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To make a delicious creamy pesto tortellini salad, gather these simple items: - 12 oz cheese tortellini - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup sun-dried tomatoes, chopped - 1/2 cup fresh basil leaves, torn - 1/2 cup creamy pesto (store-bought or homemade) - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Optional: pine nuts for garnish You can swap out some ingredients if needed. Try these: - Use any small pasta shape instead of cheese tortellini. - Substitute arugula for spinach for a peppery taste. - Use fresh or dried herbs instead of fresh basil. - Replace Parmesan with a dairy-free cheese for a vegan option. Using fresh ingredients makes a big difference. Fresh basil and spinach have great flavor. However, store-bought creamy pesto saves time. Look for a good brand with simple ingredients. Homemade pesto can add a personal touch and more flavor. Both options work well in this salad, so use what you prefer! {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt for flavor. Once the water boils, add 12 oz of cheese tortellini. Cook according to the package instructions, usually about 3-5 minutes. The tortellini should float when done. Drain the tortellini well and rinse it under cold water. This stops the cooking and keeps it firm. In a large mixing bowl, mix the cooked tortellini with the other fresh ingredients. Add 1 cup of halved cherry tomatoes, 1 cup of roughly chopped fresh spinach, and 1/2 cup of chopped sun-dried tomatoes. Toss in 1/2 cup of torn fresh basil leaves for extra flavor. Combining these ingredients creates a colorful and vibrant salad. In a separate small bowl, whisk together the creamy pesto and olive oil. Use 1/2 cup of creamy pesto and 2 tablespoons of olive oil. Add a pinch of salt and pepper to taste. Mix until well combined. Pour this dressing over the tortellini and vegetables. Gently toss everything to ensure it’s coated evenly with the dressing. Finally, sprinkle in 1/4 cup of grated Parmesan cheese and toss again. Let the salad sit for about 15 minutes to allow the flavors to blend beautifully. To get the best tortellini, cook it just right. Follow the package instructions closely. Make sure you use a big pot of salted water. This helps in keeping the pasta flavorful. Once the tortellini is soft, drain it well. Rinse it under cold water to stop the cooking. This keeps it from getting mushy. To boost the taste, add fresh herbs like basil and parsley. Cherry tomatoes bring a sweet touch. Sun-dried tomatoes add a nice zing. If you like it creamy, use a good-quality pesto. Mix in some olive oil for richness. Don’t forget to season with salt and pepper. A touch of lemon juice also brightens the salad. Make your salad pop with color. Serve it in a big bowl to show off the mix. Sprinkle pine nuts on top for crunch. Add extra basil leaves for a fresh look. For individual servings, use clear glasses. This way, everyone sees the vibrant layers. A well-presented salad makes it more fun to eat! Pro Tips Fresh Ingredients: Always use the freshest ingredients you can find, especially for the vegetables and herbs, to enhance the flavor and nutrition of your salad. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 15 minutes before serving. This helps the flavors meld together beautifully. Customize Your Greens: Feel free to add or substitute other greens like arugula or kale for an extra nutritional boost and unique flavor profile. Pesto Variations: Experiment with different types of pesto, such as sun-dried tomato or spinach pesto, for a unique twist on this classic dish. {{image_2}} You can boost this salad with protein for a heartier meal. Grilled chicken works well. Simply slice it thinly and toss it in. Shrimp adds a nice twist too. Cook it quickly in a pan before adding. For a meatier option, consider diced ham or salami. They pair nicely with the creamy pesto. If you want a kick, try spicy sausage; it adds zest. To make this salad vegetarian, skip the meat and add extra veggies. Roasted bell peppers or artichokes add great flavors. For a vegan version, swap the cheese and pesto. Use nutritional yeast for a cheesy taste. You can also find vegan pesto in stores. This way, you keep the creamy texture without dairy. Seasonal ingredients can change the flavor profile. In summer, add fresh corn or zucchini for crunch. In fall, roasted butternut squash works well. You can also use kale instead of spinach for a winter twist. Cherry tomatoes can be replaced with diced apples in autumn. Each season offers a chance to be creative with this salad. To store leftovers, first let the salad cool to room temperature. Then, place it in an airtight container. This keeps the salad fresh for up to three days. Make sure to seal the container tightly to prevent air from getting in. If you used pine nuts, consider adding them fresh when serving. This keeps them crunchy. Reheating this salad is not always the best idea. The creamy pesto may separate and the fresh veggies can lose their crispness. If you must reheat, use low heat in a skillet. Add a splash of olive oil to help with moisture. Stir gently until just warmed. Avoid using a microwave, as it can make the salad soggy. Freezing this salad is not recommended. The creamy pesto and fresh ingredients can change when frozen. If you want to prepare ahead, consider freezing just the cooked tortellini. Store it in a freezer-safe bag for up to three months. When you're ready to eat, thaw the tortellini in the fridge overnight and mix it with fresh veggies and pesto. Yes, you can make this salad ahead of time. It tastes great after flavors meld. I often prepare it a few hours before serving. Just store it in the fridge. If you make it a day early, it will still taste fresh. Absolutely! You can use any pasta you like. Bowties, shells, or even rotini work well. Just make sure to cook it according to the package. Each type brings its own fun shape and texture. The salad lasts about 3 days in the fridge. Just keep it in an airtight container. If you notice the veggies start to wilt, it's time to eat up! Definitely! You can add bell peppers, cucumbers, or even avocados. Each veggie adds a new layer of flavor and crunch. Feel free to get creative with your mix. Yes, it is great for meal prep. You can portion it into containers for easy lunches. It holds up well and stays tasty for several days. Just keep the dressing separate if you prefer it fresh. Yes, adding protein is a great idea! Grilled chicken or shrimp complements the flavors nicely. For a vegetarian option, try chickpeas or tofu. They add a satisfying boost to the salad. This salad pairs well with grilled meats or a light soup. You can also serve it as a side at barbecues and picnics. It’s so versatile and fits many meals. Yes, you can easily make this salad vegan. Use vegan cheese or skip it altogether. You can also find vegan pesto if you want to keep the creamy taste. Just swap out the cheese for a delicious alternative. You now have a full guide to making a delicious tortellini salad. We covered the best ingredients, cooking steps, and ways to make it taste great. Don't forget to try out substitutions and seasonal swaps for your salad. Remember, storing leftovers properly helps them last longer. This dish is easy to customize for any meal. Enjoy experimenting with flavors and share your creations!

Creamy Pesto Tortellini Salad

A refreshing salad featuring cheese tortellini, fresh vegetables, and a creamy pesto dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup creamy pesto
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • optional pine nuts for garnish

Instructions
 

  • Begin by cooking the cheese tortellini according to package instructions. Once done, drain and rinse under cold water to stop the cooking process.
  • In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, fresh spinach, sun-dried tomatoes, and torn basil leaves.
  • In a separate small bowl, whisk together the creamy pesto, olive oil, and a pinch of salt and pepper until well combined.
  • Pour the pesto mixture over the tortellini and vegetables, then gently toss to ensure everything is coated evenly.
  • Add the grated Parmesan cheese and toss again delicately to mix.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or olive oil as desired.
  • Let the salad sit for about 15 minutes to allow the flavors to meld together before serving.

Notes

Let the salad sit for about 15 minutes to allow the flavors to meld together.
Keyword pasta salad, pesto, tortellini, vegetarian