Description
Cold Tortellini Pesto Salad is a refreshing and colorful dish that perfectly captures the essence of summer. Combining tender cheese tortellini with vibrant vegetables like cherry tomatoes, cucumbers, and greens, this salad is not only visually appealing but also packed with flavor. Tossed in a creamy basil pesto dressing, it’s ideal for potlucks, picnics, or as a light lunch option. Quick to prepare in just 25 minutes, this versatile salad can be customized with your favorite ingredients and made ahead of time for an easy meal solution. Enjoy the delightful combination of textures and tastes that make this salad a crowd-pleaser at any gathering.
Ingredients
- 18 oz refrigerated cheese tortellini
- 2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 small red onion (diced)
- 8 oz mozzarella pearls (drained)
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives (drained)
- 1¼ cup basil pesto
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil.
- Add cheese tortellini and cook according to package directions until al dente.
- Drain tortellini using a colander and rinse under cold water.
- In a large mixing bowl, combine drained tortellini, cherry tomatoes, cucumber, red onion, mozzarella pearls, arugula, baby spinach, and black olives.
- Pour in the basil pesto and gently toss until evenly coated.
- Season with salt and pepper to taste. Cover and chill in the fridge for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Use fresh ingredients for the best flavor. Chill the salad before serving to enhance its refreshing qualities. Feel free to customize with additional vegetables or proteins like grilled chicken or chickpeas.