Description
A refreshing pasta salad with tortellini and homemade pesto.
Ingredients
Scale
- 1 package (9 oz) cheese tortellini
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
Instructions
- Cook tortellini according to package instructions. Drain and rinse under cold water.
- In a food processor, blend basil, Parmesan, pine nuts, and garlic until finely chopped.
- Slowly add olive oil while blending until smooth.
- Toss cooked tortellini with pesto, cherry tomatoes, and olives.
- Chill for at least 30 minutes before serving.
Notes
- Use fresh basil for best flavor.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg