Description
A refreshing cheese tortellini salad with pesto, tomatoes, and mozzarella.
Ingredients
Scale
- 12 oz cheese tortellini
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini)
- 2 cups baby spinach
- ¼ cup grated Parmesan cheese
- 2 tbsp high-quality olive oil
- 1 tbsp lemon juice
Instructions
- Cook the tortellini according to package instructions in salted boiling water until they float (about 3-5 minutes). Drain and rinse with cold water.
- In a large bowl, mix pesto sauce with olive oil until smooth.
- Add cherry tomatoes, mozzarella balls, and baby spinach to the bowl.
- Gently fold in the cooked tortellini until coated with pesto.
- Squeeze fresh lemon juice over the salad before serving.
- Serve chilled or at room temperature, topped with grated Parmesan.
Notes
- Make sure the tortellini is well-drained after cooking to prevent excess water in the salad.
- This salad can be prepared ahead of time for a quick meal option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg