Pesto Tortellini Salad
This tortellini pesto pasta salad is a bright and flavorful dish that's great as a summer side dish or party food. Cheesy pasta is tossed in a lemony pesto and served with fresh tomatoes and lots of basil!
Servings: 6 servings
Ingredients
For the Pesto
- 1/4 cup toasted pine nuts
- 1 clove garlic
- 2 tablespoons lemon juice
- 2 cups tightly packed fresh basil leaves
- 1/3 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
For the Tortellini Salad
- 1 large package 20 ounces cheese tortellini
- 1-1/2 cups fresh arugula
- 1 cup cherry tomatoes halved
- 1 cup small mozzarella balls
- 1/4 cup toasted pine nuts
- Fresh basil for garnish
Instructions
For the Pesto
- Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are finely chopped.
- Next, add the basil leaves and parmesan cheese. Pulse until the basil is finely chopped.
- With the food processor on low speed, slowly drizzle in the olive oil. Pulse until the pesto is smooth and well combined, scraping down the sides of the bowl if needed.
- Set aside until ready to use.
For the Pasta Salad
- Cook the cheese tortellini according to the package directions. Cooking times will vary.
- Drain the tortellini and run it under cold water until it is no longer warm to the touch, about 30 seconds.
- Add the tortellini to a large bowl.
- Add the pesto and stir gently to coat the pasta with pesto.
- Add the arugula, tomatoes, mozzarella, and pine nuts. Stir to combine and season with salt and pepper to taste.
- Enjoy immediately or store in an airtight container in the fridge for up to three days. I prefer to enjoy this pasta salad at room temperature but it can be enjoyed cold as well.
Notes
You can use storebought pesto in place of homemade - use 3/4-1 cup.
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 11g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 18mg | Sodium: 218mg | Fiber: 1g | Sugar: 2g