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Fresh Pesto Tortellini Pasta Salad Recipe with Cherry Tomatoes Pine Nuts Easy and Delicious

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A quick and easy fresh pesto tortellini pasta salad with cherry tomatoes and toasted pine nuts, perfect for summer gatherings and light meals.

Ingredients

Scale
  • 12 ounces (340 grams) refrigerated cheese tortellini
  • 1 pint (about 250 grams) cherry tomatoes, halved
  • ½ cup (120 ml) fresh basil pesto
  • ¼ cup (30 grams) pine nuts, toasted
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) fresh lemon juice
  • ¼ cup (25 grams) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of fresh cheese tortellini and cook according to package instructions, usually around 3–5 minutes until tender but still firm (al dente). Drain well and rinse briefly under cold water to stop cooking and cool the pasta for the salad. Set aside.
  2. Heat a small skillet over medium heat. Add ¼ cup (30 grams) pine nuts and toast, stirring frequently, for 2–3 minutes or until golden and fragrant. Remove promptly to prevent burning and transfer to a plate to cool.
  3. In a large mixing bowl, combine ½ cup (120 ml) fresh basil pesto, 2 tablespoons (30 ml) extra virgin olive oil, and 1 tablespoon (15 ml) fresh lemon juice. Whisk together until smooth and slightly loosened.
  4. Add the cooled tortellini and 1 pint (250 grams) halved cherry tomatoes to the bowl with dressing. Toss gently but thoroughly to coat all the pasta and tomatoes with the pesto dressing.
  5. Sprinkle ¼ cup (25 grams) grated Parmesan cheese, toasted pine nuts, salt, and freshly ground black pepper over the salad. Toss again lightly to combine.
  6. Cover the bowl and refrigerate the salad for at least 30 minutes before serving. Give it a final gentle toss just before plating.

Notes

Do not overcook tortellini to avoid mushy texture. Rinse pasta under cold water to stop cooking and remove excess starch. Toast pine nuts carefully to prevent burning. Toss with pesto while pasta is slightly warm for better coating. Add fresh lemon juice to brighten flavors. For vegan or dairy-free options, use vegan pesto and omit Parmesan cheese.

Nutrition

Keywords: pesto, tortellini, pasta salad, cherry tomatoes, pine nuts, easy recipe, summer salad, quick meal

Find it online: https://zorbmeal.com/fresh-pesto-tortellini-pasta-salad-recipe-with-cherry-tomatoes-pine-nuts-easy-and-delicious/