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Fresh Pesto Tortellini Salad Recipe Easy 5-Minute Summer Lunch

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A quick and easy fresh pesto tortellini salad with cherry tomatoes and arugula, perfect for a light and satisfying summer lunch.

Ingredients

Scale
  • 9 oz (250 g) cheese tortellini (fresh or refrigerated)
  • 1 cup packed fresh basil leaves
  • 1 cup cherry tomatoes, halved
  • 2 cups arugula
  • 1/4 cup pine nuts, toasted
  • 1/2 cup freshly grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 9 oz (250 g) of cheese tortellini and cook according to package instructions, usually about 3 to 5 minutes for fresh tortellini. Drain and set aside, reserving a couple of tablespoons of pasta water.
  2. While tortellini cooks, heat a dry skillet over medium heat. Add 1/4 cup pine nuts and toast, stirring often, until golden and fragrant, about 3 to 4 minutes. Remove from heat and let cool.
  3. In a food processor, combine 1 cup fresh basil leaves, toasted pine nuts, 1 clove garlic, 1/2 cup grated Parmesan, 1/3 cup extra virgin olive oil, and 1 tsp lemon zest. Pulse until smooth but still slightly textured. Season with salt and freshly ground pepper to taste. If pesto is too thick, add reserved pasta water a tablespoon at a time.
  4. In a large bowl, toss the cooked tortellini with the fresh pesto until evenly coated. Add 1 cup halved cherry tomatoes and 2 cups arugula. Toss gently to combine. Optionally, add a splash more olive oil or a squeeze of lemon juice for brightness.
  5. Taste and adjust seasoning with salt and pepper. Serve immediately or chill briefly for 15 minutes if preferred.

Notes

Do not overcook tortellini to avoid mushiness. Toast pine nuts lightly for best flavor. Reserve pasta water to adjust pesto consistency. Warm tortellini absorbs pesto better. For vegan version, substitute Parmesan with nutritional yeast and use dairy-free tortellini. Fresh pesto can be made up to 2 days ahead and stored with olive oil on top.

Nutrition

Keywords: pesto, tortellini salad, summer lunch, quick recipe, easy salad, fresh basil, cherry tomatoes, arugula

Find it online: https://rowanrecipes.com/fresh-pesto-tortellini-salad-recipe-easy-5-minute-summer-lunch/