Basil Pesto Tortellini Pasta Salad - Supper With Michelle

 

Now that the warmer temperatures are here, I admittedly am craving all the salads. My Basil Pesto Tortellini Pasta Salad is perfect for this time of year. It’s rather simple to assemble and although I will provide you with a recipe for my basil pesto, you can certainly use a store bought pesto sauce, if you prefer. I’ve added in some freshness with the spinach and tomatoes, and a little brininess from the olives that gives it a nice kick.

If you don’t eat dairy products, then I would recommend using a little nutritional yeast, where I have used parmesan cheese. And simple omit the fresh mozzarella cheese or substitute it out with some vegan mozzarella. Also, feel free to switch out the tortellini pasta for another hearty pasta, if you prefer as well.

 

If you like my Basil Pesto Tortellini Pasta Salad, then you may also want to try my Sun-dried Tomato Pesto Pasta Salad.

 

Basil Pesto Tortellini Pasta Salad - Supper With Michelle

Basil Pesto Tortellini Pasta Salad - Supper With Michelle

Get the Recipe: Basil Pesto Tortellini Pasta Salad

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
My Basil Pesto Tortellini Pasta Salad is perfect for this time of year. It's rather simple to assemble and although I will provide you with a recipe for my basil pesto, you can certainly use a store bought pesto sauce, if you prefer. I've added in some freshness with the spinach and tomatoes, and a little brininess from the olives that gives it a nice kick.
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Ingredients

For the salad:

  • 10 ounce package of cheese tortellini
  • ½ pint cherry tomatoes, halved
  • 6 ounces bocconcini mozzarella cheese balls , halved
  • 1 cup baby spinach, lightly packed
  • ½ cup kalamata olives, halved

For the Basil Pesto Sauce:

  • 1 ½ cups basil, lightly packed
  • ¼ cup olive oil, extra-virgin
  • 1 tablespoon red wine vinegar, or lemon juice
  • 1 to 2 cloves garlic
  • 2 tablespoons raw or lightly toasted pine nuts, or almonds or walnuts
  • 2 tablespoons freshly grated Parmesan cheese, more or less if you prefer
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper

Optional Toppings:

  • Basil
  • Parmesan cheese
  • Balsamic Glaze, if you’re feeling extra adventurous

Equipment

  • 1 Large Pot
  • food processor or small blender

Instructions

  • Bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to the package. Drain and set to the side until cooled.
  • In a blender or small food processor, blend the ingredients for the basil pesto sauce and set to the side.
  • In a large bowl, add in all ingredients for pasta salad. Then pour the desired amount of basil pesto sauce over salad and thoroughly mix in.
    Taste and add additional salt/pepper, if needed.
    Serve and enjoy!
Serving: 4ounces, Calories: 531kcal, Carbohydrates: 36g, Protein: 21g, Fat: 35g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 44mg, Sodium: 804mg, Potassium: 244mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1557IU, Vitamin C: 18mg, Calcium: 316mg, Iron: 3mg