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Easy Cold Tortellini Pasta Salad Recipe with Creamy Pesto and Sun-Dried Tomatoes

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A quick and refreshing cold tortellini pasta salad featuring creamy pesto blended with cottage cheese and tangy sun-dried tomatoes, perfect for summer and easy to prepare.

Ingredients

Scale
  • 12 ounces cheese-filled tortellini (fresh or refrigerated)
  • 1/3 cup chopped sun-dried tomatoes (oil-packed preferred)
  • 1 cup loosely packed fresh basil leaves
  • 1/2 cup small-curd cottage cheese, well-drained
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/4 cup toasted pine nuts or walnuts
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of cheese-filled tortellini and cook according to package instructions, usually 3-5 minutes for fresh tortellini. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. In a food processor, combine 1 cup fresh basil leaves, 1/2 cup small-curd cottage cheese (drained), 1/3 cup freshly grated Parmesan, 1/4 cup extra virgin olive oil, 1/4 cup toasted pine nuts or walnuts, 1 minced garlic clove, and 1 tablespoon fresh lemon juice. Pulse until smooth and creamy. Scrape down the sides as needed. Taste and season with salt and black pepper to your liking. If the pesto is too thick, add a teaspoon or two of water or more olive oil to loosen it up.
  3. In a large mixing bowl, add the cooled tortellini and 1/3 cup chopped sun-dried tomatoes. Pour the creamy pesto over the pasta and gently toss with a spatula or wooden spoon until everything is evenly coated. Be careful not to break the tortellini.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
  5. Before serving, give the salad a quick stir and adjust seasoning if needed. Garnish with a few fresh basil leaves if desired.

Notes

Rinsing the cooked tortellini under cold water immediately after draining prevents mushiness and stickiness. Use cottage cheese drained well for a creamy but light pesto. If using dry sun-dried tomatoes, soak in warm water for 10 minutes before chopping. The salad can be stored in the refrigerator for up to 2 days and tastes better after chilling for at least 30 minutes.

Nutrition

Keywords: tortellini pasta salad, cold pasta salad, creamy pesto, sun-dried tomatoes, easy pasta salad, summer salad, quick recipe

Find it online: https://twinkletaste.com/easy-cold-tortellini-pasta-salad-recipe-with-creamy-pesto-and-sun-dried-tomatoes/