Cold Tortellini Pesto Salad Quick, Fresh, and Flavor-Packed!

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

Calories 450

This vibrant and easy-to-make salad combines cheesy tortellini with fresh vegetables and aromatic basil pesto for a satisfying meal or side dish.

18 oz refrigerated cheese tortellini
2 cups cherry tomatoes, halved (Adds sweetness and juiciness)
1 diced cucumber (Contributes a crisp texture and refreshing taste)
1 small red onion, diced (Offers a sharp flavor; soaking in cold water reduces bite)
8 oz mozzarella pearls, drained
1 cup arugula (Adds a peppery element)
1 cup baby spinach (Brings freshness and nutritional benefits)
½ cup sliced black olives, drained
1¼ cups basil pesto (Binds all ingredients together)
to taste salt and pepper (Enhances overall flavor)

Cook the tortellini according to package instructions, then drain and let cool.
In a large bowl, combine cooked tortellini, cherry tomatoes, cucumber, red onion, mozzarella pearls, arugula, spinach, and black olives.
Stir in basil pesto until all ingredients are evenly coated.
Season with salt and pepper to taste, then toss gently.
Serve immediately or chill in the refrigerator before serving for a more refreshing taste.

For a milder onion flavor, soak diced red onion in cold water for 10 minutes before adding.

Calories: 450kcal

Cost: $15

Course: Salad

Keyword: Pesto, Tortellini, Vegetables