Italian Tortellini Pasta Salad with Basil Pesto

Prep Time 15 mins
Cook Time 10 mins
Rest Time 10 mins
Total Time 35 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: Spring, Summer
Description

This Italian Tortellini Pasta Salad with Basil Pesto is a fresh, flavorful, and vibrant dish, perfect for warm-weather gatherings. Made with cheese-filled tortellini, cherry tomatoes, fresh basil, and a homemade basil pesto dressing, this pasta salad is a delicious side or a light main course. It's an easy-to-make recipe that’s packed with Mediterranean flavors and can be enjoyed cold or at room temperature.

Ingredients
    For the Pasta Salad:
  • 1 lb cheese tortellini (fresh or frozen)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup fresh mozzarella balls (bocconcini, halved)
  • 1/3 cup black olives (sliced)
  • 1/4 cup red onion (thinly sliced)
  • 1/4 cup roasted pine nuts
  • 10 fresh basil leaves (chopped)
  • 1/4 cup parmesan cheese (shaved, for garnish)
    • For the Basil Pesto Dressing:
  • 2 cups fresh basil leaves
  • 1/3 cup grated parmesan cheese
  • 1/3 cup pine nuts (toasted)
  • 2 cloves garlic (minced)
  • 1/2 cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste
Instructions
    Cook the Tortellini
  1. 1
    Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually 2-4 minutes for fresh and 6-8 minutes for frozen). Drain and rinse under cold water to stop the cooking process. Set aside.
    2. Make the Basil Pesto Dressing
  2. 2
    In a food processor, add fresh basil leaves, parmesan cheese, toasted pine nuts, and minced garlic. Pulse a few times until the ingredients are finely chopped. Slowly drizzle in the extra virgin olive oil while blending until a smooth consistency is reached. Add fresh lemon juice, salt, and black pepper to taste. Blend again until well combined.
    3. Assemble the Salad
  3. 3
    In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, fresh mozzarella balls, black olives, red onions, and roasted pine nuts. Pour the basil pesto dressing over the salad and gently toss to coat everything evenly. Add fresh chopped basil leaves and give it a final mix.
    4. Garnish and Serve
  4. 4
    Transfer the pasta salad to a serving dish. Garnish with shaved parmesan cheese and additional basil leaves. Let the salad sit for 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Note
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Best served fresh.
  • Variations:
    • Add grilled chicken or shrimp for extra protein.
    • Swap mozzarella balls for feta cheese for a tangier taste.
    • Use sun-dried tomatoes instead of cherry tomatoes for a richer flavor.
  • Make-Ahead Tip: The pesto can be made in advance and stored in the fridge for up to 5 days.
Keywords: Italian pasta salad, tortellini salad, basil pesto, quick and easy, summer recipes
Read it online: https://petitepanini.com/recipe/italian-tortellini-pasta-salad-with-basil-pesto/