Description
This vibrant Pesto Tortellini Pasta Salad is a quick and flavorful dish perfect for a light lunch or a crowd-pleasing side. Featuring tender fresh tortellini, sweet cherry tomatoes, creamy mozzarella pearls, and a fragrant macadamia nut pesto, it’s tossed together with peppery arugula, fresh basil, and a hint of lemon zest for brightness. Ready in just 20 minutes, this salad can be served immediately or chilled for later, making it a versatile and delicious option for any occasion.
Ingredients
Pasta and Cheese
- 18 ounces (or 2 (9oz) packages) fresh tortellini (cheese, spinach, or vegan)
- 1 (8 oz) container mozzarella pearls (bocconcini) (or ciliegine, sliced in half)
- ¼ cup grated parmesan cheese
- Provolone cubes (optional, see notes)
Vegetables and Herbs
- 1 cup halved cherry tomatoes
- ½ medium red onion (thinly sliced + soaked in cold water for 10 minutes)
- 2 cups baby arugula
- ½ cup fresh basil leaves (torn)
Other Ingredients
- 1 tablespoon olive oil
- ¾ – 1 cup pesto (full recipe of macadamia nut pesto or store-bought)
- Zest of 1 lemon or lemon juice
- Pinch of red pepper flakes
Instructions
- Cook Tortellini: Bring a large pot of water to a boil over high heat and generously season with kosher salt. Cook the tortellini according to package directions until al dente. Drain and transfer to a baking sheet to cool slightly. Toss with olive oil to prevent sticking. While the tortellini cools, prepare the vegetables and other ingredients.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked tortellini, halved cherry tomatoes, soaked and drained red onion slices, mozzarella pearls, and any additional add-ins such as provolone cubes. Pour in the pesto and gently toss everything together to evenly coat the ingredients with the pesto sauce.
- Add Greens and Finish: Add the baby arugula and torn fresh basil leaves to the bowl, then toss again gently to incorporate the greens. Sprinkle the grated parmesan cheese over the top, add lemon zest or a splash of lemon juice, and a pinch of red pepper flakes for a bit of heat. Mix lightly to combine all flavors.
- Serve or Refrigerate: Serve the pesto tortellini pasta salad immediately for the best flavor and texture, or cover and refrigerate it until ready to serve. The flavors will meld nicely if chilled for an hour or two.
Notes
- Soaking the red onion in cold water mellows its sharpness, making it more palatable in the salad.
- Provolone cubes are an optional add-in that add a creamy and slightly tangy flavor; include them if desired.
- Pesto can be either store-bought or homemade; a macadamia nut pesto adds a unique, rich twist.
- This salad is best consumed within 1-2 days for optimal freshness.
- Adjust the amount of pesto to taste; start with ¾ cup and add more if desired.
