Print

Creamy Pesto Tortellini Salad

creamy pesto tortellini salad - featured image
Print Recipe

A quick and easy creamy pesto tortellini salad with sun-dried tomatoes, combining fresh basil pesto, creamy dressing, and cheese-filled tortellini for a satisfying meal or side dish.

Ingredients

Scale
  • 12 ounces (340 grams) cheese tortellini, fresh or frozen
  • ½ cup packed sun-dried tomatoes, chopped (oil-packed or drained if dry-packed)
  • ½ cup (120 ml) basil pesto, store-bought or homemade
  • ¼ cup (60 ml) mayonnaise
  • 2 ounces (57 grams) cream cheese, softened
  • ¼ cup (25 grams) freshly grated Parmesan cheese
  • A handful of fresh basil leaves, roughly chopped
  • ½ teaspoon garlic powder
  • 1 tablespoon (15 ml) fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or 7-9 minutes for frozen. The tortellini should be tender but still slightly firm (al dente). Drain and rinse under cold water to stop cooking and cool the pasta for the salad. Set aside to drain thoroughly.
  2. In a large bowl, whisk together ½ cup (120 ml) of basil pesto, ¼ cup (60 ml) mayonnaise, and 2 ounces (57 grams) softened cream cheese until smooth. Add 1 tablespoon (15 ml) fresh lemon juice, ½ teaspoon garlic powder, salt, and black pepper to taste. If the dressing feels too thick, a splash of water or olive oil can loosen it up. The goal is a creamy, spreadable texture that will coat the pasta evenly.
  3. Add the cooled tortellini to the bowl with the dressing. Toss gently to coat every piece. Fold in ½ cup chopped sun-dried tomatoes and ¼ cup freshly grated Parmesan cheese. Stir in a handful of chopped fresh basil leaves for a bright finish. Taste and adjust seasoning with more salt or pepper if needed.
  4. For best flavor, refrigerate the salad for at least 30 minutes to let the dressing meld with the pasta and sun-dried tomatoes. Before serving, give it a gentle toss and add an extra sprinkle of Parmesan or basil if desired.

Notes

Rinse cooked tortellini under cold water to stop cooking and cool the pasta, which helps the creamy pesto dressing cling better. Use softened cream cheese for a smooth dressing. Refrigerate for at least 30 minutes for best flavor. The salad holds well for up to 2 days in the fridge. Add extra pesto or olive oil when serving leftovers to refresh the dressing. For vegan or dairy-free versions, substitute vegan mayo, dairy-free cream cheese, and nutritional yeast for Parmesan.

Nutrition

Keywords: creamy pesto tortellini salad, sun-dried tomatoes, pasta salad, easy pasta salad, pesto salad, quick dinner, vegetarian pasta salad

Find it online: https://lucastable.com/creamy-pesto-tortellini-salad-recipe-easy-homemade-sun-dried-tomato-meal/