Description
Cold Tortellini Pesto Salad is a vibrant and refreshing dish that perfectly combines the flavors of fresh vegetables and rich basil pesto. This salad is not only quick to prepare, taking just 15 minutes, but it also works beautifully as a make-ahead meal for potlucks or light lunches. Each bite offers a delightful mix of textures—from tender cheese tortellini to crunchy cucumbers and juicy cherry tomatoes. With its colorful presentation and versatility, this salad is sure to impress your guests or elevate your midday meals.
Ingredients
Scale
- 18 oz refrigerated cheese tortellini
- 2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 small red onion (diced)
- 8 oz mozzarella pearls (drained)
- 1 cup arugula
- 1 cup baby spinach
- ½ cup sliced black olives (drained)
- 1¼ cup basil pesto
- Salt and pepper (to taste)
Instructions
- Boil water in a large pot.
- Cook the tortellini according to package directions until al dente.
- Drain the tortellini using a strainer and rinse with cold water.
- In a big mixing bowl, combine the drained tortellini with cherry tomatoes, cucumber, red onion, mozzarella pearls, arugula, spinach, olives, and basil pesto.
- Gently toss until all ingredients are well coated with pesto. Season with salt and pepper as desired.
- Cover and chill in the fridge for at least 30 minutes before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For added crunch, consider incorporating roasted nuts or seeds. Feel free to customize with seasonal vegetables like bell peppers or zucchini for extra variety.