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Fresh Tuscan Tortellini Pasta Salad Recipe with Easy Pesto Vinaigrette

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A quick and easy Tuscan-inspired tortellini pasta salad featuring fresh basil, sun-dried tomatoes, mozzarella, and a light pesto vinaigrette. Perfect for casual gatherings or a fresh, indulgent meal.

Ingredients

Scale
  • 12 ounces fresh or refrigerated cheese tortellini
  • 1/3 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup fresh mozzarella balls (bocconcini) or cubed mozzarella
  • 1/2 cup fresh basil leaves, roughly chopped
  • 2 cups fresh baby spinach, washed
  • 2 tablespoons pine nuts, toasted
  • 1 clove garlic, minced
  • 1/3 cup extra virgin olive oil (plus 1 tablespoon for tossing)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fresh cheese tortellini and cook according to package instructions (3-5 minutes for fresh, 8-10 minutes for refrigerated) until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool for about 10 minutes.
  2. While the pasta cools, heat a small dry skillet over medium heat. Add 2 tablespoons pine nuts and toast, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
  3. In a small bowl or jar, combine 1/3 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, and 1/4 cup finely grated Parmesan cheese. Whisk vigorously until the dressing emulsifies and thickens slightly. Season with salt and freshly ground black pepper to taste. Optionally, add a tablespoon of finely minced fresh basil for extra flavor.
  4. In a large bowl, add the cooled tortellini, 1/3 cup oil-packed sun-dried tomatoes, 1 cup fresh mozzarella, 2 cups baby spinach, and 1/2 cup roughly chopped fresh basil leaves.
  5. Pour the pesto vinaigrette over the salad ingredients. Add the toasted pine nuts last. Gently toss everything together with a wooden spoon or spatula, making sure the dressing coats all the pasta and veggies evenly. Avoid overmixing to keep cheese and tomatoes intact.
  6. Let the salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.

Notes

Do not overcook the tortellini to avoid mushy texture. Rinse pasta with cold water to stop cooking and cool it quickly. Toast pine nuts gently on medium-low heat to avoid burning. Whisk vinaigrette well to emulsify. Add cheese and basil last if making ahead to keep fresh. Dressing can be made up to 3 days in advance and refrigerated.

Nutrition

Keywords: Tuscan tortellini salad, pasta salad, pesto vinaigrette, fresh basil, sun-dried tomatoes, mozzarella, quick pasta salad, easy lunch, Italian salad

Find it online: https://avabowls.com/fresh-tuscan-tortellini-pasta-salad-recipe-with-easy-pesto-vinaigrette/