Description
A quick and easy Pesto Tortellini Pasta Salad that combines tender cheese tortellini with fresh cherry tomatoes, marinated mozzarella balls, red onion, and flavorful pesto. Perfect for a light lunch or a refreshing side dish, this salad comes together in just 10 minutes and can be enjoyed immediately or chilled for later.
Ingredients
Salad Ingredients
- 1 20 ounce bag cheese tortellini
- 1 cup pesto
- 1 and 1/2 cups cherry tomatoes, sliced in half
- 1 12 ounce container marinated mozzarella balls, drained
- 1/4 cup red onion, diced
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook for 1 and 1/2 minutes, being careful not to overcook so they remain firm.
- Cool Tortellini: Drain the tortellini and rinse under cold water until completely cool to stop the cooking process and prepare for the salad.
- Mix Ingredients: Place the cooled tortellini in a large serving bowl. Add the pesto, cherry tomatoes, marinated mozzarella balls, and diced red onion. Toss everything well to ensure the tortellini is evenly coated with pesto and combined with the vegetables and cheese.
- Serve or Store: Serve the pasta salad immediately for best freshness, or cover and refrigerate for up to 3 days to allow flavors to meld and for convenient meal prep.
Notes
- Do not overcook the tortellini; it should be al dente for best texture in the salad.
- Rinsing with cold water stops the cooking and cools the tortellini for a refreshing salad.
- The salad can be prepared ahead and stored in the fridge up to 3 days.
- Feel free to add fresh basil or spinach for extra greens.
- Use store-bought pesto for convenience or homemade pesto for a more personalized flavor.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
