Tortellini Pasta Salad with Pesto Recipe
Introduction
This Tortellini Pasta Salad with Pesto is a vibrant and satisfying dish perfect for warm days or as a colorful side. Packed with tender cheese tortellini, fresh arugula, juicy cherry tomatoes, and creamy mozzarella, it comes together quickly with a flavorful pesto dressing.
Ingredients
- 16 ounces cheese tortellini (fresh or frozen)
- 1 ½ cups arugula
- ½ pint cherry tomatoes, halved (about 1 cup)
- 8 ounces mozzarella pearls, drained
- ¾ cup pesto sauce (store-bought or homemade)
- ¼ cup toasted pine nuts
- Fresh basil, for garnish
Instructions
- Step 1: Cook the cheese tortellini according to the package instructions. Drain and rinse under cold water to cool and stop the cooking process.
- Step 2: In a large bowl, combine the cooled tortellini, arugula, halved cherry tomatoes, and mozzarella pearls.
- Step 3: Add the pesto sauce to the bowl and gently toss everything together until evenly coated.
- Step 4: Sprinkle the toasted pine nuts over the salad and toss lightly.
- Step 5: Garnish with fresh basil leaves just before serving for an added burst of flavor.
Tips & Variations
- For extra crunch, toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
- Substitute the arugula with baby spinach or mixed greens if preferred.
- Try adding grilled chicken or sun-dried tomatoes for a heartier salad.
- If making homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. To keep the arugula fresh and prevent wilting, add it just before serving if possible. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta instead of tortellini?
Yes, you can substitute tortellini with other small pasta shapes like farfalle, fusilli, or penne. Keep in mind the flavor will vary slightly without the cheese filling.
How do I prevent the salad from becoming soggy?
To avoid sogginess, rinse the cooked pasta under cold water and drain thoroughly. Also, add the arugula and pesto just before serving, not too far in advance.
PrintTortellini Pasta Salad with Pesto Recipe
A fresh and flavorful Tortellini Pasta Salad tossed with peppery arugula, juicy cherry tomatoes, creamy mozzarella pearls, and vibrant pesto sauce, garnished with toasted pine nuts and fresh basil. Perfect as a light lunch or a delightful side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 16 ounces cheese tortellini (fresh or frozen)
- 1 ½ cups arugula
- ½ pint cherry tomatoes, halved (about 1 cup)
- 8 ounces mozzarella pearls, drained
- ¼ cup toasted pine nuts
- Fresh basil leaves, for garnish
Dressing
- ¾ cup pesto sauce (store-bought or homemade)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, typically 3-5 minutes for fresh or 7-9 minutes for frozen. Drain the tortellini and rinse with cold water to stop cooking and cool it for the salad.
- Prepare the Vegetables: While the tortellini cooks, halve the cherry tomatoes and rinse the arugula leaves. Drain the mozzarella pearls thoroughly to avoid excess moisture in the salad.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked tortellini, arugula, cherry tomatoes, mozzarella pearls, and toasted pine nuts.
- Add Pesto Sauce: Pour the ¾ cup of pesto sauce over the salad ingredients. Toss gently but thoroughly to coat everything evenly with the pesto dressing.
- Garnish and Serve: Tear fresh basil leaves and sprinkle them on top as a garnish. Serve the salad chilled or at room temperature. It can be enjoyed immediately or refrigerated for up to 2 days.
Notes
- Drain mozzarella pearls well to prevent the salad from becoming watery.
- For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
- This salad is best served chilled or at room temperature but can be stored refrigerated in an airtight container for up to 2 days.
- To toast pine nuts without a skillet, use a dry oven tray at 350°F for about 5 minutes, watching carefully to avoid burning.
Keywords: tortellini pasta salad, pesto pasta salad, mozzarella tortellini salad, Italian pasta salad, summer pasta salad, easy pasta salad, vegetarian pasta salad
