Pesto Tortellini Pasta Salad
This Pesto Tortellini Pasta Salad is a quick and easy dish perfect for any occasion. It features cheese tortellini, juicy tomatoes, and creamy mozzarella, all tossed in a vibrant basil pesto. It's a crowd-pleaser that's ready in minutes!
Ingredients
- 20 ounces cheese tortellini (refrigerated)
- ¾ cup basil pesto
- 1 pint cherry tomatoes (sliced in half)
- 8 ounces marinated mozzarella balls (drained)
- ½ red onion (thinly sliced)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, usually for about 3-5 minutes, until tender.
- Drain and cool the pasta: Drain the cooked tortellini in a colander and rinse with cold water. This will stop the cooking process and cool the pasta down quickly for the salad.
- Combine the ingredients: In a large serving bowl, gently combine the cooled tortellini, ¾ cup of basil pesto, 1 pint of halved cherry tomatoes, drained mozzarella balls, and ½ of a thinly sliced red onion.
- Chill before serving: Cover the bowl and let the pasta salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Stir gently again before serving.
Notes
- Be careful not to overcook the tortellini, or it might become mushy.
- Feel free to add more or less pesto to suit your personal taste.
- For best results, let the salad chill before you serve it.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Add a handful of fresh spinach for some extra greens and color.