Description
A vibrant and easy pasta salad featuring cheese-filled tortellini tossed with homemade basil pesto, fresh vegetables, and savory toppings.
Ingredients
Scale
- 1 (20 oz / 560 g) package fresh cheese tortellini
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 pint cherry tomatoes, halved
- 1 cup sliced black olives
- 1/2 cup thinly sliced red onion
- 1/2 cup shredded mozzarella cheese (optional)
- Salt and black pepper to taste
Instructions
- Cook the tortellini according to the package directions. Drain and rinse under cold water to cool.
- Make the pesto by blending the basil, Parmesan, pine nuts, and garlic in a food processor until finely chopped. Slowly pour in the olive oil while blending until smooth.
- Combine the cooled tortellini, cherry tomatoes, olives, and red onion in a large bowl.
- Pour the pesto over the salad and toss gently until everything is evenly coated.
- Fold in the shredded mozzarella cheese if using. Season with salt and pepper.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors blend.
Notes
- Use store-bought pesto to save time.
- Add cooked, diced chicken or beef bacon for extra protein.
- Substitute sun-dried tomatoes for cherry tomatoes for a more intense flavor.
- The salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: No-Cook / Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 35 mg