Description
A fresh and flavorful pesto tortellini pasta salad made with cheese-filled tortellini, vibrant basil pesto, sun-dried tomatoes, and parmesan, perfect for quick meals or gatherings.
Ingredients
Scale
- 20 oz cheese tortellini
- 1 cup pesto sauce
- 1 cup sun-dried tomatoes, sliced
- 1 small red onion, thinly sliced
- 1/2 cup fresh basil leaves
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil.
- Cook the tortellini according to package instructions until tender, then drain and let cool slightly.
- Transfer the tortellini into a large mixing bowl.
- Add pesto sauce, sun-dried tomatoes, red onion, basil leaves, parmesan cheese, and olive oil.
- Gently toss everything together until evenly coated.
- Taste and adjust with extra parmesan or olive oil if needed.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Let the tortellini cool before adding pesto to keep the flavor fresh.
- Use high-quality pesto for the best taste.
- Chill before serving for deeper flavor.
- Toss gently to keep tortellini intact.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pesto tortellini pasta salad, easy pasta salad, summer pasta salad, vegetarian pasta salad, pesto recipes