Pesto Tortellini Pasta Salad is a quick and delicious dish that you can whip up in just 30 minutes. It’s perfect for busy weeknights or as a tasty side for your summer barbecues. This salad combines tender tortellini with fresh vegetables and a flavorful pesto dressing, making it a crowd-pleaser for any occasion.
| Servings | Total |
| 4 | 30mins |
History of Pesto Tortellini Pasta Salad
Pesto Tortellini Pasta Salad takes inspiration from traditional Italian cuisine. Pesto, a classic Italian sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil, has been enjoyed in Italy for centuries. The addition of tortellini, a type of stuffed pasta, brings a hearty and satisfying element to this salad. This modern twist on pasta salad has become popular for its ease and vibrant flavors.
Why Pesto Tortellini Pasta Salad
This salad is not only quick and easy to make, but it’s also incredibly versatile. The combination of pesto, tortellini, and fresh vegetables creates a dish that’s both flavorful and filling. It’s perfect for lunch, dinner, or as a side dish for gatherings. Plus, it’s a great way to enjoy the fresh flavors of summer all year round.
What is Pesto Tortellini Pasta Salad Made of?
Pesto Tortellini Pasta Salad is made with cheese tortellini, cherry tomatoes, fresh spinach, red onion, and a homemade pesto dressing. The dressing is a blend of basil pesto, olive oil, lemon juice, and a touch of Parmesan cheese. These ingredients come together to create a refreshing and satisfying dish.
What to Have with Pesto Tortellini Pasta Salad
This salad can be served as a main dish or as a side. It pairs well with grilled chicken, fish, or steak. For a vegetarian option, serve it with grilled vegetables or a simple green salad. It’s also great alongside garlic bread or a crusty baguette.
Is Pesto Tortellini Pasta Salad Healthy?
Yes, this salad can be a healthy option. The fresh vegetables provide essential vitamins and minerals, while the pesto offers healthy fats from the olive oil and pine nuts. Using whole wheat tortellini can increase the fiber content. However, be mindful of portion sizes and the amount of cheese in the pesto if you’re watching your calorie intake.
Kitchen Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Knife
- Measuring spoons
- Whisk
Ingredients
- 20 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 1/2 red onion, thinly sliced
- 1/4 cup basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Directions:
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Whisk the basil pesto, olive oil, lemon juice, grated Parmesan cheese, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, spinach, and red onion.
- Pour the dressing over the salad and toss to combine. Ensure all the ingredients are well coated with the dressing.
- Cover the salad and refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Serve chilled.
Tips
- For extra flavor, you can toast the pine nuts before adding them to the pesto.
- Add grilled chicken or shrimp for a protein boost.
- This salad can be made a few hours ahead and stored in the refrigerator, making it perfect for meal prep.
Conclusion
The 30-Minute Pesto Tortellini Pasta Salad is a delicious and easy-to-make dish that’s perfect for any occasion. With its fresh and vibrant flavors, it’s sure to be a hit at your next gathering. Enjoy it as a main dish or a side, and savor the taste of this delightful salad.
MORE RECIPES
30-Minute Pesto Tortellini Pasta Salad
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Knife
- Measuring Spoons
- Whisk
Ingredients
- 20 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 1/2 red onion, thinly sliced
- 1/4 cup basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together the basil pesto, olive oil, lemon juice, grated Parmesan cheese, salt, and pepper.
- In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, spinach, and red onion.
- Pour the dressing over the salad and toss to combine. Ensure all the ingredients are well coated with the dressing.
- Cover the salad and refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Serve chilled.