Easy Pesto Tortellini Salad
This Pesto Tortellini Salad is a vibrant and flavorful dish that's quick and easy to make. It combines tender cheese tortellini with fresh pesto, juicy cherry tomatoes, and salty mozzarella balls for a delightful symphony of flavors and textures.
Equipment
- Large pot
- Colander
- Large bowl
- Food processor
- Measuring cups and spoons
- Knife
- Cutting board
- Baking sheet (optional, for toasting pine nuts)
- Spatula or spoon
Ingredients
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella balls bocconcini
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts, toasted optional
- Salt to taste
- Black pepper to taste
- 2 cups fresh basil leaves, packed
- ½ cup grated Parmesan cheese for pesto
- ⅓ cup pine nuts for pesto
- 2 cloves garlic, minced for pesto
- ½ cup extra virgin olive oil for pesto
- Salt to taste for pesto
- Black pepper to taste for pesto
Instructions
- Make the Pesto: In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic.
- Process until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
- Season with salt and pepper to taste. Taste and adjust seasoning as needed.
- Cook the Tortellini: Cook the tortellini according to package directions until al dente.
- Drain and Rinse: Drain the cooked tortellini and immediately rinse with cold water to stop the cooking process.
- Combine Ingredients: In a large bowl, combine the cooked tortellini, cherry tomatoes, and mozzarella balls.
- Add Pesto: Add the pesto to the bowl and gently toss to coat everything evenly. Start with 3/4 of the pesto and add more to taste.
- Add Parmesan and Pine Nuts: Stir in the grated Parmesan cheese and toasted pine nuts (if using).
- Season: Season with salt and pepper to taste.
- Chill (Optional): For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Notes
For best flavor, use fresh ingredients. Don't overcook the tortellini; cook it al dente. Toast the pine nuts to bring out their flavor. Homemade pesto is recommended, but store-bought pesto can be used. Chilling the salad before serving allows the flavors to meld together. You can add grilled chicken, shrimp, or roasted vegetables for variations. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a little extra olive oil or pesto before serving leftovers, as the pasta can absorb the sauce as it sits.