Description

This Tortellini Pesto Salad features rich flavors from fresh basil, creamy mozzarella pearls, and vibrant tomatoes. Quick to prepare and perfect for summer gatherings or a healthy meal option.

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

Cook Mode Prevent your screen from going dark

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. Start with ½ cup of olive oil, adding more to achieve the desired consistency. Process until smooth but slightly grainy for texture.
Toss the tortellini with about ¾ of the pesto, ensuring a thorough coating. If the mixture appears dry or thick, drizzle in additional olive oil as needed.
Add the remaining salad ingredients to the tortellini and toss everything together. Include more pesto if desired, or reserve it to add just before serving if preparing ahead.
Chill the salad until ready to serve and garnish with chopped basil.

Notes

For a nuttier flavor, toast the pine nuts or walnuts before adding them to the pesto.
If you want to prepare this salad in advance, keep the pesto separate until just before serving to maintain freshness.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 450mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 12g
Cholesterol: 15mg