Get the Recipe: Basil Pesto Tortellini Pasta Salad
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.
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