Creamy Pesto Tortellini Salad

$For the base of this dish, I use 10 oz of cheese tortellini. You can choose fresh or frozen tortellini. Fresh tortellini cooks in about 3-5 minutes. Frozen takes a bit longer. I like to cook it al dente for the best texture. This salad shines with vibrant veggies. You need 1 cup of cherry tomatoes, halved, for sweetness. Add 1 cup of baby spinach, roughly chopped, for freshness. I also include ½ cup of mozzarella balls, halved, to give a creamy bite. Lastly, ¼ cup of grated Parmesan cheese adds a savory touch. The dressing makes this salad truly creamy and flavorful. I mix ½ cup of basil pesto with ¼ cup of Greek yogurt. This gives a rich texture. I also add 1 tablespoon of fresh lemon juice for brightness. Don’t forget salt and freshly ground black pepper to taste. Taste your dressing and adjust the flavors as you like. For a final touch, I recommend adding pine nuts. They provide a nice crunch. You can also garnish with fresh basil leaves. This makes the salad look vibrant and inviting. {{ingredient_image_2}} To start, fill a big pot with water. Add a good pinch of salt. Bring it to a boil. Once it bubbles, add the tortellini. Cook it according to the package instructions. Usually, fresh tortellini takes 3-5 minutes, while frozen may need a bit longer. Once it’s done, drain the tortellini. Spread it on a baking sheet. This helps it cool and stops it from sticking. Next, grab a small mixing bowl. Add the basil pesto, Greek yogurt, and fresh lemon juice. Don’t forget a pinch of salt and pepper. Whisk these ingredients well. You want a smooth and creamy dressing. Taste it. If it needs more flavor, add a little more salt or pepper. Now, take a large mixing bowl. Add the cooled tortellini. Toss in the cherry tomatoes, chopped baby spinach, halved mozzarella balls, and grated Parmesan cheese. Mix these ingredients gently. This helps keep the tortellini intact. Pour your creamy pesto dressing over the tortellini mixture. Use a gentle hand to toss everything together. Make sure each piece is coated in the dressing. This helps all the flavors blend nicely. Before you serve, taste your salad. If it feels like it needs more flavor, add a bit more salt, pepper, or lemon juice. These small tweaks can make a big difference. Let your salad chill in the fridge for at least 15 minutes. This time helps the flavors come together. It also makes the salad refreshing. When ready to serve, scoop it into a nice bowl. You can add fresh basil leaves and pine nuts for a lovely finish. To get the best tortellini, you need to cook it right. Fresh tortellini takes about 3 to 5 minutes to cook. Frozen tortellini often takes a bit longer. Test a piece to see if it is al dente. This means it should be firm but not hard. After cooking, spread it out on a baking sheet. This helps cool it quickly and stops it from sticking together. To boost the flavors in your dish, try adding fresh herbs. Chopped basil or parsley can brighten up the salad. A splash of lemon juice adds a zesty kick. You can also sprinkle some red pepper flakes for heat. Don't forget salt and pepper; they enhance all the other flavors. Always taste your salad before serving. Adjust the seasoning to your liking. A beautiful presentation makes your dish more inviting. Serve the salad in a colorful bowl for a fun look. You can also use a large platter to make it more elegant. Garnish with fresh basil leaves or a sprinkle of pine nuts. These not only add color but also give a nice crunch. Make sure to toss the salad gently to keep it looking fresh and bright. Pro Tips Cook Tortellini Al Dente: Make sure to follow the package instructions for cooking the tortellini, as overcooking can lead to a mushy texture, which won't hold up well in the salad. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers, cucumber, or olives to suit your taste and make the salad even more vibrant. Use Fresh Pesto: If available, use fresh homemade pesto for an enhanced flavor profile. Store-bought pesto can work well too but may vary in taste. Let It Chill: Allowing the salad to rest in the refrigerator for at least 15 minutes before serving helps flavors meld together, making each bite more delicious. {{image_4}} You can swap out cheese tortellini for other types of pasta. Try using whole wheat or gluten-free pasta for a healthier option. If you want a lighter dish, use zoodles made from zucchini. You can also replace cherry tomatoes with diced bell peppers or sun-dried tomatoes for a new flavor. To make this salad even tastier, consider adding cooked chicken or shrimp. These proteins boost the meal and keep you full longer. You can also toss in olives or artichoke hearts for a Mediterranean twist. For a nutty crunch, add toasted pine nuts or slivered almonds. To make this dish gluten-free, use gluten-free tortellini. For a vegan version, you can find plant-based tortellini and replace Greek yogurt with cashew cream or silken tofu. You can also use nutritional yeast instead of cheese to keep that cheesy flavor while staying dairy-free. To store your creamy pesto tortellini salad, first let it cool. Use an airtight container to keep it fresh. Place the salad in the fridge. It will stay tasty for several days. Keep in mind, the longer it sits, the softer the tortellini and greens become. Meal prepping this salad is simple and fun. Cook the tortellini and make the dressing ahead of time. Store them separately to keep everything fresh. Mix the ingredients just before serving. This way, your salad will stay crisp and flavorful. This salad can last up to three days in the fridge. Check for any off smells or changes in color before eating. If you notice any, it’s best to toss it. To keep the flavors strong, consider adding a splash of lemon juice when serving leftovers. This will brighten up the dish! Yes, you can use store-bought pesto. It saves time and still tastes great. Just choose a brand you enjoy. Look for options with fresh ingredients. You can always add a touch of lemon juice to brighten the flavor. This salad lasts about three days in the fridge. Make sure to store it in an airtight container. As time passes, the ingredients may soften, but it will still taste good. Just give it a stir before serving. Absolutely! You can make this salad a day ahead. Just keep it in the fridge. The flavors will blend and taste even better. If you worry about the tortellini getting soggy, add the dressing right before serving. You can add many ingredients to this salad. Try adding grilled chicken or shrimp for protein. You can also toss in bell peppers, olives, or artichoke hearts for more flavor. Nuts or seeds like pine nuts add a nice crunch too. We explored making a tasty creamy pesto tortellini salad. You learned about key ingredients and how to make the perfect dressing. Cooking the tortellini just right boosts the overall flavor. I shared tips for storing leftovers and suggested fun variations. You can add your twist with different ingredients too. This salad can be creamy, fresh, and satisfying, making it a great dish for any meal. Enjoy your cooking adventure!$

