This easy Tortellini pesto salad recipe is light, and delicious and you only need 6 ingredients. If there is one salad recipe you need in your repertoire this summer then it is this recipe. It is flavor-packed, quick, and easy to make plus it can be served warm or cold.
1poundshelf stable tortellini filled with cheeseuse refrigerated or frozen tortellini if you prefer
½cupbasil pesto
2cupscherry tomatoes chopped
½cupred onions chopped
1cupmozzarella cheesecubed
⅓cupParmesan cheese shaved or grated
Salt and freshly ground black pepper to taste
Fresh basil leaves to garnish
Instructions
Bring a large pot of water to a boil, add salt to taste, and cook the tortellini according to package instructions or just until aldente. Drain and rinse with cold water then set aside to drain any excess water.
Chop the cherry tomatoes, mozzarella (if you are not using mozzarella pearls), and onions, and shave or grate the parmesan cheese.
Transfer the drained tortellini to a large bowl, add basil pesto and mix to combine.
Add the chopped onions, tomatoes, parmesan cheese, and mozzarella to the pasta and toss to combine. Taste for salt and adjust accordingly, you may add black pepper if you desire.
Serve immediately or place in the fridge for at least 30 minutes for the flavor to meld. Garnish with fresh basil leaves and enjoy!
Notes
How to storeYou can store this pasta in the fridge for up to 3 days in the fridge in an airtight container. Bring it out of the fridge a few minutes before you serve it so that it comes to room temperature and mix to combine before serving
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword summer pasta salad, tortellini pasta salad, tortellini pesto salad