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Ingredients
Scale
- 1 (20-ounce) bag cheese tortellini
- 1 cup pesto
- 1 1/2 cups cherry tomatoes, sliced in half
- 1 (12-ounce) container marinated mozzarella balls, drained
- 1/4 cup red onion, diced
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini for 1 1/2 minutes.
- Drain and rinse the tortellini under cold water.
- In a large serving bowl, combine the tortellini, pesto, cherry tomatoes, mozzarella balls, and red onion.
- Gently toss everything together until well coated with pesto.
- Serve immediately or chill in the fridge for up to 3 days.
Notes
Cook the tortellini al dente to prevent mushiness.
Use fresh pesto for the best flavor.
Chill the salad for at least 30 minutes before serving to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 10
- Cholesterol: 20