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Fresh Pesto Tortellini Salad with Cherry Tomatoes

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A quick and easy salad featuring tender cheese tortellini coated in fresh basil pesto, tossed with juicy cherry tomatoes for a bright, satisfying dish perfect for summer meals or year-round enjoyment.

Ingredients

Scale
  • 12 oz cheese tortellini (fresh or refrigerated)
  • 1 pint cherry tomatoes (about 300 g), washed and halved or left whole
  • ½ cup fresh basil pesto (120 ml), homemade or store-bought
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 tablespoon freshly squeezed lemon juice (15 ml)
  • ¼ cup freshly grated Parmesan cheese (25 g)
  • Salt and pepper to taste
  • Optional: toasted pine nuts or walnuts for crunch
  • Optional: fresh mozzarella balls for extra creaminess
  • Optional: a handful of arugula or baby spinach for a peppery green note

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of cheese tortellini and cook according to package instructions, usually 3 to 5 minutes, until tender but firm to the bite. Drain and rinse briefly under cold water to stop cooking and cool. Set aside.
  2. While the pasta cooks, wash and dry 1 pint (about 300 g) of cherry tomatoes. Halve or leave whole depending on size. Place in a large mixing bowl.
  3. In a small bowl, combine ½ cup (120 ml) fresh basil pesto, 2 tablespoons (30 ml) extra virgin olive oil, and 1 tablespoon (15 ml) freshly squeezed lemon juice. Stir well to make a smooth dressing.
  4. Add the cooled tortellini to the bowl with cherry tomatoes. Pour the pesto dressing over and gently toss to coat evenly. If using, fold in toasted pine nuts, mozzarella balls, or greens now.
  5. Taste and adjust seasoning with salt and freshly cracked pepper. Sprinkle ¼ cup (25 g) freshly grated Parmesan cheese on top and toss gently to distribute.
  6. Serve immediately or chill for 30 minutes to let flavors meld. Serve cold or at room temperature.

Notes

Avoid overdressing the salad; start with half the pesto and add more as you toss to prevent overwhelming the tortellini. Rinse tortellini under cold water after cooking to stop cooking and keep salad fresh. Letting the salad chill for 20-30 minutes helps flavors meld without sogginess. Use firm, ripe cherry tomatoes and add them just before serving to avoid watery salad. For gluten-free, substitute tortellini with gluten-free varieties. For dairy-free, use vegan pesto and nutritional yeast instead of Parmesan.

Nutrition

Keywords: pesto, tortellini, cherry tomatoes, salad, easy, quick, summer, pasta salad, fresh, vegetarian

Find it online: https://juliamadeit.com/fresh-pesto-tortellini-salad-recipe-easy-homemade-cherry-tomato-salad/