Description
Pesto tortellini pasta salad bursts with vibrant flavors, making it the ultimate dish for summer gatherings. Chewy tortellini is enveloped in fresh basil pesto, complemented by sweet cherry tomatoes and crisp spinach. This colorful salad is not only a feast for the eyes but also a quick and easy crowd-pleaser that can be enjoyed warm or cold. Perfect for potlucks, picnics, or cozy family dinners, this dish promises to impress everyone at your table.
Ingredients
Scale
- 1 lb fresh or refrigerated three-cheese tortellini
- 3/4 cup basil pesto (homemade or store-bought)
- 1 pint cherry tomatoes, halved
- 8 oz fresh mini mozzarella pearls, drained
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup pine nuts, lightly toasted
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Cook tortellini: Boil tortellini in salted water for 3-4 min until al dente. Drain, rinse cold, and cool.
- Prep mix-ins: Halve cherry tomatoes, olives, and drain mozzarella pearls.
- Toss pesto: Gently toss cooled tortellini with basil pesto and lemon juice.
- Combine: Fold in tomatoes, mozzarella, olives, pine nuts, basil, and Parmesan. Serve chilled or room temp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg