Pesto Tortellini Pasta Salad
A vibrant and refreshing tortellini pasta salad with basil pesto and colorful vegetables, perfect for summer gatherings and potlucks.
Ingredients
Main Ingredients
- 1 pound fresh or frozen tortellini (cheese-filled or meat-filled)
- 1 cup basil pesto (homemade or store-bought)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (red, yellow, or green)
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
Cheese and Nuts
- ½ cup mozzarella balls or crumbled feta cheese
- ¼ cup pine nuts or walnuts (optional, for added crunch)
Seasoning
- Salt and pepper to taste
- A drizzle of olive oil For extra flavor
- Chopped basil or parsley for garnish
Instructions
Preparation
- In a large pot of salted boiling water, cook the tortellini according to package instructions (3-5 minutes for fresh, longer for frozen). Drain and rinse under cold water to stop cooking.
- While the tortellini cooks, wash and chop the vegetables: halve cherry tomatoes, and dice bell peppers and cucumber, and finely chop red onion.
Mixing
- In a large mixing bowl, combine the cooked tortellini, prepared vegetables, and mozzarella or feta cheese.
- Pour pesto over the tortellini and vegetables, and gently toss until well coated. If dry, add a drizzle of olive oil.
Serving
- Season with salt and pepper to taste, garnish with fresh herbs and toasted nuts if desired. Serve chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in a sealed container in the fridge for up to three days. The flavors meld beautifully overnight.