Description
This Pesto Tortellini Salad is a quick, fresh, and flavorful dish featuring cheese-filled tortellini tossed with vibrant basil pesto, juicy cherry tomatoes, fresh mozzarella balls, red onion, basil leaves, and toasted pine nuts. Perfect for a light lunch or a side dish, it combines creamy, tangy, and nutty elements with a refreshing chilled finish.
Ingredients
Salad
- Fresh refrigerated cheese-filled tortellini – 12 ounces
- Cherry tomatoes – 1 pint, halved
- Fresh mozzarella balls (bocconcini) – 8 ounces, drained
- Red onion – 1 small, finely diced
- Fresh basil leaves – 1/2 cup roughly chopped, plus extra for garnish
- Toasted pine nuts – 1/4 cup, plus extra for garnish
Dressing
- Basil pesto – 1/2 to 3/4 cup
- Salt – to taste
- Freshly ground black pepper – to taste
Optional
- Parmesan cheese – 1/4 cup grated, for garnish
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package instructions until al dente. Drain thoroughly to remove all water.
- 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 assembling the salad.
- Prepare the Veggies and Cheese: Halve the cherry tomatoes, finely dice the red onion, drain any liquid from the mozzarella balls, roughly chop fresh basil leaves, and toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Remove from heat to cool.
- Combine Everything: In a large mixing bowl, gently combine the cooled tortellini, halved cherry tomatoes, diced red onion, and mozzarella balls. Toss carefully to mix without breaking the cheese.
- Add the Pesto: Add between 1/2 and 3/4 cup of basil pesto to the bowl. Gently toss everything together until the tortellini and other ingredients are evenly coated with pesto.
- Season and Garnish: Taste the salad and add salt and freshly ground black pepper as needed. Stir in most of the fresh basil and toasted pine nuts, reserving some for garnish on top.
- Chill to Perfection: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to meld the flavors. Before serving, give the salad another gentle toss and sprinkle with the remaining fresh basil, toasted pine nuts, and optional Parmesan cheese.
Notes
- Make sure to cool the tortellini completely before adding pesto to prevent wilting the fresh basil and separating the cheese.
- Use good quality pesto or homemade pesto for the best flavor.
- To toast pine nuts, stir frequently in a dry pan over medium-low heat to avoid burning.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- For a vegan version, substitute mozzarella with vegan cheese and use vegan pesto.
