Description
A fresh and flavorful Tortellini Pasta Salad that combines tender cheese tortellini with vibrant grape tomatoes, marinated mozzarella balls, zesty red onion, and fragrant basil pesto. Perfect for a quick lunch, picnic, or side dish, this salad is easy to prepare and can be enjoyed immediately or chilled for up to 3 days.
Ingredients
Scale
Pasta
- 1 (20-ounce) bag fresh refrigerated cheese tortellini
Vegetables & Herbs
- 1 ½ cups grape or cherry tomatoes, halved
- ¼ cup red onion, diced
- ¼ cup fresh basil, julienned
Dairy & Condiments
- 12 ounces marinated mozzarella balls
- 1 cup basil pesto (homemade or store bought)
Instructions
- Boil Water: Bring a large stockpot of water to boil and add 1 teaspoon of salt to season the water.
- Cook Tortellini: Add the fresh refrigerated cheese tortellini to the boiling water and cook for exactly 1 ½ minutes to ensure they are tender yet firm. Then, drain the tortellini using a colander and rinse with cold water to immediately stop the cooking process and cool the pasta.
- Combine Ingredients: Transfer the cooled tortellini to a large mixing bowl ready for dressing and add the halved grape or cherry tomatoes, marinated mozzarella balls, diced red onion, and basil pesto.
- Mix Salad: Stir the mixture thoroughly to evenly coat the tortellini and other ingredients with the basil pesto, ensuring every bite is flavorful.
- Garnish: Sprinkle the julienned fresh basil over the top as a bright, aromatic garnish to enhance the salad’s freshness.
- Serve or Store: Serve immediately for the best fresh taste or cover and refrigerate for up to 2-3 days to allow flavors to meld and enjoy later.
Notes
- Use fresh refrigerated tortellini for the best texture; cooking time may vary if using frozen or dried.
- Rinsing the tortellini with cold water stops cooking to prevent them from becoming mushy.
- For a vegan version, substitute the cheese tortellini and mozzarella with plant-based alternatives and ensure pesto is dairy-free.
- This salad can be prepared a few hours ahead to let flavors develop but is best within 2-3 days refrigerated.
- Feel free to add toasted pine nuts or olives for extra texture and flavor.
