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.
