Pesto Tortellini Salad with Cherry Tomatoes
Course Salad
Cuisine Italian
Large pot
Colander
Large mixing bowl
- 10 ounces cheese tortellini
- 1/2 cup basil pesto
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil leaves, torn
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente.
Drain the tortellini in a colander and rinse briefly under cool water to stop the cooking process.
Transfer the cooled tortellini to a large mixing bowl. Add the pesto and olive oil, then toss gently until the pasta is evenly coated.
Add the halved cherry tomatoes, grated Parmesan, salt, and black pepper. Stir to combine all ingredients.
Sprinkle the torn basil leaves over the top just before serving.
Cook the tortellini just until tender so it holds its shape after mixing. If making ahead, keep the basil separate and add it right before serving to maintain color and texture. Leftovers store well in the refrigerator for up to two days.
Course: Salad
Cuisine: Italian
Equipment: Large pot, Colander, Large mixing bowl