Tortellini was invented in 1570 by a Bologna innkeeper who shaped pasta after Venus's navel—literally.
Tortellini Salad
Dive into this vibrant tortellini salad, bursting with the rich flavors of homemade red pesto! Tossed with sun-dried tomatoes and fresh spinach, it's not just a meal—it's a feast for the senses. Perfect for meal prep, this dish will keep you satisfied all week long!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Italian herbs, salt & pepper
- 2 spring onions
- 200g tomatoes (7.06 oz)
🥛Dairy & Eggs(2)
- 200ml cream 7% (6.76 fl oz)
- 150g mozzarella (5.29 oz)
🫙Pantry Staples(1)
- 250g small raw tortellini (8.82 oz)
🍯Sauces & Condiments(1)
- 80g red pesto (2.82 oz)
📦Other(1)
- 20-50g arugula (0.71-1.76 oz)
👨🍳 Instructions
- 1
Cook the tortellini according to the package instructions and let them cool.
- 2
Meanwhile, chop the tomatoes, mozzarella, and spring onions and add them to a bowl with the tortellini.
- 3
Mix the pesto with the cream, season to taste, and combine with the arugula and the remaining ingredients.
💡 Pro Tips
- ✓Cook tortellini for 1-2 minutes less than package directions, then finish cooking in an ice bath to achieve al dente texture that won't become mushy when dressed.timing1-2 minutes less
- ✓Toss hot tortellini with 1 tablespoon olive oil immediately after draining to prevent starch from creating a gluey surface that repels dressing.technique1 tablespoon oil
- ✓Salt tomatoes with 1/2 teaspoon kosher salt per cup and drain for 15 minutes to remove excess water that would dilute the pesto cream dressing.ingredient1/2 tsp per cup, 15 minutes
- ✓Mix pesto with cream in a 2:1 ratio to maintain basil flavor intensity while creating a coating consistency that clings to pasta without being heavy.technique2:1 ratio
- ✓Add arugula just before serving because its delicate leaves wilt within 30 minutes when exposed to acidic dressing, losing their peppery bite and crisp texture.timing30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tortellini was invented in 1570 by a Bologna innkeeper who shaped pasta after Venus's navel—literally.
Tortellini Salad
Dive into this vibrant tortellini salad, bursting with the rich flavors of homemade red pesto! Tossed with sun-dried tomatoes and fresh spinach, it's not just a meal—it's a feast for the senses. Perfect for meal prep, this dish will keep you satisfied all week long!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Italian herbs, salt & pepper
- 2 spring onions
- 200g tomatoes (7.06 oz)
🥛Dairy & Eggs(2)
- 200ml cream 7% (6.76 fl oz)
- 150g mozzarella (5.29 oz)
🫙Pantry Staples(1)
- 250g small raw tortellini (8.82 oz)
🍯Sauces & Condiments(1)
- 80g red pesto (2.82 oz)
📦Other(1)
- 20-50g arugula (0.71-1.76 oz)
👨🍳 Instructions
- 1
Cook the tortellini according to the package instructions and let them cool.
- 2
Meanwhile, chop the tomatoes, mozzarella, and spring onions and add them to a bowl with the tortellini.
- 3
Mix the pesto with the cream, season to taste, and combine with the arugula and the remaining ingredients.
💡 Pro Tips
- ✓Cook tortellini for 1-2 minutes less than package directions, then finish cooking in an ice bath to achieve al dente texture that won't become mushy when dressed.timing1-2 minutes less
- ✓Toss hot tortellini with 1 tablespoon olive oil immediately after draining to prevent starch from creating a gluey surface that repels dressing.technique1 tablespoon oil
- ✓Salt tomatoes with 1/2 teaspoon kosher salt per cup and drain for 15 minutes to remove excess water that would dilute the pesto cream dressing.ingredient1/2 tsp per cup, 15 minutes
- ✓Mix pesto with cream in a 2:1 ratio to maintain basil flavor intensity while creating a coating consistency that clings to pasta without being heavy.technique2:1 ratio
- ✓Add arugula just before serving because its delicate leaves wilt within 30 minutes when exposed to acidic dressing, losing their peppery bite and crisp texture.timing30 minutes