Description
This Tortellini Pesto Salad offers an irresistible blend of flavors with fresh basil, cherry tomatoes, and creamy mozzarella. Perfect for a quick and tasty meal!
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
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to prevent further cooking. Set aside.
- In a food processor, combine the pesto ingredients, starting with ½ cup of olive oil. Process until smooth with some texture remaining. Add more olive oil to reach desired consistency.
- Toss the cooked tortellini with about ¾ of the pesto. If the mixture seems dry, add an extra drizzle of olive oil.
- Add the remaining salad ingredients to the tortellini and mix thoroughly. Reserve extra pesto for serving if desired.
- Chill the salad until ready to serve and garnish with additional chopped basil.
Notes
To enhance the flavor, toast the pine nuts or walnuts before adding them to the pesto.
For a vegetarian option, ensure the cheese used is not made with animal rennet.
The salad can be served immediately or chilled for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg