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Tortellini Pesto Salad

Tortellini Pesto Salad

A vibrant Tortellini Pesto Salad that combines the comfort of pasta with the freshness of a traditional garden salad, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 20 ounces Cheese Tortellini (refrigerated or frozen)
  • 1 cup Basil Pesto (store-bought or homemade)
  • 2 cups Cherry Tomatoes (halved lengthwise)
  • 8 ounces Mozzarella Pearls (fresh mini balls)
  • 3 cups Baby Spinach (roughly chopped)
  • 1/4 cup Pine Nuts (toasted)
  • 1/2 cup Parmesan Cheese (shaved or grated)
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • Black Pepper (to taste)

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions, about 3-5 minutes.
  2. Prepare a large bowl filled with ice water. Once the tortellini is cooked, drain and plunge into the ice bath to stop the cooking process.
  3. After the tortellini cools, drain well and pat dry. Place in a large mixing bowl.
  4. Add halved cherry tomatoes and mozzarella pearls to the tortellini.
  5. Pour basil pesto and lemon juice over the ingredients and gently fold together with a spatula.
  6. Fold in chopped baby spinach, then sprinkle toasted pine nuts and shaved Parmesan on top.
  7. Give a final gentle toss, taste, and adjust seasoning with black pepper or salt if needed.
  8. Let the salad sit in the refrigerator for at least 30 minutes before serving.

Notes

Always salt your pasta water generously. Use fresh lemon juice for acidity. Store leftovers in an airtight container for up to four days.