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A top view of the tortellini pesto pasta salad on a plate on the counter.

Tortellini Pasta Salad With Pesto Genovese

Melissa
This pesto tortellini pasta salad is made with authentic pesto Genovese, store-bought cheese tortellini, spinach, and tomatoes for a burst of bold Italian flavors
5 from 4 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course dinner, entertaining, Main Course, pasta, Salad
Cuisine Italian
Servings 4 servings
Calories 679 kcal

Ingredients
  

  • 16 ounces Frozen cheese tortellini
  • 2 cups Pesto Genovese see recipe
  • 3 Large Tomatoes Cut into quarters
  • 2 cups Baby Spinach
  • ¼ cup Parmesan finely shredded

Pesto Genovese

  • 2 cups Fresh Basil Packed
  • 1 cup Parmesan grated
  • ⅔ cup Pine Nuts toasted
  • 7 tablespoon Olive oil
  • 4 tablespoon Lemon juice
  • 2 tablespoon Garlic chopped
  • 1 teaspoon Kosher salt

Instructions
 

Making the pesto Genovese

  • Add the ingredients to a food processor and mix on low speed until smooth.
    2 cups Fresh Basil, 1 cup Parmesan, ⅔ cup Pine Nuts, 7 tablespoon Olive oil, 4 tablespoon Lemon juice, 2 tablespoon Garlic, 1 teaspoon Kosher salt
  • Set aside.

Making the tortellini pasta salad

  • Cook the tortellini according to the manufacturer's instructions then drain and run under cold water.
    16 ounces Frozen cheese tortellini
  • To a large bowl, add the tortellini, tomatoes, spinach and pesto and gently toss to combine.
    3 Large Tomatoes, 2 cups Baby Spinach
  • Top with Parmesan cheese then enjoy.
    ¼ cup Parmesan

Nutrition

Calories: 679kcalCarbohydrates: 61gProtein: 33gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 64mgSodium: 1811mgPotassium: 538mgFiber: 7gSugar: 7gVitamin A: 3115IUVitamin C: 26mgCalcium: 595mgIron: 6mg
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