Pesto Tortellini Salad with Sun-Dried Tomatoes
Equipment
- Large pot
- Colander
- Large mixing bowl
Ingredients
- 20 ounces cheese tortellini
- 1/2 cup prepared basil pesto
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until tender.
- Drain the tortellini in a colander. Rinse briefly under cold water to stop the cooking and cool the pasta.
- Transfer the cooled tortellini to a large mixing bowl. Add the pesto and olive oil, then toss gently until the pasta is evenly coated.
- Stir in the chopped sun-dried tomatoes and grated Parmesan cheese. Season with salt and black pepper to taste.
- Transfer the salad to a serving bowl and top with fresh basil leaves before serving.
Notes
Make this salad up to a day ahead and keep it covered in the refrigerator. Let it sit out for 20 minutes before serving so the pesto loosens slightly. If the salad looks dry after chilling, stir in an extra teaspoon of olive oil rather than more pesto to avoid overpowering the tomatoes.
Course: Salad
Cuisine: Italian
Equipment: Large pot, Colander, Large mixing bowl
Cuisine: Italian
Equipment: Large pot, Colander, Large mixing bowl