Description
Summer’s secret weapon, this pesto tortellini pasta salad, blends Italian flavors with fresh ingredients. Creamy cheese-filled tortellini tossed in bright basil pesto promises a quick, delightful meal you’ll crave all season long.
Ingredients
Scale
Pasta and Cheese:
- 1 package (20 ounces/567 grams) cheese tortellini
- 1 cup fresh mozzarella balls (bocconcini, halved)
- 1/4 cup grated Parmesan cheese
Vegetables and Herbs:
- 1 cup cherry tomatoes (halved)
- 1/2 cup black olives (sliced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh basil leaves (torn)
- 1/2 cup cucumber (diced, optional)
- 1/2 cup roasted red peppers (chopped, optional)
Sauce and Seasonings:
- 1 cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- Salt (to taste)
- Pepper (to taste)
- 1/4 cup toasted pine nuts (optional)
Instructions
- Boil tortellini in a generously salted pot of water for 4-5 minutes until tender, then immediately drain and rinse under cold water to halt cooking and cool down.
- Prepare vegetable components by halving cherry tomatoes, slicing mozzarella, quartering black olives, and finely dicing red onion.
- Create a vibrant base in a large mixing bowl by combining cooled tortellini with prepared tomatoes, mozzarella, olives, and onion.
- Incorporate additional elements like diced cucumber, chopped roasted red peppers, and toasted pine nuts for complexity.
- Whisk pesto with olive oil until smooth and uniformly blended, creating a bright, herbaceous dressing.
- Drizzle pesto mixture over salad ingredients, gently folding to ensure even coating without breaking delicate components.
- Season with salt and freshly cracked black pepper, adjusting to personal taste preferences.
- Allow salad to rest at room temperature for 30 minutes, enabling flavors to harmonize and develop depth.
- Finish by generously sprinkling grated Parmesan cheese across the top for a salty, umami finish.
- Serve chilled or at ambient temperature as a refreshing, Mediterranean-inspired pasta salad.
Notes
- Maximize flavor by letting the salad rest for 30 minutes, allowing ingredients to absorb the pesto dressing and develop a richer taste profile.
- Choose fresh, high-quality tortellini for the best texture and flavor, preferably from a local deli or specialty pasta shop.
- Toast pine nuts briefly in a dry skillet to enhance their nutty essence and add a delightful crunch to the salad.
- Customize the salad for dietary needs by using gluten-free tortellini or replacing cheese with vegan alternatives for a plant-based version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 460
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg