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Homemade Pesto Tortellini Salad photo

Pesto Tortellini Salad

A fresh and easy tortellini salad tossed in bright homemade pesto with arugula, tomatoes, and mozzarella.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings

Equipment

  • Food Processor
  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Measuring cups and spoons

Ingredients
  

  • 1/4 cup toasted pine nuts
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 2 cups fresh basil leaves tightly packed
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 20 ounces cheese tortellini one large package
  • 1-1/2 cups fresh arugula
  • 1 cup cherry tomatoes halved
  • 1 cup small mozzarella balls
  • 1/4 cup toasted pine nuts
  • fresh basil for garnish

Instructions
 

  • Add 1/4 cup toasted pine nuts, 1 clove garlic, and 2 tablespoons lemon juice to a food processor and pulse until finely chopped.
  • Add 2 cups packed basil leaves and 1/3 cup grated Parmesan to the processor and pulse until the basil is finely chopped.
  • With the processor running on low, slowly drizzle in 1/3 cup extra virgin olive oil until the pesto is smooth, scraping the bowl as needed; set aside.
  • Cook 20 ounces cheese tortellini in a large pot of boiling salted water according to package directions until al dente, then drain and rinse under cold water until no longer warm.
  • Transfer the cooled tortellini to a large mixing bowl and add the prepared pesto; toss gently to coat evenly.
  • Add 1 1/2 cups fresh arugula, 1 cup halved cherry tomatoes, 1 cup small mozzarella balls, and the remaining 1/4 cup toasted pine nuts; toss to combine and season with salt and pepper to taste.
  • Garnish with fresh basil and serve immediately or chill as desired.

Notes

  • You can use store-bought pesto instead of homemade; use 3/4–1 cup.