Ingredients
Scale
- 2 cups fresh basil, packed, stems removed
- 1-2 garlic cloves, whole or minced
- 2 Tbsp pine nuts or walnuts, toasted if desired
- juice of one lemon
- ½ – ⅔ extra virgin olive oil
- ⅓ cup parmesan cheese, grated
- ½ tsp salt
- ½ tsp pepper
- 20 oz. cheese tortellini
- 2-3 handfuls baby spinach, chopped
- 10 oz grape or cherry tomatoes, halved
- 8 oz. mozzarella pearls
- ½- ⅔ cup sun-dried tomatoes, chopped, in Italian herbs, the kind in oil
- More chopped basil for garnish
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a food processor, combine the pesto ingredients, starting with ½ cup of olive oil. Process until smooth while keeping some texture. Add more olive oil to reach a pourable consistency.
- Add about ¾ of the pesto to the tortellini, stirring to coat. If it seems too thick, drizzle with extra olive oil.
- Mix the remaining salad ingredients into the tortellini and toss thoroughly. Add more pesto if desired, reserving some for later if not serving immediately.
- Chill until ready to serve; garnish with chopped basil before serving.
Notes
Feel free to adjust the amount of pesto according to your taste preferences.
This salad can be prepared ahead of time but is best served chilled fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.