Description

Experience the mouthwatering flavors of Tortellini Pesto Salad. This simple recipe combines fresh basil, cheese tortellini, and vibrant veggies, creating a quick and healthy meal that’s perfect for any occasion.

Ingredients

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2 cups fresh basil, packed, stems removed
1–2 garlic cloves, whole or minced
2 Tbsp pine nuts or walnuts, toasted if desired
juice of one lemon
½ – ⅔ cup extra virgin olive oil
⅓ cup parmesan cheese, grated
½ tsp salt
½ tsp pepper
20 oz. cheese tortellini
2–3 handfuls baby spinach, chopped
10 oz grape or cherry tomatoes, halved
8 oz. mozzarella pearls
½– ⅔ cup sun-dried tomatoes, chopped, in Italian herbs, the kind in oil
More chopped basil for garnish

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Instructions

Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to stop further cooking. Set aside.
In a food processor, combine pesto ingredients, starting with ½ cup of olive oil. Blend until smooth with some graininess for texture. Gradually add remaining olive oil to achieve a pourable consistency.
Toss tortellini with about ¾ of the pesto to coat well. If the mix is too dry, add an extra drizzle of olive oil.
Add the remaining salad ingredients to the tortellini and toss to combine. Adjust pesto to taste, reserving some if serving later.
Chill the salad until ready to serve and garnish with chopped basil.

Notes

You can customize the vegetables in the salad based on your preferences.
This salad is best served fresh but can be stored in the refrigerator for up to two days.
For added flavor, consider roasting the garlic before adding it to the pesto.

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 3g
Sodium: 360mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g
Cholesterol: 20mg