This delish Pesto Tortellini Salad goes from prep to table in just 15 minutes! Great for lunch and summer entertaining.
Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins
for the pesto
2 cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted pecans
2 cloves garlic
salt and pepper to taste
for the salad
20 ounces fresh cheese tortellini, cooked to package directions
1 cup cherry or grape tomatoes, sliced in half
1/3 cup sun dried tomatoes in oil, drained
8 ounces Ciliegine (cherry sized Mozzarella)
salt and pepper to taste
1Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.
2To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.
3Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.
4Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.
CategoryBasil, Courses, Diets, Lunch, Main Course, Main Ingredients, Mozzarella, Pasta, Pesto, Salad, Sun-Dried Tomatoes, Tomatoes, Tortellini, VegetarianCuisineItalianCooking MethodBlending, BoilingTags#basil, #cherrytomatoes, #ciliegine, #mozzarellacheese, #pestotortellinisalad, #sun-driedtomatoes, #vegetarian
Ingredients
for the pesto
2 cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup toasted pecans
2 cloves garlic
salt and pepper to taste
for the salad
20 ounces fresh cheese tortellini, cooked to package directions
1 cup cherry or grape tomatoes, sliced in half
1/3 cup sun dried tomatoes in oil, drained
8 ounces Ciliegine (cherry sized Mozzarella)
salt and pepper to taste
Directions
1Cook the tortellini, strain and rinse with cold water to stop the cooking and to cool it down quickly.
2To make the pesto: Combine all the ingredients in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.
3Combine the tortellini with the pesto and fold in the tomatoes, sun dried tomatoes and Ciliegine. Season to taste with salt and pepper.
4Serve cold or at room temperature. In a time crunch? You can make this dish the day before you wish to serve it.
~ Marla Meridith
AuthorMarla Meridith
