Description
A quick and flavorful pasta salad made with cheese tortellini, basil pesto, cherry tomatoes, sun-dried tomatoes, mozzarella pearls, and fresh basil. Perfect served cold or warm, it’s a refreshing and satisfying dish for any occasion.
Ingredients
Scale
- 18 ounces cheese tortellini
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mozzarella pearls
- 1/2 cup fresh basil leaves, torn
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil and cook the tortellini according to package instructions until al dente. Drain and rinse under cold water.
- Halve the cherry tomatoes, chop the sun-dried tomatoes, and tear the basil leaves.
- In a small bowl, mix pesto with olive oil to loosen it slightly.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, sun-dried tomatoes, mozzarella pearls, and basil.
- Pour the pesto mixture over the ingredients and toss gently to coat evenly.
- Season with salt and pepper to taste.
- Chill in the fridge for 30 minutes if desired, or serve immediately.
Notes
- Use refrigerated or frozen tortellini for the best texture.
- Chill before serving for enhanced flavor.
- Add grilled veggies or protein for a heartier version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Keywords: pesto tortellini pasta salad, summer pasta salad, easy pesto salad, vegetarian pasta dish