Pesto Tortellini Salad
A delightful salad combining tortellini, fresh pesto, and vibrant vegetables, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 package tortellini (12 oz)
- 1 cup pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
Instructions
- Cook the tortellini according to the package instructions until al dente, typically boiling in salted water for about 7-9 minutes.
- Cool the cooked tortellini by draining and rinsing it under cold water.
- Toss the cooled tortellini with pesto sauce until evenly coated.
- Add the halved cherry tomatoes, mozzarella balls, grated parmesan, and toasted pine nuts into the bowl.
- Chill the salad in the refrigerator for about 30 minutes before serving.
Notes
This salad can be customized with seasonal veggies or proteins like grilled chicken. Best enjoyed fresh but can be stored for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://recypez.com/pesto-tortellini-salad-recipe/