Ingredients
Scale
- 20 ounce container refrigerated cheese tortellini
- 1 cup homemade pesto, or store-bought
- 8 ounces mozzarella pearls, drained and patted dry
- 10 ounce container cherry tomatoes, sliced in half
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions.
- Once cooked, drain the tortellini and rinse in cold water until cool, then drain completely again.
- Place the cooled tortellini in a large mixing bowl.
- Add the pesto, mozzarella pearls, and cherry tomatoes to the bowl. Season with salt and pepper to taste.
- Gently toss all ingredients to coat well.
- Refrigerate until the pasta salad is completely cold. Garnish with fresh basil leaves before serving. Enjoy!
Notes
Feel free to use homemade pesto for the best flavor.
Make sure to drain the mozzarella well to prevent excess moisture in the salad.
This salad can be made a day in advance for a convenient meal prep option.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.