Description
This refreshing Tortellini Pesto Pasta Salad is a perfect blend of cheesy tortellini, fresh cherry tomatoes, mozzarella, olives, and red onion, all tossed in a vibrant basil pesto dressing. Ideal for picnics, potlucks, or a quick make-ahead lunch, it can be served chilled or at room temperature for a delicious Italian-inspired dish.
Ingredients
Scale
Pasta and Vegetables
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1/3 cup black olives, sliced
- 1/4 cup red onion, finely diced
Dairy
- 1/2 cup fresh mozzarella pearls or diced mozzarella
Dressing
- 1/3 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Garnish
- Fresh basil leaves (optional)
Instructions
- Cook Tortellini: Cook the cheese tortellini according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then let cool completely.
- Combine Ingredients: In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, fresh mozzarella pearls or diced mozzarella, sliced black olives, and finely diced red onion.
- Prepare Dressing: In a small bowl, whisk together the basil pesto, olive oil, and lemon juice until smooth and well combined.
- Toss Salad: Pour the pesto dressing over the tortellini mixture and toss gently to coat all the ingredients evenly with the dressing.
- Season and Chill: Season the salad with salt and black pepper to taste. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Garnish and Serve: Before serving, garnish with fresh basil leaves if desired. Serve the salad cold or at room temperature for a delicious and refreshing dish.
Notes
- Add grilled chicken or salami for extra protein and a heartier salad.
- Try sun-dried tomatoes or artichoke hearts as variations to change up the flavors.
- This pasta salad is perfect for picnics, potlucks, or as a make-ahead lunch option.
