Cheese Tortellini Salad with Pesto
Fresh, vibrant, and full of flavor, this Cheese Tortellini Salad with Pesto combines tender cheese-filled pasta with a fragrant basil pesto, juicy tomatoes, and crisp vegetables. It’s a quick and satisfying dish perfect for summer lunches, picnics, or as a light dinner. Serve it chilled or at room temperature for a refreshing, crowd-pleasing meal.
Ingredients
- 12 oz 340 g cheese tortellini
- ½ cup basil pesto store-bought or homemade
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- ½ cup mozzarella balls bocconcini, halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish optional
Instructions
Cook the tortellini:
- Bring a pot of salted water to a boil.
- Cook tortellini according to package instructions until tender.
- Drain and rinse under cold water to cool.
Prepare the ingredients:
- While the pasta cools, chop tomatoes, cucumber, and onion.
Combine the salad:
- In a large bowl, add cooled tortellini, tomatoes, cucumber, onion, and mozzarella.
Add dressing:
- Toss with pesto and olive oil until everything is evenly coated.
- Season with salt and pepper to taste.
Serve:
- Garnish with fresh basil and serve chilled or at room temperature.
Notes
- Make ahead: This salad tastes even better after chilling for 1–2 hours.
- Add protein: Toss in grilled chicken or chickpeas for a heartier meal.
- Extra flavor: Add olives, sun-dried tomatoes, or a squeeze of lemon juice.
- Storage: Store in the refrigerator for up to 3 days in an airtight container.