Pesto Tortellini Pasta Salad
Indulge in the vibrant flavors of Pesto Tortellini Pasta Salad, a perfect dish for any gathering. Tender tortellini tossed with fresh basil pesto, juicy cherry tomatoes, and crisp spinach create a symphony of tastes and colors. This easy-to-make salad is ideal served warm or chilled, making it a versatile favorite for picnics, barbecues, or family dinners. Get ready to impress your guests with this delightful recipe that’s sure to become a go-to!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 1 package (9 oz) fresh cheese tortellini
- 1 cup pesto sauce (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- ¼ cup pine nuts, toasted
Instructions
- Cook the tortellini in salted boiling water according to package instructions until al dente. Drain and let cool slightly.
- While the pasta cooks, prepare the cherry tomatoes and rinse the baby spinach.
- In a mixing bowl, combine pesto sauce with olive oil until well blended.
- Toss the cooled tortellini with pesto mixture, cherry tomatoes, half of the Parmesan cheese, and spinach.
- Fold in toasted pine nuts and taste; adjust seasoning or add more pesto if desired.
- Serve immediately or chill in the fridge before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: - For added protein, consider including grilled chicken or chickpeas. - Substitute tortellini with your favorite pasta shape for variations. - Leftovers can be stored in an airtight container in the fridge for up to three days.