Sunny Summer Bite: Fresh Cold Pesto Tortellini Salad with Cherry Tomatoes and Arugula — Perfect for Summer

Why Make This Recipe

Summer is the perfect time to enjoy light and refreshing meals. The Fresh Cold Pesto Tortellini Salad with Cherry Tomatoes and Arugula is easy to prepare and bursting with flavors. It’s a great dish for picnics, barbecues, or even a quick weeknight dinner. Plus, it’s packed with fresh ingredients like cherry tomatoes and arugula that add color and nutrition to your table.

How to Make Fresh Cold Pesto Tortellini Salad

Ingredients:

• 12 ounces cheese tortellini (fresh or refrigerated)
• 1/2 cup fresh basil pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 2 cups arugula, washed and dried
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Toasted pine nuts or walnuts (optional)
• Salt and freshly cracked black pepper, to taste
• Grated Parmesan cheese (optional)

Directions:

1. Bring a large pot of salted water to a boil. Add 12 ounces of cheese tortellini and cook according to package instructions, typically 3-5 minutes for fresh pasta. Taste for doneness; it should be tender but still hold its shape.

2. Drain the tortellini in a colander and rinse under cold water to stop the cooking process. Let it drain thoroughly for about 5 minutes.

3. In a large mixing bowl, combine 1/2 cup of fresh basil pesto with 1 tablespoon of extra virgin olive oil and 1 tablespoon of fresh lemon juice. Stir until smooth.

4. Add the cooled tortellini to the bowl with the pesto mixture and gently toss to coat each piece thoroughly.

5. Fold in 1 cup of halved cherry tomatoes and 2 cups of fresh arugula. Toss lightly to combine without bruising the greens.

6. Season with salt and freshly cracked black pepper to taste. If desired, sprinkle toasted pine nuts or walnuts and grated Parmesan cheese on top.

7. Serve immediately or chill in the fridge for 30 minutes to meld flavors. The salad keeps well for up to 24 hours.

How to Serve Fresh Cold Pesto Tortellini Salad

This salad is best served cold or at room temperature. You can enjoy it as a light main course or as a delicious side dish. It pairs wonderfully with grilled meats or your favorite bread.

How to Store Fresh Cold Pesto Tortellini Salad

Store any leftovers in an airtight container in the refrigerator. The salad will last up to 24 hours. If you plan to keep it longer, consider omitting the arugula and adding it fresh just before serving to maintain its crispness.

Tips to Make Fresh Cold Pesto Tortellini Salad

• Always taste the tortellini before draining to ensure it’s cooked just right.
• Use homemade pesto if you have it, as it can add a fresher flavor.
• Feel free to add your favorite veggies or proteins to customize the salad. Grilled chicken or shrimp can make it heartier.

Variation

For a different twist, try adding black olives or bell peppers for added color and flavor. Swap arugula for spinach if you prefer a milder green.

FAQs

Can I use a different type of pasta?
Yes! You can substitute cheese tortellini with any pasta shape you like, such as penne or rotini.

Is this salad vegan-friendly?
To make it vegan, use a plant-based pesto and skip the cheese.

Can I make this salad in advance?
Yes, you can prepare the salad a few hours in advance. Just store it in the fridge until you’re ready to serve.