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- 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup baby spinach, chopped - ½ cup basil pesto (store-bought or homemade) - ¼ cup sun-dried tomatoes, chopped - ¼ cup pine nuts, toasted - ½ cup mozzarella balls, halved - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish The heart of this dish is the tortellini. You can use fresh or frozen. Both work well. For the sauce, you can use store-bought pesto. I often make my own for extra flavor. Just blend basil, garlic, nuts, and olive oil. Next, we have cherry tomatoes. They add sweetness and a burst of color. Baby spinach brings freshness and nutrients. Sun-dried tomatoes give a tangy twist. Pine nuts add a lovely crunch. Mozzarella balls are creamy and soft. They balance the dish nicely. Olive oil adds richness. Don’t forget to season with salt and pepper! Fresh basil leaves are a great way to finish your salad. They add color and aroma. - You can add grilled chicken or shrimp for protein. - Swap in different vegetables like bell peppers or zucchini. - Try different nuts like walnuts or almonds for a twist. - Use different pesto flavors, like sun-dried tomato or arugula. This salad is not only tasty but also healthy. Each serving has about 300 calories. It is rich in vitamins A and C from the spinach and tomatoes. The cheese provides calcium, while the nuts add healthy fats. This salad is a balanced meal option. To cook tortellini, first bring a large pot of salted water to a boil. This step helps flavor the pasta. Once the water boils, add 12 ounces of cheese tortellini. Follow the package instructions for cooking time. Usually, it takes about 3-5 minutes for fresh tortellini. Frozen tortellini may take a bit longer. After cooking, drain the tortellini in a colander. Rinsing the tortellini under cold water is important. This stops the cooking and keeps it from getting mushy. Shake off excess water and set it aside to cool. In a big bowl, combine the cooked tortellini, 1 cup of halved cherry tomatoes, 1 cup of chopped baby spinach, and ¼ cup of chopped sun-dried tomatoes. These fresh veggies add color and flavor. For the pesto dressing, take a small bowl and mix ½ cup of basil pesto with 2 tablespoons of olive oil. Stir until smooth. If the mixture is too thick, add a splash of water. This gives it a nice texture for the salad. Pour the pesto dressing over the tortellini and veggies. Toss gently to coat everything well. Be careful not to break the tortellini. After that, add ½ cup of halved mozzarella balls and ¼ cup of toasted pine nuts. Toss again gently to mix them in. Finally, season with salt and pepper to taste. This step is key for flavor. Let the salad sit for at least 15 minutes. This allows the flavors to meld beautifully, making every bite delicious. Pesto Tortellini Pasta Salad shines at gatherings. It’s great for potlucks, picnics, or barbecues. I love serving it as a light lunch or dinner. Pair this salad with crusty bread or a fresh green salad. For drinks, try sparkling water or a crisp white wine. To keep leftovers fresh, store them in an airtight container. I recommend glass containers for better preservation. This salad lasts about three days in the fridge. If you notice the ingredients losing texture, that’s a sign to enjoy it soon! One common mistake is overcooking the tortellini. It should be tender but not mushy. Follow the package instructions closely. Another mistake is using a pesto that doesn’t match your taste. Fresh basil pesto is best. If it’s too thick, mix in a little water for the right consistency. {{image_2}} You can easily add protein to your pesto tortellini salad. Grilled chicken makes a great choice. Just slice it up and mix it in. Shrimp is another tasty option. Cook it quickly on the grill, then toss it in. If you want vegetarian options, try chickpeas or black beans. Both add protein and flavor. Tofu is another great substitute. Just sauté it in a pan until golden brown. These choices keep the salad filling and healthy. If you need a gluten-free version, use gluten-free tortellini. Many brands offer tasty options now. For vegan adaptations, swap cheese tortellini for a vegan type. You can also use nutritional yeast in place of cheese for a cheesy flavor. When it comes to ingredients, feel free to swap out based on what you have. For example, if you can't find sun-dried tomatoes, use roasted red peppers instead. This way, you can enjoy this dish no matter your diet. To make this salad even better, think about adding spices or extra herbs. A pinch of red pepper flakes can add heat. Chopped parsley or cilantro can also brighten up the flavors. Drizzling flavored oils over the top is another great idea. A touch of garlic-infused olive oil or lemon oil can elevate the taste. Just a little can go a long way in making your dish pop. To store your Pesto Tortellini Pasta Salad, put it in an airtight container. This keeps it fresh and stops odors from other foods. The salad lasts in the fridge for about 3 to 5 days. After that, the ingredients may start to lose their taste and texture. Always check for any signs of spoilage before eating. You can freeze tortellini salad, but it's best to eat it fresh. Freezing can change the texture of the ingredients. If you decide to freeze it, use a freezer-safe container. Make sure to remove as much air as possible. This helps avoid freezer burn. The salad can last in the freezer for up to 3 months. To prep ahead of time, cook the tortellini and chop the veggies. Store each component separately in the fridge. This way, you can mix them right before serving. Use airtight containers for best results. You can also make the pesto dressing in advance and store it in a jar. Keep it in the fridge, and it will stay fresh for a week. Tortellini is a type of pasta. It is usually made with flour and eggs. The dough wraps around a filling. Common fillings include cheese, meats, or vegetables. Cheese tortellini is popular and often used in salads. It has a rich and creamy taste that pairs well with sauces. Yes, you can make this salad ahead of time. To prepare in advance, follow these tips: - Cook the tortellini and cool it fully. - Mix the tortellini with vegetables and pesto just before serving. - Store the salad in the fridge for up to 24 hours. - Add fresh mozzarella and pine nuts right before serving. If you want to switch up the flavor, you can use other sauces. Here are some great alternatives: - Sun-dried tomato pesto for a tangy twist. - Spinach or arugula pesto for a fresh taste. - A simple vinaigrette made of olive oil and vinegar. These options can give your salad a unique flavor profile. This article covered a delicious Pesto Tortellini Pasta Salad. We explored key ingredients like tortellini, cherry tomatoes, and pesto. I shared simple steps for cooking and mixing, plus tips for serving and storing. You can swap ingredients to fit your taste and dietary needs. My final thoughts: this salad is easy to customize, making it perfect for any meal. Enjoy making it and sharing with friends and family!

Pesto Tortellini Pasta Salad

Discover the delightful flavors of Pesto Tortellini Pasta Salad, a perfect dish for any occasion! With tender tortellini, fresh veggies, and creamy mozzarella drizzled with homemade basil pesto, this salad is both vibrant and delicious. It's quick to prepare and ideal for potlucks or family dinners. Ready in just 30 minutes, click through to explore this easy recipe and impress your guests with a colorful and tasty addition to your table!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

1 cup baby spinach, chopped

½ cup basil pesto (store-bought or homemade)

¼ cup sun-dried tomatoes, chopped

¼ cup pine nuts, toasted

½ cup mozzarella balls, halved

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.

    In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, chopped spinach, and sun-dried tomatoes.

      In a small bowl, mix the basil pesto with olive oil until well combined. Adjust the consistency with a splash of water if too thick.

        Pour the pesto mixture over the tortellini and vegetables. Toss gently to coat everything evenly.

          Add the halved mozzarella balls and toasted pine nuts to the salad. Toss again gently to incorporate.

            Season with salt and pepper to taste.

              Let the salad sit for at least 15 minutes to allow flavors to meld before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large serving bowl, decorated with fresh basil leaves on top for an added pop of color. Drizzle a little extra olive oil over the top just before serving for added richness.