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Fresh Pesto Tortellini Pasta Salad Recipe Easy Homemade with Cherry Tomatoes and Mozzarella

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A quick and easy fresh pesto tortellini pasta salad featuring cherry tomatoes and mozzarella, perfect for a light yet hearty meal or side dish.

Ingredients

Scale
  • 12 ounces cheese tortellini, fresh or refrigerated
  • 1/2 cup fresh basil pesto (homemade or store-bought)
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls (bocconcini), drained and halved
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pine nuts, toasted (optional)
  • A handful fresh basil leaves, torn or chopped for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of cheese tortellini and cook according to package instructions (usually 3–5 minutes for fresh tortellini). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. While pasta cooks, heat a small dry skillet over medium heat. Add 2 tablespoons of pine nuts and stir frequently for 2–3 minutes until golden and fragrant. Remove from heat and let cool (optional).
  3. Rinse 1 cup of cherry tomatoes and cut them in halves. Drain 1 cup of fresh mozzarella balls and slice them in halves or quarters depending on size.
  4. In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, mozzarella, and toasted pine nuts.
  5. Add 1/2 cup of fresh basil pesto, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of fresh lemon juice. Toss gently until everything is evenly coated.
  6. Season with salt and freshly ground black pepper gradually, tossing and tasting as you go.
  7. Scatter a handful of torn fresh basil leaves on top for garnish. Cover and refrigerate for at least 30 minutes to let flavors meld. It can be served immediately if short on time.
  8. Before serving, give the salad a gentle toss. If pesto seems thick, drizzle an extra teaspoon of olive oil and toss again.

Notes

Do not overcook the tortellini to maintain a firm bite. Use fresh pesto for best flavor. Toss gently to avoid breaking tomatoes and mozzarella. Chill salad for at least 30 minutes for best flavor. Toast pine nuts carefully to avoid burning.

Nutrition

Keywords: pesto, tortellini, pasta salad, cherry tomatoes, mozzarella, easy recipe, quick salad, vegetarian, summer salad

Find it online: https://islatable.com/fresh-pesto-tortellini-pasta-salad-recipe-easy-homemade-with-cherry-tomatoes-and-mozzarella/