If you’re craving a vibrant, flavorful dish that comes together in a snap, this Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe is exactly what you need. It’s an effortless celebration of garden-fresh ingredients paired with cheesy, tender tortellini, all tossed in the aromatic embrace of bright basil pesto. Every bite bursts with freshness and comforting textures, making it a perfect lunch, picnic treat, or easy dinner side that never disappoints.
Ingredients You’ll Need
This salad shines because of its simple yet thoughtfully chosen ingredients, each bringing something special to the table—whether it’s texture, color, or flavor depth. With just a handful of components, you create a dish that’s both inviting and elegantly balanced.
- Fresh refrigerated tortellini: Cheese-filled tortellini cooks quickly and gives the salad a tender, satisfying bite.
- Basil pesto: The star flavor that coats every piece with herby richness and a touch of nuttiness.
- Cherry tomatoes: Sweet, juicy bursts of red that brighten and add freshness.
- Fresh mozzarella balls (bocconcini): Creamy and mild, they add luscious texture and coolness.
- Red onion: Finely diced for a gentle crunch and sharp contrast to creamy elements.
- Fresh basil leaves: Chopped within and reserved for garnish for a fresh herbal zing.
- Toasted pine nuts: These add a buttery crunch that elevates every forkful.
- Parmesan cheese (optional): Grated on top for an extra savory finish.
How to Make Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a rolling boil. Add your fresh refrigerated tortellini and cook until they are perfectly al dente according to package instructions. This step is crucial to ensure your pasta holds its shape without turning mushy in the salad.
Step 2: Cool the Tortellini
After draining, spread the tortellini out in a single layer on a baking sheet or large platter. This helps them cool rapidly and prevents sticking, setting the stage for a salad that’s never clumpy or soggy.
Step 3: Prepare the Veggies and Cheese
While the tortellini cools, halve your cherry tomatoes, finely dice the red onion for a gentle crunch, drain the fresh mozzarella balls, and roughly chop your fresh basil leaves. Don’t forget to toast those pine nuts in a dry skillet until golden and fragrant—a simple step that packs serious flavor.
Step 4: Combine Everything
In a large mixing bowl, gently toss the cooled tortellini, halved cherry tomatoes, diced red onion, and mozzarella balls together. Keep your mixing light to maintain the integrity of each component’s texture.
Step 5: Add the Pesto
Pour in about 1/2 to 3/4 cup of your favorite basil pesto and give the salad an easy, gentle toss to coat every morsel evenly. The pesto adds that unmistakable, lush green vibrancy both in taste and appearance.
Step 6: Season and Garnish
Season the salad with salt and freshly cracked black pepper to enhance the flavors without overwhelming the natural brightness. Fold in most of your chopped basil and toasted pine nuts, saving a handful for a final decorative flourish.
Step 7: Chill to Perfection
Cover the bowl and refrigerate for at least 30 minutes. This resting time lets the ingredients’ flavors mingle and deepen beautifully. Before serving, give the salad a gentle toss to refresh the coating, then sprinkle the remaining basil, pine nuts, and a dusting of Parmesan cheese for an irresistible finish.
How to Serve Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe
Garnishes
Fresh garnishes like extra basil leaves and a few more toasted pine nuts visually elevate the dish and offer a burst of fresh aroma with each bite. If you’re feeling indulgent, a light sprinkle of Parmesan cheese adds that perfect umami touch.
Side Dishes
This Pesto Tortellini Salad pairs wonderfully with grilled chicken or fish for a light summer meal. It also shines alongside crusty garlic bread or a simple green salad when you want to keep the menu easy but impressive.
Creative Ways to Present
Serve this salad in colorful bowls or on a rustic wooden board surrounded by fresh basil sprigs and lemon wedges for a casual yet charming presentation. For an elegant gathering, consider layering it in individual clear glass cups to showcase the colors and layers beautifully.
Make Ahead and Storage
Storing Leftovers
Simply transfer leftover salad to an airtight container and refrigerate. It keeps well for up to 3 days, though it’s best enjoyed fresh for that perfect combination of textures and flavors.
Freezing
Because of the fresh ingredients and pesto, freezing is not recommended. Pesto can separate and cheese may lose its texture after thawing, so enjoy this salad fresh to savor every vibrant note.
