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Pesto tortellini salad bursts with color and freshness thanks to just a few ingredients and quick prep. When I am short on time but want something that feels special and satisfying I turn to this dish for backyard picnics, potlucks, or even a weeknight dinner with hardly any fuss
My family adores when I pull this out on hot afternoons I remember finding the combination of roasted sun dried tomatoes and cool tortellini an instant hit and now it is a favorite for gatherings
Ingredients
- Tortellini pasta: Often found in the refrigerated section filled with cheese or spinach Look for plump tortellini with no cracked pasta for best texture
- Cherry tomatoes: Bring a juicy sweet pop Buy firm fruit with a bright color
- Fresh basil: Offers powerful herby notes Vibrant green leaves with zero dark spots make the prettiest garnish
- Sun dried tomatoes: Add tangy chewy richness Oil packed sun dried tomatoes have the best flavor for tossing
- Pesto: Brings the heart of the dish with its creamy texture and herby punch Homemade or store bought both work but check for a vibrant green color and a strong basil aroma
Step-by-Step Instructions
- Cook the Tortellini:
- Boil a large pot of water and cook the tortellini according to package directions Usually this takes about five minutes The pasta should become pillowy and float to the top when done Take care not to overcook
- Cool the Pasta:
- Once the tortellini are tender strain them and immediately rinse under cool water This halts the cooking process and brings down the temperature so your salad stays fresh
- Prep the Vegetables:
- Half the cherry tomatoes chop the fresh basil and drain and slice the sun dried tomatoes if needed Make sure the basil is washed and dried for the brightest flavor
- Combine and Toss:
- In a large serving bowl layer the cooled tortellini tomatoes basil sun dried tomatoes and pesto Spoon the pesto over the top and gently toss with a large spoon until everything is evenly coated If you would like more or less pesto adjust here for your personal taste
- Chill and Serve:
- You can serve this salad right away or let it chill in the refrigerator for about thirty minutes which allows the flavors to meld and the pasta to fully absorb the dressing
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The sun dried tomatoes bring such unique depth Sometimes I sneak a few extra into the bowl because my kids love the chewiness and tang They always ask to help toss the salad and pick their favorite tomatoes off the top
Storage Tips
This pesto tortellini salad stores beautifully for up to three days in the refrigerator Pack it in an airtight container and it makes great next day lunches The basil may darken but the flavor remains vibrant Give it a quick toss before serving
Ingredient Substitutions
You can swap out the cheese tortellini for spinach filled versions if you prefer If you have trouble finding fresh basil arugula or baby spinach works in a pinch Homemade pesto gives bold flavor but your favorite store variety will also shine If you want extra protein toss in white beans or grilled chicken
Serving Suggestions
I love pairing this salad with grilled vegetables during summer or serving it alongside roast chicken for a heartier meal It travels well for picnics too Bring extra pesto in a little container for a drizzle just before serving
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Cultural Context
Tortellini salad draws from Italian inspiration but with a fresh American picnic twist Classic tortellini salads often use olives and mozzarella but I like how this version highlights bright basil and sun dried tomatoes which always remind me of summer holidays in my grandma's kitchen
Recipe FAQs
- → Can I use refrigerated or frozen tortellini?
Yes, both refrigerated and frozen tortellini work well. Adjust cooking time as directed on the package for best texture.
- → What pesto works best for this dish?
Traditional basil pesto pairs perfectly, but you can also use a creamy avocado-based pesto or store-bought varieties for convenience.
- → How do I keep the pasta from sticking?
After boiling, rinse tortellini under cool water and toss immediately with a bit of olive oil or pesto to prevent sticking.
- → Can I make this dish in advance?
Absolutely. Prepare and combine all ingredients, then refrigerate in a sealed container for up to three days.
- → Are there optional add-ins for extra flavor?
Try adding grilled chicken, roasted vegetables, or a sprinkle of pine nuts to elevate texture and flavor variety.