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.
Assemble the Salad
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.
Garnish and Serve
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