Easy Mediterranean tortellini salad with pesto

Easy Mediterranean tortellini salad with pesto

Based on 1 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"What’s better than a pasta salad in the summer? Tortellini salad! Tortellini are quicker to cook and bring their own filling to the party. Complete the Mediterranean theme with a homemade arugula pesto and carry it into every BBQ, picnic or quick al fresco dinner. Store bought pesto is also fine, but I promise this fresh one is super quick and worth it! Saute your tomatoes to turn them sweet and aromatic for that perfect contrast with the savory elements. If you’re making this salad to serve later, add the pesto right before serving to keep everything fresh and green."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
ricotta and spinach tortellini
cloves
garlic
10 g
basil
62½ g
grated Parmesan cheese
½ tbsp
olive oil
water (optional)
salt

Utensils

cutting board, knife, frying pan (large), large bowl, grater, jug, immersion blender

Nutrition per serving

Cal461
Fat30 g
Protein21 g
Carb30 g
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  • Step 1/4

    Peel shallots and cut into fine rings. Peel and crush garlic, then set aside. Toast the pine nuts in a large deep pan, then remove and set aside as well.
    • 1 shallots
    • cloves garlic
    • 25 g pine nuts
    • cutting board
    • knife
    • frying pan (large)

    Peel shallots and cut into fine rings. Peel and crush garlic, then set aside. Toast the pine nuts in a large deep pan, then remove and set aside as well.

  • Step 2/4

    In the same pan, cook the tortellini according to the package instructions, drain, and transfer to a large bowl. In the same pan, heat olive oil, add cherry tomatoes, garlic, and let simmer for approx. 2–3 min. Remove garlic and place in a jug or the bowl of your blender for pesto. Zest the lemon and season tomatoes with lemon zest, salt, and pepper. Then, add to the large bowl of tortellini.
    • 250 g ricotta and spinach tortellini
    • 250 g cherry tomato mix
    • ¼ lemon
    • salt
    • pepper
    • olive oil (for frying)
    • large bowl
    • grater
    • jug

    In the same pan, cook the tortellini according to the package instructions, drain, and transfer to a large bowl. In the same pan, heat olive oil, add cherry tomatoes, garlic, and let simmer for approx. 2–3 min. Remove garlic and place in a jug or the bowl of your blender for pesto. Zest the lemon and season tomatoes with lemon zest, salt, and pepper. Then, add to the large bowl of tortellini.

  • Step 3/4

    Into the container with garlic cloves, add half of the arugula, basil, ⅓ pine nuts, Parmesan, olive oil, salt, and pepper. Blend with an immersion blender until it’s a smooth pesto. Add water if desired to make it smoother.
    • 40 g arugula
    • 10 g basil
    • 50 g grated Parmesan cheese
    • ½ tbsp olive oil
    • water (optional)
    • immersion blender

    Into the container with garlic cloves, add half of the arugula, basil, ⅓ pine nuts, Parmesan, olive oil, salt, and pepper. Blend with an immersion blender until it’s a smooth pesto. Add water if desired to make it smoother.

  • Step 4/4

    Add shallots and the remaining arugula to the tortellini bowl and mix. Squeeze lemon over it, and pour pesto in. Give it a good mix. Sprinkle the rest of your Parmesan and pine nuts. Serve immediately while it’s still warm.
    • 12½ g grated Parmesan cheese

    Add shallots and the remaining arugula to the tortellini bowl and mix. Squeeze lemon over it, and pour pesto in. Give it a good mix. Sprinkle the rest of your Parmesan and pine nuts. Serve immediately while it’s still warm.

  • Enjoy your meal!

    Easy Mediterranean tortellini salad with pesto
FAQ

For this Mediterranean tortellini salad with pesto, tortellini filled with spinach and ricotta or another kind of cheese are the best as they work well with the other ingredients. You can of course choose your favorite or even go for another stuffed pasta like ravioli. Either way, be sure to use fresh or refrigerated tortellini to save time when cooking.

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