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- 12 oz fresh cheese tortellini - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella pearls - 2 cups baby spinach This salad shines with fresh, vibrant ingredients. The cheese tortellini brings a soft and chewy texture. I love using fresh tortellini for the best flavor. Cherry tomatoes add a sweet burst of freshness. Their bright color makes the salad pop. Fresh mozzarella pearls provide creamy bites that melt in your mouth. Baby spinach adds a nice crunch and a healthy touch. - ½ cup basil pesto - ½ cup Greek yogurt - 1 tablespoon olive oil - Salt and pepper to taste The dressing ties everything together. I mix basil pesto with Greek yogurt for a creamy base. This combo gives a rich flavor while keeping it light. Olive oil adds a dash of richness, and salt and pepper enhance all the flavors. It’s simple but so effective. - ¼ cup pine nuts, toasted - Fresh basil leaves for garnish For a nutty crunch, I suggest adding toasted pine nuts. They bring a fantastic flavor and texture. Fresh basil leaves make a lovely garnish, adding color and aroma. These options elevate the salad, making it even more special. You can find the full recipe above to create this fresh and flavorful dish! To start, bring a large pot of salted water to a boil. Use about a tablespoon of salt. Once the water bubbles, add 12 ounces of fresh cheese tortellini. Cook the tortellini for 3 to 4 minutes or until they are al dente. Al dente means they should be firm but not hard. After cooking, drain the tortellini. Rinse them under cold water to stop the cooking. Set the tortellini aside to cool completely. Next, grab a large mixing bowl. In this bowl, mix together ½ cup of basil pesto and ½ cup of Greek yogurt. Stir until you have a smooth, creamy dressing. This dressing adds a rich flavor to the salad. It blends the fresh taste of basil with the creamy texture of yogurt. Now, it’s time to bring everything together. Add the cooled tortellini to the bowl with the dressing. Then, toss in 1 cup of halved cherry tomatoes, 1 cup of fresh mozzarella pearls, and 2 cups of baby spinach. Drizzle 1 tablespoon of olive oil over the mix, and season with salt and pepper to taste. Gently toss all the ingredients until they are well-coated with the dressing. If you like, you can add ¼ cup of toasted pine nuts for a nice crunch. Give it one last gentle mix. Let the salad chill in the fridge for at least 30 minutes. This waiting time helps the flavors meld together. For the full recipe, check the earlier section. To cook tortellini al dente, start by bringing salted water to a boil. Add the tortellini and cook for 3-4 minutes. Stir gently to keep them from sticking. After cooking, drain them well. Rinse under cold water to stop the cooking. This helps maintain the perfect texture. Let them cool completely before adding to your salad. To boost flavor, consider adding fresh herbs, like parsley or chives. A squeeze of lemon juice can brighten the dish too. You might also add olives or roasted red peppers for an extra kick. For a great presentation, serve the salad in a large bowl. Garnish with fresh basil leaves and extra pine nuts on top for a colorful touch. Present the salad in a large bowl for a family-style meal. You can also plate individual servings for a dinner party. Pair this salad with grilled chicken or a light white wine for a delightful meal. The creamy pesto tortellini salad works well with crusty bread too. Enjoy the mix of flavors and textures! {{image_2}} You can add protein to your creamy pesto tortellini salad for a heartier meal. Some great options include: - Chicken: Grilled or rotisserie chicken works well. Just chop it into bite-sized pieces. - Shrimp: Cooked shrimp adds a nice touch. Toss it in after cooking. - Beans: For a vegetarian-friendly option, add chickpeas or white beans. They boost protein without meat. These additions keep the salad filling and satisfying. If you want to change up the flavor, consider alternative dressings. - Yogurt swap: You can use sour cream or mayo instead of Greek yogurt. This gives a different taste and texture. - Pesto choice: Homemade pesto is fantastic, but store-bought can save time. Both options taste great, so choose what fits your day. These swaps can personalize your dish and enhance its flavor. Using seasonal ingredients makes your salad even fresher. Here are some ideas: - Seasonal veggies: Add bell peppers, zucchini, or peas when they are in season. They add color and crunch. - Fresh herbs: Try using herbs like parsley or dill for a flavor boost. They can change the salad’s profile for different occasions. Adapting with seasonal ingredients keeps the dish exciting and relevant. For the full recipe, check out the earlier sections. Store the salad in an airtight container. This helps keep it fresh and tasty. It will last in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. You can freeze creamy pesto tortellini salad, but it may change texture. To freeze, place it in a freezer-safe container. It can last for up to one month. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove or in the microwave. Add a splash of olive oil to help restore its creaminess. To avoid sogginess, do not add the dressing until ready to serve. Keep the salad cool, ideally around 40°F. This helps maintain its fresh taste and vibrant colors. If you are serving at a gathering, keep it on ice for best results. To cook tortellini perfectly, start with a large pot of salted water. Bring the water to a rapid boil. Add the tortellini and stir gently to prevent sticking. Follow the package instructions, usually 3-4 minutes for fresh tortellini. It should be tender yet firm, known as al dente. After cooking, drain the tortellini and rinse it under cold water. This stops the cooking process and keeps the pasta from becoming mushy. Yes, you can use frozen tortellini! Just cook it straight from the freezer. Bring salted water to a boil, then add the frozen tortellini. Cook for 5-7 minutes, or until they float to the top. Check for doneness by tasting one. Just like fresh tortellini, rinse it under cold water after cooking. It works well in the creamy pesto tortellini salad. To make this creamy pesto tortellini salad vegan, swap the cheese and yogurt. Use vegan cheese or omit it entirely. For the creamy dressing, try using a plant-based yogurt, like coconut or almond yogurt. Look for a vegan pesto or make your own without cheese. This way, you can enjoy a delicious vegan version of this dish. Creamy pesto tortellini salad goes well with many dishes. Serve it alongside grilled chicken or shrimp for extra protein. A light soup, like minestrone, makes a great side. You can also add a fresh green salad or garlic bread. These choices balance the flavors and make a delightful meal. This creamy pesto tortellini salad is simple and packed with flavor. You learned about the key ingredients, cooking steps, and helpful tips to get it just right. Feel free to mix in proteins or veggies to make it your own. Remember to store any leftovers properly to keep them fresh. Enjoy this salad as a main dish or a side. It’s a perfect choice for any meal. Try making it for friends or family, and they will love it!

Creamy Pesto Tortellini Salad

Discover the deliciousness of this Creamy Pesto Tortellini Salad that's perfect for any occasion! Bursting with fresh ingredients like cherry tomatoes, mozzarella, and baby spinach, this dish is dressed with a luscious blend of basil pesto and Greek yogurt. Ready in just 45 minutes, it's ideal for quick lunches or gatherings. Click through now to explore this refreshing recipe and elevate your salad game!

Ingredients
  

12 oz fresh cheese tortellini

1 cup cherry tomatoes, halved

1 cup fresh mozzarella pearls

2 cups baby spinach

½ cup basil pesto

½ cup Greek yogurt

1 tablespoon olive oil

Salt and pepper to taste

Optional: ¼ cup pine nuts, toasted

Optional: Fresh basil leaves for garnish

Instructions
 

In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente, usually about 3-4 minutes.

    Drain the tortellini and rinse under cold water to stop the cooking process. Set aside to cool completely.

      In a large mixing bowl, combine the basil pesto and Greek yogurt, stirring until you have a smooth creamy dressing.

        Add the cooled tortellini, cherry tomatoes, mozzarella pearls, and baby spinach to the bowl with the dressing.

          Drizzle with olive oil and season with salt and pepper to taste. Gently toss all the ingredients until well-coated with the dressing.

            If using, sprinkle the toasted pine nuts over the salad and give it one last gentle mix.

              Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl or on individual plates, garnished with fresh basil leaves and extra pine nuts on top for an elegant touch.