Description

This Tortellini Pesto Salad offers an irresistible combination of fresh flavors and ease of preparation. Made with tender cheese tortellini, vibrant basil pesto, sun-dried tomatoes, and mozzarella pearls, it’s perfect for a quick meal or as a zesty side dish. Enjoy a healthy and satisfying bowl that’s sure to please!

Ingredients

Scale

2 cups fresh basil, packed, stems removed
2 garlic cloves, minced
2 Tbsp pine nuts, toasted
juice of one lemon
½ cup extra virgin olive oil
⅓ cup parmesan cheese, grated
½ tsp salt
½ tsp pepper
20 oz cheese tortellini
2 cups baby spinach, chopped
10 oz grape tomatoes, halved
8 oz mozzarella pearls
½ 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 prevent further cooking and set aside.
In a food processor, combine basil, garlic, pine nuts, lemon juice, and olive oil, processing until smooth with some graininess left for texture. Adjust olive oil for desired consistency.
Toss the cooked tortellini with about ¾ of the pesto, coating well. Add more olive oil if the mixture seems dry or thick.
Mix in the remaining salad ingredients and toss well. Reserve some pesto if serving later, adding it just before serving.
Chill until ready to serve and garnish with chopped basil.

Notes

Feel free to substitute walnuts for pine nuts based on your taste preference.
Use pre-made pesto for an even quicker version of this salad.
This salad is best enjoyed fresh but can be stored in the fridge for a day or two.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 14g
Cholesterol: 15mg