Description
A vibrant and creamy Pesto Tortellini Salad that bursts with flavorful ingredients like fresh mozzarella, cherry tomatoes, and baby spinach, perfect for any summer gathering.
Ingredients
- Tri-color tortellini
- Pesto sauce
- Cherry tomatoes
- Fresh mozzarella balls
- Baby spinach
- Parmesan cheese
- Olive oil
- Salt
- Pepper
Instructions
- Cook the tortellini in a large pot of salted boiling water according to package instructions until al dente. Drain and cool.
- Combine the cooled tortellini, pesto sauce, halved cherry tomatoes, fresh mozzarella balls, and baby spinach in a large mixing bowl.
- Dress with olive oil and season with salt and pepper to taste.
- Toss gently to coat all ingredients in the pesto without squashing them.
- Finish with grated Parmesan cheese and serve it chilled or at room temperature.
Notes
Make-ahead: Prepare a day in advance for a flavor boost. Store in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pasta salad, summer recipe, pesto salad, vegetarian dish