Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 1/4 cups basil pesto
- 2 cups cherry tomatoes, halved lengthwise
- 12 oz fresh mozzarella balls (bocconcini or pearls)
- 1/3 cup red onion, finely diced
- 1/4 cup toasted pine nuts
- 1 tablespoon fresh lemon juice
Instructions
- While water comes to a boil, prepare all your components so everything is ready when the tortellini finishes cooking. Halve the cherry tomatoes lengthwise, finely dice the red onion, and measure out the pesto and pine nuts. Having everything prepped and waiting means you can work quickly once the pasta is done—this is especially important for tortellini since you want to dress it while it’s still warm to help the pesto coat evenly.
- Bring a large pot of salted water to a rolling boil, then add the refrigerated tortellini. Cook for exactly 1 1/2 minutes (or follow package directions if different), stirring gently once to prevent sticking. The tortellini will float to the surface when done. Drain immediately in a colander and rinse briefly with cool water just to stop the cooking process—you want them slightly warm, not cold, so the pesto adheres better.
- Transfer the warm tortellini to a large bowl and immediately add the pesto, tossing gently to coat everything evenly. Add the halved cherry tomatoes, fresh mozzarella balls, and diced red onion, then toss everything together with a light hand to avoid breaking the cheese. I like to add the fresh lemon juice at this stage because it brightens the pesto and adds a slight tang that prevents the dish from feeling too rich. Taste and adjust seasoning if needed—the pesto and cheese usually provide enough salt, but you may want a pinch more.
- Transfer the salad to a serving bowl or individual plates and scatter the toasted pine nuts over the top just before serving. This keeps them from getting soggy and gives each bite a pleasant textural contrast. Serve at room temperature or slightly chilled—the salad actually improves slightly as it sits for 15-20 minutes because the flavors meld together.
Notes
- Serve at room temperature or slightly chilled for best flavor.
- Toast pine nuts just before serving for extra crunch.
- The salad tastes even better after sitting for 15–20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 2200
- Sugar: 6g
- Sodium: 980mg
- Fat: 140g
- Saturated Fat: 32g
- Unsaturated Fat: 95g
- Trans Fat: 0g
- Carbohydrates: 165g
- Fiber: 8g
- Protein: 52g
- Cholesterol: 85mg