A classic Macaroni Salad is always a great option for potlucks or picnics, but when you’re looking for something with a little more pizzazz, look no further than this Pesto Tortellini Salad. It’s SO full of flavor – think chewy cheese tortellini, fragrant pesto, bright sun-dried tomatoes, and salty prosciutto – but they’re flavors that work together wonderfully. Where other pasta salads are more of a creamy one-trick pony, this one is just bursting with deliciousness and yet is just as easy to make as a more basic one.
The nice thing about this salad is that there really isn’t that much for you to do – sure, there’s tortellini to boil, but there’s nothing else to cook and not much to chop either. Since it relies on already prepared pesto, marinated mozzarella, and sun-dried tomatoes, there’s a lot of flavor packed in without you having to cook it in yourself.
When you boil the tortellini, it helps to do it a minute or two less than the package directs you. If you take it all the way to totally tender, it’s more likely to fall apart when you stir all of your ingredients together.
But that’s pretty much all you have to do here – stir some ingredients together! And yet you get a bright and vibrant side dish that’s chock full of flavor. It’s a super yummy side that works well for so many occasions and it’s so easy to make. So, a win-win-win!
Pesto Tortellini Salad
5m prep time
10m cook time
- 20 oz cheese tortellini
- 1 cup pesto
- 1 cup salami or prosciutto, chopped
- 3/4 cup baby spinach, roughly chopped
- 3/4 cup sun-dried tomatoes, roughly chopped
- 1 (12 oz) container marinated mozzarella balls, drained
- In a large pot of salted boiling water, cook tortellini slightly less than package directions indicate. You want the tortellini to stay a bit firm.
- Drain and rinse under cool water. Transfer to large bowl.
- Add pesto, salami or prosciutto, spinach, sun-dried tomatoes, and mozzarella and toss to combine.
- Serve immediately or chill until ready to use. Enjoy!
Recipe adapted from Baker by Nature.