Creamy Pesto Tortellini Salad

A refreshing salad featuring cheese tortellini, cherry tomatoes, spinach, and a creamy basil pesto dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

10 oz cheese tortellini
1 cup cherry tomatoes, halved
1 cup baby spinach, roughly chopped
½ cup mozzarella balls, halved
¼ cup grated Parmesan cheese
½ cup basil pesto
¼ cup Greek yogurt
1 tablespoon fresh lemon juice
to taste salt
to taste freshly ground black pepper
optional pine nuts for garnish

Instructions

Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the tortellini and cook according to package directions until al dente, about 3-5 minutes for fresh or longer for frozen. Drain and spread on a baking sheet to cool.
In a small bowl, combine basil pesto, Greek yogurt, lemon juice, salt, and pepper. Whisk until smooth and creamy, adjusting seasoning as needed.
In a large bowl, combine the cooled tortellini, cherry tomatoes, spinach, mozzarella, and Parmesan.
Pour the dressing over the tortellini mixture and toss gently until everything is coated.
Taste the salad and adjust seasoning with salt, pepper, or lemon juice if needed.
Chill in the refrigerator for at least 15 minutes before serving to meld flavors.

Notes

For an inviting presentation, serve in a colorful salad bowl and garnish with fresh basil and pine nuts.

Keyword pasta salad, pesto, tortellini