Description

This Tortellini Pesto Salad features a delightful mix of flavors, combining fresh basil pesto, cheese tortellini, and a colorful medley of vegetables. Perfect for a quick dinner or a healthy meal, it’s both satisfying and easy to prepare!

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

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Instructions

Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to stop cooking further. Set aside.
In a food processor, combine the pesto ingredients, starting with ½ cup of olive oil. Process until smooth but still slightly grainy for texture. Adjust the consistency with the remaining olive oil as needed.
Toss the cooked tortellini with about ¾ of the pesto to coat evenly. If it appears dry or thick, drizzle in more olive oil.
Mix the remaining salad ingredients into the tortellini and toss well. Add more pesto if desired or reserve it for serving later.
Chill until ready to serve and garnish with chopped basil.

Notes

Feel free to adjust the garlic amount based on your taste preference.
For a richer flavor, toast the nuts before adding them to the pesto.
If preparing in advance, hold off on adding the remaining pesto until just before serving.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 500mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 15mg