Pesto Tortellini Pasta Salad
This Pesto Tortellini Pasta Salad is easy to make, incredibly tasty, and perfect for any occasion.Whether you stick to the classic recipe or get adventurous with your own variations, this dish is sure to become a favorite. Enjoy!
Ingredients
- 1 package 20 oz cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini, halved
- ½ cup black olives sliced
- ¼ cup red onion finely chopped
- ¼ cup fresh basil leaves torn
- ¼ cup grated Parmesan cheese
- 1 cup pesto sauce store-bought or homemade
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Add-ins:
- ½ cup cucumber diced
- ½ cup roasted red peppers chopped
- ¼ cup toasted pine nuts
Instructions
- Cook the Tortellini:Bring a large pot of salted water to a boil.Add the tortellini and cook according to the package instructions (usually about 4-5 minutes for fresh tortellini).Drain and rinse the tortellini under cold water to stop the cooking process and cool them down.
- Prepare the Vegetables:While the tortellini is cooking, halve the cherry tomatoes and fresh mozzarella balls.Slice the black olives and finely chop the red onion.Tear the basil leaves into small pieces.
- Make the Salad:In a large mixing bowl, combine the cooked and cooled tortellini, cherry tomatoes, mozzarella balls, black olives, red onion, and basil leaves.If using, add the diced cucumber, chopped roasted red peppers, and toasted pine nuts.
- Add the Dressing:In a small bowl, mix the pesto sauce with the olive oil until well combined.Pour the pesto dressing over the salad ingredients in the mixing bowl.
- Toss and Season:Gently toss everything together until the tortellini and vegetables are well coated with the pesto dressing.Season with salt and pepper to taste.
- Serve:Transfer the salad to a serving dish.Sprinkle the grated Parmesan cheese over the top.For the best flavor, let the salad sit for about 30 minutes before serving to allow the flavors to meld together. Serve at room temperature or chilled.