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Tortellini Salad With Spinach Pesto & Tomatoes

Here's how you make Tortellini Salad With Spinach Pesto & Tomatoes
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  • Servings: 5
  • Prep: 5-10m
  • Cook: 12-15m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 packages frozen (18 ounces) tortellini pasta (each package 9 ounce, use your favorite brand)
  • 1/2 cup oil-packed sun-dried tomatoes (drained and chopped)
  • 4 to 5 ounces grape tomatoes (halved, 2/3 cup)
  • 1 cup spinach pesto (see recipe below)
  • FOR SPINACH PESTO
  • 2 cups baby spinach leaves, packed with tough stems removed
  • 1/4 cup flat leaf parsley, light packed
  • 1/4 cup basil, light packed
  • 3 garlic cloves, peeled and rough chopped
  • 1 large shallot, rough chopped
  • 1 teaspoon fresh lemon juice (you can also use a white wine vinegar)
  • 1/3 cup walnut halves
  • 1/4 cup parmesan cheese, grated
  • 2 to 3 tablespoons olive oil
  • Pinch red pepper flakes
  • Kosher salt, to taste
  • Pepper, to taste
  • Garnish
  • 1/4 cup parmesan cheese, grated
  • 8 grams croutons (garlic croutons, lightly crushed, 1/4 cup)
  • 3 scallions, chopped (white and green parts), optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Pesto ... Add the walnuts to the food processor; and, pulse a couple of times to lightly break them up. Then, add the spinach, garlic, shallot, cheese, lemon juice or white wine vinegar, and herbs to a food processor; and, pulse until everything is coarse chopped. Drizzle in the olive oil, a little at a time; until the pesto has a smooth consistency. Stop and season with salt and pepper to your liking. Then, transfer to a bowl; cover with plastic wrap, and let it rest. I actually prefer to use a small tupperware container; but, use what you have. I like the pesto to rest 30 minutes to an hour before adding it to the salad.

  • Step 2: Tortellini ... Cook according to package directions, in plenty of salted water. Once the pasta is done; drain, and rinse under cool water. Then transfer to a bowl.

  • Step 3: Finish and Garnish ... Add the sun dried tomatoes and fresh tomatoes to the cooled tortellini; along with 1 cup of the pesto; and, toss. Taste and season if necessary with salt and pepper.

  • Step 4: Garnish with extra parmesan cheese, and the 'crunched up' croutons. You can make your own croutons; or, just buy a good quality one. Add them to a small ziploc bag; and crunch them up. NO, you aren't making bread crumbs ... just a coarse crumble. Added to the pasta salad; they, add a nice texture. You can also add chopped scallions if you want as well.

  • Step 5: Serve and ENJOY! ... As I mentioned, add chicken or shrimp to make it a main dish; or serve as a side salad. Delicious and easy. Also, any extra pesto; is great on sandwiches, burgers, quesadillas; or, made into a vinaigrette for your favorite green salad - Lots of possibilities.

We hope you enjoy this recipe!

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