasing. I love how the pasta, cheese, and tomatoes come together with the herby pesto for a refreshing and satisfying bite. They’re the perfect make-ahead dish for parties, picnics, or anytime I want a fun twist on a pasta salad.

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