Creamy Pesto Tortellini Salad

$- 12 oz cheese tortellini - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, chopped - ½ cup mozzarella balls, halved These main ingredients come together to create a fresh and colorful dish. The cheese tortellini adds a soft, chewy texture. Cherry tomatoes bring a burst of sweetness. Fresh spinach gives the salad a nice crunch and a pop of green. Mozzarella balls add creaminess and flavor. Together, they make a hearty base for the salad. - ½ cup pesto (store-bought or homemade) - ½ cup Greek yogurt - 2 tablespoons olive oil - 1 tablespoon lemon juice The dressing is where the magic happens. Pesto brings bold flavors from basil, garlic, and nuts. Greek yogurt adds creaminess without too many calories. Olive oil gives richness, while lemon juice brightens the taste. These ingredients blend well to create a smooth, creamy dressing that coats the tortellini perfectly. - Salt and pepper - ¼ cup pine nuts, toasted Adding salt and pepper enhances all the flavors. Pine nuts offer a crunchy texture and nutty taste. They also add a nice touch when toasted. These optional ingredients let you customize your salad based on your taste. Feel free to add or skip these items as you see fit. To start, fill a large pot with salted water. Bring it to a rolling boil. Add 12 ounces of cheese tortellini to the pot. Cook the tortellini for about 3 to 5 minutes or until it is al dente. This means it should be firm but cooked through. Once done, drain the tortellini in a colander. Rinse it under cold water. This stops the cooking process and cools it down for the salad. Next, grab a small bowl. In it, whisk together ½ cup of pesto, ½ cup of Greek yogurt, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice. Keep whisking until the mixture is smooth and creamy. If the dressing is too thick, add a splash of water. This helps to thin it out for better coating on the salad. Now, take a large mixing bowl. Combine the cooked tortellini, 1 cup of halved cherry tomatoes, 1 cup of chopped fresh spinach, and ½ cup of halved mozzarella balls. Pour the creamy pesto dressing over the top. Gently toss all the ingredients together to coat them evenly. Season with salt and pepper to taste. Finally, sprinkle ¼ cup of toasted pine nuts on top for added crunch. For the best flavor, cover the salad and let it chill in the refrigerator for 30 minutes before serving. Enjoy your fresh and flavorful creamy pesto tortellini salad! To make your creamy pesto tortellini salad shine, start with the right seasoning. Always taste your dish as you go. A pinch of salt can enhance the flavors. If you want more zing, squeeze in lemon juice. This brightens the dish and balances the creaminess. Choose high-quality pesto. A fresh, vibrant pesto can change everything. You can use store-bought, but homemade pesto is best. It adds unique flavor and freshness. Blend fresh basil, garlic, nuts, olive oil, and cheese for a tasty mix. Add crunch to your salad with toasted pine nuts. They provide a lovely nutty flavor and a satisfying bite. Toast them lightly in a pan to bring out their taste. You can also try walnuts or almonds if you prefer. For creaminess, Greek yogurt works wonders. It gives a rich taste while keeping it light. If you want to switch it up, use sour cream or silken tofu. Both offer a different, yet smooth texture. This salad tastes great with fresh bread or grilled chicken. Pair it with a light white wine for a perfect meal. You can also serve it as a side dish at a picnic or BBQ. The ideal serving temperature is chilled. Let it sit in the fridge for at least 30 minutes before serving. This helps the flavors blend and makes every bite refreshing. {{image_2}} You can switch out the tortellini for gluten-free options. Look for brands made with rice or chickpeas. This way, everyone can enjoy the dish. For a dairy-free dressing, use a vegan yogurt. There are many good choices available. This keeps the creamy texture without the dairy. Want more protein? Add grilled chicken or shrimp. They pair well with the salad. You can also toss in seasonal veggies like bell peppers or zucchini. They add color and crunch to your plate. Try using different types of pesto. Basil pesto is classic, but sun-dried tomato or arugula pesto works great too. You can also add spices like red pepper flakes for heat. Fresh herbs like basil or parsley can brighten the flavor even more. To keep your Creamy Pesto Tortellini Salad fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly. Store the salad in the fridge. It will stay good for about three days. If you want to enjoy leftovers warm, use the stovetop. Heat gently over low heat. This method helps keep the texture nice. You can use the microwave to reheat, but be careful. Heat in short bursts to avoid sogginess. Stir in between to keep it even. Freezing tortellini salad is easy but not always ideal. If you must freeze it, pack it tightly in a freezer-safe container. Leave a little space for expansion. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Once thawed, stir well before serving. You may want to add fresh ingredients like spinach and tomatoes for a fresher taste. Creamy Pesto Tortellini Salad can last in the fridge for about 3 to 5 days. To keep it fresh, store it in an airtight container. Make sure to seal it well. Check for signs of spoilage, like off smells or changes in texture, before eating. If you see any of these, it’s best to throw it away. Yes, you can make this salad ahead of time! I recommend prepping it up to a day in advance. This gives the flavors time to blend well together. After mixing everything, cover the salad and chill it in the fridge for at least 30 minutes. If you plan to make it even earlier, just wait to add the pine nuts until serving. This keeps them crunchy. Absolutely! Creamy Pesto Tortellini Salad is great for meal prep. It’s easy to pack and can be portioned into containers. Each serving is about one cup, making it perfect for lunches or quick dinners. You can also pair it with protein, like grilled chicken or shrimp, for a more filling meal. Just remember to store it properly to keep it fresh all week! Creamy Pesto Tortellini Salad uses cheese tortellini, fresh veggies, and a tasty dressing. You can mix in your favorite proteins or decide on different pesto flavors for variety. Storing leftovers is simple, and it even freezes well. In summary, this salad is flexible, delicious, and perfect for any meal. Enjoy making it your own!$

Looking for a fresh and delicious meal? Try this Creamy Pesto Tortellini Salad that’s bursting with flavor! This easy recipe combines cheese tortellini, cherry tomatoes, fresh spinach, and a heavenly creamy pesto dressing. Perfect for lunch or a light dinner, it’s sure to impress! Click through to explore the full recipe and get ready to enjoy this delightful dish. #PastaSalad #HealthyEating #RecipeIdeas #EasyRecipes

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Ingredients

12 oz cheese tortellini

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

½ cup mozzarella balls, halved

½ cup pesto (store-bought or homemade)

½ cup Greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

¼ cup pine nuts, toasted

Instructions

Cook the Tortellini: In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente, about 3-5 minutes. Drain and rinse under cold water to stop cooking.

Prepare the Dressing: In a small bowl, whisk together the pesto, Greek yogurt, olive oil, and lemon juice until smooth and creamy. Adjust thickness by adding a splash of water if needed.

Combine Ingredients: In a large mixing bowl, add the cooked tortellini, halved cherry tomatoes, chopped spinach, and mozzarella balls.

Dress the Salad: Pour the creamy pesto dressing over the tortellini mixture and gently toss to coat all ingredients evenly.

Season: Season the salad with salt and pepper to taste, and sprinkle the toasted pine nuts on top for added crunch and flavor.

Chill: For the best flavor, cover and let the salad chill in the refrigerator for 30 minutes before serving.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4