Description
This Pesto Tortellini Salad with Cherry Tomatoes is a delightful blend of flavors and textures, perfect for quick meals. Enjoy the creamy tortellini, vibrant pesto, and juicy cherry tomatoes in every bite!
Ingredients
- Fresh refrigerated tortellini (cheese-filled)
- Basil pesto
- Cherry tomatoes
- Fresh mozzarella balls (bocconcini)
- Red onion
- Fresh basil leaves
- Toasted pine nuts
- Parmesan cheese (optional, for serving)
Instructions
- Cook the Tortellini: Get a large pot of salted water boiling. Add your tortellini and cook according to package directions until al dente. Drain thoroughly.
- Cool the Tortellini: Spread the cooked tortellini out on a baking sheet or a large platter in a single layer to cool quickly. Let it cool completely to room temperature.
- Prepare the Veggies and Cheese: Halve your cherry tomatoes, finely dice the red onion, drain liquid from mozzarella balls, roughly chop fresh basil leaves, and toast pine nuts in a dry pan if using.
- Combine Everything: In a large mixing bowl, gently combine the cooled tortellini, halved cherry tomatoes, diced red onion, and fresh mozzarella balls.
- Add the Pesto: Add about 1/2 to 3/4 cup of your favorite pesto to the bowl and gently toss until everything is evenly coated.
- Season and Garnish: Taste the salad and season with salt and freshly ground black pepper as needed. Stir in most of your fresh basil and toasted pine nuts, reserving a little for garnish.
- Chill to Perfection: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give it another gentle toss and sprinkle with remaining fresh basil, toasted pine nuts, and optional Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: For best flavor, chill the salad for at least an hour before serving. You can make it a day in advance, and it gets better as it sits. Adjust the amount of pesto to your taste, and consider adding protein like grilled chicken or chickpeas for a heartier meal.