Description

This Tortellini Pesto Salad features a delightful combination of cheese tortellini, fresh basil, and sun-dried tomatoes, making it a quick and tasty meal. It’s easy to prepare and perfect for gatherings or a refreshing weeknight dinner.

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
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 the cooking process. Set aside.
In a food processor, combine the pesto ingredients, starting with ½ cup of olive oil. Process until smooth while retaining a bit of graininess for texture. Add more olive oil to achieve a pourable consistency if needed.
Toss the cooked tortellini with about ¾ of the pesto until well coated. If it seems dry or thick, drizzle with extra olive oil as needed.
Mix in the remaining salad ingredients with the tortellini and toss well. Adjust the pesto quantity as desired or keep it aside if serving later.
Chill until ready to serve and garnish with chopped basil.

Notes

Feel free to use walnuts instead of pine nuts for a different flavor.
Add other vegetables like bell peppers or cucumbers for extra crunch.
This salad can be made ahead of time and stored in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 12g
Cholesterol: 20mg