Description
A refreshing and vibrant Tortellini Pesto Pasta Salad packed with cheese tortellini, fresh vegetables, mozzarella pearls, and a flavorful basil pesto dressing. Perfect for a quick lunch, picnic, or light dinner, this salad combines creamy, tangy, and fresh flavors with a delightful, hearty texture.
Ingredients
Pasta
- 18 ounces refrigerated cheese tortellini
Vegetables
- 2 cups cherry tomatoes, sliced in half
- 1 cucumber, diced
- 1 small red onion, diced
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives, drained
Dairy
- 8 ounces mozzarella pearls, drained
Dressing
- 1 ¼ cups basil pesto
- Salt and pepper, to taste (optional)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool quickly. Transfer the tortellini to a large mixing bowl.
- Combine salad ingredients: To the bowl with tortellini, add the cherry tomatoes, diced cucumber, diced red onion, mozzarella pearls, arugula, baby spinach, sliced black olives, and basil pesto. Season with salt and pepper if desired. Toss gently until everything is evenly coated and glossy.
- Chill the salad: If time allows, cover the salad and chill it in the refrigerator for 30 minutes to 1 hour. This resting time allows the flavors to meld beautifully.
- Serve: Give the salad a final toss before serving. Enjoy it cold, straight from the fridge for optimal freshness and flavor.
Notes
- For best results, use refrigerated cheese tortellini and a high-quality basil pesto.
- You can substitute fresh mozzarella balls if mozzarella pearls are unavailable.
- Feel free to add toasted pine nuts or walnuts for extra crunch.
- This salad is excellent for meal prep and will keep well for up to 2 days in the fridge.
- Adjust seasoning after tossing to your taste preference, adding more pesto if desired.
- Prep Time: 6 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
