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Summer Tortellini Pesto Salad

Cheese tortellini tossed with pesto, cherry tomatoes, pearl mozzarella, basil and Parmesan, finished with a crunchy topping.
Print Recipe
Course Salad
Cuisine Italian-inspired

Ingredients
  

  • 1 package cheese tortellini 20-oz
  • 1 cup cherry tomatoes halved
  • 1 cup pearl mozzarella bocconcini or ciliegine, drained
  • 1/2 cup fresh basil leaves torn
  • 1/2 cup sour cream & onion rings or crunchy croutons
  • 1/3 to 1/2 cup pesto store-bought or homemade
  • Freshly cracked black pepper to taste
  • 1/3 cup shredded Parmesan cheese plus more for topping if desired

Instructions
 

  • Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and rinse briefly with cool water.
  • In a large bowl, combine the cooled tortellini, cherry tomatoes, pearl mozzarella, and fresh basil.
  • Spoon in pesto and gently toss until evenly coated. Start with a little and add more to taste.
  • Add freshly cracked black pepper and shredded Parmesan cheese. Toss lightly again.
  • Right before serving, top with sour cream & onion rings or croutons.

Notes

Can be assembled a few hours ahead; add basil and the crunchy topping right before serving. Let sit 10–15 minutes before serving for best flavor.