Pesto Tortellini Salad
A vibrant salad with tortellini, fresh pesto, cherry tomatoes, and mozzarella that’s perfect for spring gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- 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
- Boil the tortellini in a pot of salted water according to package instructions until al dente, about 7-9 minutes.
- Cool the cooked tortellini under cold running water to halt the cooking process.
- Coat the tortellini with pesto in a large bowl until evenly mixed.
- Combine halved cherry tomatoes, mozzarella balls, grated parmesan cheese, and toasted pine nuts into the bowl with the tortellini and pesto.
- Chill the salad in the refrigerator for about 30 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Add a touch more pesto before serving to refresh flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg