Description
This Tortellini Pesto Salad is bursting with flavor and freshness! With creamy mozzarella, vibrant tomatoes, and a homemade pesto, it’s a fast and satisfying meal option that everyone will love.
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 cup 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
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to prevent further cooking. Set aside.
- In a food processor, combine pesto ingredients, starting with ½ cup of olive oil. Process until smooth, leaving some graininess for texture. Add more olive oil to reach a pourable consistency.
- Toss the cooked tortellini with about ¾ of the pesto, ensuring it is well coated. If the mixture is too thick, drizzle in additional olive oil.
- Mix in the remaining salad ingredients with the tortellini and toss thoroughly. Add more pesto as desired, or save the extra for serving later.
- Chill until ready to serve and top with chopped basil before serving.
Notes
For a nut-free version, omit the pine nuts or walnuts.
Add grilled chicken for extra protein and flavor.
If preparing ahead, keep the pesto separate until serving time.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg