Family-Style Tortellini Pasta Salad
This Tortellini Pasta Salad is a fresh, flavorful dish that combines cheesy tortellini with crisp vegetables, marinated bocconcini, and a vibrant homemade pesto.
Servings 5 people
Ingredients
Pesto
- 3-4 bunches of basil blanched (optional for blanching)
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese freshly grated
- 2 garlic cloves
- 1/2 lemon juiced & zested
- 1/3 cup pine nuts
- salt & pepper
Marinated Bocconcini
- 1 container Bocconcini cheese
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp oregano
- 1/4 tsp chili flakes
- Salt & pepper
Pasta Salad
- 1 package tortellini
- 3 baby cucumbers diced
- 1/2 red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup olives chopped
- 1 handful fresh basil chopped
- Salt & pepper
Instructions
Pesto
- If blanching the basil, briefly dip the leaves into boiling water, then transfer to an ice bath and pat dry.
- In a food processor, combine basil, olive oil, Parmesan, garlic, lemon juice and zest, pine nuts, salt, and pepper.
- Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste and set aside.
Marinated Bocconcini
- In a small bowl, whisk together olive oil, balsamic vinegar, oregano, chili flakes, salt, and pepper.
- Add the bocconcini and toss to coat evenly. Cover and refrigerate while preparing the rest of the salad.
Pasta Salad
- Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled tortellini, cucumbers, red onion, cherry tomatoes, olives, and fresh basil.
- Add the marinated bocconcini (with some of the marinade if desired) and toss gently.
- Drizzle with the prepared pesto, season with salt and pepper, and mix until everything is well coated.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.