Spinach Pesto Tortellini Salad
Is there such thing as the perfect summer pasta dish? Absolutely and here it is- the spinach pesto tortellini Caprese pasta! This pasta recipe is incredibly dynamic. Serve it hot or cold as leftovers the next day, it is amazing both ways. This pasta has an incredible mix of flavors from the pesto dressing to the salty cheese filled tortellini and a satisfying crunch from the cherry tomatoes. Top it off with a light sprinkling of parmesan cheese. You are going to love this pasta recipe for the summer!
Prep Time8 minutes mins
Cook Time7 minutes mins
Course: Side Dish
Cuisine: American, Italian
Servings: 8
Calories: 527kcal
For Pesto
- 2 cups baby spinach
- 1 cup basil
- ½ cup pine nuts
- 2 garlic cloves
- 1 tbsp lemon juice
- ½ cup olive oil
- salt to taste
For Tortellini Salad
- 20 oz cheese tortellini I use Taste Republic Gluten-Free Four Cheese Tortellini
- 2 cups cherry tomatoes halved
- 8 oz mozzarella balls halved
- 1 cup shredded parmesan cheese
For Tortellini Salad
Bring a large pot of water to boil and cook tortellini according to package directions. (Optional to salt the water for cooking the pasta.) Once cooked, drain well.
In a large bowl, add cooked tortellini, cherry tomatoes and mozzarella balls, pesto and shredded parmesan cheese. Mix well until everything is nicely coated.
Calories: 527kcal | Carbohydrates: 34g | Protein: 22g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 539mg | Potassium: 194mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 12.1mg | Calcium: 369mg | Iron: 3mg