Tortellini Pesto Salad
This easy Tortellini Pesto Salad is a fresh and flavorful pasta dish that combines tender cheese-filled tortellini with vibrant basil pesto, crisp vegetables, savory sun-dried tomatoes, and an extra sprinkle of cheese. Ready in under 30 minutes, it’s perfect for busy days and can be customized with your favorite mix-ins.
Ingredients
For the Basil Pesto:
- 2 cups fresh basil leaves
- ½-3/4 cup olive oil plus more as needed
- ⅓ cup pine nuts or walnuts toasted
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
For the Salad:
- 20 oz cheese tortellini refrigerated or frozen
- 1 cup baby spinach
- 1 cup fresh mozzarella pearls drained
- ½ cup sun-dried tomatoes in herbed oil drained and chopped
- ¼ cup fresh basil leaves chopped, for garnish
- Salt and pepper to taste
Notes
- Toast your pine nuts before blending them into the pesto. Two minutes in a dry skillet over medium heat deepens their flavor considerably. Spread them on a plate to cool for 10–15 minutes before using.
- Making it nut-free? Pepitas work surprisingly well — toast those too. Or skip the nuts entirely and use a tablespoon or two less olive oil to compensate.
- Prepping ahead: Mix everything and refrigerate, but hold back about a quarter of the pesto. Stir it in just before serving so the salad stays vibrant and well-dressed.