Reheating
This salad is designed to be served cold or at room temperature. If you want to warm it slightly, gently reheat the tortellini alone before mixing it back with the fresh components, but most love it chilled for that crisp, fresh sensation.
FAQs
Can I use dried tortellini instead of fresh?
You can, but fresh tortellini cooks much faster and offers a softer, more pillowy texture perfect for this salad. If you do use dried, be sure to cook it al dente and cool it thoroughly before mixing.
Is it possible to make this salad vegan?
Absolutely! Simply swap the cheese-filled tortellini for a vegan alternative, replace mozzarella with tofu or vegan cheese, and use a dairy-free pesto. The flavors will still be bright and delicious.
Can I prepare this salad without pine nuts?
Yes, pine nuts add crunch and subtle flavor, but you can substitute toasted walnuts or almonds or even leave nuts out entirely if you prefer, and the salad will still be delightful.
How long should I chill the salad for the best flavor?
At least 30 minutes is ideal to allow the pesto to meld with the tortellini and vegetables, but you can refrigerate it for up to 2 hours for even deeper flavor infusion.
Can I double this recipe for a large gathering?
Definitely! The ingredients scale up nicely. Just be sure to use a large mixing bowl and maintain the gentle tossing technique to keep the salad from becoming mushy.
Final Thoughts
This Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe is a go-to for those times when you want something simple yet extraordinary. Its fresh, vibrant ingredients and quick preparation make it a standout that friends and family will ask for again and again. Give it a try, and you might just find your new favorite salad!
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Pesto Tortellini Salad: Quick & Fresh Cherry Tomato Dish Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This Pesto Tortellini Salad is a quick, fresh, and flavorful dish perfect for a light lunch or a side at dinner. Featuring cheese-filled tortellini tossed with basil pesto, juicy cherry tomatoes, fresh mozzarella, red onion, and toasted pine nuts, it offers a delightful combination of textures and herbaceous flavors. Chilled to meld the flavors, this salad is both satisfying and easy to prepare in just 25 minutes.
Ingredients
Pasta
- Fresh refrigerated cheese-filled tortellini – 12 ounces
Vegetables & Herbs
- Cherry tomatoes – 1 pint, halved
- Red onion – 1 small, finely diced
- Fresh basil leaves – about 1/3 cup chopped, plus extra for garnish
Dairy
- Fresh mozzarella balls (bocconcini) – 8 ounces, drained
- Parmesan cheese – 1/4 cup grated, optional for serving
Other
- Basil pesto – 1/2 to 3/4 cup
- Toasted pine nuts – 1/4 cup
- Salt and freshly ground black pepper – to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package instructions until al dente, usually about 3-5 minutes. Drain thoroughly to remove all water.
- Cool the Tortellini: Spread the cooked tortellini evenly on a baking sheet or large platter in a single layer. Allow it to cool completely to room temperature to prevent the salad from becoming mushy.
- Prepare the Veggies and Cheese: While the tortellini cools, halve the cherry tomatoes, finely dice the red onion, drain the mozzarella balls, roughly chop fresh basil leaves, and toast pine nuts in a dry skillet over medium heat until golden and fragrant, about 3 minutes. Set aside to cool.
- Combine Everything: In a large mixing bowl, gently toss together the cooled tortellini, halved cherry tomatoes, diced red onion, and fresh mozzarella balls.
- Add the Pesto: Spoon in 1/2 to 3/4 cup basil pesto. Gently toss all ingredients together until the tortellini and veggies are evenly coated with pesto.
- Season and Garnish: Taste the salad and season with salt and freshly ground black pepper as needed. Fold in most of the chopped fresh basil and toasted pine nuts, saving some for garnish on serving.
- Chill to Perfection: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to marry beautifully. Before serving, give the salad a gentle toss and sprinkle with the remaining fresh basil, toasted pine nuts, and optional grated Parmesan cheese.
Notes
- Use good quality basil pesto for the best flavor, either homemade or store-bought.
- To toast pine nuts, keep an eye on them to avoid burning as they toast quickly.
- Chilling the salad allows flavors to blend but you can serve it immediately if short on time.
- This salad is perfect for meal prep and can be stored in the refrigerator for up to 2 days.
- For a nut-free version, omit the pine nuts or substitute with toasted sunflower seeds.
