Tortellini Pasta Salad with Pesto
Cheese tortellini tossed with fresh arugula, juicy tomatoes, mozzarella pearls, and pesto—this vibrant pasta salad is ready in just 20 minutes!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Entree, Side Dish
- Method: Boiling (Stovetop)
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
16 oz cheese tortellini (fresh or frozen)
1½ cups arugula
½ pint cherry tomatoes, halved (about 1 cup)
8 oz mozzarella pearls, drained
¾ cup pesto sauce (store-bought or homemade; see notes)
¼ cup toasted pine nuts
Optional: fresh basil for garnish
Instructions
Cook Pasta:
Cook cheese tortellini according to package directions. Drain and rinse under cold water until cool (about 30 seconds).
Toss with Pesto:
Place cooled tortellini in a large serving bowl. Add pesto and toss gently to coat.
Add Remaining Ingredients:
Add arugula, cherry tomatoes, mozzarella pearls, and pine nuts. Stir to combine. Season with salt and pepper to taste.
Serve:
Serve chilled or at room temperature. Garnish with fresh basil, if desired.
Notes
Keep it cool: Place the serving bowl inside another bowl filled with ice water to keep the salad chilled for longer—perfect for picnics or potlucks.
Homemade pesto:
¼ cup toasted pine nuts
1 clove garlic
2 tbsp lemon juice (or juice of ½ lemon)
2 cups fresh basil, packed
2 oz Parmesan, grated
⅓ cup extra virgin olive oil
Blend all ingredients in a food processor, drizzling in olive oil last. Season to taste.
Add protein: Grilled chicken, shrimp, or chickpeas make great additions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://allrecipesmade.com/tortellini-pasta-salad-with-pesto/
