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Fresh Pesto Tortellini Salad with Sun-Dried Tomatoes

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A quick and easy pasta salad featuring fresh cheese tortellini coated in creamy basil pesto, tangy sun-dried tomatoes, and toasted pine nuts. Perfect for picnics, potlucks, or a light lunch.

Ingredients

Scale
  • 9 oz fresh or refrigerated cheese tortellini
  • 1/2 cup basil pesto
  • 1/3 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1/4 cup fresh basil leaves, loosely packed
  • 2 tablespoons toasted pine nuts
  • 1 cup cherry tomatoes, halved (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 9 oz of fresh cheese tortellini and cook according to package instructions (3–5 minutes) until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly with cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. While the pasta cooks, heat a small skillet over medium heat. Add 2 tablespoons of pine nuts and toast, stirring frequently, for about 3 minutes until golden and fragrant. Remove from heat and set aside.
  3. In a large mixing bowl, combine 1/2 cup basil pesto, 2 tablespoons extra virgin olive oil, and 1 tablespoon freshly squeezed lemon juice. Stir well to blend the flavors.
  4. Add the drained tortellini to the bowl with pesto dressing. Toss gently with a wooden spoon or silicone spatula to coat evenly. Add 1/3 cup sliced sun-dried tomatoes, 1 cup halved cherry tomatoes (if using), and 1/4 cup fresh basil leaves. Toss again carefully to distribute ingredients without breaking the pasta.
  5. Sprinkle toasted pine nuts over the salad. Season with salt and freshly ground black pepper to taste. Give the salad one last gentle toss and transfer to a serving bowl or platter.
  6. Serve immediately or cover and refrigerate for 30 minutes to let flavors meld. If chilling, bring back to room temperature before serving for the best taste.

Notes

Do not overcook the tortellini; al dente is best to avoid mushy salad. Rinse pasta with cold water to stop cooking and cool it. Toast pine nuts carefully to avoid burning. Use oil-packed sun-dried tomatoes for best flavor; soak dry-packed tomatoes in warm water before use. If salad feels dry after chilling, add a splash of olive oil or a teaspoon of water to loosen the pesto. Salad tastes better after resting for at least 30 minutes in the fridge. Substitute pine nuts with toasted sunflower seeds or chopped almonds if allergic.

Nutrition

Keywords: pesto tortellini salad, sun-dried tomatoes, pasta salad, easy salad recipe, quick lunch, vegetarian pasta salad

Find it online: https://flurpchef.com/fresh-pesto-tortellini-salad-recipe-easy-with-sun-dried-tomatoes/