Description
Cheese-filled tortellini tossed with fresh arugula, tomatoes, mozzarella pearls, and pesto—this flavorful pasta salad is ready in just 20 minutes.
Ingredients
16 ounces cheese tortellini (fresh or frozen)
1 ½ cups arugula
½ pint cherry tomatoes, halved (about 1 cup)
8 ounces mozzarella pearls, drained
¾ cup pesto sauce (store-bought or homemade – see Notes)
¼ cup toasted pine nuts
Optional Garnish:
Fresh basil leaves
Instructions
Cook Tortellini: Cook tortellini according to package directions. Drain and rinse under cold water for 30 seconds to cool.
Mix Base: In a large serving bowl, combine the cooked tortellini and pesto. Stir gently until the pasta is evenly coated.
Add Ingredients: Add arugula, halved cherry tomatoes, mozzarella pearls, and toasted pine nuts. Mix gently to combine.
Season: Add salt and pepper to taste.
Serve: Serve chilled or at room temperature. Garnish with fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entree, Side Dish
- Method: Boiling (Stovetop)
- Cuisine: American, Italian
