Pesto Tortellini Pasta Salad

$- 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup baby spinach, roughly chopped - 1/2 cup homemade or store-bought pesto - 1/4 cup pine nuts, lightly toasted - 1 tablespoon olive oil - Salt and pepper to taste - Parmesan cheese, for garnish I love how each ingredient brings its own flavor to the dish. The cheese tortellini acts as a soft base. It absorbs the pesto well, making each bite tasty. Cherry tomatoes add a sweet burst that brightens the salad. Fresh mozzarella balls give a creamy touch, balancing the flavors. Baby spinach brings a nice crunch and fresh green color. Pesto is the star of this recipe. You can use homemade pesto for a personal touch, or store-bought for convenience. Either way, it offers a rich, herby taste. The pine nuts add a nutty crunch. Toasting them enhances their flavor and makes them even better. For seasoning, a splash of olive oil helps all ingredients blend smoothly. A pinch of salt and pepper brings everything together. Finally, a sprinkle of Parmesan cheese on top adds a savory finish. This dish is not just colorful; it's also filled with flavor and nutrition. First, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add the cheese tortellini. Cook according to the package instructions, which is usually about 3-5 minutes for fresh tortellini. You know they are done when they float to the top. Drain the tortellini and rinse them under cold water. This stops the cooking and keeps them nice. In a big mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and roughly chopped baby spinach. Use fresh ingredients for the best flavor. Mixing them in a bowl makes it easy to combine later. Next, add the cooked tortellini to your bowl of vegetables. Drizzle the pesto and olive oil over the mixture. Gently fold everything together. Make sure all the ingredients get a nice coat of pesto. This brings all the flavors together. Now, it’s time to season. Add salt and pepper to taste. Then, fold in the lightly toasted pine nuts. The nuts add a nice crunch and flavor. Chilling the pasta salad is important. Cover the bowl and refrigerate it for at least 30 minutes. This lets all the flavors mix well. Before serving, give the salad a gentle stir. Finally, garnish with freshly grated Parmesan cheese for that perfect finishing touch. Enjoy! Choosing the right pesto Pick a pesto that tastes fresh and vibrant. You can use store-bought pesto, but I often prefer homemade. Making your own lets you control the ingredients. Use fresh basil, good olive oil, and quality nuts to create a rich flavor. If you want a twist, try sun-dried tomato or arugula pesto for a new twist. Cooking tortellini tips When boiling the tortellini, use plenty of water. This helps them cook evenly. Bring the water to a rolling boil before adding the pasta. Fresh tortellini cooks quickly, usually in just 3-5 minutes. Keep an eye on them; they’re done when they float. After cooking, rinse them under cold water to stop further cooking. This keeps the tortellini firm and prevents them from getting sticky. Best side dishes Pair this pasta salad with crusty bread or a light green salad. A simple arugula salad with lemon dressing works well. If you want a heartier meal, serve it alongside grilled chicken or shrimp. Ideal occasions for serving This dish shines at summer gatherings, picnics, or potlucks. It’s great for barbecues, too. The colors and flavors make it a crowd-pleaser for any festive occasion. You can even serve it as a light lunch or dinner option. Best ways to plate To plate your salad, use a large, shallow bowl. This shows off all the vibrant colors. Gently toss the salad before serving to ensure even distribution of the ingredients. Enhancing visual appeal with fresh herbs Garnish with fresh basil or parsley to add a pop of color. You can also sprinkle extra pine nuts on top for added texture. A few shavings of Parmesan cheese can elevate the dish’s look. These small touches make a big difference in presentation. {{image_2}} You can make this dish work for different diets. For those needing gluten-free options, try using gluten-free tortellini. Many brands offer good substitutes that taste great. If you want a vegan twist, replace cheese tortellini with a plant-based version. You can also use nutritional yeast for a cheesy flavor without dairy. Want to boost the taste of your pesto tortellini pasta salad? Adding proteins like grilled chicken or shrimp can make it heartier. Just cook the protein separately and mix it in. You can also switch up the veggies. Consider adding bell peppers, cucumbers, or even roasted zucchini for extra crunch and color. While pesto works wonders, you can try different dressings too. A creamy dressing adds richness, while a light vinaigrette can brighten the dish. Don't hesitate to mix it up! Experiment with fresh herbs like basil or parsley. These can elevate the flavors and bring freshness to your salad. To keep your Pesto Tortellini Pasta Salad fresh, store it in an airtight container. Make sure to cool the salad completely before sealing it. I recommend using glass or plastic containers with tight lids. This helps prevent any odors from your fridge from mixing in. Place the container in the refrigerator right after serving. This pasta salad is best enjoyed fresh, but it can last in the fridge for up to three days. After that, the flavors may fade, and the texture can change. Always check for any signs of spoilage, like an off smell or discoloration, before eating leftovers. If you want to reheat the salad, do it gently. Start by warming it in a pan on low heat. Stir it often to ensure even warming. You can also add a splash of olive oil to help keep it moist. Avoid the microwave if possible, as it can make the tortellini mushy. Enjoy your meal! You can store Pesto Tortellini Pasta Salad in the fridge for about 3 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh and the ingredients safe to eat. Yes, you can freeze Pesto Tortellini Pasta Salad. To do this, place it in a freezer-safe container. When you're ready to eat it, thaw it in the fridge overnight. Then, enjoy it chilled or at room temperature. Keep in mind that some ingredients, like tomatoes, may change texture after freezing. Absolutely! This recipe is very flexible. You can swap cheese tortellini for another pasta shape. Add veggies like bell peppers or cucumbers if you like. You can also include proteins like chicken or shrimp. Feel free to adjust the amount of pesto, too, for more or less flavor. You can use either store-bought or homemade pesto. Store-bought pesto is quick and easy. Just make sure it tastes good to you. If you have time, homemade pesto can add a special touch. You can blend fresh basil, garlic, nuts, and oil for a rich flavor. This blog post showed how to make a tasty Pesto Tortellini Pasta Salad. You learned about key ingredients like tortellini, spinach, and fresh mozzarella. I shared helpful tips for cooking and serving. You can customize the dish to fit your taste. Remember, the right storage keeps leftovers fresh. Enjoy your salad as a side or main dish for any occasion. A perfect blend of flavors and textures will impress anyone who tries it. Keep experimenting until it’s just right for you!$

Make mealtime a breeze with this delicious Pesto Tortellini Pasta Salad recipe! Bursting with flavor from fresh ingredients like cheese tortellini, cherry tomatoes, mozzarella, and vibrant spinach, this salad is perfect for any occasion. Quick to prepare and best served chilled, it's an ideal dish for summer gatherings or quick weeknight dinners.

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Ingredients

12 oz cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1 cup baby spinach, roughly chopped

1/2 cup homemade or store-bought pesto

1/4 cup pine nuts, lightly toasted

1 tablespoon olive oil

Salt and pepper to taste

Parmesan cheese, for garnish

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (typically about 3-5 minutes for fresh), until they float to the top and are tender. Drain and rinse under cold water to halt the cooking process.

Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped spinach.

Combine Ingredients: Add the cooked tortellini to the bowl with the vegetables.

Add Pesto: Drizzle the pesto and olive oil over the tortellini mixture. Gently fold everything together until all ingredients are evenly coated with the pesto.

Season and Toast Nuts: Season with salt and pepper to taste, and fold in the toasted pine nuts.

Chill: For best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld.

Serve: Before serving, give it a gentle stir and garnish with freshly grated Parmesan cheese.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6