Description

This Tortellini Pesto Salad is a delightful mix of fresh ingredients, featuring flavorful basil pesto, cheese tortellini, and sun-dried tomatoes, making it an ideal quick dinner or healthy meal option.

Ingredients

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2 cups fresh basil, packed, stems removed
1–2 garlic cloves, whole or minced
2 Tbsp pine nuts or walnuts, toasted if desired
juice of one lemon
½ – ⅔ extra virgin olive oil
⅓ cup parmesan cheese, grated
½ tsp salt
½ tsp pepper
20 oz. cheese tortellini
2–3 handfuls baby spinach, chopped
10 oz grape or cherry tomatoes, halved
8 oz. mozzarella pearls
½–⅔ cup sun-dried tomatoes, chopped, in Italian herbs, the kind in oil
More chopped basil for garnish

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Instructions

Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to stop further cooking. Set aside.
In a food processor, combine pesto ingredients, starting with ½ cup of olive oil. Process until smooth, but leave some graininess for texture. Add remaining oil to achieve a pourable consistency.
Toss the tortellini with about ¾ of the pesto, ensuring it coats well. Add extra olive oil if the mixture seems too thick.
Mix in remaining salad ingredients with the tortellini, tossing well. Add more pesto if desired, or keep it separate if not serving immediately.
Chill until ready to serve, garnishing with chopped basil.

Notes

Feel free to use both pine nuts and walnuts for a richer flavor.
For a creamier texture, consider adding a bit of cream to the pesto.
Adjust the amount of pesto based on your preference for flavor intensity.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 14g
Cholesterol: 30mg