Description

Tortellini Pesto Salad features a wonderful blend of fresh basil, creamy mozzarella, and colorful veggies. It’s a satisfying meal, great for gatherings or quick dinners, bringing a burst of flavor into any occasion!

Ingredients

Scale

2 cups fresh basil, packed, stems removed
1–2 garlic cloves, whole or minced
2 Tbsp pine nuts or walnuts, toasted if desired
juice of one lemon
½ – ⅔ cup extra virgin olive oil
⅓ cup parmesan cheese, grated
½ tsp salt
½ tsp pepper
20 oz. cheese tortellini
2–3 handfuls baby spinach, chopped
10 oz grape or cherry tomatoes, halved
8 oz. mozzarella pearls
½ – ⅔ cup sun-dried tomatoes, chopped, in Italian herbs, the kind in oil
More chopped basil for garnish

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Instructions

Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to prevent further cooking. Set aside.
In a food processor, combine the pesto ingredients starting with ½ cup of olive oil; process until smooth with some texture. Thin with remaining olive oil as needed.
Toss the cooked tortellini with about ¾ of the pesto to coat it well. If it's too thick, add extra olive oil.
Add the rest of the salad ingredients to the tortellini and toss thoroughly. If serving later, keep extra pesto to add just before serving.
Chill the salad until ready to serve and garnish with chopped basil.

Notes

Feel free to substitute walnuts with pine nuts for a different flavor.
For a creamier texture, you can add more parmesan to your pesto.
Adjust the olive oil based on your preferred pesto consistency.

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 6g
Sodium: 600mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 12g
Cholesterol: 15mg