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To make this creamy pesto tortellini salad, you will need: - 12 oz cheese tortellini - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - ½ cup creamy pesto (store-bought or homemade) - ½ cup grated Parmesan cheese - ¼ cup red onion, finely chopped - 1 tablespoon lemon juice - Salt and pepper to taste - 2 tablespoons olive oil These ingredients blend together for a tasty dish. The cheese tortellini adds a nice bite, while the cherry tomatoes bring sweetness. Fresh spinach adds color and nutrients. Creamy pesto gives the salad its rich flavor. The Parmesan cheese adds a salty touch, and the red onion gives a little crunch. You can easily swap some ingredients if needed. Here are a few ideas: - Use gluten-free tortellini if you want a gluten-free option. - Swap cherry tomatoes for diced bell peppers for a crunchier texture. - Try kale instead of spinach for a different green. - Use feta cheese instead of Parmesan for a tangy taste. - Replace red onion with green onions for a milder flavor. These substitutions keep the spirit of the dish while giving you more options. This creamy pesto tortellini salad is not just tasty; it's also healthy. Here’s a rough idea of the nutritional value per serving: - Calories: 450 - Protein: 15g - Carbohydrates: 45g - Fat: 25g - Fiber: 3g This salad provides a good balance of protein and carbs. The healthy fats from olive oil and cheese will keep you satisfied. Enjoy this dish as a light lunch or a side at dinner! {{ingredient_image_1}} First, grab a large pot and fill it with water. Make sure to add salt to the water. Bring it to a boil. Once boiling, add 12 ounces of cheese tortellini. Cook it until it is al dente, as per the package instructions. This usually takes about 3 to 5 minutes. After cooking, drain the tortellini and rinse it with cold water. This cools it down and stops the cooking process. Now, your tortellini is ready for the salad! In a large mixing bowl, combine the cooled tortellini with fresh ingredients. Add 1 cup of halved cherry tomatoes and 1 cup of roughly chopped spinach. Next, sprinkle in ½ cup of grated Parmesan cheese and ¼ cup of finely chopped red onion. These ingredients make the salad colorful and tasty. Gently stir everything together. Ensure that all the ingredients mix well. This is the base of your salad. For the creamy pesto dressing, take a small bowl. In this bowl, whisk together ½ cup of creamy pesto, 1 tablespoon of lemon juice, and 2 tablespoons of olive oil. Mix until it gets smooth. This dressing adds a rich flavor to your salad. Pour the dressing over the tortellini mixture. Gently toss everything together, making sure all the ingredients are well-coated. Finally, season with salt and pepper to taste. If you want a stronger flavor, add more creamy pesto. Now, let your salad chill in the fridge for at least 30 minutes. This helps the flavors blend beautifully. When ready, serve it cold or at room temperature. Enjoy your creamy pesto tortellini salad! To get the best flavor from your creamy pesto tortellini salad, use fresh ingredients. Fresh spinach and ripe cherry tomatoes make a big difference. Choose a creamy pesto that you love. If you make your own, you can control the taste. Add lemon juice for a bright flavor. It helps balance the richness of the pesto. Always taste and adjust the salt and pepper as needed. More cheese can make it richer if you prefer. Let the salad chill for at least 30 minutes. This helps the flavors blend well together. Serve this salad cold or at room temperature. It makes a great side dish for grilled chicken or fish. You can also serve it as a light main dish. Garnish with extra Parmesan and fresh spinach for a beautiful look. Pair it with crusty bread for a complete meal. For a fun twist, add some toasted pine nuts. They add a nice crunch and flavor. You will need a large pot to cook the tortellini. A mixing bowl is great for combining the salad ingredients. Use a whisk for mixing the pesto dressing. A cutting board and knife help with chopping the vegetables. If you have a salad spinner, it’s handy for washing the spinach. A spatula will help mix everything gently without breaking the tortellini. Having these tools ready will make your cooking easier and more fun. Pro Tips Use Fresh Ingredients: Fresh spinach and ripe cherry tomatoes will enhance the flavor and texture of your salad. Customize Your Pesto: Feel free to add nuts or extra cheese to your homemade pesto for a richer flavor. Chill Before Serving: Allowing the salad to chill for at least 30 minutes helps the flavors meld and intensifies the taste. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days for best quality. {{image_2}} You can easily add protein to your creamy pesto tortellini salad. Grilled chicken works well. Simply slice it and mix it in. Shrimp is also a great choice. Cook the shrimp until they turn pink and toss them in. For a vegetarian option, try chickpeas. They add a nice texture and flavor. Feel free to switch up the veggies in this salad. Bell peppers add crunch and color. You can use red, yellow, or green peppers. Broccoli is another option. Just steam it lightly to keep it bright and crisp. Zucchini can work too; slice it thin and mix it in raw. While creamy pesto is fantastic, you can try other dressings too. A balsamic vinaigrette adds a tangy twist. For a lighter option, use a lemon olive oil dressing. It gives a fresh taste. You could also mix in Greek yogurt with your pesto for a creamier texture. Experiment and find what you love best! To keep your creamy pesto tortellini salad fresh, place it in an airtight container. Make sure to seal it well. Store the salad in the fridge. It will stay good for 3 to 4 days. If you see any changes in color or smell, toss it out. You can freeze this salad, but it may change in texture. If you want to freeze it, use a freezer-safe container. Leave some space at the top, as it may expand. This salad can last up to 2 months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. I do not recommend reheating the creamy pesto tortellini salad. The fresh ingredients, like spinach and tomatoes, taste best cold. If you must reheat, do it gently in a pan on low heat. Stir it often to avoid burning. Add a splash of olive oil to help with moisture. Yes, you can make this salad ahead of time. It tastes better after sitting. The flavors mix well in the fridge. Just prepare it a few hours before serving. If you want to make it a day before, that works too! Store it in an airtight container. When you’re ready to serve, give it a quick stir. No, this salad is not gluten-free by default. The cheese tortellini is usually made with wheat. However, you can find gluten-free tortellini at some stores. Look for brands that use rice or corn flour. This way, you can enjoy the salad without gluten. Yes, you can use a different type of pasta! Feel free to swap the tortellini for any pasta you like. Bowtie, rotini, or penne work great. Just make sure to cook it al dente. This ensures a nice texture in your salad. The creamy pesto will taste good with any pasta you choose. This blog post covered how to make a creamy pesto tortellini salad. We detailed ingredients, substitutions, and nutrition. You learned step-by-step cooking and mixing instructions, plus tips for the best flavor. We shared ideas for variations, storage, and common questions. Now, you can make a tasty salad that suits your taste. Enjoy trying different ingredients and flavors. Let creativity guide you in the kitchen, and have fun cooking!

Creamy Pesto Tortellini Salad

A refreshing salad featuring cheese tortellini, fresh vegetables, and a creamy pesto dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup creamy pesto
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup red onion, finely chopped
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
  • In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, chopped spinach, grated Parmesan cheese, and finely chopped red onion.
  • In a separate small bowl, whisk together the creamy pesto, lemon juice, and olive oil until smooth.
  • Pour the pesto dressing over the tortellini mixture and gently toss until all ingredients are well-coated.
  • Season the salad with salt and pepper to taste, and adjust the creamy pesto amount if desired for more flavor.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve cold or at room temperature, garnished with additional Parmesan and fresh spinach if desired.

Notes

Chill for at least 30 minutes for best flavor.
Keyword pasta salad, pesto, tortellini, vegetarian