Description
A fresh and flavorful pesto tortellini salad perfect for a quick meal or side dish.
Ingredients
- 1 package (20 oz) cheese tortellini
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely diced
- 1/4 cup feta cheese, crumbled
- 2 cups baby spinach
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions. Drain and rinse with cold water.
- Toss tortellini with olive oil to prevent sticking.
- In a large bowl, combine tortellini, pesto, tomatoes, olives, red onion, and spinach.
- Mix gently until evenly coated.
- Top with crumbled feta cheese.
- Season with salt and pepper.
- Serve chilled or at room temperature.
Notes
- Substitute with gluten-free tortellini if needed.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian