Tortellini Pesto Salad
This Tortellini Pesto Pasta Salad with sun-dried tomatoes is the perfect prep-ahead pasta salad!
Servings: 6 people
Ingredients
- Kosher salt
- 18 ounces cheese Tortellini pasta
- 1 cup store-bought or homemade pesto
- ½ cup sun-dried tomatoes chopped, drained and patted dry if in oil
- ¼ cup toasted pine nuts
- ¼ cup freshly grated parmesan cheese
- 8 ounces ciliegine (mini mozzarella balls) halved
Instructions
- Bring a large pot of salted water to a boil. Add in the tortellini and cook according to package directions.
- Drain the pasta and immediately toss it with the pesto. Stir in the sun-dried tomatoes, pine nuts, and parmesan.
- Allow the pasta to cool then stir in the mozzarella. Taste adjusting for seasoning as desired.
Video
Notes
- Serves 6-8 depending on the number of other dishes you are serving it with.
- If you can't find ciliegine, you can use any size of good-quality mozzarella, just cut it into bite-sized pieces.
- If serving hot, you can go ahead and stir in the mozzarella when you add in the rest of the ingredients. If serving cold, I like to wait to add it when the pasta has cooled so that the mozzarella doesn't melt at all and lose its shape.
