Easy Tortellini Pesto Salad
Bright, herby, and impossibly simple, this Easy Tortellini Pesto Salad is the ultimate go-to dish for effortless weeknight dinners, potlucks, or summer picnics. Featuring tender cheese tortellini tossed in a rich, aromatic basil pesto dressing, this recipe is elevated with a medley of crisp veggies, juicy cherry tomatoes, and briny black olives. A sprinkle of freshly grated Parmesan and a garnish of fragrant basil leaves complete this vibrant dish, offering bursts of flavor in every bite. Ready in just 20 minutes, this no-fuss salad can be served warm or chilled, making it as versatile as it is delicious. Perfect for pasta salad lovers seeking bold flavors and fresh ingredients!
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Recipe Information
Ingredients
- 16 ounces Cheese tortellini
- 0.5 cups Basil pesto (store-bought or homemade)
- 1 cups Cherry tomatoes, halved
- 1 Cucumber, diced
- 0.25 Red onion, thinly sliced
- 0.5 cups Black olives, sliced
- 0.25 cups Parmesan cheese, grated
- 1 tablespoon Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, typically 7-9 minutes. Drain and set aside to cool slightly.
In a large mixing bowl, combine the basil pesto and olive oil. Stir until well blended to create a smooth dressing.
Add the cooked and slightly cooled tortellini to the bowl. Toss gently to coat the pasta evenly with the pesto dressing.
Add the cherry tomatoes, diced cucumber, sliced red onion, and black olives to the bowl. Gently mix to combine.
Season the salad with salt and black pepper. Taste and adjust seasoning as needed.
Sprinkle the grated Parmesan cheese over the salad and toss lightly to incorporate.
Transfer the tortellini pesto salad to a serving dish and garnish with fresh basil leaves, if desired.
Serve immediately at room temperature or chill in the refrigerator for 1-2 hours before serving for a refreshing cold salad.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 10.9 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 951 mg | 73% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
