Tortellini Pasta Salad with Pesto

A bowl of pasta salad with tortellini, sprinkled with fresh basil leaves.

Tortellini Pasta Salad with Pesto

A 10 minute, 6 ingredient, flavour-packed tortellini pasta salad with basil pesto, bocconcini, cherry tomatoes, red onion and fresh basil! The perfect summer salad!

5 from 1 vote

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Course: pasta, Salads

Cuisine: Italian, western

Diet: Vegetarian

Prep Time: 5

Cook Time: 2

Total Time: 7

Servings: side serves

Calories: 431kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stovetop and pot
Strainer
mixing bowl

Ingredients

400 g cheese tortellini
190 g basil pesto
250 g cherry tomatoes halved
220 g bambini bocconcini or mini mozzarella balls, drained well
¼ red onion finely diced, optional
½ cup fresh basil leaves chopped

Instructions

Cook the tortellini according to the packet instructions (generally approximately 2 minutes). Drain and then run under cold water until cool.
Place the drained tortellini into a mixing bowl.
Stir through the pesto, cherry tomatoes, bocconcini, and red onion.
Place into a serving bowl and garnish with fresh basil leaves.
This salad is best served immediately, however, it can be stored covered in the fridge for up to 2 days.
If refrigerating, allow the salad to come to room temperature and stir again well before serving.

Notes

RECIPE NOTES & TIPS

Tortellini - use a packet of fresh cheese filled tortellini, usually found in the chilled section of the supermarket. It takes only minutes to cook in boiling water.
Bambini (baby) bocconcini and mini mozzarella balls - two names for the same thing! They are both very small balls of soft, fresh mozzarella, and are perfect to use in many ways, such as in salads, melted on pizzas, on an antipasta platter, or on skewers with grilled meats and vegetables.
Basil pesto - there's many different variations of pesto available, however the traditional pesto is made with fresh basil leaves, olive oil, pinenuts and parmesan. For convenience, use a store bought basil pesto, however if you have plenty of basil leaves in the garden, it's easy to make pesto yourself.
Storing - this salad is best served immediately, however, it can be stored covered in the fridge for up to 2 days. Allow the salad to come to room temperature and stir well to combine the flavours again before serving. Not suitable to freeze.

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