Ingredients
Pesto Ingredients
- 2 cups fresh basil (packed, stems removed)
- 1-2 garlic cloves (whole or minced)
- 2 Tbsp pine nuts or walnuts (toasted if desired)
- Juice of one lemon
- ½ – ⅔ cup extra virgin olive oil
- ⅓ cup parmesan cheese (grated)
- ½ tsp salt
- ½ tsp pepper
Salad Ingredients
- 20 oz. cheese tortellini
- 2-3 handfuls baby spinach (chopped)
- 10 oz grape or cherry tomatoes (halved)
- 8 oz. mozzarella pearls
- ½-⅔ cup sun-dried tomatoes, chopped (in Italian herbs, the kind in oil)
- More chopped basil for garnish
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions until al dente. Once cooked, drain and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Set the tortellini aside to cool.
- Prepare Pesto: In a food processor, combine fresh basil, garlic cloves, toasted pine nuts or walnuts, lemon juice, grated parmesan cheese, salt, and pepper. Start by adding ½ cup of extra virgin olive oil and process until the mixture is smooth yet slightly grainy, retaining some texture. Gradually add the remaining olive oil to achieve a pourable consistency suitable for coating the pasta.
- Toss Pasta with Pesto: Add approximately three-quarters of the pesto sauce to the cooled tortellini. Toss gently but thoroughly, ensuring each tortellini is well-coated. If the mixture appears too thick or dry, drizzle in additional olive oil for better coverage.
- Add Salad Ingredients: Incorporate the chopped baby spinach, halved grape or cherry tomatoes, mozzarella pearls, and chopped sun-dried tomatoes into the tortellini mixture. Toss all the ingredients together evenly. Add any reserved pesto now or hold it back to add just before serving if preparing ahead.
- Chill and Garnish: Refrigerate the salad until ready to serve to allow flavors to meld. Just before serving, garnish generously with freshly chopped basil for an aromatic and appealing finish.
Notes
- To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- Use sun-dried tomatoes packed in oil for more flavor; drain slightly to avoid excess oiliness.
- This salad can be prepared a few hours in advance; just keep extra pesto on hand to freshen up before serving.
- For a vegan version, substitute the parmesan cheese with a vegan alternative and use vegan tortellini or pasta.
- Serve chilled or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
