Description

This Pesto Tortellini Salad with Cherry Tomatoes is a vibrant and flavorful dish that combines the comfort of cheese tortellini with the freshness of cherry tomatoes and aromatic pesto. It’s perfect for a quick weeknight dinner or as a delightful potluck contribution.

Ingredients

Fresh cheese tortellini
Basil pesto
Cherry tomatoes
Fresh mozzarella
Red onion
Parmesan cheese
Salt
Freshly ground black pepper
Olive oil

Instructions

First, bring a large pot of generously salted water to a rolling boil. Add your fresh tortellini and cook according to package directions, typically 2-4 minutes, until they are al dente. Once cooked, drain the tortellini thoroughly and immediately rinse them under cold water.
While the tortellini cools, wash and halve your cherry tomatoes. If you’re using fresh mozzarella balls, halve those as well. Finely dice your red onion.
In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, halved fresh mozzarella, and diced red onion. Now, add your pesto, starting with about 1/2 cup and adding more as needed, stirring gently until all the ingredients are evenly coated.
Taste the salad and season with salt and freshly ground black pepper to your liking. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad another quick stir. You might find it needs a tiny drizzle more olive oil or a touch more pesto if it looks a little dry after chilling. Garnish with a fresh sprinkle of Parmesan cheese and perhaps a few basil leaves.

Prep Time: 15 mins
Cook Time: 5 mins
Category: Salad
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 30 mg

Keywords: Don't overcook the tortellini; they should be al dente. Allow for chilling time to enhance the flavors, and feel free to customize with proteins or extra veggies as desired.