Tortellini Pasta Salad with Pesto
Tortellini Pasta Salad with Pesto is a refreshing Italian-inspired dish, perfect for summer gatherings. This easy-to-make salad combines cheese tortellini with fresh pesto, cherry tomatoes, and cucumbers for a vibrant, flavorful side. Ready in just 20 minutes, it's ideal served chilled or at room temperature, making it a crowd-pleaser for any occasion.
Equipment
- 1 Large pot (for boiling tortellini)
- 1 Colander
- 1 Large mixing bowl
- 1 Spoon (for mixing)
Ingredients
- 16 oz cheese tortellini 1 package
- 1/2 cup pesto homemade or store-bough
- 1 cup cherry tomatoes halved
- 1/2 cucumber diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the tortellini according to the package instructions. Once cooked, drain and rinse with cold water to cool.
- In a large mixing bowl, combine the cooled tortellini and pesto. Stir until the pasta is well coated.
- Add the cherry tomatoes, cucumber, and olive oil. Season with salt and pepper to taste.
- Gently mix all ingredients until combined.
- Serve chilled or at room temperature.
Notes
Tips & Variations:
- Choose Fresh Tortellini: Opt for fresh or refrigerated tortellini instead of dried for better texture. Be sure not to overcook it—aim for a firm yet tender bite.
- Vibrant Vegetables: Add color and crunch by incorporating fresh veggies like cherry tomatoes, cucumbers, bell peppers, or red onions.
- Protein Power: For a more filling dish, consider adding grilled chicken, salami, or crumbled feta cheese.
- Seasonings and Herbs: Enhance the flavor with fresh herbs like basil, oregano, or Italian seasoning. Fresh herbs really elevate the salad.
- Dressings: A simple balsamic or lemon vinaigrette works best. It’s light and tangy, complementing the tortellini without overpowering it.
- Creative Add-ins: Experiment with variations like adding roasted vegetables, fruits (grapes, mandarin oranges), or even a creamy dressing for richness.
Storage & Reheating:
- Storage: Keep your tortellini pasta salad in an airtight container in the fridge for up to 3 days. This salad actually gets better after a few hours of chilling, allowing the flavors to blend.
- Reheating: While this salad is best served chilled or at room temperature, if you prefer to warm it up, gently reheat it in the microwave or on the stovetop over low heat. Add a little extra dressing or olive oil if needed to refresh it.