Description
A delightful Pesto Tortellini Salad that combines the rich flavors of basil pesto with tender tortellini, perfect for summer barbecues or light lunches.
Ingredients
Scale
- 500 grams of cheese tortellini (fresh or frozen)
- 1 cup of fresh basil pesto
- 250 grams of cherry tomatoes, halved
- 200 grams of mozzarella balls, halved or whole (bocconcini)
- 100 grams of black olives, pitted and sliced
- 50 grams of pine nuts, toasted
- 100 grams of fresh arugula
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the tortellini in a large pot of salted water according to package instructions until al dente, then drain and rinse under cold water.
- In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, mozzarella balls, and sliced black olives. Gently toss to mix.
- Pour the fresh basil pesto over the tortellini mixture and fold gently to coat.
- Add the fresh arugula and toss lightly to combine.
- Toast the pine nuts in a small skillet over medium heat for 3-5 minutes until golden brown.
- Drizzle olive oil over the salad, season with salt and pepper, and toss gently. Transfer to a serving bowl and sprinkle with toasted pine nuts and fresh basil leaves if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Best enjoyed cold; reheating is not recommended.
- For extra flavor, add a squeeze of lemon juice or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Pesto, Tortellini, Salad, Summer, Italian