Description
This vibrant Pesto Tortellini Salad combines tender tortellini pasta with flavorful pesto, juicy cherry tomatoes, creamy mozzarella balls, and crunchy toasted pine nuts. Finished with a sprinkle of parmesan cheese and a touch of seasoning, this salad is a fresh and satisfying dish perfect for light lunches, picnics, or as a delicious side.
Ingredients
Scale
Salad Ingredients
- 1 package tortellini (12 oz)
- 1 cup pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
Instructions
- Cook Tortellini: Cook the tortellini according to the package instructions until al dente, typically boiling in salted water for about 7-9 minutes.
- Drain and Cool: Drain the cooked tortellini and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Combine with Pesto: In a large bowl, mix the cooled tortellini with the pesto sauce until the pasta is evenly coated.
- Add Fresh Ingredients: Add the halved cherry tomatoes, mozzarella balls, grated parmesan cheese, and toasted pine nuts into the bowl with the tortellini and pesto.
- Toss and Season: Gently toss all the ingredients together to combine the flavors. Season with salt and pepper to taste.
- Chill: Refrigerate the salad for about 30 minutes before serving to allow the flavors to meld and serve chilled.
Notes
- Use fresh pesto or store-bought for convenience.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
- This salad is best served chilled but can be served at room temperature if preferred.
- For a vegan version, substitute mozzarella and parmesan with plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
