Pesto Tortellini Pasta Salad
This easy Pesto Tortellini Pasta Salad is full of cheesy goodness. Great for picnics, barbecues, or even as a quick weeknight meal it's ready in less than 30 minutes.
Ingredients
- 1 pound refrigerated cheese tortellini pasta
- ½ cup pesto
- 1 cup cherry tomatoes
- 1 cup mozzarella pearls or bocconcini
- ½ cup red onions
- ¼ cup olives
- ¼ cup grated parmesan cheese
- 2 tbsp fresh basil
- kosher salt, black pepper, red chili flakes optional
Instructions
- Bring a large pot of salted water to boil. Add the tortellini pasta and boil for only 2 minutes. Don't follow package instructions. Drain and rinse under cold water. Set it aside to cool.
- While the pasta is cooling, dice the onions, halve the cherry tomatoes, and slice the olives. If you have large mozzarella balls, cut them in half or quarters, any way you prefer. Thinly slice the basil leaves.
- Toss the tortellini with pesto in a large bowl and add chopped onions, olives, tomatoes, and basil leaves. Add black pepper, and red chili flakes if needed. You can serve it immediately or let it sit in the fridge for about an hour for the flavors to meld together. Adjust seasoning.
- When serving, garnish with more sliced basil leaves and parmesan cheese.
Notes
Store pesto tortellini salad in an airtight container in the fridge for 3-4 days. To freshen it up, add more pesto, extra-virgin olive oil, or a bit of lemon juice before serving.
Nutrition
Calories: 391 kcal | Total Carbs: 37 g | Protein: 17 g | Fat: 20 g | Saturated Fat: 5 g | Sodium: 691 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 628 IU | Vitamin C: 7 mg | Calcium: 259 mg | Iron: 2 mg | Net Carbs: 33 g
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