Pesto Tortellini Salad
A quick, fresh, and filling salad made with cheese tortellini, pesto, and vibrant vegetables, perfect for lunch or a potluck.
Ingredients
Main ingredients
- 18-20 oz Refrigerated cheese tortellini Cook according to package instructions.
- 1 cup Pesto Store bought or homemade.
- 1-2 cups Cherry tomatoes, halved
- 1 cup Cucumber, chopped
- 8 oz Fresh mozzarella pearls or cubed mozzarella
- 2 handfuls Baby spinach or arugula Two big handfuls.
- 2-4 tbsp Parmesan, grated
- 1-2 tbsp Olive oil Optional, for loosening pesto.
- 1-2 tsp Lemon juice Optional, but recommended.
- Salt and pepper
Optional add-ins
- Roasted red peppers
- Olives
- Red onion
- Chickpeas
Instructions
Cooking
- Boil the tortellini in well salted water for just a few minutes, following package instructions. Do not overcook.
- Drain and rinse the tortellini quickly with cool water to stop the cooking process.
Mixing
- In a large bowl, toss the tortellini with pesto. If your pesto is thick, loosen with a spoonful of olive oil or a tiny splash of reserved pasta water.
- Add the halved cherry tomatoes, chopped cucumber, mozzarella, and greens. Season with salt and pepper.
- If desired, add a squeeze of lemon juice for brightness.
Chilling
- Chill the salad for 10 minutes if possible. Taste again and adjust seasoning if necessary.
Notes
If bringing to a gathering, keep greens separate until serving to prevent wilting. For leftovers, add pesto or olive oil before serving again.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 3g