Description

This Tortellini Pesto Salad combines fresh basil, cheese tortellini, and vibrant vegetables, creating a delicious and simple dish ideal for a quick meal or a refreshing side. Enjoy every bite of this flavorful salad, perfect for gatherings or a cozy night in!

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

Cook Mode Prevent your screen from going dark

Instructions

Cook the tortellini according to the package instructions until al dente. Drain and rinse with 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 with a bit of graininess for texture. Thin with additional olive oil as needed for a pourable consistency.
Toss the cooked tortellini with about ¾ of the pesto, ensuring even coating. If it appears dry, drizzle in more olive oil.
Add the remaining salad ingredients to the tortellini and mix well. Adjust the amount of pesto to taste, or reserve some for serving later if needed.
Chill the salad until serving. Garnish with chopped basil before serving.

Notes

For a nuttier flavor, toast the pine nuts or walnuts before adding.
If you prefer a creamier dressing, consider adding a bit of ricotta cheese to the pesto before processing.
This salad can be made ahead of time; just add the fresh basil right before serving to keep it vibrant.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 12g
Cholesterol: 20mg