Description
A light and refreshing salad made with cheese tortellini, cherry tomatoes, and arugula, perfect for summer meals.
Ingredients
Scale
- 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)
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, typically 3-5 minutes for fresh pasta.
- Drain the tortellini in a colander and rinse under cold water to stop the cooking process. Let it drain thoroughly for about 5 minutes.
- Combine the fresh basil pesto, olive oil, and lemon juice in a large mixing bowl. Stir until smooth.
- Add the cooled tortellini to the bowl with the pesto mixture and gently toss to coat each piece thoroughly.
- Fold in the halved cherry tomatoes and arugula. Toss lightly to combine without bruising the greens.
- Season with salt and freshly cracked black pepper to taste. If desired, sprinkle toasted pine nuts or walnuts and Parmesan cheese on top.
- Serve immediately or chill in the fridge for 30 minutes to meld flavors.
Notes
Best served cold or at room temperature. Customize with your favorite veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg