Description
This Pesto Tortellini Salad is the perfect summer pasta dish. Serve it for lunch or for dinner with your favorite protein like chicken or salmon. It also makes a great side for summer garden parties and BBQs!
Ingredients
Units
Scale
- 300g cheese tortellini
- 2 cups cherry tomatoes, halved
- 2 cups diced cucumber (1/2 large cucumber or 3 small)
- 2 bell peppers, diced
- 1 small red onion, finely chopped (1/2 cup)
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup pesto
- Juice and zest of 1/2 lemon
- Freshly ground black pepper to taste
- 2 tbsp grated pecorino or parmesan cheese (optional, plus more for serving)
- For serving: grated pecorino, black pepper, fresh basil, lemon wedges (optional)
Instructions
- Cook cheese tortellini according to package instructions (approx. 2-6 minutes).
- Drain, rinse, and add the tortellini to a large mixing bowl.
- Add cherry tomatoes, cucumber, bell peppers, red onion, kalamata olives, pesto, lemon juice, lemon zest, and black pepper to taste.
- Toss everything together until the pesto is well incorporated. Add the pecorino if using and toss gently again.
- Serve with extra pecorino, black pepper, fresh basil, or a lemon wedge on the side.
Notes
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.