Description
This Pesto Tortellini Salad with Cherry Tomatoes is a quick, flavorful dish that combines tender tortellini, vibrant pesto, and juicy cherry tomatoes. It’s perfect for a speedy weeknight dinner or a delightful make-ahead lunch.
Ingredients
- Fresh refrigerated cheese tortellini
- Basil pesto
- Cherry tomatoes (red and yellow)
- Fresh mozzarella balls (bocconcini or pearls)
- Red onion
- Optional add-ins: fresh baby spinach or arugula, toasted pine nuts, grilled beef strips, chickpeas, balsamic glaze
Instructions
- Cook the Tortellini: Get a large pot of salted water boiling. Add your tortellini and cook according to the package directions until al dente, usually about 2-3 minutes for fresh tortellini. Drain and rinse under cold water to stop the cooking process.
- Prepare Your Fresh Ingredients: While the tortellini cools, wash and halve your cherry tomatoes. Drain the mozzarella balls if in liquid, or cut larger mozzarella into bite-sized pieces. Finely dice the red onion.
- Combine Everything in a Large Bowl: Once the tortellini is cool and well-drained, transfer it to a large mixing bowl. Add the halved cherry tomatoes, prepared mozzarella balls, and finely diced red onion.
- Add the Pesto: Spoon your pesto over the tortellini and other ingredients, starting with about half a cup and adding more if needed.
- Gently Toss and Mix: Using a large spoon or spatula, gently toss all the ingredients together until evenly coated in pesto.
- Chill for Flavor Development: Cover the bowl and refrigerate for at least 30 minutes to an hour to allow flavors to meld and the salad to chill.
- Taste and Adjust Before Serving: Before serving, taste the salad and adjust seasoning with salt, black pepper, or extra pesto as needed.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Rinsing the cooked tortellini under cold water is crucial to prevent mushiness and ensure a refreshing salad. This salad can be made ahead for best flavor, and adding a drizzle of balsamic glaze before serving enhances the taste.