Tortellini 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
Scale
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
