Description
This Tortellini Pesto Salad is bursting with flavor from fresh basil, cheese tortellini, and vibrant salad ingredients. Perfect for a quick, healthy meal packed with deliciousness!
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
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water and set aside.
- In a food processor, combine pesto ingredients, starting with ½ cup of olive oil. Process until smooth with slight graininess. Adjust thickness with more olive oil as needed.
- Toss tortellini with about ¾ of the pesto to coat. If too thick, drizzle in extra olive oil.
- Add remaining salad ingredients to the tortellini and toss well. Reserve extra pesto for later if serving afterward.
- Chill until ready to serve and garnish with chopped basil.
Notes
For a creamier dressing, blend in a small amount of cream or yogurt to the pesto.
Using toasted nuts enhances the flavor, so consider toasting them before adding to the mixture.
This salad can be made ahead of time; just add the dressing just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg