Description
A refreshing and flavorful pasta salad made with tortellini, pesto sauce, and fresh vegetables, perfect for a quick lunch or a side dish at gatherings.
Ingredients
Units
Scale
- 12 oz tortellini (cheese or your choice)
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Cook the tortellini according to package instructions, then drain and let it cool.
- In a large bowl, toss the cooked tortellini with pesto sauce, ensuring it’s well-coated.
- Add cherry tomatoes, mozzarella balls, red onion, and olives to the bowl and mix gently.
- Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste.
- Serve immediately or refrigerate for an hour before serving to let the flavors blend.
Notes
- For a creamier texture, you can mix in a little mayonnaise or Greek yogurt.
- Feel free to add grilled chicken or veggies for extra protein and flavor.
- This dish can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg