The BEST Italian Tortellini Pasta Salad with Basil Pesto
This delicious tortellini salad is loaded with vegetables and coated in a super flavorful, intense pesto that’s perfect for get-togethers, and can be made ahead!
Print
Pin
Servings: servings
Calories: 360kcal
Ingredients
- 20 ounces cheese tortellini
- 2 bell peppers , cut into thin strips
- ½ large red onion , thinly sliced
- 1 lb asparagus , trimmed and cut into 1 ½-inch pieces
- 2 zucchini , cut into quarter-moon slices
- 3 tablespoons extra-virgin olive oil
- Kosher salt and pepper
- 1 ½ cups packed basil leaves , plus extra for garnish
- ½ cup packed fresh parsley , plus extra for garnish
- ¼ cup sliced oil-packed sun-dried tomatoes
- ¼ cup pine nuts , optional
- 2 garlic cloves
- ½ cup freshly grated manchego or parmesan cheese
- Zest and juice of 1 lemon
- ½ cup extra-virgin olive oil
- 8 ounces grape or cherry tomatoes , halved
- ¼ teaspoon hot pepper sauce , optional
Instructions
- Cook tortellini in boiling salted water as directed on the package. Drain and place in a large bowl to cool.
- Preheat oven to 400F. Arrange peppers, red onion, asparagus, and zucchini on a large parchment-lined, rimmed baking sheet. Drizzle olive oil over and season with salt and pepper.
- Roast 10-12 minutes until vegetables are al dente and not too soft. Set baking sheet aside to cool.
- While vegetables roast, make the pesto. Combine the basil, parsley, sun-dried tomatoes, pine nuts, garlic, cheese, lemon zest and juice in a food processor or blender. Pulse a few times to mix.
- With the machine running, slowly add the oil. Season to taste with salt and pepper. Makes about 1 ¼ cups.
- Add the partially roasted vegetables and cherry tomatoes to the large bowl with the tortellini.
- Pour about ¾ cup of the pesto over the mixture and gently toss to coat. You can add more pesto to your liking and serve the remaining on the side.
- Add hot pepper sauce if desired, season to taste with salt and pepper, and garnish with extra basil and parsley. (Can be made 2 days ahead. Cover and chill.) Enjoy!
Notes
Pasta salad can be made 2 days in advance. Keep chilled.
Nutrition
Serving: 1 serving | Calories: 360kcal | Carbohydrates: 33g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 26mg | Sodium: 342mg | Potassium: 452mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1789IU | Vitamin C: 52mg | Calcium: 174mg | Iron: 4mg
Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!