Simple Summer Pesto Tortellini Pasta Salad Recipe
This simple Summer Pesto Tortellini Pasta Salad can be made in 15-20 minutes! This dish will be perfect as a side dish for summertime gatherings.
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Ingredients
- 19- ounce bag frozen cheese tortellini
- 1 cup store-bought pesto
- 1- pint cherry tomatoes sliced
- 8 ounces mozzarella balls drained
- 1/2 cup red onion diced
- 10 kalamata olives sliced
- 1/2 cup cucumber sliced
- 1/8 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon basil julienned
Instructions
- Boil a large pot of water. Add in the cheese tortellini. Boil for 1 1/2 minutes. Do not follow the package instructions.
- Drain and immediately rinse with cold water.
- In a large bowl add the tortellini, pesto, cherry tomatoes, mozzarella balls, red onion, kalamata olives, cucumber, salt, and pepper. Mix until fully incorporated.
- Top with the basil.
- Serve immediately or store in the fridge with a tight lid for up to 5 days.
Notes
- Don't follow the package ingredients for cooking time, as the pasta will be too soft. Cook only until al dente.
- Can slice the mozzarella balls in half.
Nutrition
Calories: 427kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Cholesterol: 38mg | Sodium: 647mg | Potassium: 164mg | Fiber: 4g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 15mg | Calcium: 261mg | Iron: 2mg
Servings: 8
Calories: 427kcal