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Flavorful Pesto Tortellini Pasta Salad

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A quick and easy summer side dish featuring cheese tortellini tossed in vibrant basil pesto with tangy sun-dried tomatoes, fresh herbs, and a bright lemon dressing. Perfect for barbecues, potlucks, or refreshing lunches.

Ingredients

Scale
  • 12 ounces (340 grams) cheese tortellini (fresh or frozen)
  • 1/2 cup chopped sun-dried tomatoes (preferably packed in oil)
  • 1/2 cup basil pesto (homemade or store-bought)
  • 1 cup halved cherry tomatoes (optional)
  • 1 small red onion, finely diced
  • A handful of fresh basil leaves, torn or roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and black pepper to taste
  • Optional: toasted pine nuts or walnuts for crunch
  • Optional: grated Parmesan cheese to finish

Instructions

  1. Bring a large pot of salted water (about 4 quarts) to a boil. Add 12 ounces of cheese tortellini and cook according to package instructions—3 to 5 minutes for fresh or 7 to 9 minutes for frozen. Stir occasionally to prevent sticking.
  2. Drain the cooked tortellini in a colander and rinse under cold water to stop the cooking process and cool the pasta. Shake off excess water.
  3. While the pasta cooks, chop sun-dried tomatoes, halve cherry tomatoes, finely dice red onion, and roughly chop fresh basil leaves.
  4. In a large mixing bowl, combine 1/2 cup basil pesto, 2 tablespoons extra virgin olive oil, and 1 tablespoon fresh lemon juice. Whisk lightly to blend.
  5. Add the cooled tortellini, sun-dried tomatoes, cherry tomatoes, red onion, and basil leaves to the bowl with the pesto dressing. Gently toss everything together using a large spoon or spatula until each piece is coated well.
  6. Season with salt and freshly ground black pepper to taste. Add toasted pine nuts or walnuts if desired.
  7. Serve immediately at room temperature or refrigerate for 30 minutes to an hour to let flavors meld before serving.

Notes

Do not overcook the tortellini to avoid mushy salad. Rinse pasta with cold water to stop cooking and help pesto cling. Toss gently to keep tortellini intact. Season gradually as pesto and sun-dried tomatoes can be salty. Toast nuts lightly for added crunch. Serve chilled or at room temperature. For gluten-free, use gluten-free pasta; for dairy-free, use vegan pesto and tortellini.

Nutrition

Keywords: pesto tortellini pasta salad, summer pasta salad, sun-dried tomatoes, easy pasta salad, basil pesto salad, quick side dish

Find it online: https://coracooks.com/flavorful-pesto-tortellini-pasta-salad-recipe-easy-summer-side-dish/