Description
This Tortellini Pesto Salad is bursting with flavor and freshness! With cheese tortellini, vibrant veggies, and a homemade pesto, it’s an easy, delicious meal ideal for any occasion.
Ingredients
Scale
- 2 cups fresh basil, packed, stems removed
- 1–2 garlic cloves, whole or minced
- 2 Tbsp pine nuts or walnuts, toasted if desired
- juice of one lemon
- ½ – ⅔ extra virgin olive oil
- ⅓ cup parmesan cheese, grated
- ½ tsp salt
- ½ tsp pepper
- 20 oz. cheese tortellini
- 2–3 handfuls baby spinach, chopped
- 10 oz grape or cherry tomatoes, halved
- 8 oz. mozzarella pearls
- ½– ⅔ cup sun-dried tomatoes, chopped, in Italian herbs, the kind in oil
- More chopped basil for garnish
Instructions
- Cook the tortellini as per the package instructions until al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
- In a food processor, combine the pesto ingredients, starting with ½ cup of olive oil. Process until smooth, but retain a bit of graininess for texture. Add more olive oil gradually for the desired consistency.
- Mix about ¾ of the pesto with the tortellini to ensure even coating. If the mixture appears dry, add a little extra olive oil.
- Incorporate the remaining salad ingredients into the tortellini and toss everything together. Add more pesto if preferred; reserve some if serving later.
- Refrigerate until it’s time to serve, garnishing with additional chopped basil.
Notes
Feel free to adjust the ingredients based on your taste preferences.
This salad can be made ahead of time for a quick side dish or light lunch.
Using high-quality olive oil enhances the flavor of the pesto.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg