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; grape tomatoes can be a substitute.)
1 diced cucumber (Contributes a crisp texture and refreshing taste; zucchini works well too.)
1 small red onion, diced (Offers a sharp flavor; soaking in cold water can reduce bite.)
8 oz mozzarella pearls, drained
1 cup arugula (Adds a peppery element; spinach can be used as a milder alternative.)
1 cup baby spinach (Brings freshness and nutritional benefits.)
½ cup sliced black olives, drained
1¼ cups basil pesto (Binds all ingredients with aromatic basil richness.)
to taste salt and pepper (Enhances overall flavor; use sea salt for a more pronounced taste.)

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 well coated.
Season with salt and pepper to taste, then toss gently.
Serve immediately or chill for 30 minutes for enhanced flavor.

For a lighter version, use reduced-fat cheese and less pesto.

Calories: 450kcal

Cost: $15

Course: Salad

Keyword: Pesto, Tortellini, Vegetables