Description
This vibrant Pesto Tortellini Pasta Salad combines tender cheese tortellini with fresh cherry tomatoes, mozzarella, black olives, and a flavorful pesto dressing. Enhanced with crunchy toasted pine nuts and fresh basil, this easy-to-make dish is perfect for a light lunch or a delightful side at any gathering. Ready in just 25 minutes, it’s a refreshing and colorful salad that balances creamy, savory, and fresh flavors beautifully.
Ingredients
Scale
Pasta and Cheese
- 1 package (20 oz) 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 cucumber (diced)
- 1/2 cup roasted red peppers (chopped)
- 1/2 cup black olives (sliced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh basil leaves (torn)
Dressing and Extras
- 1 cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- Salt and pepper (to taste)
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, usually about 4-5 minutes for fresh tortellini. Drain the tortellini and rinse under cold water to stop cooking and cool them down.
- Prepare the Vegetables: While the tortellini cooks, halve the cherry tomatoes and fresh mozzarella balls. Slice the black olives, finely chop the red onion, and tear the basil leaves into small pieces to prepare them for mixing.
- Make the Salad: In a large mixing bowl, combine the cooled tortellini with the cherry tomatoes, mozzarella balls, black olives, red onion, and torn basil leaves. Add the diced cucumber, chopped roasted red peppers, and toasted pine nuts if using, ensuring all ingredients are ready for dressing.
- Add the Dressing: In a small bowl, stir together the pesto sauce and olive oil until well combined. Pour this pesto dressing over the salad ingredients in the large bowl to evenly coat everything with flavor.
- Toss and Season: Gently toss the salad so the pesto dressing coats the pasta and vegetables completely. Season with salt and pepper to taste, adjusting to your preference for a balanced flavor.
- Serve: Transfer the salad to a serving dish and sprinkle the grated Parmesan cheese over the top. For best flavor, allow the salad to rest for about 30 minutes so the flavors can meld together. Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Use gluten-free tortellini to make this salad gluten-free.
- Store leftovers in the refrigerator for up to 2 days; toss before serving again.
- To toast pine nuts, gently heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- You can substitute fresh basil with arugula or spinach for a different flavor profile.
