Cheese Tortellini Salad with Pesto
Bright, herby, and endlessly adaptable, this Cheese Tortellini Salad with Pesto is perfect for picnics, potlucks, and quick dinners. It's a quick and easy dish that delights with its fresh flavors and inviting textures.
Ingredients
Main Ingredients
- 12 oz Cheese tortellini Fresh or refrigerated for best texture.
- 8 oz Mozzarella pearls Buy small pearls packed in water for the best texture.
- 1 cup Quartered artichoke hearts Drain to avoid excess oil.
- 1/2 cup Sun-dried tomatoes, packed in oil Choose oil-packed for the best flavor.
- 1/2 cup Shredded parmesan Adds a savory flavor.
- 1 small Red onion, finely chopped For flavor and a slight bite.
- 1/2 cup Fresh basil, chopped Add at the end for fresh aroma.
- 1 cup Pesto Use high-quality jarred or homemade.
- to taste Cracked black pepper Adds aromatic heat.
Instructions
Preparation
- Cook the cheese tortellini according to package instructions, then drain and let cool.
- In a large bowl, combine the cooled tortellini, mozzarella pearls, artichoke hearts, sun-dried tomatoes, shredded parmesan, and finely chopped red onion. Toss gently to mix.
- Add the pesto and mix until all ingredients are well coated.
- Season with cracked black pepper to taste.
- Toss in chopped fresh basil and serve immediately or refrigerate for later.
Notes
Serve slightly chilled or at room temperature. If the salad becomes watery after resting, drain briefly and stir in a teaspoon of additional shredded parmesan to absorb excess oil.