Description
This Pesto Tortellini Salad is a quick, fresh, and flavorful dish perfect for a light lunch or a side at dinner. Featuring cheese-filled tortellini, vibrant cherry tomatoes, creamy fresh mozzarella, aromatic basil pesto, and crunchy toasted pine nuts, this salad offers a delightful mix of textures and tastes. Ready in just 25 minutes and served chilled, it is an easy-to-make recipe that celebrates fresh ingredients and Italian-inspired flavors.
Ingredients
Pasta
- Fresh refrigerated cheese-filled tortellini – 12 ounces
Vegetables & Cheese
- Cherry tomatoes – 1 pint, halved
- Red onion – 1 small, finely diced
- Fresh mozzarella balls (bocconcini) – 8 ounces, drained
- Fresh basil leaves – 1/2 cup, roughly chopped
Others
- Basil pesto – 1/2 to 3/4 cup
- Toasted pine nuts – 1/4 cup
- Parmesan cheese (optional, for serving) – 1/4 cup, grated
- Salt – to taste
- Freshly ground black pepper – to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package directions until al dente. Once cooked, drain the tortellini thoroughly to avoid excess water in the salad.
- Cool the Tortellini: Spread the cooked tortellini in a single layer on a baking sheet or large platter to cool quickly. Allow it to reach room temperature completely before proceeding, to prevent the pesto from wilting fresh ingredients.
- Prepare the Veggies and Cheese: Halve the cherry tomatoes, finely dice the red onion, drain the liquid from the mozzarella balls, roughly chop the fresh basil leaves, and toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
- Combine Everything: In a large mixing bowl, gently combine the cooled tortellini, halved cherry tomatoes, diced red onion, and fresh mozzarella balls, taking care not to crush the cheese.
- Add the Pesto: Pour in 1/2 to 3/4 cup of basil pesto. Gently toss all ingredients together until the tortellini and veggies are evenly coated with the pesto sauce.
- Season and Garnish: Taste the salad and adjust seasoning with salt and freshly ground black pepper as needed. Stir in most of the chopped fresh basil leaves and toasted pine nuts, reserving a small amount for garnish.
- Chill to Perfection: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling step allows the flavors to meld beautifully. Before serving, give the salad a gentle toss and sprinkle the remaining fresh basil, pine nuts, and optional grated Parmesan cheese on top as garnish.
Notes
- For best results, use fresh refrigerated tortellini rather than dry pasta to achieve a tender texture.
- To toast pine nuts, keep them moving in a dry pan over medium heat for 3-5 minutes until golden and fragrant—watch carefully to prevent burning.
- Parmesan cheese adds a salty, nutty finish but can be omitted for a lighter dish or dietary preferences.
- The salad can be prepared a few hours ahead and kept refrigerated, making it perfect for meal prep or potlucks.
- Leftovers store well in an airtight container in the fridge for up to 2 days.
