Quick Pesto Tortellini Salad with Burst Cherry Tomatoes
This Quick Pesto Tortellini Salad with Burst Cherry Tomatoes is a vibrant and satisfying dish that combines the delightful chew of cheese-filled tortellini with the bright flavors of fresh pesto and juicy cherry tomatoes. Perfect for a quick lunch or a stunning side dish, this salad is sure to impress.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Italian
Ingredients
- Fresh cheese tortellini
- Basil pesto
- Cherry tomatoes
- Freshly grated Parmesan cheese
- Red onion
- Toasted pine nuts
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Optional additions: cooked shredded chicken breast, finely diced cooked beef, fresh mozzarella pearls, Kalamata olives, baby spinach leaves
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Fresh tortellini usually cooks in just 2-4 minutes. Once cooked, drain the tortellini thoroughly and rinse under cold water. This stops the cooking process and prevents the pasta from sticking together, which is crucial for a cold pasta salad. Set aside to cool completely.
- Prepare Your Vegetables: While the tortellini is cooling, wash and halve your cherry tomatoes. Peel and finely dice the red onion. If you're using pine nuts, quickly toast them in a dry pan over medium heat for 2-3 minutes until golden and fragrant, shaking the pan frequently to prevent burning. Let them cool.
- Combine Ingredients: In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, and diced red onion.
- Add Pesto and Toss: Spoon a generous amount of your favorite basil pesto over the tortellini mixture. Gently toss everything together until the tortellini and vegetables are evenly coated with the pesto. I like to use a spatula or large spoon to avoid breaking the delicate tortellini.
- Season and Garnish: Stir in the freshly grated Parmesan cheese. Season the salad with salt and freshly ground black pepper to taste. If using, fold in the toasted pine nuts. Give it one final gentle toss.
- Serve or Chill: You can serve the Pesto Tortellini Salad immediately at room temperature, or cover it and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: Don't overcook the tortellini; for a pasta salad, al dente is key! Use a good quality pesto for the best flavor. You can add protein like shredded chicken or diced beef for a heartier meal, and feel free to vary your veggies for added freshness.